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I know there are a few guys who have already done clones and a couple of us looking to do clones; Right now i'm leaning toward 85% 2Row/7.5% Caramunich 120/7.5% Crystal 75 and hopping with all chinook 25g at 85/45/15/0 mins for a 20liter batch. Please share your experiences on what you have done or what you plan to do.

I'm planning on doing one this winter/spring as well. Here's what I have in BeerAlchemy so far:

86% 2-Row
7.7% Special B
6.3% Crystal 120

2oz Chinook - 60 mins.
2oz Chinook - 15 mins.
2oz Chinook - 5 mins.

I'm pretty sure the percentages came from one of the Can You Brew It? episodes, but I'm not 100% sure on that.

'Can You Brew It' have tried it a number of times. I think attempt 2 (http://thebrewingnetwork.com/shows/697" onclick="window.open(this.href);return false;) was their closest.

SRM 22.5
Brewhouse Efficiency 70%
90 minute boil
7.2% ABV

Grain Bill
90% 6.5 kg - 2 Row Pale Malt
10% .73 kg - Special B


Hop Schedule (94.8 IBU)
24 g - Chinook [13%] (85 min.)
24 g - Chinook [13%] (45 min.)
24 g - Chinook [13%] (15 min.)
24 g - Chinook [13%] (0 min.)


Yeast
White Labs Dry English Ale Yeast (WLP007) - (Starter: 1130 ml shaken or 1000 ml on a stirplate)

Mash/Sparge/Boil
Mash at 148° 75 min.
Mash out
Sparge as usual
Cool and ferment at 66° to 68°

I did the recipe that I tracked down through the Northern Brewer forums (by donsborn?) long before the CYBI episodes came out. It was very close, but the new clone version is probably the best. For the life of me, I can't find the recipe anymore...

The grain bill on the one I did recently was the old 2 row, aromatic, caramunich, special B one thats been floating around the internet for a while.

I hopped it with the schedule in a recent issue of Zymergy, which I think was something like 1oz Chinook FWH, 1oz at 20 or 30 mins, and 2oz at flameout.

The beer is good, and I think the malt profile is pretty close, but not nearly enough hoppiness IMO. I'll bring a bottle to the March meeting.

mr x wrote:I did the recipe that I tracked down through the Northern Brewer forums (by donsborn?) long before the CYBI episodes came out. It was very close, but the new clone version is probably the best. For the life of me, I can't find the recipe anymore...

are you talking about this one? http://www.donosborn.com/homebrew/Beer_Log2005.htm" onclick="window.open(this.href);return false;

Tim Gregory wrote:The grain bill on the one I did recently was the old 2 row, aromatic, caramunich, special B one thats been floating around the internet for a while.

I hopped it with the schedule in a recent issue of Zymergy, which I think was something like 1oz Chinook FWH, 1oz at 20 or 30 mins, and 2oz at flameout.

The beer is good, and I think the malt profile is pretty close, but not nearly enough hoppiness IMO. I'll bring a bottle to the March meeting.

I can understand that not being hoppy enough, seems like it would be low on the IBU's without any bittering hops.

That's the recipe. I think I wanted 75 ibus, and it was great. Can't remember, but i think i subbed 2-row for amber extract. The beersmith conversion wanted to use a lot of crystal, but i didn't think that was a good idea. MO might be a good basemalt too.

Based on the last episode of CYBI Jamil says it should be around 75Ibu's as well, and is should also register around 20SRM. I like that your malt bill mix it up a bit and by the look of that pic its almost spot on. So my new outlook is 79.5% 2Row/5% Amber/5% Caramunich 120/5% Caramunich/5% Armomatic/.5% Roast Barley (for color). Hopped to 76IBU's with 45 of that coming at the 75min mark. They also recommend using wlp 007 which is the equivalent 1098 for Wyeast, which works out great cause i have a cake of that fermenting a porter right now

I was pretty happy with the color without the rb. I doubt that it's necessary. But if you insist, i'd go with a debittered option, or hit up Nash for a tiny bit of sinimar extract.

LiverDance wrote: I can understand that not being hoppy enough, seems like it would be low on the IBU's without any bittering hops.

Yeah, I just checked the recipe. It was 1.5oz FWH, 1oz at 30 and 1.5 at Flameout. Boiled for 90 minutes. I guess I thought I'd get more bitterness out of the first wort hops since they were in the boil for the full 90 minutes, but I guess it works differently? Beersmith said it should have been around 75IBUs, but I think it must calculate wrong for FWHs.

Tim Gregory wrote:

LiverDance wrote: I can understand that not being hoppy enough, seems like it would be low on the IBU's without any bittering hops.

Yeah, I just checked the recipe. It was 1.5oz FWH, 1oz at 30 and 1.5 at Flameout. Boiled for 90 minutes. I guess I thought I'd get more bitterness out of the first wort hops since they were in the boil for the full 90 minutes, but I guess it works differently? Beersmith said it should have been around 75IBUs, but I think it must calculate wrong for FWHs.

My understanding is that. FWH gives you the same amount of ibu's as you would get if you added those hops at the 20 min mark I'm not sure beersmith understands that though

FWHopping gives you slightly less IBUs but not much. Not that you'd ever notice in a beer like this but the bitterness is a bit smoother or has better integration than full boil length hopping.

What is FWHopping ?

Bryan wrote:What is FWHopping ?

It's when you add a hop addition to your first runnings/before the boil starts.

Thanks.

Anyone ever try a dry hopped version of Arrogant Bastard?

Oh. And how do you think it would turn out using s-04 instead of WLP007?

Jimmy wrote:Anyone ever try a dry hopped version of Arrogant Bastard?

Yes, but I switched out some of the special B for Crystal 15 and a few other modifications

Batch Size (fermenter): 6.00 gal
Boil Size: 7.51 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.071 SG
Estimated Color: 12.1 SRM
Estimated IBU: 75.3 IBUs
Brewhouse Efficiency: 76.40 %
Boil Time: 60 Minutes
Ingredients: ------------
Amt Name Type # %/IBU
14.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1 93.5 %
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM) Grain 2 3.2 %
0.50 lb Special B Malt (180.0 SRM) Grain 3 3.2 %
1.25 oz Chinook [11.70 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs
1.00 oz Chinook [11.70 %] - Boil 60.0 min Hop 4 30.7 IBUs
1.50 oz Chinook [11.70 %] - Boil 20.0 min Hop 5 27.9 IBUs
1.50 oz Chinook [11.70 %] - Boil 10.0 min Hop 7 16.7 IBUs
1.80 oz Chinook [11.70 %] - Boil 0.0 min Hop 8 0.0 IBUs 0.25 tsp
Irish Moss (Boil 10.0 mins) Fining 6 - 1.0 pkg
American Ale (Wyeast Labs #1056) [125.00 Yeast 9 -

Mash In Add 19.38 qt of water at 165.3 F 150.0 F 75 min
Notes: ------ Inspired by Arrogant Bastard clone (Can You Brew It), but lighter
Add 2g Gypsum, 5g CaCl, 4g Epsom Salts to Mash for pH 5.3 and Cl:SO4 of 0.6

I'm not so high on -04 in any beer....