Stone Arrogant Bastard-Clone

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.00 galStyle: American IPA (14B)
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 17.8 SRMEquipment: Brew Pot (8 gal) and Cooler (64 qt)
Bitterness: 94.5 IBUsBoil Time: 60 min
Est OG: 1.081 (19.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 4.00 oz Aromatic Malt (26.0 SRM) Grain 2
1 lbs Caramunich Malt (56.0 SRM) Grain 3
8.00 oz Special B Malt (180.0 SRM) Grain 4
1.50 oz Chinook [13.0%] - Boil 60 min Hops 5
1.50 oz Chinook [13.0%] - Boil 20 min Hops 6
1.00 oz Chinook [13.0%] - Boil 1 min Hops 7
1 pkgs California Ale (White Labs #WLP001) Yeast 8

Taste Notes

10/18/11 - Tasted the gravity reading sample and it is very hoppy citrusy with an upfront bitterness. Gravity was 1.025+ at 68 deg F. Activity was slowing down and it is begining to clear. Rocked carboy and allowed to warm a few degrees to allow it to finish completely. Color is not as dark as I thought it would be and is dark carmel. Dryhopped with 1 oz Chinook on 10/23/11 - gravity is down to 1.015. Left in primary since there was still activity. Tastes much more mild less hop aroma and flavor.

Notes

Starter of 1000 ml on a stirplate. Mashe at 150-152 deg F for 60 minutes. Sparge as usual. Cool and fermetn at 66 to 68 deg F.