Arrogant Bastard episode?

[ddgbrewing]

I look forward to seeing it cloned.... love that beer

[tavish2]

Yeah, remember, Stone not only gave four (I think) of their recipes out in BYO, but they also publish ALL the vertical epic recipes on their own darn website

They disclose a lot of stuff for such a large brewery. If anyone is interested in the Ruination Clone recipe i have honed in on, just let me know.

[slanted & enchanted]

i just brewed an all-grain version of don's clone about 6 weeks ago.

i subbed c120 for the special b, and added c80 and c30 while dropping the aromatic. i also aimed for 70 ibu and doubled the last hop addition.

looks like i was heading in the Jamil direction... i guess even a blind squirrel finds a nut from time to time!

It's very close. and very good. I'm no Jamil, but Don has a good start on the recipe (although i think i improved it!). although i do see the wisdom in Jamil and Tasty's lower mash temp (i mashed at 152, but had less crystal overall). mine is a touch sweet, but just a touch. next time i think i'll use a bit of chocolate, that way i can cut down on the crystal (as far as an SRM contributor), which will help cut that sweetness as well. Probably switch yeasts as well (i used 1056 because i had it on hand).

i brewed 50 gallons and had some buddies brew another 18, so we could fill a Jim Beam barrel. oak aged arrogant bastard, here we come!

great episode though. can't wait for the rebrew.

http://www.donosborn.com/homebrew/Beer_Log2005.htm

I've made that recipe from AG and it is on the money side by side. Just cut back a bit on the crystal when Beersmith converts the extract to AG.

+1
I too made this recipe, only substituting LME for the DME. I gotta say, it was spot on. Definitely a favorite recipe of mine that I've made a couple times and slight variants.

[SacoDeToro]

To me, AB tastes like it has a ton of British crystal malt in it. And this is kind of a wild guess, but I wouldn't be surprised if it were as much as 20% crystal malt. Mostly a medium level, around 70-80 lovibond, plus a touch of something around 120 or 150 lov. My perception of AB is that it's reasonably dry for how malty it is. I could imagine Stone mashing the beer at 148-150 degrees. I also taste a lot of Chinook and Centennial in the beer. I personally find a lot of parallels between Rogue's red and and AB. I'd imagine the actual recipe for AB is pretty straight-forward and minimalist.