Arrogant Bastard Clone

IBU: 67

SRM: 22

OG: 1.070

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Yield: 5.5 gallons (20.82 L)

If you question the “arrogant” part of this classic American strong ale’s name, look no further than Arrogant Brewing’s website for confirmation: “This is an aggressive beer. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth.” But don’t let this scare you away. Arrogant Bastard Ale pairs rich, malty notes of toffee with piney and resinous hoppiness to make for an aggressive yet enjoyable copper-colored strong ale. Show this arrogant hombrew clone recipe who’s boss!

Amahl Turczyn created this clone beer recipe, which appeared in the “9th Annual Survey: Zymurgy’s Best Beers in America” in the July/August 2011 issue of Zymurgy magazine.

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Yield: 5.5 gallons (20.82 L)

If you question the “arrogant” part of this classic American strong ale’s name, look no further than Arrogant Brewing’s website for confirmation: “This is an aggressive beer. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth.” But don’t let this scare you away. Arrogant Bastard Ale pairs rich, malty notes of toffee with piney and resinous hoppiness to make for an aggressive yet enjoyable copper-colored strong ale. Show this arrogant hombrew clone recipe who’s boss!

Amahl Turczyn created this clone beer recipe, which appeared in the “9th Annual Survey: Zymurgy’s Best Beers in America” in the July/August 2011 issue of Zymurgy magazine.

Ingredients:

  • 12.5 lb. (5.67 kg) pale two-row or Pils malt
  • 1.75 lb. (0.79 kg) Special B malt
  • 8 oz. (227 g) 120° L crystal malt
  • 1.75 oz. (49 g) Chinook pellet hops, 13% a.a. (first wort hop)
  • 1 oz. (28 g) Chinook pellet hops, 13% a.a. (0 min.)
  • White Labs WLP007 Dry English Ale Yeast

Specifications:

Original Gravity: 1.070

IBU: 67

SRM: 22

Boil Time: 90 minutes

Efficiency: 75%

Extract Version

Substitute 9.4 lb. (4.3 kg) light malt extract syrup for pale malt. Crush and steep specialty grains in 160°F (71°C) water, dissolve extract, and proceed with boil.

Directions:

Use 50% reverse osmosis filtered water and 50% tap water. Infusion mash at 150°F (66°C) for 60 minutes.


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