Arrogant Bastard Clone

[Jimmy]

Recipe: Arrogant Bastard
Brewer: Jimmy
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.49 l
Estimated OG: 1.069 SG
Estimated Color: 16.9 SRM
Estimated IBU: 77.5 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
13 lbs 4.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 90.0 %
1 lbs 7.6 oz Extra Special (Briess) (130.0 SRM) Grain 3 10.0 %
0.20 oz Chinook [10.00 %] - First Wort 90.0 min Hop 4 6.7 IBUs
1.00 oz Chinook [10.00 %] - Boil 85.0 min Hop 5 30.4 IBUs
1.00 oz Chinook [10.00 %] - Boil 45.0 min Hop 6 26.2 IBUs
1.00 oz Chinook [10.00 %] - Boil 15.0 min Hop 7 14.2 IBUs
0.85 oz Chinook [10.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 14 lbs 11.9 oz
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 34.27 l of water at 153.6 F 148.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort

Brewed this up today. Color looks good, undershot my volume a bit (I'm guessing it's from the lost wort in my "hop sack"). The the CYBI recipe calls for Special B, I subbed for Briess Extra Special from the group buy. I used 2 packs of S-04, and this bitch is under furious fermentation!

[mr x]

That should be interesting with the Briess malt.

[Jimmy]

Threw this in the keg today. It started at 1.065, finished at 1.013.

I don't have an Arrogant Bastard to compare it with, but will bring it to the next meeting for input.

[RubberToe]

Right on. We had the Double Bastard at the last meeting, I really liked it.

[Jimmy]

Anyone ever "slow" force carb their kegs at room temperature? I normally wait until it's in the fridge and do the "shake the shit out of it" method, but now that I have 2 complete CO2 setups I figured I would let this Arrogant Bastard clone sit on gas for a week or two to carb. What PSI would you use to do this? Based on the carbonation chart, I was going to set it at ~20psi which is probably a bit under carbed, but I'd rather that than over carbed.... I'm thinking 25-28psi is probably the proper pressure.

[derek]

Anyone ever "slow" force carb their kegs at room temperature?

Always - though my "room temperature" is usually quite a bit lower than most people's (say 14-16C). I pressurize at ~30 psi.

[steve45ca]

I did an ABA clone a few months ago however the recipe I used was slightly different... either way, it was delicious

11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
1.0 oz chinook pellets (12.5 AAUs) @ 30 min
0.5 oz chinook pellets (6.25 AAUs) @ flame out
1 tsp Irish moss
White Labs WLP007 or WLP001 (English Ale Yeast)

[Jimmy]

I just threw this in the fridge tonight after tasting the keg of brown that froze on me last week, it went to shit... at least it was less than 1/4 full.

Hopefully this bastard is tasty.

[jeffsmith]

Froze?

[bluenose]

Anyone ever "slow" force carb their kegs at room temperature? I normally wait until it's in the fridge and do the "shake the shit out of it" method, but now that I have 2 complete CO2 setups I figured I would let this Arrogant Bastard clone sit on gas for a week or two to carb. What PSI would you use to do this? Based on the carbonation chart, I was going to set it at ~20psi which is probably a bit under carbed, but I'd rather that than over carbed.... I'm thinking 25-28psi is probably the proper pressure.

The method I use, and works well for me is this:
set regulator for 3x the desired serving pressure. For me that's 10psi x 3 = 30 psi
leave there for 3 days, then bleed off a few times.
then set to serving pressure, leave overnight (I usually take a sample mug at this point )
next day, bleed it off and reconnect, it should be pretty close to where you want it.

[sleepyjamie]

Anyone ever "slow" force carb their kegs at room temperature? I normally wait until it's in the fridge and do the "shake the shit out of it" method, but now that I have 2 complete CO2 setups I figured I would let this Arrogant Bastard clone sit on gas for a week or two to carb. What PSI would you use to do this? Based on the carbonation chart, I was going to set it at ~20psi which is probably a bit under carbed, but I'd rather that than over carbed.... I'm thinking 25-28psi is probably the proper pressure.

The method I use, and works well for me is this:
set regulator for 3x the desired serving pressure. For me that's 10psi x 3 = 30 psi
leave there for 3 days, then bleed off a few times.
then set to serving pressure, leave overnight (I usually take a sample mug at this point )
next day, bleed it off and reconnect, it should be pretty close to where you want it.

i have one on right now at room temp. well actually in my cellar at 13C. set around 27 PSI

[gyorke]

I just threw this in the fridge tonight after tasting the keg of brown that froze on me last week, it went to shit... at least it was less than 1/4 full.

Hopefully this bastard is tasty.

Ahh frozen keg beer, this happened to me a couple of times when I first setup my keezer and my custom controller had a couple design bugs. I "saved" the beer by shaking the keg to mix things up and opening the pressure release for a couple days to help with the over carbonation. The beer was not the same but it was still enjoyable.

[bluenose]

I just threw this in the fridge tonight after tasting the keg of brown that froze on me last week, it went to shit... at least it was less than 1/4 full.

Hopefully this bastard is tasty.

Ahh frozen keg beer, this happened to me a couple of times when I first setup my keezer and my custom controller had a couple design bugs. I "saved" the beer by shaking the keg to mix things up and opening the pressure release for a couple days to help with the over carbonation. The beer was not the same but it was still enjoyable.

I would say the beer would have to taste really bad before I threw it away... like poison or raisins (I hate raisins!)