Can you Brew It recipe for Stone Arrogant Bastard

[reddskinnfan]

I find it more roasty than Caramel, personally. Where did you get your CaraAroma? What brand is it?

 

[MrSnacks]

I find it more roasty than Caramel, personally. Where did you get your CaraAroma? What brand is it?

Isn't CaraAroma a Weyermann proprietary? In any case, I used Weyermann.

 

[reddskinnfan]

Oh yeah, forgot about the registered name... Anyway, as I said my example has more of a mix of roast and toast. Don't get me wrong, the Caramel is there, buy less pronounced than C150. I also get no raisin flavor like Special B.

Could it be that you caramelized your wort a bit?

 

[ultravista]

reddskinnfan - please post your most current recipe.

 

[reddskinnfan]

Ultra, it's post #845.

 

[BreezyBrew]

Chinook and IBU are weird because Chinook is a rough tasting hop...which I am in love with. Anyone familiar with Tree House Sap? Fabulous beer, all Chinook.

Ed Wort's Rye Pale Ale is all Chinook too. Great tasting beer.

 

[stonebrewer]

Ed Wort's Rye Pale Ale is all Chinook too. Great tasting beer.

Good to know. I like the spiciness from rye so that sounds like something to add to my ever growing list of beers to brew. Thanks!

 

[MrSnacks]

Oh yeah, forgot about the registered name... Anyway, as I said my example has more of a mix of roast and toast. Don't get me wrong, the Caramel is there, buy less pronounced than C150. I also get no raisin flavor like Special B.

Could it be that you caramelized your wort a bit?

Bottled last night. It's come a long way--its freaking awesome. I'm really happy with the 13.5% CaraAroma, the caramel flavor seems to have dropped out a lot leaving a fantastic beer.

 

[BreezyBrew]

Bottled last night. It's come a long way--its freaking awesome. I'm really happy with the 13.5% CaraAroma, the caramel flavor seems to have dropped out a lot leaving a fantastic beer.

How long has it aged?

 

[MrSnacks]

How long has it aged?

Not long but my perception of the malt and hop profile has changed a lot in a week.

 

[cannman]

What's the consensus on yeast to use for AB?

 

[BreezyBrew]

They say WLP 007 Is the closest to Stone's house yeast.

 

[rmyurick]

I think it's also key to pitch sufficient yeast quantity & ferment pretty cool.

 

[cannman]

Has anyone been successful in harvesting yeast from a bottle of AB?

 

[MrSnacks]

Has anyone been successful in harvesting yeast from a bottle of AB?

You certainly could, but I'd just use WLP007 for ease.

 

[BreezyBrew]

I think it's also key to pitch sufficient yeast quantity & ferment pretty cool.

In Mitch Steele's book, on the recipes for the IPA and Self Righteous, he says they ferment at 72 and hold until FG is reached. Then drop to 62 and dry hop. They hold at 62 for 36 hours then drop to 32 and hold for 7 or 10 days respectively.

I tried dry hopping at that temp one time because Oskar Blues does it too, and did not get the same results at 70. They probably dry hop under pressure. I find it interesting the darker beer is held for longer.

 

[stonebrewer]

Has anyone been successful in harvesting yeast from a bottle of AB?

Haven't tried but I am sure they filter this beer so odds are pretty low you will succeed, though someone should try! Cheers...

 

[ultravista]

Is the consensus that WLP007 is the right choice (not 001 or 002)?

 

[barrooze]

Is the consensus that WLP007 is the right choice (not 001 or 002)?

Jamil and Tasty were convinced it was 007.

In Mitch Steele's book, on the recipes for the IPA and Self Righteous, he says they ferment at 72 and hold until FG is reached. Then drop to 62 and dry hop. They hold at 62 for 36 hours then drop to 32 and hold for 7 or 10 days respectively.

I tried dry hopping at that temp one time because Oskar Blues does it too, and did not get the same results at 70. They probably dry hop under pressure. I find it interesting the darker beer is held for longer.

Keep in mind the fermenter size and shape Mitch uses versus the fermenter size Homebrewers use. A huge cylindro-conical had a lot of hydrostatic pressure which suppresses a lot of ester generation. This suppression allows them to ferment at a higher temp. If you use a Carboy or 15gal conical, you won't get the same suppression due to pressure (unless you pressurize your conical). For this reason, you will have to ferment at a lower temp than what Mitch uses unless you want a lot more fruity esters in the beer.

