Can you Brew It recipe for Stone Arrogant Bastard

[SourHopHead]

Maybe they are telling us different things on purpose?

You are probably right. Sounds like some of their brewers get tired of being asked questions about AB. I saw them at the GABF last year and asked if anyone has come close to figuring out the recipe to clone it and was told some homebrewers have come close. The only story I believe from Greg is that AB was originally a mistake on brew day.

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[rmullins]

I'll be brewing 10 gallons of AB, so I forsee an epic starter on my stirplate. Probably a two-phase starter, 1/2 gallon apiece. Gotta be huge!

Right on!

Could use some advice on this brew/starters. It will be my first time brewing with a starter. I do 10 gallon batches and haven't really ventured up into this level of OG, so haven't had any issues with pitching smack packs or vials. I have a 2L flask, stirplate and an aeration kit (I know some people like to aerate their starters as well), and 3 vials of WLP007 on the way.

Now using Mr.Malty's Calculator (I don't have the yeast yet so just using the default for the Viability %) with a Stir Plate I come up with a 2.31L starter using 2 vials of yeast. I only have a 2L flask, so I used the slider to set it to use a smaller starter. I come up with 3 vials in a 1.36L starter. Now obviously the best plan for the future would be to get myself a larger flask to handle a larger starter, but am I OK using 3 vials in a 1.36L starter? I'm not sure if thats too much yeast pitching into not enough wort or not.

 

[EricCSU]

Could use some advice on this brew/starters. It will be my first time brewing with a starter. I do 10 gallon batches and haven't really ventured up into this level of OG, so haven't had any issues with pitching smack packs or vials. I have a 2L flask, stirplate and an aeration kit (I know some people like to aerate their starters as well), and 3 vials of WLP007 on the way.

Now using Mr.Malty's Calculator (I don't have the yeast yet so just using the default for the Viability %) with a Stir Plate I come up with a 2.31L starter using 2 vials of yeast. I only have a 2L flask, so I used the slider to set it to use a smaller starter. I come up with 3 vials in a 1.36L starter. Now obviously the best plan for the future would be to get myself a larger flask to handle a larger starter, but am I OK using 3 vials in a 1.36L starter? I'm not sure if thats too much yeast pitching into not enough wort or not.

Either is fine.

I got my 3L flask from Brewmaster's Warehouse and it has served me well. I use it as my primary starter flask, even if I'm only doing 1L. Just trying to decrease my chances of a boilover.

Eric

 

[maida7]

Could use some advice on this brew/starters. It will be my first time brewing with a starter. I do 10 gallon batches and haven't really ventured up into this level of OG, so haven't had any issues with pitching smack packs or vials. I have a 2L flask, stirplate and an aeration kit (I know some people like to aerate their starters as well), and 3 vials of WLP007 on the way.

Now using Mr.Malty's Calculator (I don't have the yeast yet so just using the default for the Viability %) with a Stir Plate I come up with a 2.31L starter using 2 vials of yeast. I only have a 2L flask, so I used the slider to set it to use a smaller starter. I come up with 3 vials in a 1.36L starter. Now obviously the best plan for the future would be to get myself a larger flask to handle a larger starter, but am I OK using 3 vials in a 1.36L starter? I'm not sure if thats too much yeast pitching into not enough wort or not.

yes, 3 vials into 1.36L should work fine.

Another option is to do a 2 step starter. By doing 2 steps you can buy just one vial and save money. 1 vial into a 2L starter on a strip plate will produce approximately 3 vials wort of yeast. When the first step is complete, crash cool the starter in the fridge overnight to make the yeast drop to the bottom. Decant all the liquid and take that yeast and make the 1.36L starter that you determined with the calculator.

If your doing 10 gallon batches you will eventually want a bigger flask. I use a 5L flask. For high gravity 10 gallon batches and lagers you will want a combination of flasks to do 2 steps. I use a 2L and a 5L.

 

[rmullins]

I put in the order for a 5L flask last night. I already have the 3 vials of WLP007 en route so will just go with the 3 vials in 1.36 for the time being

 

[SourHopHead]

Color is close, lacks the hop aroma kick, and needs more hop flavor. Tinkering will dial it in.

Sent from my iPhone using HB Talk

 

[bigbeergeek]

Color is too light, lacks the hop aroma kick, and needs more hop flavor. Tinkering will dial it in.

So, perhaps 12% SB up from 10%? Maybe move the 15 minute addition to the 10 minute mark (better for flavor extraction) and double it? Double the flameout addition as well, or perhaps a 1-2 oz dry hop addition? A modified version of the CYBI recipe is my next batch, and I'm gonna go 10 gallons and oak half, so I want to nail it...

