Can you Brew It recipe for Stone Arrogant Bastard

[bigbeergeek]

On a side note, I brewed 9 gallons and it only cost me something like $20 with reused yeast and home grown hops. To buy an equivalent amount out here, would be around $200. I'm keeping my fingers crossed.

Awesome.

 

[nm999]

My version of this is in primary right now. I guess it can't be considered a clone bescause I used Maris Otter and Nottingham and it was the first runnings of a parti-gyle. I did hit the gravity dead on and used the same hop schedule.

 

[Tarheel4985]

I got a chance to compare my dry hopped with the Oaked Arrogant tonight. Here are some pics:

Mine is on the left, the Oaked AB on the right

Obviously the Oaked is a completely different beer than the original AB, but it's all I had to compare to. So on with the comparison...

The Oaked is a little darker with a deep amber hue. It's also crystal clear. My clone is a little lighter and the tint is a bit more orange than dark amber. It also has a slight haze that came from the dry hopping. The hydrometer sample I took before dry hopping is almost as clear as the Oaked AB.

The aroma on the clone was mostly dominated by hops but the caramel sweetness still shines through a bit. On the Oaked, it is the opposite. The oakiness and bourbon sweetness are up front and the hop aroma is a bit subdued. Both have excellent mouthfeel and both are pretty well balanced. The clone tastes surprisingly similar to a fresh batch of original AB with the hops lingering for quite a while, while the Oaked tastes more malty and sweet and the hops only show up at the end.

In the end, it's not really fair to compare my clone, which is dry hopped, with the Oaked AB, but there are definitely some striking similarities. I'll pick up an original AB to compare my clone with later, but I'm definitely pleased. It may not be a spot on clone of AB, but it is definitely a great beer and not as difficult to brew as I would have expected. Once some space opens up in the kegerator, I'll put the non dry-hopped keg on tap and do another comparison.

 

[bigbeergeek]

Great post tarheel, thanks from all of us who are looking forward to brewing this beer. I'd love to see some more side-by-side photos, fellow homebrewers...

 

[Paulasaurus]

Brewed the Arrogant Bastard clone on Monday night. No side by side pictures yet but how about 5 gallons of Bastard wort side by side?

 

[Lilahblossom]

You guys are brilliant! Totally! I think I can brew this even with my primitive kitchen brewery. Can I look for it on Brewmasters?

 

[BeerPressure]

You guys are brilliant! Totally! I think I can brew this even with my primitive kitchen brewery. Can I look for it on Brewmasters?

http://thebrewingnetwork.com/shows/697

 

[Lilahblossom]

Sorry I guess I meant can I look for it on Brewmaster's Warehouse?

 

[Paulasaurus]

Sorry I guess I meant can I look for it on Brewmaster's Warehouse?

Listen to the podcast above podcast for the recipe

 

[socalhomebrewer]

If it's anything like the rest of the stone beers, they take the local San Diego water, dilute it 50/50 with RO water, and then use salts to get as close to London Water as possible.

San Diego water profile:
Ca++: 37
CO3--: 115
Cl-: 95
Mg++: 18
Na+: 83
SO4--: 160

At least, that's what I've heard.

I believe in both the podcasts, and at the brewery tour I've been on, all they do to the water is run all the water through a standard filtration system to get rid of Chlorine etc, then take half of the water and send it thru a reverse osmosis system. It bring the water they get from about 25-350 ppm to roughly 100 ppm, I don't believe they add anything to their water after this. I believe that this is in one of the "can you brew it" episodes with the interview of stones brewmaster. Hope this helps with any water issues with this AB recipe.

 

[mhot55]

Brewed 6 gallons of this one 1/10. Smelled awesome. 90% 2-row, 10% Sp B, but changed hop schedule a bit (after listening to podcast they seemed to agree that maybe a little more flavor/ aroma was needed.)

all chinook= first wort hop (40 IBUs),45 minutes (25 IBUs), 15 minutes (18 IBUs), flame-out (an ounce)

I added hops later to increase flavor/ aroma, shooting for 83 IBUs.
Used Safale S-04.
Also added salts in order to replicate London based water profile.