 

[BreezyBrew]

Jamil and Tasty were convinced it was 007.



Keep in mind the fermenter size and shape Mitch uses versus the fermenter size Homebrewers use. A huge cylindro-conical had a lot of hydrostatic pressure which suppresses a lot of ester generation. This suppression allows them to ferment at a higher temp. If you use a Carboy or 15gal conical, you won't get the same suppression due to pressure (unless you pressurize your conical). For this reason, you will have to ferment at a lower temp than what Mitch uses unless you want a lot more fruity esters in the beer.

Right on. An important point I didn't touch on. Fermenting that warm in a 5 gal batch is definitely punching your ticket to banana town.

 

[grathan]

I just made this and compared it. Wlp001 wasn't the right choice. It seemed to lack any character.

I will use wyeast 1098 next time.

 

[jageraholic]

I love arrogant bastard and I tried Special B and it was definitely not Arrogant, then I saw this thread and its on to Caraaroma for my next batch. I only brew 5 gallons and I saw post 845 showed the ingredients for a 10 gallon brew. Can you guys let me know what you recommend for hop additions for a 5 gallon brew? I don't trust the beersmith IBU calculations.

Cheers!

 

[Dog House Brew]

I personally would start with cutting the hops in half. I've not seen a lot of difference in IBU until I do 20 gallon batches. Then you can see how it turns out and adjust it for your system.

 

[stonebrewer]

I personally would start with cutting the hops in half. I've not seen a lot of difference in IBU until I do 20 gallon batches. Then you can see how it turns out and adjust it for your system.

What he said. It won't hurt if you toss in an extra half ounce late either. Hop oils degrade over time so unless you know exactly what your alpha acids are, and you don't, what you are making is an approximation anyway. I think it is generally safe to err on the side of more hops than less, unless the style you are making is trying to highlight yeast or malt flavors and aromas. Whatever you do, take good notes and adjust each time you brew it until it is perfect for YOU. Cheers!

 

[MrSnacks]

I entered reddskinnfan's 13.5% CaraAroma version in post 845 in a BJCP competition--the judges were TOTALLY baffled by it. One thought there was coffee in it!

 

[cannman]

I brewed one of the recipes here in this thread (photo of my beersmith file) @77% ef. All ph and temps were spot-on (my first spot-on AG ).

I cold crashed in the primary and transferred to a secondary to dry hop. I did try a glass from the transfer prior to secondary and there is some SOLID malt flavors (bigger than commercial AB) but it was lacking the hop character. Therefor, secondary is a must with AB or at least the dry hop portion. I just started a second cold crash this morning, I can't wait to sample the beer Thursday during bottling!

I want to call it "Bigger Bastard"

(never mind the mash steps in the print out... I must not have inputted the boil time correctly in all fields, but it was a 90min boil)

 

[fixitoscar]

Cool looks like my version. Did you do a 1.5 oz zero minute addition? If not your missing out on a lot of the late hop character.

 

[cannman]

Cool looks like my version. Did you do a 1.5 oz zero minute addition? If not your missing out on a lot of the late hop character.

No, just the 5 min addition. I'm in love with the malt character of this beer already, so this brew is a definite repeat. I'll add in the zero min add next run. Too bad I missed the revised version. What post #?

 

[fixitoscar]

#879
I still have a few bottles kicking around IMO very tasty. Let them condition a couple of weeks after they carb up. a good amount of the initial sweetness will drop out revealing the bitterness and help with the balance.

 

[crusader1612]

I brewed one of the recipes here in this thread (photo of my beersmith file) @77% ef. All ph and temps were spot-on (my first spot-on AG ).

I cold crashed in the primary and transferred to a secondary to dry hop. I did try a glass from the transfer prior to secondary and there is some SOLID malt flavors (bigger than commercial AB) but it was lacking the hop character. Therefor, secondary is a must with AB or at least the dry hop portion. I just started a second cold crash this morning, I can't wait to sample the beer Thursday during bottling!

I want to call it "Bigger Bastard"

(never mind the mash steps in the print out... I must not have inputted the boil time correctly in all fields, but it was a 90min boil)

Closer to Lukcy Bastard....