ARB (Anger, Regret, Bitterness) Ale - Beer Recipe - Brewer's Friend

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ARB (Anger, Regret, Bitterness) Ale

229 calories 19 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Efficiency: 60% (brew house)
Source: Brinocerous
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday November 19th 2012
1.070
1.011
7.7%
31.4
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 33.3%
4 lb Dry Malt Extract - Extra Light4 lb Dry Malt Extract - Extra Light 42 2.5 33.3%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 8.3%
1 lb Honey 1 lb Honey - (late boil kettle addition) 42 2 8.3%
8 oz American - Caramel / Crystal 150L8 oz Caramel / Crystal 150L 33 150 4.2%
8 oz American - Caramel / Crystal 90L8 oz Caramel / Crystal 90L 33 90 4.2%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 4.2%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 2.1%
4 oz Rolled Oats4 oz Rolled Oats 33 2.2 2.1%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Progress1 oz Progress Hops Pellet 6.5 Boil 60 min 16.44 40%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 6.1 Boil 30 min 5.93 20%
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9.9 Boil 10 min 9.08 40%
2.50 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Always Save spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Six gallons of Always Save spring water from local grocery store. Source of water is from spring in Garland county, Arkansas.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 Infusion -- 146 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.38 g | 29.5 qt) 3.94 15.8  
Mash volume with grains (equipment estimates 7.38 g | 29.5 qt) 4.42 17.7  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.94 15.8
Equipment Profile Used: System Default
 
Notes

First... I don't understand why the formula gives these specific gravities... my OG lands at 1.067/68 and FG at 1.008/06.

The Rolled Oats consist of toasted Quaker Oatmeal(laid out in toaster oven until heavily toasted).

Grains are put into bag in a 5 gallon water cooler, covered with about 2.5 gallons of water at 149 degrees. After 30 minutes check water... add and stir enough 185 degree water to bring temp up to 148 for about 30 to 40 minutes. Total mash time of appx 1 hour. Sparge with 185-190 degree water to make about 3.5 gallon wort.

For me this wort has a SG of 1.022 at 60 degrees.

Add DME. After hot break start adding hops.
Boil 1 hour...Add brown sugar and honey during last 15 minutes of boil.

To cool, I set my 30 quart aluminum brewpot into an ice bath. I use a large plastic tote with 4, 10 lb bags of ice and water. With regular stirring of the wort, this usually cools it from around 190 down to 80 degrees within 40 minutes.

I keep 2 gallons of water in the freezer for about 20 minutes. I pour my chilled wort into the fermenter and then add the 2 gallons to make about 5.5 gallons.

Re-hydrate 2 packs of Nottingham dry yeast, pitch and ferment at 65 to 70 degrees for 7 to 10 days.
Rack to secondary for 5-7 days.
Bottle and condition for at least 10-15 days.

Bottle condition with 4 oz. of cane sugar for a minimum of 10 to 15 days. A 60 day conditioning is recommended.
Enjoy!

Now... the reason I call this beer a "specialty beer" is because of the feel and after taste. I believe that because of the low mash temperature and "neutral" flavor of the Nottingham yeast, this beer has a hard time fitting into the stout category... it's just too dry, light and crisp tasting to be a stout or porter. I waited until my 2nd brewing and finishing before publishing this recipe. If anyone wants to give it a try and then offer any advice or criticism I'd love to hear it.

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  • Last Updated: 2013-01-04 03:32 UTC