- Recipe Type
- All Grain
- Yeast
- Notthingham dry yeast
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- 2 packages were used
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1072
- Final Gravity
- 1014
- Boiling Time (Minutes)
- 90
- Color
- black with red tinge
- Primary Fermentation (# of Days & Temp)
- 1 week
- Secondary Fermentation (# of Days & Temp)
- 1 week
- Additional Fermentation
- none
- Tasting Notes
- Absolutely amazing. Piney notes from the Chinook, lots of oak and malt.
I researched this beer for a longer than normal length of time because there is so little information available on it. I freely admit a great debt of gratitude to Jamil Zainasheff for his clone attempts. He did most of the heavy lifting on this one for me.
His clone is of Arrogant Bastard, to come up with Oaked Arrogant Bastard more research was done to figure out the effect of Oak on beer and get an idea of how much, and for how long was required.
This beer was voted the best beer I've ever made and was enjoyed by and drank very quickly. Hope you enjoy it too.
Malt bill
15 lbs Pale Ale Malt
1.5 lbs Special B
Hope - strictly Chinook
.5 for 90
.5 for 45
1 at 15
1 at knock out
Oak chips
2 oz.
The beer was mashed at 148 for a little over an hour. Boil lasted for 90 minutes.
Fermentation - one week in Primary. The oak chips were added after transferring to Secondary. Beer was on the oak for 7 days and was then kegged. The instructions for this beer also call for it to be drunk early and it was. After only 4 days in the keg we were tasting it. The keg lasted about one month.
To sterilize the oak chips I put them in less than a cup of water and nuked them to boiling point 3 times with a short rest in between. The water was added with the chips.
This one is a keeper guys. Top of the list to be brewed again.
I have been experimenting with dried yeast. This recipe calls for a neutral yeast so I used Notthingham (2 packages).
His clone is of Arrogant Bastard, to come up with Oaked Arrogant Bastard more research was done to figure out the effect of Oak on beer and get an idea of how much, and for how long was required.
This beer was voted the best beer I've ever made and was enjoyed by and drank very quickly. Hope you enjoy it too.
Malt bill
15 lbs Pale Ale Malt
1.5 lbs Special B
Hope - strictly Chinook
.5 for 90
.5 for 45
1 at 15
1 at knock out
Oak chips
2 oz.
The beer was mashed at 148 for a little over an hour. Boil lasted for 90 minutes.
Fermentation - one week in Primary. The oak chips were added after transferring to Secondary. Beer was on the oak for 7 days and was then kegged. The instructions for this beer also call for it to be drunk early and it was. After only 4 days in the keg we were tasting it. The keg lasted about one month.
To sterilize the oak chips I put them in less than a cup of water and nuked them to boiling point 3 times with a short rest in between. The water was added with the chips.
This one is a keeper guys. Top of the list to be brewed again.
I have been experimenting with dried yeast. This recipe calls for a neutral yeast so I used Notthingham (2 packages).