Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.072
Target FG 1.016
Est. ABV 7.4%
Bitterness 85 IBU
SRM 15
Arrogant Bastard clone recipe is an aggressive, malt-forward strong ale characterized by an intense hop bitterness and deep caramel undertones. This clone captures the bold, unapologetic spirit of the original West Coast-style giant.
Fermentables
1 lb Caramel/Crystal 120L (Steep at 155°F for 30 minutes for deep color and burnt sugar notes.)
8 oz Special B Malt (Steep at 155°F for 30 minutes for dark fruit complexity.)
9 lbs Light Liquid Malt Extract (Base fermentable; add half at start and half at 15 minutes left in boil.)
Hops Schedule
1.50 oz Chinook (13% AA) @ 60 min (Provides the primary piney, resinous bitterness.)
1 oz Chinook (13% AA) @ 15 min (Adds mid-boil flavor and complexity.)
1 oz Centennial (10% AA) @ Flameout (Floral and citrus aroma addition.)
1 oz Chinook (13% AA) @ Flameout (Final piney aromatics.)
Yeast
Wyeast 1056 American Ale – Clean fermentation profile with moderate flocculation; 60-72°F
Instructions
1
Heat 2.5 gallons of water to 160°F and steep grains in a mesh bag for 30 minutes. Do not let the water temp exceed 170°F.
2
Remove grain bag and bring the liquid to a boil.
3
Turn off the heat and stir in half of the liquid malt extract to avoid scorching.
4
Return to a boil, add a 60-minute hop addition, and set timer for 60 minutes.
5
With 15 minutes remaining, stir in the second half of the extract and add the 15-minute hops.
6
Add clarifier (Irish Moss or Whirlfloc tablet) at 10 minutes remaining.
7
At flameout, add the remaining hop additions and chill the wort as quickly as possible to 80°F
8
Transfer to a sanitized primary fermenter and top up to 5.5 gallons with cold, filtered water. Aerate the wort and pitch the yeast.
Notes
Fermentation
Temperature: 68-70°F
Duration: 2 weeks primary, 2 weeks bottle conditioning – Keep steady temperatures to prevent fusel alcohols given the high starting gravity
Brew Date:___________ Original Gravity: _________ Final Gravity:__________ ABV: _________
Ingredients
Fermentables
1 lb Caramel/Crystal 120L (Steep at 155°F for 30 minutes for deep color and burnt sugar notes.)
8 oz Special B Malt (Steep at 155°F for 30 minutes for dark fruit complexity.)
9 lbs Light Liquid Malt Extract (Base fermentable; add half at start and half at 15 minutes left in boil.)
Hops Schedule
1.50 oz Chinook (13% AA) @ 60 min (Provides the primary piney, resinous bitterness.)
1 oz Chinook (13% AA) @ 15 min (Adds mid-boil flavor and complexity.)
1 oz Centennial (10% AA) @ Flameout (Floral and citrus aroma addition.)
1 oz Chinook (13% AA) @ Flameout (Final piney aromatics.)
Yeast
Wyeast 1056 American Ale – Clean fermentation profile with moderate flocculation; 60-72°F
