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Old 07-29-2008, 11:35 PM   #1

Recipe Type: All Grain   
Yeast: Pacman Ale Yeast (Wyeast Labs)   
Yeast Starter: 2000 mL   
Batch Size (Gallons): 8.5 Gal   
Original Gravity: 1.076   
Final Gravity: 1.005   
IBU: 85.6   
Boiling Time (Minutes): 75   
Color: 15.7   
Primary Fermentation (# of Days & Temp): 14 Days @64F   
Secondary Fermentation (# of Days & Temp): 14 Days @68F   
Tasting Notes: Fantastic if you like malty and hophead brews. Will finish dry if you let it.   

16 lbs Pale Malt, UK (3.0 SRM) 65.31 %
3 lbs 8.0 oz Wheat Malt, Ger (2.5 SRM) 14.29 %
2 lbs Victory Malt (25.0 SRM) 8.16 %
1 lbs Aromatic Malt (25.0 SRM) 4.08 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) 2.04 %
4.0 oz Caramunich - 120L (120.0 SRM) 1.02 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 1.02 %
1 lbs Candi Syrup, Belgian Dark (80.0 SRM) 4.08 %
0.70 oz _MIX [6.50 %] (75 min) (FWH) 11.4 IBU
0.50 oz Chinook [13.00 %] (60 min) 15.2 IBU
2.00 oz _MIX [6.50 %] (60 min) 29.7 IBU
2.00 oz _MIX [6.50 %] (30 min) 15.1 IBU
2.00 oz _MIX [6.50 %] (15 min) 7.9 IBU
2.00 oz _MIX [6.50 %] (10 min) 5.9 IBU
2.00 oz _MIX [6.50 %] (0 min) (Aroma-Steep)
0.50 oz Chinook [13.00 %] (0 min) (Aroma-Steep)
2.00 oz _MIX [6.50 %] (DH 14 days)
1.00 Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min)

131F for 15 min
152 for 70 min

Hop Mix:
4.00 oz Cascade (6.0AA)
3.00 oz Glacier (7.0AA)
2.75 oz EKG (5.0AA)
1.75 oz Mt. Hood (5.8AA)
1.20 oz Nugget (12.0AA)

Kind of an Arrogant Bastard and Tongue Twister IPA (Northern Brewer) mix. It's a long story how I came up with this one so I won't bore you with all the details (unless you insist ). If you like malty, hoppy and dry IPA's then you'll love this one. Has a dry finish but a malty sweetness. Best if tapped 10-14 days after kegging. IBU's seem high but the maltiness can handle all the hops. I had a bunch of hops I needed to use so I tossed them into a bag and mixed well. I used an excel spreadsheet to figure the IBU's. Pacman is a real muncher (use a blow-off tube). With a little help I got it down to 1.005 SG.
Mead Lane Brewing
The liver is evil and must be punished

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Old 07-30-2008, 02:20 AM   #2
Arneba28's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

I want to know what made you make that mix.

and what was the little help to get it to 1.005 (roused)
My Kegerator Project

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Old 07-30-2008, 04:08 AM   #3

Originally Posted by Arneba28 View Post
I want to know what made you make that mix.
and what was the little help to get it to 1.005 (roused)
1) Last year I did the Tongue Twister kit from Northern Brewer and screwed it up (didn't rinse carboy after Chlorox sanitation). I wanted to try it again and I made up my own kit and modified it. Tried to make it maltier. Well I forgot all about it and pulled it out a few weeks ago. It used Nugget, Hallertauer (subbed Mt. Hood), EKG and Cascade. The new version uses Glacier. I already had the grains mixed and realized I had too much Victory and Aromatic for a 5-gallon batch. So I upped the batch size and looked for a recipe that used Victory and Aromatic. I found the Arrogant Bastard recipe from HDB (I think). So I added some wheat and dark malts. I used the sugar to dry out the malty sweetness (does that make sense?) and add more color. I also know that most AB recipes use Chinook so I added that as well. I finally decided to mix them all together (less the Chinook which were plugs) and voila...

2) I aerated the yeast when I pitched and again the next morning. Once the yeast stopped working I increased the fermenter temp from 62F to 67F and roused the carboy 2-3 times a day until done.
Mead Lane Brewing
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