 

[rwmiscik]

I upped the special b to 15% and made all the hop additions a full ounce. This saturday im racking onto 2 ounces of oak chips for a week and then I am bottling it. From what I can see from my hydro sample I nailed the color in a side by side with the special b at 15% so that could be the number we're looking for.

 

[ChickenSoop]

Hello

I did this profile last year, in a 5 gallon batch:
1.75 oz Chinook [11.40 %] (60 min)
1.1 oz Chinook [11.40 %] (20 min)
1.6 oz Chinook [11.40 %] (1 min)
96.7 IBU total
1056 yeast
This was dull, no arrogance at all. Similar, but no kick. I found it kind of dull.

I want to try:
2.00 oz Chinook [13.00 %] (90 min) Hops
1.00 oz Chinook [13.00 %] (45 min) Hops
1.00 oz Chinook [13.00 %] (20 min) Hops
1.00 oz Chinook [13.00 %] (0 min) Hops -
Dry Hop: 1.0 OZ
164 IBU total - Is this crazy?
WLP007 yeast


Do you recommend Special B or try C120 instead. Maybe the Special B complicates the taste, unless the 1056 yeast did not dry it out enough. I had some residual sweetness in my 1st AB attempt. I think I'll use C120 instead with the WLP007.

 

[Dog House Brew]

When I get around to this recipe I'm going to use C-120. The raisin taste from using it in other recipies makes me think C-120 could be correct. I'm also only going to use 2 hop additions. 60 minute and a 60 minute steep at the end of the boil with whirlpool. I also think the recipe is too light.

 

[SourHopHead]

So, perhaps 12% SB up from 10%? Maybe move the 15 minute addition to the 10 minute mark (better for flavor extraction) and double it? Double the flameout addition as well, or perhaps a 1-2 oz dry hop addition? A modified version of the CYBI recipe is my next batch, and I'm gonna go 10 gallons and oak half, so I want to nail it...

During the mash it really had the aroma of AB and I was excited. It is still a good beer but I was not able to reproduce CYBI results. So far I just adjusted the late hops 2oz @ 15m and 2oz at 0m. To me the color needs to be more red.

 

[rmullins]

I just brewed the CYBI Arrogant Bastard with WLP007 on Sunday. Had a real nice starter that I pitched in around 7PM Sunday night. I've got the morebeer heated/cooled conical so I can set the fermentation temp to whatever it is I need. This was my first beer with White Labs yeast, and me being an idiot, I read the vial and see that it says 70-75*, so I set the cooler to kick on if it hit 75 to bring it down to 73, and the heater to bring it up from 71 to 73. It wasn't until this morning when I realized that I didn't know what the attenuation % of this strain was that I saw white labs site that it should be 65-70.......balls.

I came home at lunch and changed the temp range, but by this point the vigorous fermentation was done. Luckily it has been in the 40s mostly in the garage, so the temp never got above 73, and probably spent most of its time at 71-72.

How estery do you think this is going to come out for a 10G batch?

 

[permo]

I just brewed the CYBI Arrogant Bastard with WLP007 on Sunday. Had a real nice starter that I pitched in around 7PM Sunday night. I've got the morebeer heated/cooled conical so I can set the fermentation temp to whatever it is I need. This was my first beer with White Labs yeast, and me being an idiot, I read the vial and see that it says 70-75*, so I set the cooler to kick on if it hit 75 to bring it down to 73, and the heater to bring it up from 71 to 73. It wasn't until this morning when I realized that I didn't know what the attenuation % of this strain was that I saw white labs site that it should be 65-70.......balls.

I came home at lunch and changed the temp range, but by this point the vigorous fermentation was done. Luckily it has been in the 40s mostly in the garage, so the temp never got above 73, and probably spent most of its time at 71-72.

How estery do you think this is going to come out for a 10G batch?

I think you will be fine, WLP007 at 70 tastes just great to me, so I don't think 71-72 will be an issue at all.

 

[Stubbeez]

I've got the morebeer heated/cooled conical so I can set the fermentation temp to whatever it is I need.

With a price like that for just a 7.5 conical, that thing had better be the best piece of equipment of all time!!!!!!! Dont get me wrong, I wish I had one too...
http://morebeer.com/view_product/10..._Gallon_Conical_Fermenter_-_Heated_and_Cooled

 

[Irrenarzt]

He's a player, what can you say?

