Arrogant Guido Strong - Beer Recipe - Brewer's Friend

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Arrogant Guido Strong

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 62% (brew house)
Source: St. Ark's Bane
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Tuesday August 5th 2014
1.064
1.018
6.1%
38.1
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 80.6%
1 lb Belgian - Special B1 lb Special B 34 115 6.5%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.2%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 3.2%
0.50 lb American - Rye0.5 lb Rye 38 3.5 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 75 min 22.63 40%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 7.7 Boil 30 min 4.93 20%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 30 min 10.5 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
0.25 lb rice hulls Other Mash 40 min.
2 oz oak chips Flavor Secondary --
4 oz brandy Flavor Secondary --
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Dough-in Infusion -- 104 °F 20 min
4 qt Protein Rest Infusion -- 125 °F 30 min
8 qt Starch Conversion Infusion -- 150 °F 40 min
10 qt Mash Out Infusion -- 170 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.88 15.5  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.36 g | 21.4 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes
  • Steep Caramel 80L & 120L in 1 gal water @ 160 deg F for 30 min.
  • Soak oak chips in brandy for 6 days; add to secondary--condition in secondary for 2 months.
    Brewed: 20 Sep 14
    O.G.: 1.048
    Secondary: 27 Sep 14
    Bottled: 30 Nov 14
    F.G.: 1.012
    Consumed: 31 Dec 14
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  • Last Updated: 2015-01-06 15:25 UTC