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)
Preparation
Mash at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.
Specifics
Style Strong Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.
Comments
Aging will mellow the Bastard so drink it young if you want to prove your worth.
Extract Brewers can substitute Light Malt Extract for the 11.5 pounds of pale malt. Should take about 2 three pound cans.
Ok, now for the questions! I've found chinook to be harsh in the past. Would doing a FWH help mellow it a bit, especially since the recipe calls for a 90 minute boil? Or maybe cut the boil to 60 minutes? How does it look to you AB drinkers?
Thanks!!!!!!
__________________ Broken Leg Brewery
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Sounds like you're trying to explain yourself to your parents
My guess is the hops would probably be about right with the malt profile the Bastard has. It'll take a lot of hops to be "too much", so long as you let it age. If you plan to drink it on the young side, yeah, I'd probably back off on the chinook a bit.
Personally, I'm surprised that's it for grains. I would have thought Bastard had more going on than 2-row and 120 Crystal. I really need to stop throwing so much different stuff into my beers!
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I don't know. I doubt it, but only because I think of AB as pretty smooth. I can't find any information on the hops, though, so I'm going by what other brewers have to say.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I don't know. I doubt it, but only because I think of AB as pretty smooth. I can't find any information on the hops, though, so I'm going by what other brewers have to say.
you must have had a different version than I had. The one time I had AB on tap it was very very harsh IMO.
Chinook seems to be the standard hop I see in bastard recipes, but I personally am not a fan of those hops. I think if you get something similar but without the overly harsh afterbite of Chinook you'd be ok.
the bastard is hoppy up front, but nice and even in the back. chinooks are bitter all the way until 30 seconds after it's already gone from your mouth.
the 1.5 lbs of Crystal 120 will get the color of Arrogant Bastard, but it won't quite have the same taste. I don't have my recipes with me, but the version I used had (I'm not 100% sure so don't sue me if it's not right) the same amount of two row, then these extra grains.
0.5 lb Special-B
0.75 lb Biscuit
0.5 lb Aromatic
0.5 lb CaraMunich
then the same amount of hop additions as your recipe. Chinook can be very harsh and it reminds me of extra sharp cheddar cheese. Luckily I love extra sharp cheddar cheese even though it binds me up somethin fierce.
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the 1.5 lbs of Crystal 120 will get the color of Arrogant Bastard, but it won't quite have the same taste. I don't have my recipes with me, but the version I used had (I'm not 100% sure so don't sue me if it's not right) the same amount of two row, then these extra grains.
0.5 lb Special-B
0.75 lb Biscuit
0.5 lb Aromatic
0.5 lb CaraMunich
then the same amount of hop additions as your recipe. Chinook can be very harsh and it reminds me of extra sharp cheddar cheese. Luckily I love extra sharp cheddar cheese even though it binds me up somethin fierce.
This grain bill I believe. I just don't think the Crystal 120 could pack all the Bastard flavors in. I may be wrong, but I'd bet a bottle this is closer.
__________________
You only get so many calories in life. Enjoy every single one.
When I was at the Stone brewery last summer, I can tell you that they do use chinook as at least one type of addition. They were brewing and had a bucket of pellets that they later said were chinook.
Now for grain, I saw sacks of crystal 60, crystal 150, victory and a few other things laying around. I posted what they were at the time. I'll see if I can find that post...
Some Stone facts about their brews, and/or ingredients.
They use Centennial pellets as the finishing hop in their pale ale
They use whole chinook hops for some part of tthe process (my guess is the pale ale as well, as that is what they brewed yesterday).
Their base malt comes from Vancouver, WA (which would be Great Western Malting)
Specialty malts spotted on the floor: Crystal 15, 60, 75 & 150 (Great Western Malting), Chocolate (from Scotland) and Victory malt.
Arrogant Bastard Clone
The one time I had AB on tap it was very very harsh IMO.
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