Wood-Aged Beer Oaked Arrogant Bastard

[defenestrate]

Would love to get a rum barrel for this. Any suggestions on suppliers/prices I should be looking at? Feel free to send me a pm

picked mine up from this guy selling them on the forum https://www.homebrewtalk.com/f41/used-liquor-barrels-230606/

 

[bojacked]

I'm gonna be putting this one in the works here soon and hopefully I will experience the same results you guys have. I'm going to the brew store today and I'm going to choose a yeast for this batch. I've got a few questions and I'd like some advice if you can help. I've currently got a wee heavy scotch ale that's almost done using US-05 (single packet), a pliny the elder clone DIPA with US-05 (double packet pitch), and I've got 2 packets of Nottingham yeast in my brew fridge too. I saw the OP used Notty and had good results but I'm wondering if it's worth getting WLP001 or the wyeast american ale ? Does it really change the end result that much?

 

[GordonT]

i would love to brew it this weekend, but i would have to use some different ingredients- i do not have any special b so i would need to use c120 and maybe some aromatic... and i dont have chinook- would need to sub with columbus

i think it owuld still make an awesome beer though...

Special B is one of the defining features of this beer. WIthout it you'll still have a nice brew, but it won't be OAB.

 

[GordonT]

I'm gonna be putting this one in the works here soon and hopefully I will experience the same results you guys have. I'm going to the brew store today and I'm going to choose a yeast for this batch. I've got a few questions and I'd like some advice if you can help. I've currently got a wee heavy scotch ale that's almost done using US-05 (single packet), a pliny the elder clone DIPA with US-05 (double packet pitch), and I've got 2 packets of Nottingham yeast in my brew fridge too. I saw the OP used Notty and had good results but I'm wondering if it's worth getting WLP001 or the wyeast american ale ? Does it really change the end result that much?

I actually prefer the Nottingham in this beer. Adds just a touch more complexity and maltiness to it.

 

[bojacked]

I actually prefer the Nottingham in this beer. Adds just a touch more complexity and maltiness to it.

Perfect, that keeps it easy. Did you double pitch the 5g notty packets? I noticed the fermentis packets are 11g each do I was wondering if they had diff sizes.

 

[scottconnor]

Stuck to the recipe exactly, save for a few extra weeks in primary because life happened. In my keg now, and it's great. Force carbed it, it tastes great fresh.

 

[scottconnor]

Brewed this again last night, hit my same numbers as before. Thinking of adding some bourbon to the wood chips, anyone ever try bourbon with this recipe? How much? Thinking 5-6 oz. I still want this beer to be ready in 2-3 weeks.

 

[ultravista]

scottconnor - how is the hop flavor and aroma? How soon after the knockout hops do you chill?

 

[m3n00b]

Subbed. This is next on my list.

 

[scottconnor]

Hop flavor is pretty subtle, the wood and the Special B are what shine through. I just racked this to secondary tonight with 3oz of wood chips that were sitting in 5oz of bourbon for the past week. Most of the bourbon got absorbed into the wood, but I threw the extra bourbon in there too.

I only got down to 1.020, where last time I brewed this I hit 1.014. I didn't put this one in a water bath, so it may have fermented closer to 60 degrees, where the last one was around 66-67. Dont think it will be a big deal, I'm anxious to see what the bourbon does to this beer.

 

[ShinyBuddha]

Any update on the bourbon/oak addition?

 

[jmccraney]

I dropped in to ask a few questions about this recipe, and am glad to see I'm not the only one interested in reviving an old thread! I'm planning to brew this in a week or two, so if anyone who's brewed this can help with a few last details I would appreciate it.

Yeast: 1056/WLP001/US-05, 1098/WLP007/S-04, and Nottingham all seem like they would be good choices. Anyone have a suggestion?

Water profile: I'm starting with pretty soft water, so I have plenty of room to wiggle. I found a hint here where they mention "100ppm hardness," and I'm also guessing I should target sulfates around 150ppm? I would appreciate another set of eyes on this one.

Carbonation: Been awhile since I cracked one open, thoughts on a good target?

 

[jmccraney]

If anybody stumbles upon this thread in the future, I highly recommend this recipe. Just kicked the keg, and it was one of my favorite recipes so far. Here are my tasting notes in case it helps anyone:

http://1-21jigawatts.blogspot.com/2014/05/21-oaked-arrogant-bastard-clone-tasting.html

 

[GordonT]

If anybody stumbles upon this thread in the future, I highly recommend this recipe. Just kicked the keg, and it was one of my favorite recipes so far. Here are my tasting notes in case it helps anyone:

http://1-21jigawatts.blogspot.com/2014/05/21-oaked-arrogant-bastard-clone-tasting.html

Well.. that is a very nice post and I'm so glad he liked the beer as much as he did. The one fault he found was in the nose and there I will disagree with him, its just a matter of taste but I find the nose very appealing. It comes from the marriage of a rather odd hop with the malt and oak and I could sniff it all day long

Thanks for posting this link.

 

[jmccraney]

No problem, happy to shamlessly plug my own blog. Thanks for the recipe.

The one fault he found was in the nose and there I will disagree with him, its just a matter of taste but I find the nose very appealing.

Haha that's interesting, it is a matter of taste I guess. After the head to head tasting the aroma does indeed match the real Oaked Arrogant Bastard, but I guess mine stayed just a bit too boozy sweet. Do you think the oak chips (all I could find were cubes) would dry it out? Or maybe a darker Special B? Mine was 115L which seems a bit light as I've seen other maltsters up around 150L.