- Recipe Type
- All Grain
- Yeast
- American Ale yeast
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.042
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 43.8
- Color
- 11.7
- Primary Fermentation (# of Days & Temp)
- 1 week 64 degrees
- Secondary Fermentation (# of Days & Temp)
- 2 weeks 64 degrees
I just wanted something reminiscent of Arrogant Bastard- but not as powerful and as a lower alcohol session beer. I got the idea from the "greenboard" and came up with this:
2.25 Pounds Munich Malt
2.5 pounds maris otter malt
2.25 wheat malt
6 ounces aromatic malt
6 ounces biscuit malt
4 ounces caravienne malt
4 ounces Special B malt
.50 oz Columbus (Tomahawk) 14% 60 minutes
.50 oz Centennial 10% 30 minutes
1 oz Centennial 10% Flame out
Single infusion, batch sparge. Mash at 152-154 degrees for 60 minutes. Sparge as usual. Due to my stupidity, I had to use Nottingham yeast (back up in the fridge).
2.25 Pounds Munich Malt
2.5 pounds maris otter malt
2.25 wheat malt
6 ounces aromatic malt
6 ounces biscuit malt
4 ounces caravienne malt
4 ounces Special B malt
.50 oz Columbus (Tomahawk) 14% 60 minutes
.50 oz Centennial 10% 30 minutes
1 oz Centennial 10% Flame out
Single infusion, batch sparge. Mash at 152-154 degrees for 60 minutes. Sparge as usual. Due to my stupidity, I had to use Nottingham yeast (back up in the fridge).