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Old 07-09-2008, 07:54 PM   #1
EvilTOJ
 
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Recipe Type: All Grain   
Yeast: dry, neutral   
Yeast Starter: recommended   
Batch Size (Gallons): 5.5   
Original Gravity: 1.084   
Final Gravity: 1.020   
IBU: 81.4   
Boiling Time (Minutes): 90   
Color: 15.9   
Primary Fermentation (# of Days & Temp): 7 days at 65   
Secondary Fermentation (# of Days & Temp): 14 days at 65   

I found this recipe on the internet somewhere, and I've made it in the past. If it's not spot on to the original, then it's pretty frickin close. I use pacman yeast to ferment this, but any dry or neutral yeast will work fine.

Grains

15.00 lb Pale Malt (2 Row)
0.50 lb Aromatic Malt
0.50 lb Biscuit Malt
0.50 lb Caramunich Malt
0.50 lb Special B Malt

Hops
1.00 oz Chinook [13.00%] (60 min)
1.00 oz Chinook [13.00%] (45 min)
1.00 oz Chinook [13.00%] (2 min)

Mash in with 5.31 gallons of water to mash at 154

Drain mash water
batch sparge once with 3 gallons of 180 water.
batch sparge again with 3 gallons of 180 water.


I am also including an xml sheet that can be imported into beersmith.


File Type: xml Arrogant Bastard.xml (12.8 KB, 3123 views)
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Old 07-09-2008, 10:14 PM   #2
eschatz
 
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my dad has made this recipe and it's pretty close. it tasted great!


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Old 03-12-2009, 09:18 PM   #3
portlandbeergeek
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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
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Old 03-25-2009, 08:52 AM   #4
EvilTOJ
 
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Noooo I haven't tried oaking it, but I should! I like the Oaked Bastard, but damn is it expensive!
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Old 03-25-2009, 11:04 AM   #5
AnOldUR
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What / who's two row have you used on this? Any recommendations?


Edit:
Also, what was your mash temperature?

Oops missed that.

 
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Old 03-25-2009, 03:24 PM   #6
EvilTOJ
 
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I used generic two row, I think it's Great Western ( I think?) around here. The mash temp is 154 like it says above.
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Old 03-30-2009, 09:07 PM   #7
slykwilli
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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.

 
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Old 03-30-2009, 09:16 PM   #8
s3n8
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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.

 
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Old 03-30-2009, 10:25 PM   #9
EvilTOJ
 
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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.
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Old 03-31-2009, 12:44 AM   #10
slykwilli
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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



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