T16: Devilish Bastard

Extract Recipe

Submitted By: andycr (Shared)
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Brewer: Andrew
Batch Size: 2.50 galStyle: American Pale Ale (10A)
Boil Size: 2.95 galStyle Guide: BJCP 2008
Color: 18.0 SRMEquipment: 2.5 Gallon BIAB - No Strain
Bitterness: 42.7 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 gal Bru'n Water - RO Water Water 1
8.00 oz Special B Malt (180.0 SRM) Grain 2
3 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 3
0.06 oz Centennial [8.7%] - Boil 60 min Hops 4
0.06 oz Chinook [11.8%] - Boil 60 min Hops 5
0.12 oz Chinook [11.8%] - Boil 45 min Hops 6
0.12 oz Centennial [8.7%] - Boil 30 min Hops 7
0.12 oz Chinook [11.8%] - Boil 30 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
0.17 oz Centennial [8.7%] - Boil 15 min Hops 10
0.17 oz Chinook [11.8%] - Boil 15 min Hops 11
0.25 oz Centennial [8.7%] - Steep 0 min Hops 12
0.25 oz Chinook [11.8%] - Steep 0 min Hops 13
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
0.12 oz Centennial [8.7%] - Dry Hop 7 days Hops 15
0.12 oz Chinook [11.8%] - Dry Hop 7 days Hops 16

Taste Notes

Tasted after 4 weeks, 1 in the bottle. Malt notes of raisins and brown sugar. Hops are piney and citrusy, very cleanly bitter, fades away fast and leaves an impression of being very smooth. The Centennial seems to round out the dankness of the Chinook with some brightness. Definitely tastes like Arrogant Bastard's milder, more Devil's Ale-esque little brother, but lacks the sharp, aggressive edge of either. Tasted again a couple weeks in the bottle. It's too sweet with that much Special B in it. It may have worked with a lower mash, but I didn't have that option with extract. The sweetness sort of sabotages the punch the hops should have. Perhaps 10% would be more appropriate next time, with the color made up by Munich.

Notes

A twisted hybrid inspired by Stone's Arrogant Bastard and San Tan's Devil's Ale. Brewing with 1st generation US-05 rinsed from T11. Tried to keep fermentation temp as close to 60 as possible. Bottled 12/29/12, with 60 grams of dextrose.