ARROGANT BASTARD? ALE Clone II
Target OG: 1.076 Finishing Gravity: 1.020 or under
Malt Base: 9 lbs Briess Sparkling Amber Dry Malt Extract
Specialty Grains: 2 lb Crystal Malt 120 L, 3oz Biscuit Malt
Hops: 2 oz Chinook Pellet hops (90 minutes)
1oz Chinook Pellet hops (45 minutes)
1 oz Chinook (5-Min Then Steeped in hot wort after boil for 10min.)
1 oz Cascade (Dry Hop)
Suggested Yeast: Safale US-05
5oz Priming Sugar
1 Steep grains in 2-3 gallons of 155 degree water for 20 minutes. Discard grain. Add at least a gallon of water (If possible add enough water to bring total water volume to around 5gal.) and bring to near boil
2. Add Dry Malt Extract and bring to a boil. (90 minute total boil)
Add 2 oz Chinook hop pellets. Boil for 45 minutes. Add 1 oz Chinook hop pellets. Boil for 30 minutes, add Irish moss (Optional. Not included in kit) boil 10 min. Then add final 1 oz Chinook, boil 5 min. more, remove from heat. Steep all hops for 10 min. then remove bags.
3. Cool hot wort to approximately 70 degrees by either placing boil pot in cold ice water or by using a wort chiller. Siphon the (wort) slowly into fermentation vessel containing enough water to total 5 gallons.
4. Temperature must drop to approximately 70-75 degrees before pitching the yeast. Take hydrometer reading and pitch yeast. (Use a blow off tube in the lid of the bucket or a tube out of a carboy going to a jug of water instead of an airlock) This one might bubble over if you don't
5. The airlock should be active within 24-48 hours with fermentation slowing down by the end of day seven. The clearing stage is beginning. Add 1 oz Cascade into sanitized 5 gal carboy, Siphon beer into carboy, top up if necessary to about 2-3 inches below cap or bung. Affix airlock and cover to keep light out and let clear for approx 1-2 Months.
6. Boil the priming sugar in approximately 1 cup of water for 1 minute (or heat in microwave). Add to the bottom of the bottling bucket. Then carefully siphon beer into the same bucket (trying to leave as much sediment behind). Take a final hydrometer reading while siphoning into bucket. Fill bottles to 1 inch from top of bottle and cap. Store beer at 67-70 degrees for 14 days minimum, Enjoy!!!!