 

[phished880]

Just mashed in on this one about 20 min ago. Making some changes with the 15 min and flameout hop. Looking forward to this one.

 

[Stubbeez]

Thanks EricCSU. This is all good stuff.

I am going to try this out, but I am going to have to try it as an extract. I have converted it to the best of my fledgling ability and based on what I will order to make it.

I think where my big dilemma comes from is the boil time. Since I wont be mashing anything here, my boil time is only 60 minutes. Also, since my boil volume is going to be 3.5 gallons, I am going to need to increase the hop additions to get the IBUs close. I realize this wont be nearly as close as they were able to get, but listening to the podcast, I think they are 95% on board with the 90/10 DME/Special B.

Here is what I am thinking:

Batch Size: 5 GAL
Boil Size: 3.5 GAL
Original Gravity: 1.072
Final Gravity: 1.016
Color: 18° SRM
Mash Efficiency: 75%
78.6 IBU
7.5% ABV

8 lbs Briess CBW Golden Light DME
1 lb Special B
1.5oz Chinook (60)
1oz Chinook (30)
1oz Chinook (15)
1oz (Flameout)

I am interested in suggestions on the hop additions or any input on the recipe at all. Again, I have more experience studying brewing than actually doing it so I would appreciate any input.
Just a weird thought, but what about the first hop addition during the 30 min steep? That would allow for the 90 minute schedule.

Any thoughts on maybe dry hopping another 1oz to help with aroma due to the low boil volume?

 

[bigbeergeek]

Since I wont be mashing anything here, my boil time is only 60 minutes.

I don't understand why you can't boil for 90 minutes. Mashing and the boil are entirely separate phases in your brew day, extract or all grain. What is to stop you from boiling your water/steeped grain/extract mixture for 90 minutes?

 

[phished880]

So brew day went very well. Overshot OG a bit and hit 1.076 no biggie. My hops changed 3/4 oz FWH because I'm working with a smaller pot than I should.
I also changed the 45 min to 3/4oz.

Final 2 additions were 1oz each.

Will report more as process progresses.

 

[EricCSU]

Thanks EricCSU. This is all good stuff.

I am going to try this out, but I am going to have to try it as an extract. I have converted it to the best of my fledgling ability and based on what I will order to make it.

I think where my big dilemma comes from is the boil time. Since I wont be mashing anything here, my boil time is only 60 minutes. Also, since my boil volume is going to be 3.5 gallons, I am going to need to increase the hop additions to get the IBUs close. I realize this wont be nearly as close as they were able to get, but listening to the podcast, I think they are 95% on board with the 90/10 DME/Special B.

Here is what I am thinking:

Batch Size: 5 GAL
Boil Size: 3.5 GAL
Original Gravity: 1.072
Final Gravity: 1.016
Color: 18° SRM
Mash Efficiency: 75%
78.6 IBU
7.5% ABV

8 lbs Briess CBW Golden Light DME
1 lb Special B
1.5oz Chinook (60)
1oz Chinook (30)
1oz Chinook (15)
1oz (Flameout)

I am interested in suggestions on the hop additions or any input on the recipe at all. Again, I have more experience studying brewing than actually doing it so I would appreciate any input.
Just a weird thought, but what about the first hop addition during the 30 min steep? That would allow for the 90 minute schedule.

Any thoughts on maybe dry hopping another 1oz to help with aroma due to the low boil volume?

I would recommend downloading Beersmith. You can plug in all those variables and get the exact numbers you need to convert this to a partial boil recipe. I could do it for you, but you would learn a ton by playing with the numbers yourself. It has definitely taught me a lot.

You can do a 60 minute boil, that's not a big deal. I dry hop a lot of my beers, so that could work well too. It may not be exactly like AB, but I think it couldn't hurt the beer.

Good luck.

Eric

 

[Stubbeez]

I don't understand why you can't boil for 90 minutes. Mashing and the boil are entirely separate phases in your brew day, extract or all grain. What is to stop you from boiling your water/steeped grain/extract mixture for 90 minutes?

I didnt either. I guess that was part of my question.
I guess I basically wanted to hear it from someone that knew more about it than I did!

 

[Stubbeez]

I would recommend downloading Beersmith. You can plug in all those variables and get the exact numbers you need to convert this to a partial boil recipe. I could do it for you, but you would learn a ton by playing with the numbers yourself. It has definitely taught me a lot.

I have been using the http://hopville.com site to calculate some things for recipes, but I agree, I really should get it. I get the feeling sometimes that the engine behind beercalculus could be better...

 

[phished880]

They have a free trial you can use.

