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Old 07-18-2008, 04:05 PM   #1
sirsloop
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Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


Recipe Type: Partial Mash   
Yeast: Nottinghams   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.072   
Final Gravity: 1.016   
IBU: 68.7   
Boiling Time (Minutes): 90   
Color: 22.4 SRM   
Primary Fermentation (# of Days & Temp): 10 @ 68F   
Secondary Fermentation (# of Days & Temp): 18 @ 68F   
Tasting Notes: BOIL YOUR OAK!!   

Bourbon Oaked Arrogant Bastard Clone

Imperial IPA

Type: Partial Mash Date: 6/10/2008

Batch Size: 5.00 gal Brewer: JD
Boil Size: 3.25 gal
Boil Time: 90 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00

Ingredients
Amount Item Type % or IBU
3.25 lb Wheat Liquid Extract (8.0 SRM) Extract 23.64 %
5.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 36.36 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 21.82 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.27 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.27 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.64 %
2.00 oz Chinook [11.90 %] (90 min) Hops 47.3 IBU
1.00 oz Chinook [11.90 %] (30 min) Hops 17.0 IBU
1.00 oz Chinook [11.90 %] (5 min) Hops 4.4 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Est Original Gravity: 1.072 SG Measured Original Gravity: 1.072 SG
Actual Alcohol by Vol: 7.32 %
Bitterness: 68.7 IBU Calories: 327 cal/pint
Est Color: 22.4 SRM (dark red)

Mash Profile
Mash Name: Single Infusion,Light Body, No Mash Out
Total Grain Weight: 10.50 lb
Sparge Water: 2.14 gal Sparge Temperature: 168.0 F
Grain Temperature: 72.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE
Mash PH: 5.4 PH
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp

75 min Mash In Add 10.50 qt of water at 167.0 F 150.0 F

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)

Ferment for 10 days, rack to secondary/keg
BOIL YOUR OAK CUBES!!!!!!
I used 2oz American Medium Roast Oak cubes and around 4oz Kentucky Whiskey into the keg
Aged on oak for: 18.0 days
Pull the oak, force carb, and drink it young!

I realize the grains are a little crazy... I ran out of marris otter then didn't have enough pale LME so I used wheat LME. It turned out good regardless...


__________________
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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~


 
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Old 07-18-2008, 04:08 PM   #2
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


Btw, I brought this recipe to our local beer club. Got some great compliments on it! Somethin about nasty chinook IBU's, oak, and bourbon just screams AWESOME!!! I'm gonna repeat brew this one, all grain. Definite winner!

more discussion.
http://www.homebrewtalk.com/showthre...light=arrogant


__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
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Old 07-18-2008, 06:09 PM   #3
oberon567
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Jul 2008
Cambridge, MA
Posts: 263
Liked 6 Times on 2 Posts


I really enjoy Chinook as my bittering hop in my IPAs. And I was actually considering adding some bourbon to my last IIPA, but I didn't have the cohones to do it. So I might just have to use this recipe (I might simplify the grains a bit, though, and just use a combo of Pale DME and Partial mash some 2-Row with my other grains...)

 
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Old 07-18-2008, 08:22 PM   #4
sirsloop
Recipes 
 
Jun 2006
South River, NJ
Posts: 2,587
Liked 20 Times on 17 Posts


Yeah, I was in the process of making the switch from extract to AG when I made this recipe. I ran out of some stuff, replaced some stuff, re-replaced it, etc. You can eliminate the LME, 2row or MO, and just add in one of the base grains until your brewhouse efficiency hits ~1.072. I'm going to go all marris otter next time and leave the caramel, special b, and wheat grain alone.
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
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Old 10-08-2009, 04:41 PM   #5
Runyanka
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Dec 2008
Providence Village, Texas
Posts: 1,532
Liked 19 Times on 18 Posts


Did you soak the oak chips in the bourbon at all, or just dump each in seperatly? Also, did you use a bag and marble to get the chips to sink to the bottom, or did they just float on top? This is going to be my next brew (and hopefully my first kegged batch).
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Old 01-06-2010, 08:31 PM   #6
jjppark
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Apr 2007
Posts: 1

I've been wanting to try my hand at a clone of the Oaked Arrogant Bastard. Thanks for the excellent recipe posting. This is just the ticket.

 
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Old 07-24-2011, 05:34 PM   #7
Badger
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Jul 2011
Seattle, Wa
Posts: 1

Not sure if this is the proper way to prep oak chips, but I always have some oak chips soaking in bourbon in a cool dark spot. Sometimes I increase a 5 gal brew to a 7 gal and add the oak/bourbon to the extra 2 gal. Sometimes it's good, sometimes interesting. I add the oak to the secondary, don't like to interfere with the beginning fermintation.

 
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Old 07-17-2014, 05:09 AM   #8
ultravista
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Mar 2007
Las Vegas, Nevada
Posts: 2,296
Liked 56 Times on 46 Posts


Any updates on this Oaked Bastard?



 
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