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-   -   Oaked Arrogant Bastard (http://www.homebrewtalk.com/f66/oaked-arrogant-bastard-295958/)

GordonT 01-18-2012 07:48 PM

Oaked Arrogant Bastard
 
I researched this beer for a longer than normal length of time because there is so little information available on it. I freely admit a great debt of gratitude to Jamil Zainasheff for his clone attempts. He did most of the heavy lifting on this one for me.
His clone is of Arrogant Bastard, to come up with Oaked Arrogant Bastard more research was done to figure out the effect of Oak on beer and get an idea of how much, and for how long was required.

This beer was voted the best beer I've ever made and was enjoyed by and drank very quickly. Hope you enjoy it too.

Malt bill
15 lbs Pale Ale Malt
1.5 lbs Special B

Hope - strictly Chinook
.5 for 90
.5 for 45
1 at 15
1 at knock out

Oak chips
2 oz.

The beer was mashed at 148 for a little over an hour. Boil lasted for 90 minutes.

Fermentation - one week in Primary. The oak chips were added after transferring to Secondary. Beer was on the oak for 7 days and was then kegged. The instructions for this beer also call for it to be drunk early and it was. After only 4 days in the keg we were tasting it. The keg lasted about one month.

To sterilize the oak chips I put them in less than a cup of water and nuked them to boiling point 3 times with a short rest in between. The water was added with the chips.

This one is a keeper guys. Top of the list to be brewed again.
I have been experimenting with dried yeast. This recipe calls for a neutral yeast so I used Notthingham (2 packages).

johnp 01-25-2012 07:36 PM

Was this a 5 gallon batch? Any specific yeast? Whats the target OG?

Sounds delish, thanks.

johnp 01-25-2012 11:03 PM

Oh I see the notty yeast now.

Patrick604 01-26-2012 12:48 AM

I have never used Special B, is that where your dark black color comes from? I absolutely love Stone's AB, so I may try something like this in the future.

zeekage 01-28-2012 03:07 AM

Subscribed! Oaked AB is awesome. I will try this someday for sure.

GordonT 02-04-2012 08:29 PM

Quote:

Originally Posted by Patrick604 (Post 3707343)
I have never used Special B, is that where your dark black color comes from? I absolutely love Stone's AB, so I may try something like this in the future.

Yes the Special B is what gives this beer its beautiful reddish, almost black colour. Flavour contribution from the Special B is right up there too.

We need a new section for Extreme Beers. Although billed as extreme, this beer does come out beautifully balanced. Very hoppy early on but that drops off considerably. Drink it young!

GordonT 02-04-2012 08:33 PM

Quote:

Originally Posted by johnp (Post 3706136)
Was this a 5 gallon batch? Any specific yeast? Whats the target OG?

Sounds delish, thanks.

It came out at about 5.5 gallons. Target OG is as stated, roughly 1072-1076.

This should have Wyeast 1056, the neutral yeast used to Sierra Nevada and many others. I have been experimenting with dry yeast lately so used 2 packets of Notthingham.

The yeast did a good job, took a while longer to clear than usual but no off flavours at all. Crisp, clean and fantastic. Nirvana in a glass.

GordonT 02-12-2012 03:50 PM

I re-brewed this on Thursday with very slight modifications. Friday night the airlock was blown out by the extreme activity of yeast pooping out alcohol in a 1072 environment. No harm done, bunged it with a hose into a jar of sanitized water and all was well again.

Changes this time

Mashed slightly lower, around 1046 - 150. The temp varied over the hour a little. Bittering hops were added in one batch at the beginning of the boil. Finishing hops were added for closer to 5 minutes than the 1 minute in the original recipe. Batch size was slightly larger this time, closer to 6 gallons than the 5.5 in the original.

OG still came out at 1072 despite not boiling it down quite as much. Possibly due to a new more efficient crushing machine. Everyone is anxiously waiting for the next 2 weeks to pass quickly :)

GordonT 02-12-2012 04:48 PM

1 Attachment(s)
The beer is looking pale because of the amount of suspended yeast. Will clear to a deep red, almost black colour shortly.

zeekage 02-18-2012 03:29 AM

What kind of oak chips did you use? I see american vs french and different levels of toast as well.


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