 

[SourHopHead]

Brought mine to our club meeting last night. Well liked but an AB is was not. Discussion was to double all the hop additions and use C120 or a combination of Special B and C120.

 

[No_Party]

I am going on a trip with a bunch of my friends and Arrogant Bastard was one of the requested clones. I am doing 4 different 2.5gal batches, the others being a Westmalle Tripel clone, a Smuttynose IPA clone and a Rogue Dead Guy clone. I was wondering what you guys think about my recipe?

Type: Extract
Date: 4/16/2011
Batch Size: 2.50 gal
Boil Size: 2.43 gal
Boil Time: 90 min
Equipment: Brew Pot (3 gal/2.5g batch)

Ingredients

Amount Item Type % or IBU
4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 81.97 %
0.50 lb Special B Malt (145.0 SRM) Grain 10.25 %
0.38 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.79 %
0.50 oz Chinook [11.90 %] (85 min) Hops 35.2 IBU
0.40 oz Chinook [11.90 %] (45 min) Hops 24.3 IBU
0.40 oz Chinook [11.90 %] (15 min) Hops 13.2 IBU
0.40 oz Chinook [11.90 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Beer Profile

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.14 %
Bitterness: 72.7 IBU
Est Color: 24.8 SRM

 

[bigbeergeek]

Brewing this tomorrow. 50% more hops at each addition, 14% Special B. I'll update when the time comes.

Arrogant Matt-Nerd Ale

10.5 gallons
Color: 22 SRM
Bitterness: 182 IBU
OG: 1.066
Alcohol: 7.1% v/v (5.6% w/w)

Grain:
19.2 lb. American Pale
3.13 lb. Belgian Special B
Mash: 86% efficiency

152*F for 60 minutes. 10 minute mashout at 168*F.
Boil: 90 minutes

Hops:
2.5 oz. Chinook (13% AA, 90 min.)
2.5 oz. Chinook (13% AA, 45 min.)
2.5 oz. Chinook (13% AA, 15 min.)
2.5 oz. Chinook (13% AA, 0 min.)

Yeast:
WLP007, 5.5 quart starter (OG 1.040) built up on stirplate.

 

[bigbeergeek]

No_Party, that seems like a lot of specialty grain for an extract version of the Bastard. Maybe a small table sugar addition to bring the FG down a bit, too.

 

[devilishprune]

This is the recipe that I brewed. Undershot gravity so I added some extract.

Recipe Specifications
--------------------------
Batch Size: 2.50 gal
Boil Size: 4.00 gal
Estimated OG: 1.066 SG
Estimated Color: 17.0 SRM
Estimated IBU: 90.2 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 5.76 %
5 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 84.55 %
10.1 oz Special B Malt (118.0 SRM) Grain 9.68 %
0.58 oz Chinook [10.32 %] (85 min) Hops 47.2 IBU
0.58 oz Chinook [10.32 %] (20 min) Hops 26.9 IBU
0.58 oz Chinook [10.32 %] (10 min) Hops 16.1 IBU
1.50 oz Chinook [10.80 %] (0 min) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.13 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 8.01 qt of water at 158.6 F 148.0 F

Keep in mind that these are for a 2.5 gallon batch. I still think that this beer is not hoppy enough, and would definitely benefit from some dry hops. Another thing is it is too sweet, and I know that mine finished high.

I have a hard time believing that 10% special B is right, so if I did it again I would lower it to like 6% or so and add some chocolate malt in there to get the color right. Mine is too light and red.

 

[SourHopHead]

Color is too light, lacks the hop aroma kick, and needs more hop flavor. Tinkering will dial it in.

Sent from my iPhone using HB Talk

I did another side by side today and the color is actually really close.

 

[Stubbeez]

They have a free trial you can use.

So I got the free trial and it is coming out to the same results as what I had using the hopville brewcalculus feature.

The great thing about beersmith is it gives a lot more info and is much more versatile and easy to use (though much deeper).

The interesting thing is, if I were to get a true 90%/10% for the extract/grain, I would use 9lbs light DME and 1.5 lbs Special B. I am going off memory here because I dont have the file here at work.

My question is should I do this here? My projected OG is going to be 1.080 and the ABV around 7.9%. That seems a little high to me. I could go with my original recipe and use 8lbs LDME and 1lb Special B and have a projected OG of 1.072 and an ABV of 7.5%. I realize it is kind of a small difference in OG.

Any thoughts? I think I am leaning more towards just using 8lbs/1lb to keep the OG closer to their recipe. It is the extract conversion, after all so I assume there would be a difference.


Thanks guys!