Extract Arrogant Bastard Clone
Arrogant Bastard Clone – Extract Style
I plan on making a mini batch of this soon, so I can’t vouch for its extactness.
WARNING – This Beer is not for the faint of heart!!! You probably shouldn’t even be thinking of brewing a beer of such monumental proportions, let alone drinking it. The heavy handed doses of high alpha hops – including the finishing (dry) hops will be right in your face. Backed up with a complex malty backbone, this beer packs a punch and then some. If you think that you’re worthy, give it a shot. Otherwise just stick with your cans and corn sugar.
(Starting Gravity: 1.074-1.080)
(Finishing Gravity: 1.014-1.020)
(Approximate Alcohol Content: 7.4-7.9%)
(78 IBU)
Ingredients:
*= grain bill, grains bagged together
Amber DME 4.0 pounds
Wheat DME 4.0 pounds
*Special-B 8.0 ounces
*Biscuit 8.0 ounces
*Aromatic 8.0 ounces
*CaraMunich 8.0 ounces
Corn Sugar (Bottling) .75 cups
Magnum (Bittering – 60 min.) 1.0 ounces
Columbus (Bittering – 50 min.) 0.5 ounces
Centennial (Flavoring – 30 min.) 0.5 ounces
Centennial (Finishing – Dry) 1.0 ounces
Irish Moss 1.0 package
Wyeast #1056 American Ale 1.0 package
OR
White Labs #WLP-001 1.0 tube
Place cracked grain in grain bag and add to 2 to 2-1/2 gallons of water (tap, filtered, or bottled…not distilled).
Turn burner to medium and allow grains to steep for a minimum of 30 minutes. (150 to 155?F is ideal).
Remove grain bag and dissolve Dried Malt Extract (DME) in brew kettle. Make sure that DME is completely dissolved before applying heat.
Turn up heat to achieve boil…
Add 1 oz. Magnum bittering hops…set timer for 10 minutes. After 10 minutes…
Add .5 oz. Columbus…set timer for 20 minutes. After 20 minutes…
Add .5 oz. Centennial…set timer for 15 minutes. After 15 minutes…
Add Irish Moss…set timer for 15 minutes. After 15 minutes…
Remove from heat (NOTE: Add Dry Hops now if no secondary fermenter will be used), cover pot and chill to 70 to 80°F.
Add to primary fermenter by straining through filter funnel, top up with water to 5 gallons and mix and aerate well by shaking fermenter or injecting filtered air or oxygen.
Pitch Yeast. If using Wyeast make sure the package is completely swollen. White Lab’s should be allowed to warm to pitching temperature.
You should have active fermentation within 8 to 36 hours.
Once fermentation is complete, transfer to secondary (if you have one) and add 1 oz. of Centennial Dry Hops for 1-4 weeks, depending on how Arrogant you want this beer to be.
Bottle or Keg as usual.
