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Old 10-03-2012, 04:35 AM   #1
May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts

Recipe Type: All Grain   
Yeast: WY1272   
Yeast Starter: necessity   
Additional Yeast or Yeast Starter: 260 bil. cells   
Batch Size (Gallons): 5   
Original Gravity: 1.075   
Final Gravity: 1.017   
IBU: 80(estimation)   
Boiling Time (Minutes): 90   
Color: 17   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Fresh hop flavor   

After I brewed this, I was actually really surprised at how close it was in a side by side comparison with Arrogant Bastard. The color and mouthfeel are identical. The hop flavor/aroma is more pronounced in my version, which is to be expected with the massive wet hop addition, late in the boil. I've tried dry hopping, but I try to turn this beer around rather quickly because of the wet hops and I get great aroma without them. Not an exact clone, but definitely an Arrogant Bastard inspired beer. I brew this every fall, with freshly harvested Chinook Hops.

13 lbs. Maris Otter
2 lbs. Vienna Malt
1.5 lbs Crystal/Carmel- 120L

Mash: (single infusion: 1.25 water/grain)
60 minutes @ 152 degrees F
10 minutes @ 168 degrees F

1 oz Columbus @ 90 minutes
1 oz of Chinook @ 15 minutes + Whirlfloc
12 oz Wet Chinook @ 5 minutes (can be subbed for 2 - 2.5 oz of pellet hops)

260 billion cells of WY1272

Carbonate this beer quickly and drink fresh. It is really fantastic.
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Old 10-16-2015, 01:21 AM   #2
Jan 2015
Posts: 3

What were your approximate time in primary? Secondary? How long did bottle conditioning take and how much priming sugar/carbonation does this style require?

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