EvilTOJ

Recipes 

Attached Files

Arrogant Bastard.xml (12.8 KB, 348 views)

__________________
There is a very fine line between "hobby" and "mental illness."

eschatz

Recipes 

my dad has made this recipe and it's pretty close. it tasted great!

__________________
play the bass, brew the beer

What's tappening? :D

portlandbeergeek

Recipes 

have you tried oaking this recipe? I had the oaked bastard (don't remember if it was the double bastard or not), and it was delicious. Got it at Belmont station....lucky for my pocketbook I live far away from that place

__________________
I drink I have a thinking problem!!!

EvilTOJ

Recipes 

Noooo I haven't tried oaking it, but I should! I like the Oaked Bastard, but damn is it expensive!

__________________
There is a very fine line between "hobby" and "mental illness."

AnOldUR

Recipes 

What / who's two row have you used on this? Any recommendations?


Edit:
Also, what was your mash temperature?

Oops missed that.

EvilTOJ

Recipes 

I used generic two row, I think it's Great Western ( I think?) around here. The mash temp is 154º like it says above.

__________________
There is a very fine line between "hobby" and "mental illness."

slykwilli

Recipes 

I have a question or 2 if anyone could point me in the right direction... I am about to attempt my first AG brew and want to use this recipe - but I am a little puzzled by the recipe here. From the directions it shows to mash in with 5.31 gals and then later on 2 batch sparge's with 3 gals each?.. for a total of 11.31 gals. I know the grains with absorb some and I will lose about 1 gal during the boil.. but isn't 11.31 a little too much? Or am I missing something (most likely the case)? One other question .. what is pacman yeast that is used for this recipe (or could someone recommend another type)? One last thing.... the recipe calls for Pale Malt 2-Row ... I see Pale Ale Malt and Brewer's 2-Row ... is there a difference? Thanks in advance guys, and sorry for the questions that I'm sure are trivial for most of you.

s3n8

Recipes 

You will probably collect 2.5 - 3 gallons from the first runnings, due to grain absorption, and deadspace in your mash tun. You will not lose any more from the sparge, so you should tweak your recipe to achieve the desired pre-boil volume for your system. I typically boil off ~2 gallons per hour in my kettle, so I aim to collect 7.5 - 8 gallons. If you end up a little on the high side, just boil a little longer. I think pale malt == Brewers 2 row. Never heard it called "Brewers" 2 row though.

EvilTOJ

Recipes 

After grain absorption, I get about 9.17 gallons of runoff. I don't have any deadspace in my mashtun, but I tend to have a high boiloff rate, so that's why I adjust it to such a high number. You really should boil it longer if you'll only get a gallon boiloff. I boil for 90 minutes. Just add the bittering hops when there's an hour left in the boil.

As for the malt question, I've heard it called many names, but pale malt and 2 row are virtually the same. They probably call it 'brewers 2 row' because 2 row is also used in animal feed and seed stock. So the malt they put aside for brewers is, well, brewers 2 row.

As for the Pacman yeast, it's a proprietary strain put out by Wyeast, and I like it as a good clean neutral yeast. You don't *have* to use it, any neutral dry yeast will work just fine. Nottingham or US-05 will work too.

__________________
There is a very fine line between "hobby" and "mental illness."

slykwilli

Recipes 

thanks for the help guys, I will adjust the recipe a bit to work with my system and hope for the best. It's my first AG so I don't expect perfection anyhow (but I am hoping for it) Anyhow - thanks again