Arrogant Bastard Show

[wally]

The AB clone attempt number 2 is in the fermentor.

Tasty

Tasty-
Cant wait to try this one! How would this translate to an extract brew? How much of what grains would you use to steep with? And what extract types/quantities would you use? Thanks.

[bikefoolery]

Tasty-
Cant wait to try this one! How would this translate to an extract brew? How much of what grains would you use to steep with? And what extract types/quantities would you use? Thanks.

Here's what I came up with for a 6 gallon batch and brewed last Friday(prior to the archive being published). I scribbled down what I could during the live broadcast. Now that I've heard the recipe with a clear head, it's a little off.

What I brewed:

The Fool’s Arrogant Bastardish clone (extract)
6 gallon batch
10 pounds light LME
1.25 lbs Belgian Special B, Steeped
1.0 lbs sugar (not in the recipe, but taking away a little LME should help with attenuation )

25 grams Chinook 11.2 AA 85 min
25 grams Chinook 11.2 AA 45 min
25 grams Chinook 11.2 AA 15 min
25 grams Chinook 11.2 AA 0 min

WLP007 w/ 3 liter starter



CYBI Arrogant Bastard Clone (Extract) (strict conversion)
6 Gallon Batch
9.93 lbs Light LME
1.6 lbs Belgian Special B, Steeped
24 gm Chinook 13AA 85 min
24 gm Chinook 13AA 45 min
24 gm Chinook 13AA 15 min
24 gm Chinook 13AA 0 min



Fun with math:
Points from 1 lbs grain @ 70% eff = 36 * .7 = approximately 25 points
Points from 1 lbs of light LME = 36 (Briess light golden LME from my lhbs)
Therefore it takes 1.44 lbs of 2 row grain to equal fermentables in 1 pound of LME
i.e. 14.3 (grain from recipe)/1.44(conversion factor) = 9.930 lbs of LME


Cheers,
The Fool

[alanzo]

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....

Looking for a reply from Tasty on this one... thanks, Mike! (or someone who caught it in Arrogant Bastard CYBI #2)

[Whitebeard_Brewer]

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??????

[alanzo]

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.

[Dirk McLargeHuge]

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

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

HUH??????

Thanks, Whitebeard. I know they mentioned a ferment temp on the original show, I'm wondering if that has changed since they said this was the fifth iteration of the recipe. I'll send mike a msg on Facebook.

[Dirk McLargeHuge]

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, I'm wondering if that has changed since they said this was the fifth iteration of the recipe. I'll send mike a msg on Facebook.

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

[alanzo]

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.