My packed 6 gallons into a 6.5 gallon better bottle. Used a blow off tube that was 4 feet long and still lost 1/2-gallon. Fermentation was explosive for 2-3 days.

Smelled great in the kettle & great in the fermenter. I'll probably rack a gallon or 2 and oak it. I plan on going 10 days primary & 14 secondary (or just a total of 21 days in primary if I'm lazy). I'll post when i bottle.

 

[Paulasaurus]

I also went with US-04 yeast and made a slight change to the hop additions. Just felt the need to use up the remaining 1.25 oz Chinook in that half lb bag so I dumped them in along with the flameout addition.

Can't wait to get this bottled!

 

[Apendecto]

I believe in both the podcasts, and at the brewery tour I've been on, all they do to the water is run all the water through a standard filtration system to get rid of Chlorine etc, then take half of the water and send it thru a reverse osmosis system. It bring the water they get from about 25-350 ppm to roughly 100 ppm, I don't believe they add anything to their water after this. I believe that this is in one of the "can you brew it" episodes with the interview of stones brewmaster. Hope this helps with any water issues with this AB recipe.

That's what they told me when I took the tour a few months ago. Half RO and half tap.

 

[BeerPressure]

Just kegged my CYBI Arrogant bastard.

OG: 1.065
FG: 1.012

ABV: 6.95%

I have not had the real thing in quite some time so I will wait til mine is fully carbed before having a side by side comparison. By memory, I think the real thing is more bitter. I may use gypsum next time.

Color may be lighter than the real thing. Tell me what you think of the color. I did my best to get natural light shot and artificial light.



Uploaded with ImageShack.us



Uploaded with ImageShack.us

 

[EricCSU]

Just kegged my CYBI Arrogant bastard.

OG: 1.065
FG: 1.012

ABV: 6.95%

I have not had the real thing in quite some time so I will wait til mine is fully carbed before having a side by side comparison. By memory, I think the real thing is more bitter. I may use gypsum next time.

Color may be lighter than the real thing. Tell me what you think of the color. I did my best to get natural light shot and artificial light.

http://img201.imageshack.us/i/20110126132032464.jpg/

Uploaded with ImageShack.us

http://img255.imageshack.us/i/20110126132752248.jpg/

Uploaded with ImageShack.us

Looks lighter to me, but you really need a side by side to compare because of lighting and camera quality.

Eric

 

[pipapat]

well mine way way off due too the gravity being off.
My hop utilization was off as well.

It was in the ball park here but not close enough for me.
I'll give this a second go next week.

 

[Paulasaurus]

Bottled my Arrogant last night. Tasted great right out of the bucket. Might be a touch on the light side color wise and will surely have a brighter hop aroma as I added an extra 1 oz. of Chinook at flameout but very impressed with it thus far. I'll update when I crack the first bottle.

Here are some other pictures from my Arrogant brew session.

 

[HItransplant]

I just popped my first bottle after 3 weeks conditioning. I noticed a slight belgian-y twang, I fermented at 68 and im wondering if the wlp007 produced some esters at that temp. Its not overpowering, and actually not unpleasant. Truthfully, its been so long since Ive had AB that I dont remember the flavor.

has anyone else noticed this flavor.. is the special B?

the bottle I drank tonight was a little undercarbed, so im hoping a couple more weeks in the pantry will increase the CO2 (bottled c DME), and im guessing the flavor may change some more.

good stuff nevertheless

 

[Dog House Brew]

I've read that the majority of stone brews get their bittering additionas at the beginning of their 90 minute boil. They add the rest of their hops at flame out. These aroma hops get about 90 minutes of contact time. 30 minutes during whirl pool, 30 minutes of rest, and 30 minutes of cast out. All this time the temp is held at around 200 degrees. Mitch Steele said they get a quite a bit of bittering from these additions as well.

