Arrogant Bastard II 
All Grain Recipe
Submitted By: razzman (Shared)
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| Brewer: JD | |
| Batch Size: 11.10 gal | Style: American IPA (14B) |
| Boil Size: 15.65 gal | Style Guide: BJCP 2008 |
| Color: 19.1 SRM | Equipment: 3V HERMS 40lt |
| Bitterness: 78.2 IBUs | Boil Time: 90 min |
| Est OG: 1.062 (15.2° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 10.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 24 lbs 4.01 oz |
Pale Malt (Weyermann) (3.3 SRM) |
Grain |
4 |
| 2 lbs 3.27 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
| 1.41 oz |
Chinook 2009 [11.5%] - Boil 90 min |
Hops |
6 |
| 2.47 oz |
Chinook 2009 [11.5%] - Boil 20 min |
Hops |
7 |
| 5.64 oz |
Chinook 2009 [11.5%] - Steep 10 min |
Hops |
8 |
| 2.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
9 |
Taste Notes
Mash set at 67 degrees and dropped to 63 degrees over 90 minutes. Recirculate through sparge water in kettle to achieve mashout in predicted 20 minutes. Held at mashout temp for approx 25-30 minutes while recirculating. Low heat under kettle maintained 80 degrees in mashtun and kettle. Post boil volume a few litres more than usual, forgot to add finings and lost 5 lts to kettle. Pitched two vials of yeast and forgot about oxygen, added O2 after 12-13 hours, noticeable foam and temp increase after 36 hours. smells great!
72 hours. SG 1.040. 500ml drawn off to do fast ferment. Sweet taste. hoppy aroma. head starting to drop. Increased thermostat to 19 degrees. Agitated wort.
96 hours. SG 1.022. Hop flavour getting quite strong, typical chinook.
Day 6. SG 1.013. Residual sweetness is surprisingly high. 80% attenuation.
This Recipe Has Not Been Rated
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