American Strong Ale Arrogant Bastard clone

[portlandbeergeek]

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.

 

[EvilTOJ]

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.

 

[Ceedubya]

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

 

[zac]

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.

 

[ChshreCat]

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. :fro:

 

[FlyingHorse]

I brewed this but used only crystal 120 as my only adjunct.

This is a house brew for me, except mine is 2-row & C120 only.

How much C120 are you guys using?

 

[zac]

13.5 lbs 2-row & 1.5 lbs C-120L.


thats it along with chinook hops.

 

[portlandbeergeek]

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!

 

[zman]

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

 

[ArcaneXor]

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.

 

[Killer_Robot]

I just made a 2.5 gallon scaling of this recipe, my first all-grain(or indeed any grain at all) attempt, and my first attempt at a beer this strong. I was worried at first when my mash temperature ended up being considerably too high, but I got it down and managed to hit the target OG with just a little added extract. Just tasting the wort I can tell this stuff is going to hit hard if all goes well from here.

 

[RudeLead]

I feel that Arrogant Bastard has a quite pronounced roasty flavor. Is the Special B roasty enough? The Chinooks may add smokey-like notes as well perhaps...

 

[portlandbeergeek]

I tasted my Oaked version of this recipe for the first time last night and WOW!! I was afraid it was too oaky at bottling time but that has mellowed. I was suprised it was fully carbonated after less than two weeks in the bottle, and it tastes amazing. This is an awesome brew, very close to the original. Guess it's about time to sample side by side with the original. My efficency was my usual upper 60's, so my version was a bit on the weak side at 7.7%.
And upon further investigation I see the original is only 7.2%. Odd, mine seems to taste about 85% as bastardly as the original.

 

[ChshreCat]

When the pacmans are done eating my APA that's in primary, I'm brewing this one. Played around in Beer Smith to convert it to a PM. Think I've matched everything pretty well, except for the color, but that's close enough for me.

Here's what I came up with.

Arrogant Bastard Clone PM
Brew Type: Partial Mash

Batch Size: 5.25 gal
Boil Volume: 3.54 gal Boil Time: 60 min
Brewhouse Efficiency: 69.00 %

Ingredients Amount Item Type % or IBU
7.00 lb Pale Liquid Extract [Boil for 5 min] Extract 48.28 %
5.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 37.93 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.45 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.45 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.45 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.45 %
1.00 oz Chinook [13.00 %] (60 min) Hops 22.1 IBU
1.00 oz Chinook [13.00 %] (45 min) Hops 20.3 IBU
1.00 oz Chinook [13.00 %] (2 min) Hops 1.9 IBU

Beer Profile Estimated Original Gravity: 1.083 SG
Estimated Final Gravity: 1.021 SG
Estimated Color: 18.7 SRM
Bitterness: 80.4 IBU
Estimated Alcohol by Volume: 8.10 % (7.50-10.00 %)

 

[jmp138]

After some consultation with eviltoj a few months ago I decided to brew this, as Arrogant Bastard is one of my favorites. Tonight as me and my buddy wept as the keg sputtered its last breath, I realized that this was the best beer I have ever brewed. There is really a pronounced roastiness and solid malt backbone that stands up to that great chinook pop. This beer is so well rounded and absolutely delicious that I ordered a pound of chinook today and it will definitely be in constant circulation in my keezer.

I was wondering however if some that have brewed this recipe may have found it a bit lacking with the hop punch that I look for in my AB. For sure the chinook is there, but I wonder if stepping up each addition by a half ounce might give it a bit more of a kick. I dont know if I am misinterpreting the flavor of the original, but it seems like there is a quite a bit more bite.

Finally if your reading this to figure out if this should be your next brew, it should! This stuff is the sickness!

 

[EvilTOJ]

I'd say if you want more hop punch, dry hop it with more Chinook. I have a batch going in the basement right now, and I've forgotten how aggressive the Chinook is. mmmmm.....

