a tribute to arrogant bastard
I celebrated Presidents Day by brewing a beer "hopefully" resembling Stone's Arrogant Bastard.
The base of the brew is a pale malt extract with a mini mash of specialty grains. For the mini mash, I used the following grain:
• Half a pound of Vienne malt
• Half a pound of Munich malt
• One pound of Special B malt
• Half a pound of Biscuit malt
I mashed the grain at 152 degrees F for 45 minutes and then added the wort to the brew kettle that already had 4.5 gallons of water coming to a boil. At that point, I added 2 pounds of light DME and brought the water to a boil
Once the boil began, I added 3 pounds of pale malt extract and the first addition of hops, 2.5 ounces of Chinook.
With 20 minutes left in the boil, I added the final addition of pale malt extract and 1.75 ounces of Columbus hops.
With 15 minutes left in the boil, I added a half a teaspoon of Irish Moss.
I added 2 ounces of Cascade hops with two minutes left in the boil. Before I began brewing, I rehydrated a packet of Danstar Nottingham ale yeast. Once the wort was chilled to about 78 degrees, I aerated the wort for 20 minutes and then pitched the yeast.
I strapped my heating pad to the primary and turned it to low. I usually keep follow this process and the temp stays around 78 degrees. I wrapped the fermenter with a fleece and let it go.
My plans for this beer are to add 4 ounces of oak chips to the secondary after it is racked. By doing this, I hope to achieve the same flavor as the Stone Oaked Arrogant Bastard. I plan to rack this next weekend and I hope to bottle sometime around the first week of March.
That's all for now.
The base of the brew is a pale malt extract with a mini mash of specialty grains. For the mini mash, I used the following grain:
• Half a pound of Vienne malt
• Half a pound of Munich malt
• One pound of Special B malt
• Half a pound of Biscuit malt
I mashed the grain at 152 degrees F for 45 minutes and then added the wort to the brew kettle that already had 4.5 gallons of water coming to a boil. At that point, I added 2 pounds of light DME and brought the water to a boil
Once the boil began, I added 3 pounds of pale malt extract and the first addition of hops, 2.5 ounces of Chinook.
With 20 minutes left in the boil, I added the final addition of pale malt extract and 1.75 ounces of Columbus hops.
With 15 minutes left in the boil, I added a half a teaspoon of Irish Moss.
I added 2 ounces of Cascade hops with two minutes left in the boil. Before I began brewing, I rehydrated a packet of Danstar Nottingham ale yeast. Once the wort was chilled to about 78 degrees, I aerated the wort for 20 minutes and then pitched the yeast.
I strapped my heating pad to the primary and turned it to low. I usually keep follow this process and the temp stays around 78 degrees. I wrapped the fermenter with a fleece and let it go.
My plans for this beer are to add 4 ounces of oak chips to the secondary after it is racked. By doing this, I hope to achieve the same flavor as the Stone Oaked Arrogant Bastard. I plan to rack this next weekend and I hope to bottle sometime around the first week of March.
That's all for now.
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