Arrogant Bastard Clone Beer Kit

Arrogant Bastard Ale Clone

ABV: 9.1% 9.3%

OG: 1.087

FG: 1.017

IBUs: 100+

SRM: 24

Ingredients:

Extracts:
9 lbs. - Plain Amber DME

Malts: ***Combined into one bag***
1 lb - Caramel 80L Malt
1 lb - Caramel 120L Malt
4 oz - Biscuit Malt

Hops: ***Substitutions based on availability***
2 oz - Chinook Hops (90 Mins)
1 oz - Chinook Hops (45 Mins)
1 oz - Chinook Hops (5 Mins)
1 oz - Cascade Hops (Dry Hop)

Yeast: ***Substitutions based on availability***
2x Safale US-05

Also Included:
5 oz - Priming Sugar
2 - Grain Bags
Irish Moss/Energizer Combo Packet

Instructions:

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)

Follow the hop schedule provided above and with 15 minutes remaining, add Irish Moss/Energizer Combo.

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 and add 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 Hops 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!!!!