rockfish42
Well-Known Member
It's decidedly not an old ale unless you age the heck out of it, they'll ding you for hop aroma.
I know that Arrogant Bastard, according to BJCP guidelines is included as an example of Cat23A, Specialty Beer. I'm trying to match up a base style (if there is one). I would almost consider it an American Strong Ale, but that's not a BJCP style. Anybody (judges?) have any advice or direction to give me on that?
For all of you folks saying yours aren't as hoppy: How much gypsum/chloride are you using for your water? Also, presumably you're correcting for alpha acid differences?
I haven't corrected my water profile at all. I'm on a well and my water is very good right out of the tap but I have never had it tested. Maybe that would help. How much would the gypsum aid in hop utilization?
As far as AA corection, I did take into account the difference and obviously came up with more IBU's. The actual recipe for .85 oz calculated to abut 92 IBU's. Even if the actual AA was lower than Chinooks ~13%, the increase should have made up the difference.
I've made IPA's before and have had no problem before making a hoppy beer. But here's my question...I haven't had an AB in a couple of months, but I never thought that AB was as hoppy as, say a Stone IPA. I always thought that the hops in AB contributed to a noticeable bitterness that blended well with the grain bill. Set me staright here!
It might been covered earlier in this thread or maybe another but I remember reading that stone blends their local water 50/50 with RO then gets sulfate level up to 200PPM.
How did the WLP007 compare in there with the AB and the 002 version? Assuming you went with the 90/10specB, right?..Color me suprised!
How did the WLP007 compare in there with the AB and the 002 version? Assuming you went with the 90/10specB, right?
Does anyone think that they might be doing any manipulation such as blending beer, toasting malt, or perhaps lying about the simplicity of their grist? Water profiles I think only lend so much. It could be simply a fermentation temp or yeast or second fermentation thing going on?
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