at the end of the version # 2 show, Jamil talked about how he thought them difference between tasty's beer and Stones was possibly pasturization. Does anyone know if the guys tried that with tasty's beer to see if it made any differences?

To my knowledge Stone does not pasteurize. Seems counterintuitive to their current business model, IMHO.

Soooooo. Updates? Looks to me like 90/10 (or thereabouts) 2-Row/Special-B is still the closest malt bill.

Tasty - do you have any updates? Would you post your water for this one? I'm brewing it for a big party in Feb and want this one to be solid. Sorry I missed you at NHC...hopefully next year after I transition to a new job.

This is the recipe I am rolling with this weekend. After reviewing the articles from years past in Zymurgy and BYO, as well as the recipes for their Verticle Epic series as well as those the Craft of Stone book, I think Tasty is correct. C-150L is probably more accurate than Special B, but you are probably splitting hairs. I only counted 3 or 4 uses of Special B and those were generally one-offs or collaboration beers. Most of the regular recipes listed C-150L. Stone also lists their water profile in the book. With our municipal water source I went 50:50 R/O and tap and added back some gypsum and epsom salts. I guess we will see how close I am in a few weeks....

Arrogant Bastard

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------
Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (kg): 7.50
Anticipated OG: 1.069 Plato: 16.79
Anticipated SRM: 20.6
Anticipated IBU: 99.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.053 SG 13.18 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.0 6.75 kg. Pale Malt(2-row) America 1.036 2
10.0 0.75 kg. Crystal 150L Great Britain 1.033 150

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Chinook Pellet 13.00 66.2 90 min.
57.00 g. Chinook Pellet 13.00 33.0 20 min.


Yeast
-----

White Labs WLP007 Dry English Ale


Water Profile
-------------

Profile: Stone
Profile known for:

Calcium(Ca): 56.0 ppm
Magnesium(Mg): 12.0 ppm
Sodium(Na): 18.0 ppm
Sulfate(SO4): 89.0 ppm
Chloride(Cl): 34.0 ppm
biCarbonate(HCO3): 95.0 ppm

pH: 7.10


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 16.53
Water Qts: 21.98 - Before Additional Infusions
Water Gal: 5.49 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 30


Total Mash Volume Gal: 6.82 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

NOTE: 20 minute hop addition is actually a 20 minute whirlpool/hop stand s
tarted at flame out.



Pitch yeast at 66F, let free rise to 69F and hold.

Please keep us posted. Sounds interesting.

Hit all of my numbers. Initial color of the wort looks promising. Taste is nice and hoppy! I will definitely keep everyone posted....

Nice work Hoser. Mine stalled out at 1.019 for some reason at day 14. I have the temp up at 74F and am swirling the carboys a couple of time a day in hopes of getting it down a litte further. I seem to ALWAYS have low-side attenuation with WLP007 versus WLP001 or WLP051 which usually hit their mid-numbers pretty consistently.

In any case, it tastes great. Just a bit sweet and not quite right for Arrogant Bastard at ~6% ABV.

I plan to transfer over from my 10 gallon corny to the 5 gallon tomorrow. Obviously the beer is quite green and I haven't done a side-by-side, but I think I am close? Samples are yeasty, but taste like chinook goodness! Went to KC over the holiday and have restocked my AB supply so I am ready for some taste testing!

@TimmyR. I can't say I have ever had an issue with WLP007 under-attenuating. I rarely get below 78% with that yeast. That being said I always prepare an appropriate size starter of fairly fresh yeast, aerate 1L of O2 for 1 minute. I pitch at approx. 66F and let it free rise to 69F and hold. The minute I see the temp starting to stall I know fermentation is almost complete so I get it to a warmer temp immediately so that it can finish out. That is generally at about 60 hours after pitching.