What can I make from arrogant clone ingredients?

[Saunassa]

I bought an extract clone kit for arrogant bastard and now it just does not appeal to me. What would be a good way to use many of these ingredients? Maybe do two different recipes as 3 gallon batches?


I also have a few pounds of 2 row, plus half a pound each of cara pills, Carmel 10L and Vienna on hand.

 

[BrewnWKopperKat]

For the Amber LME/DME, Briess has a recipe database (http://brewingwithbriess.com/Recipes/).

Brewers Friend (and likely other online recipe web sites) has the ability to search for recipes based on an ingredient.

Assuming the ingredients are fresh and properly packaged, store them appropriately. You would then have up to six months (milled grains, LME) to a year or more (hops, DME) to brew with them.

 

[Kickass]

What don’t you like? The malt profile or the hop profile. It wouldn’t take much to tweak this.

You can ditch 4 or 5 oz of the hops and brew an amber or brown (with very little additional/substitution to your steeping grains).

Sub out the yeast and do something fun with a lot of character.

Add 4-6 oz of simcoe and 4-6 oz of Amarillo and brew an awesome red IPA.

 

[Saunassa]

I am just not feeling like drinking such a hop intensive beer. Have not used Chinook hops so do not know what to expect. The grains are not milled yet, the malt extracts and grains are being kept in my repurposed wardrobe at approx 65. The liquid yeast and hops in the fridge. With summer here a brown or an Amber would be tasty.

 

[Kickass]

So, knowing that, if I were you this is how I’d proceed:

.5-.75oz chinook for bittering, .25-.5 with 5-10 minutes remaining and make a tasty amber ale.

I’d also put the hops you don’t plan to use in the freezer.

 

[Crazy Chemist]

what size batch does that kit make?

 

[z-bob]

What if you just add 2 more gallons of water at bottling time? Make a 5% beer instead of > 7%. And more of it

 

[Saunassa]

what size batch does that kit make?

Just over 5 gallon in fermenter

 

[Saunassa]

So, knowing that, if I were you this is how I’d proceed:

.5-.75oz chinook for bittering, .25-.5 with 5-10 minutes remaining and make a tasty amber ale.

I’d also put the hops you don’t plan to use in the freezer.

Dang this actually has me thinking yum

Since it is extract what if I did a 45 minute boil,
.75 ounce Chinook at 45
.5 ounce at 10

I still have home grown nugget and Willamette to use so maybe an ounce of one of them at flameout or whirlpool for aroma/flavor?

Thank you for all the suggestions.

 

[Kickass]

A 45 minute boil works. I’d adjust the bittering hops to meet your IBU desire, if that’s .75, then perfect.

I haven’t paired willamette or nugget with chinook but I think they’d play nice together.

Let us know when you settle on a recipe and how it turns out

 

[Saunassa]

Turned out great, bottle conditioning now but my 8 ounce samp!e glass was good with the residual fermentation co2. At this point it has a nice almost nut brown ale flavor. If it gets that Little bite from carbing it should be just right.

6# amber lme
1.5# Viking pilsner
1# special B
4 oz Aromatic
4 oz carapils
Mashed at 152 for 45 minutes

.5 oz Chinook at 45
.5 oz Chinook at 10
1 oz home grown Willamette 170 whirlpool for 15
Nottingham yeast
In the primary for 4.5 weeks, my how it was clear.

And is around 4.9%.

 

[Saunassa]

In a glass very dark but you can see the nice color through the graduated cylinder when I took the fg reading

 

[Saunassa]

After 4 weeks in the bottle, yum came out a nice mild brown or Amber. Not sure which it is considered. A little evening sunlight behind it.

 

[Saunassa]

Could have upped the Chinook at 10 for slightly more bitter but a slightly sweet malty beer is nice too.