All Grain Recipe: #13 Stone Arrogant Bastard Clone

So I was listening to JZ's Can You Brew It? podcast and, after just finishing up a previous clone, I thought I'd try one of their clone recipes. The first thing that came to mind was Stone's Arrogant Bastard, a hoppy, malty, delicious and super drinkable (for its ABV, anyway) beer. The problem was that they had deemed it 'not cloned' on the CYBI episode I listened to a few months back.

Lo and behold, they had a rebrew, and it was good! I whipped out BeerSmith and started calculating faster than you can spell 'inebriated'.

The episode is here.

Here's the recipe, scaled to my system. Unfortunately, my evaporation rate was way lower than my tests had predicted. The recipe is *designed* for 12 quarts. Please remember that before you try replicating it!

I messed up quite a bit here, not just with the evaporation rate. I also accidentally used Simcoe for the bittering additions instead of Chinook. Arrogant Bastard is (according to CYBI) a SMaSH recipe: Single Malt, Single Hop. The malt is Special B, a Belgian crystal malt that gives a very rich, raisin-y flavor. The hop is Chinook, which I think tastes very strongly of pineapples.

I also wrote down the recipe wrong, scaled it improperly, mashed a degree or two too high and overall just missed my OG and FG by a ton. The important thing is to use 90% 2 row, 10% Special B, only Chinook hops, OG of 1.066 and ABV of 7.2%.

This brew was also my last time doing a triple sparge. I found that double sparging works just as well and requires less work. I found no evidence of tannins in any brew where I triple sparged.

In fact, I messed up so much that I'll post the original 24 quart, 70% efficiency recipe from the show after this one. I went back and made sure the recipe is 100% correct.

Here is my recipe, followed by the original 6-gallon recipe.

Pompous Prick - Arrogant Bastard Clone

American Strong Ale

 

Type: All Grain	Date: 5/6/2011
Batch Size: 13.75 qt	Boil Size: 18.48 qt
Boil Time: 90 min	Equipment: Brew Pot, Full Boil All Grain (5 Gallon)
	Brewhouse Efficiency: 90.00
Ingredients
Amount Item Type % or IBU 6 lbs 2.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 89.10 % 12.0 oz Special B Malt (150.0 SRM) Grain 10.90 % 13.00 gm Simcoe (MoreBeer 2011) [12.20 %] (85 min) Hops 30.5 IBU 14.00 gm Simcoe (MoreBeer 2011) [12.20 %] (45 min) Hops 28.4 IBU 12.00 gm Chinook (MoreBeer 2011) [11.80 %] (30 min) (Aroma Hop-Steep) Hops - 14.00 gm Chinook (MoreBeer 2011) [11.80 %] (15 min) Hops 14.8 IBU 0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc 3.00 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc 3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.064 SG	Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.33 %	Actual Alcohol by Vol: 6.40 %
Bitterness: 73.7 IBU	Calories: 283 cal/pint
Est Color: 17.5 SRM	Color: Color
Mash Profile
Mash Name: BIAB Triple Sparge	Total Grain Weight: 6.88 lb
Sparge Water: 11.78 qt	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 158.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
BIAB Triple Sparge Step Time Name Description Step Temp 120 min Mash In Add 10.00 qt of water at 158.4 F 149.0 F
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.5
Pressure/Weight: 88.3 gm	Carbonation Used: 68g
Keg/Bottling Temperature: 72.0 F	Age for: 28.0 days
Storage Temperature: 70.0 F
Notes
First batch using 5 gallon pot - watch the final volume very carefully, note it, and adjust evaporation rate for future batches! 12 qt batch and only rack 10-11 quarts to account for boil trub losses. When bottling, measure accurately what the final volume is and make adjustments based on fermenter trub losses. Rack to bucket and let trub settle out before transfer. With triple sparge, will probably end up getting 85% or more efficiency, but using 80% to be safe.

Original recipe from Can You Brew It:

Arrogant Bastard Clone (CYBI)

American Strong Ale

 

Type: All Grain	Date: 4/17/2011
Batch Size: 24.00 qt	Brewer: Stone Brewing Company
Boil Size: 37.76 qt	Asst Brewer:
Boil Time: 90 min	Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 50.0	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 14 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 89.90 % 1 lbs 9.7 oz Special B Malt (150.0 SRM) Grain 10.10 % 24.00 gm Chinook [13.00 %] (85 min) Hops 34.9 IBU 24.00 gm Chinook [13.00 %] (45 min) Hops 30.1 IBU 24.00 gm Chinook [13.00 %] (30 min) (Aroma Hop-Steep) Hops - 24.00 gm Chinook [13.00 %] (15 min) Hops 16.3 IBU 1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG	Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.18 %	Actual Alcohol by Vol: 7.2 %
Bitterness: 81.4 IBU	Calories: 290 cal/pint
Est Color: 20.3 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body	Total Grain Weight: 14.50 lb
Sparge Water: 26.39 qt	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp 75 min Mash In Add 20 qt of water at 162.8 F 148.0 F
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.5
Pressure/Weight: 167.6 gm	Carbonation Used: 139g
Keg/Bottling Temperature: 68.0 F	Age for: 28.0 days
Storage Temperature: 70.0 F