Glad you like the recipe!

 

[RayInUT]

I racked mine off the oak chips tonight into another carboy to clear up further. I didn't want to leave it on the oak more than a week or so. In the process, I stole a liter of it and carbed it with my carbonator cap. This stuff is amazing. I am thinking about dry hopping it for a week or two with a half ounce of chinook before I keg it. Any input?

 

[portlandbeergeek]

How many ounces of oak did you use? I used 2.5oz for one week and it was a bit much so I could see how a strong dose of oak could benefit from a dry hop. If you didn't use too much oak, or if the oak isn't very pronunced, I would fear a dry hop would only overpower the oak.
So I say dry hop if the oak can stand up to it!

 

[FlyingHorse]

Brewed 5 gallons of this today. Scaled back on the 2-row to get an OG of 1.073, which should get closer to the "true" 7.2% ABV.

 

[RayInUT]

How many ounces of oak did you use? I used 2.5oz for one week and it was a bit much so I could see how a strong dose of oak could benefit from a dry hop. If you didn't use too much oak, or if the oak isn't very pronunced, I would fear a dry hop would only overpower the oak.
So I say dry hop if the oak can stand up to it!

I used about .80 ounces of toasted oak. It originally was an ounce of untoasted oak but I toasted it in the oven for 20 minutes and it weighed about .8 when I put it in. It's about as oaky as the real thing. I kegged and force carbed it yesterday after crash cooling and adding gelatin earlier in the week. We were drinking it last night and it was good. I pulled a half pint a few minutes ago, the carbonation is more balanced now, and it is GREAT! I need to get another batch going ASAP. I just used 13.5# of 2 row and 1.5# of C120. The color is a little light but the taste is great. I have one bottle of OAB in the fridge and I might do a comparison later on today. I really like the balance between the maltiness and the hops. The chinook is right on. I did not dry hop this.

 

[UnaBonger]

Just fired this bizatch up! I'll keep everyone posted.

 

[Texas Redfish]

I made this batch yesterday. My OG was 1.083. My first AG! It just started to bubble My next question is what sould i use for priming sugar when I bottle. I am not set up for kegging yet. Thanks for the recipie.

 

[EvilTOJ]

Priming sugar doesn't change whether you do extract or AG.

 

[Yooper]

I made this batch yesterday. My OG was 1.083. My first AG! It just started to bubble My next question is what sould i use for priming sugar when I bottle. I am not set up for kegging yet. Thanks for the recipie.

I like to use 4 ounces of corn sugar (dextrose) for 5 gallons for most of my American ales. It's easiest to do if you weigh it- it's more accurate.

 

[Texas Redfish]

Thanks for the responses! After a suggestion from my HB store I pitched with White Lab Pacific Ale Yeast. Should it be classified as a American Strong Ale? Do you think this will get me close in flavor? I am going to dry hop it with 1oz of Chinook in the secondary.

 

[ChshreCat]

I've had a few bottles of my PM incantation of this and I have to say that I might need to readjust the hops. I don't think they translated correctly. It's a very tasty beer, but it's just not quite... arrogant. More of a moderately pissy bastard in this case. I'll make some adjustments next time I brew it and try to bring it up the the level of the AG clone. Still good stuff though and I'm happy to dispose of my mistake in this case.

 

[zac]

ChesreCat,

Try doing 2oz of chinook for bittering, I found found it makes it more bastardly.

 

[MikeG]

I brewed this over a month ago, only a few days bottled and it was great. It's been a while so I need to buy a sixer for comparison. I followed some advice by zac and dryhopped an oz of chinook but when you get the recipe dialed in let I'll do this one again. Great beer nonetheless.

 

[ChshreCat]

The longer mine sits in the bottle, the more arrogant it is becoming. Still not as in your face as the original, but closer.

 

[Texas Redfish]

Racked over to secondary and added 1oz Chanook to dryhop. When I checked the gravity it was 1.021. I cant wait for two weeks to bottle this!