Arrogant Bastard Show

[Dirk McLargeHuge]

I thought Tasty said earlier he wouldn't give any details till the show aired.

The show aired a couple weeks ago and is on iTunes now.

Crap. I've been listening to the archives. Thanks.

[brewinhard]

Listened to the CYBI it show twice... the recipe sounds strong, but a ferment temp wasn't mentioned. Any help here? I wouldn't care so much normally but a bit of fusel flavor is required for this clone and I'd like to get it right the first time....

Mitch said they use a proprietary yeast, which they get from White Labs. The guys said they used WLP007, or you could also use 1098 from Wyeast. Mitch also said they ferment at 72F, the guys did 67F first, and said it needed bumped up to 69F. (Note: All these notes were from the original show).

HTH

HUH??????

Thanks, Whitebeard. I know they mentioned a ferment temp on the original show, a re-brew has aired since, though. I'm wondering if the ferment temp has changed from that 69F. They said on the re-brew show that this was the fifth iteration of the recipe. I'll send mike a msg on Facebook.

So is the final consensus on the fermentation temperature 69 degrees F? What was the final gravity supposed to be as well? Just listened to the final rebrew (where it was "cloned") and these two key points were not mentioned. Anyone have any info?

[Dirk McLargeHuge]

Without having listened to the last show, my gut reaction would be to say to finish at the final gravity of the original brew. Just a thought. You could always tune into the chat tonight, and ask the question. . .

[Hoser]

Definitely 69F from my experience with WLP007. Not enough esters at 67F. You should achieve 80% attenuation with that yeast. That will give you the final gravity.

[Fordude]

I was planning on trying this AB recipe from the show this weekend.

Tasty, did you profile the water from Escondido, CA or just guess with your water?
I could just throw in some 5.2, but want to get it close to your mix if possible.

TIA!

[Hoser]

Per Mitch at Stone,

We don’t add any brewing salts to increase calcium, yet. We are studying our mash pH’s right now to see if that’s something we want to do.
Also, we use Rincon water, not Escondido water, though the analysis is fairly similar.

Stone also blends the Rincon water to get 100ppm of hardness per the Levitation show.
Using moderate hardness water that I have in Lincoln, that is roughly at 50:50 blend.

Tasty has his own water profile that he uses for most of his beers. See below...


The water was R/O to which was added gypsum, epsom salt, and table salt to bring it to Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm.


I imagine that is what he used for the AB clone. Maybe he will chime in.
Personally, I would not use 5.2. Lactic or phosphoric acid would be a better choice to achieve proper mash pH. But that is another topic discussion for the forum.

[Fordude]

Thanks Hoser, hope Taste chimes in on this one!

[Whitebeard_Brewer]

Thanks, Whitebeard. I know they mentioned a ferment temp on the original show, a re-brew has aired since, though. I'm wondering if the ferment temp has changed from that 69F. They said on the re-brew show that this was the fifth iteration of the recipe. I'll send mike a msg on Facebook.

69F WAS the temp they mentioned in the re-brew show from 2 weeks ago!!!