According to Jon Palmer's hop flavor wheel, Simcoe is close to Chinook.

What is the target pre-boil gravity for AB?

Preboil depends on your boil off rate, so it depends on your system.

He didn't elaborate too much, I am sure it is because it was super busy. He just said it was a good beer, but to roasty and is pretty certain that the crystal malt should be Special B. Sorry I can't be more help. For what it is worth, my wife thought they tasted nearly identical and she is my house sensory panel



They are 2 different crystal malts, so yes. They are made by different suppliers and have a different production process.

C150L is darker and has some roast character to it.

Special B is more dark stone fruit and deep burnt sugar.



If you are wanting to clone Arrogant Bastard, I think it needs to be Chinook. If you are intent on using a different hop, I would think Nugget would get you the closest character to Chinook, IMHO. Northern Brewer is too "woodsy." But, I would just use chinook. It is easy enough to find right now.

Looking for feedback on the yeast.

I've got a lot of Pacman stocked away from yeast washing. It appears that the two yeasts are similiar.

Would my choice in Pacman signifigantly impact the flavor of the AB clone?

WLP007
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

Alc. Tolerance: medium to high
Flocculation: medium to high
Attenuation: 70-80%
Temp. Range: 65-70°F

Pacman
Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain.

Alc. Tolerance 12% ABV
Flocculation med-high
Attenuation 72-78%
Temp. Range 60-72°F (15-22°C)

I also have some Wyeast 1968 (ESB) from a previous brew.

Would 1968 be closer to WLP007?

A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV

WLP007
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.

Alc. Tolerance: medium to high
Flocculation: medium to high
Attenuation: 70-80%
Temp. Range: 65-70°F

I would use WLP007

Substitute - probably not, but I'll bet it's good.