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Old 05-01-2009, 11:37 PM   #31
portlandbeergeek
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The original is pretty strong, not for the BMC crowd that's for darn sure! I say go ahead and oak half of the recipe if you want to try it both ways.

Oh, and to the poster who asked if this could be a good parti-gyle brew: I think it would! I followed the recipe, and did a THIRD batch sparge with five gallons of water to yeild about 3.5 gallons of 1.028 weak beer. I just used the last ounce of hops for that one. I'd say if you want a stronger second beer, up the base malt to 20-ish pounds and use the main mash and single batch sparge for the strong beer, and a second LARGE batch sparge for the small beer.


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Old 05-02-2009, 01:15 AM   #32
EvilTOJ
 
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Ceedubya, it does say right on the label "This is an aggressive beer. You probably won't like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth." And they're right! your friend probably likes fizzy yellow beer. Definitely oak half a batch of it. I've had the Oaked Arrogant Bastard, and it's quite the tasty treat. If you're worthy, that is.


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Old 05-02-2009, 01:23 AM   #33
Ceedubya
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Actually, he not a homebrewer or anything, but one of the few guys I know around here who would be flat up insulted if you offered him a BMC. Which is why I was surprised to hear his reaction to this beer.

Since I cannot buy it, my only option is to brew it
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Old 05-02-2009, 03:12 AM   #34
zac
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I am drinking a homebrew AB right now...

much better than the original.

Oaking half a batch? well then by gawd, yuo'll get oaked bastard.

AB is a house brew here. I tapped a new keg last night.

 
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Old 05-02-2009, 05:00 AM   #35
ChshreCat
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Quote:
Originally Posted by EvilTOJ View Post
I've used Pacman yeast for this a long time ago, and it worked out quite well..
LOL... I just went back to see what yeast you used on this, in case I decide not to use Pacman.

I feel stoopid now.

s'okay... I'm used to it.
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Old 05-05-2009, 02:07 PM   #36
FlyingHorse
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Quote:
Originally Posted by eschatz View Post
I brewed this but used only crystal 120 as my only adjunct.
Quote:
Originally Posted by zac View Post
This is a house brew for me, except mine is 2-row & C120 only.
How much C120 are you guys using?
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Old 05-08-2009, 02:30 AM   #37
zac
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13.5 lbs 2-row & 1.5 lbs C-120L.


thats it along with chinook hops.

 
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Old 05-16-2009, 02:41 AM   #38
portlandbeergeek
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I bottled my Oaked version of this today and WOW the oak is very apparant not only in the nose but suprisingly on the palate. I hope the oakiness mellows out, but the oak does have the appeal of a nice red wine. I used about 2.5 oz of toasted oak (american, i assume, as the french oak chips were much more expensive) for one week. Any more time or quantity would be overkill. But it tastes great and I can't wait to pop one of these open in a few weeks!
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Old 05-19-2009, 09:20 PM   #39
zman
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I bottled my AB Clone about 9 days ago and curiosity got the better of me so I had to chill and crack one open. (I generally do this with all beers as validation that it did not get screwed up somehow) It tastes like AB to me. I think that this is going to be one of the regulars in my lineup. I also noticed that one bottle was not capped, but was just sitting on top of the bottle. Well down the hatch with that one also. It obviously was not as carbonated as the first but carbonation was present and it was equally as tasty. I am going to give it the obligatory month in the bottle before cracking another. I wish they sold it in sixers
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Old 05-19-2009, 10:41 PM   #40
ArcaneXor
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I just racked my clone (a partial mash version of the OPs recipe bittered with German Magnum pellets) onto oak, and the hydrometer sample tasted very close, despite this having been one hell of a difficult beer to brew and ferment. My OG was quite low because I spilled a bunch of wort onto my kitchen floor (damn spigots!), and I fermented very warm (73 deg F) because my fermentation chillers were occupied by my blood orange mead.



 
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