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Old 01-18-2012, 08:48 PM   #1
GordonT
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Default All-Grain - Oaked Arrogant Bastard

Recipe Type: All Grain
Yeast: Notthingham dry yeast
Yeast Starter: none
Additional Yeast or Yeast Starter: 2 packages were used
Batch Size (Gallons): 5.5
Original Gravity: 1072
Final Gravity: 1014
Boiling Time (Minutes): 90
Color: black with red tinge
Primary Fermentation (# of Days & Temp): 1 week
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 1 week
Tasting Notes: Absolutely amazing. Piney notes from the Chinook, lots of oak and malt.

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).

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Old 01-25-2012, 08:36 PM   #2
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Was this a 5 gallon batch? Any specific yeast? Whats the target OG?

Sounds delish, thanks.

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Old 01-26-2012, 12:03 AM   #3
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Oh I see the notty yeast now.

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Old 01-26-2012, 01:48 AM   #4
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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.

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Old 01-28-2012, 04:07 AM   #5
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Subscribed! Oaked AB is awesome. I will try this someday for sure.

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Old 02-04-2012, 09:29 PM   #6
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Quote:
Originally Posted by Patrick604 View Post
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!
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Old 02-04-2012, 09:33 PM   #7
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Quote:
Originally Posted by johnp View Post
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.
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Old 02-12-2012, 04:50 PM   #8
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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

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Old 02-12-2012, 05:48 PM   #9
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The beer is looking pale because of the amount of suspended yeast. Will clear to a deep red, almost black colour shortly.

dsc02873.rotated.jpg  
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Old 02-18-2012, 04:29 AM   #10
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What kind of oak chips did you use? I see american vs french and different levels of toast as well.

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