I've been looking for a good arrogant bastard clone and would like to do a partial mash as well. I found this recipe. It calls to steep the grains but don't most of these grains need to be mashed anyway? also what could I use in place of the red wheat?
6½ Pounds Pale Malt Extract
1 Pound Belgian Special-B Malt Grain
½ Pound Belgian CaraVienne Malt Grain
½ Pound Belgian CaraMunich Malt Grain
½ Pound Belgian Biscuit Malt Grain
½ Pound Red Wheat Malt Grain
½ Pound Cara-Pils Malt Grain
2½ Ounces Centennial Hops (Bittering)
2 Ounces Columbus Hops (Flavoring)
1 Ounce Cascade Hops (Aroma)
1 Teaspoon Irish Moss
1 Vial White Labs California Ale Yeast (WLP001) or White Labs Edinburgh Ale Yeast (WLP028) or White Labs British Ale Yeast (WLP005)
1 Cup Corn Sugar (Priming)
Place crushed Grains in water and steep at 155 degrees for 30 minutes. Remove spent grains and add Malt Extract and Bittering Hops. Boil for 1 hour, adding the Flavoring Hops 40 minutes into the boil. Add Irish Moss last 5 minutes of the boil. Add Aroma Hops in the last 2 minutes of the boil. Cool wort and pitch yeast. Primary-ferment in a 6.5 gallon glass carboy at 68 to 73 degrees for 5 to 7 days. Transfer to secondary fermenter. Secondary-ferment in a 5 gallon glass carboy an additional 7 to 10 days at temperatures between 68 and 73 degrees. Bottle, using corn sugar. Age in bottle for 30 days.