 

[HItransplant]

I just popped my first bottle after 3 weeks conditioning. I noticed a slight belgian-y twang, I fermented at 68 and im wondering if the wlp007 produced some esters at that temp. Its not overpowering, and actually not unpleasant. Truthfully, its been so long since Ive had AB that I dont remember the flavor.

has anyone else noticed this flavor.. is the special B?

anyone have any ideas?

 

[nm999]

I just popped my first bottle after 3 weeks conditioning. I noticed a slight belgian-y twang, I fermented at 68 and im wondering if the wlp007 produced some esters at that temp. Its not overpowering, and actually not unpleasant. Truthfully, its been so long since Ive had AB that I dont remember the flavor.

has anyone else noticed this flavor.. is the special B?

the bottle I drank tonight was a little undercarbed, so im hoping a couple more weeks in the pantry will increase the CO2 (bottled c DME), and im guessing the flavor may change some more.

good stuff nevertheless

Probably needs to age more, like months more. High ABV high AA beers will get much better with age.

 

[YogiBearMead726]

I think I'll try brewing this, but with Ahtanum hops instead of, or in addition to, the Chinook hops. I remember reading that the brewers at Stone have a little love affair with using these hops. Could just be complete bull-hokey though.

 

[ITHZ]

Is there an extract recipe for the re-brew version yet? If so I can't seen to find it.

 

[EricCSU]

Is there an extract recipe for the re-brew version yet? If so I can't seen to find it.

Take a look at the link in my signature.

Eric

 

[BeerPressure]

Had a real one and mine side by side
Real one: hoppier, darker, better.

Next time I am gonna use a fell ounce for each addition or gypsum

Real thing seems just more RED than this. I stuck with the grainbill of 90% 2row 10% Special B

 

[HItransplant]

Probably needs to age more, like months more. High ABV high AA beers will get much better with age.

would this be considered high abv?

I would agree with the more age... at least in my case. Ive had bottles at roughly 3, 4, and now 5 weeks in the bottle.. they have progressively gotten better, with more carb, less off flavors, and actually improved hop flavor and aroma... the last one is odd to me though the previous make sense. Id figure more time would decrease hop flavor and aroma.

now i just need to buy a real AB and compare. .... man this brewing thing is hard work

 

[nm999]

would this be considered high abv?

I would agree with the more age... at least in my case. Ive had bottles at roughly 3, 4, and now 5 weeks in the bottle.. they have progressively gotten better, with more carb, less off flavors, and actually improved hop flavor and aroma... the last one is odd to me though the previous make sense. Id figure more time would decrease hop flavor and aroma.

now i just need to buy a real AB and compare. .... man this brewing thing is hard work

Maybe not high like barley wine but still high enough to need a little aging to cut down the alcohol bite. By BJCP this is considered 19A, old strong ale, which are usually well aged.

Your hop flavor is probably coming through more as the alcohol taste mellows and the carbonation increases, contributing to a perceived increase in hop flavor/bitterness.

 

[HItransplant]

Maybe not high like barley wine but still high enough to need a little aging to cut down the alcohol bite. By BJCP this is considered 19A, old strong ale, which are usually well aged.

Your hop flavor is probably coming through more as the alcohol taste mellows and the carbonation increases, contributing to a perceived increase in hop flavor/bitterness.

nice.. well its certainly gotten better. I dont know that I perceived an overwhelming alcohol flavor, but the hop flavor is definitely comming through more. I think 6 weeks is the timeline for DME to carb a bottle.

 

[Paulasaurus]

Cracked a 16 day old Arrogant clone yesterday. Still needs some time for carbing and aging but its coming along nicely. A little light in color and hard to say about the malt hops but i'm sure it'll meld nicely in the weeks to come.

 

[Tumpster]

So would I be correct in following the recipe tweaks on the first page if I'm going to take a shot at this?