Arrogant Bastard Clone Beer Kit

Description

Your Arrogant Bastard Clone draws its deep amber color and caramel backbone from the Plain Amber DME along with Caramel 80L, Caramel 120L and Biscuit malts. Chinook hops added at 90, 45 and 5 minutes deliver intense bitterness and resinous pine character while the Cascade dry hop contributes bright citrus aroma. The two packets of Safale US-05 keep fermentation clean so the malt and hop flavors remain prominent.

Your Arrogant Bastard Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 9.1% - 9.3%
• Original Gravity: 1.087
• Final Gravity: 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

Hop Schedule

• 90 minutes: 2 oz. Chinook Hops
• 45 minutes: 1 oz. Chinook Hops
• 5 minutes: 1 oz. Chinook Hops
• Dry Hop: 1 oz. Cascade Hops

1. Steep grains in 2-3 gallons of 155 degree water for 20 minutes. Discard grain.
2. 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.
3. Add Dry Malt Extract and bring to a boil. (90 minute total boil)
4. Follow the hop schedule provided above and with 15 minutes remaining, add Irish Moss/Energizer Combo.
5. Cool hot wort to approximately 70 degrees by either placing boil pot in cold ice water or by using a wort chiller.
6. Siphon the (wort) slowly into fermentation vessel and add enough water to total 5 gallons.
7. Temperature must drop to approximately 70-75 degrees before pitching the yeast.
8. 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.
9. The airlock should be active within 24-48 hours with fermentation slowing down by the end of day seven.
10. The clearing stage is beginning.
11. 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.
12. Affix airlock and cover to keep light out and let clear for approx 1-2 Months.
13. Boil the priming sugar in approximately 1 cup of water for 1 minute (or heat in microwave).
14. Add to the bottom of the bottling bucket.
15. Then carefully siphon beer into the same bucket (trying to leave as much sediment behind).
16. Take a final hydrometer reading while siphoning into bucket.
17. Fill bottles to 1 inch from top of bottle and cap.
18. Store beer at 67-70 degrees for 14 days minimum, Enjoy!!!!