I too have been intrigued by this beer, but have not found it to taste yet.
I've also done some research in the past into finding a recipe.
Here are the notes of what I've found. I haven't tried brewing it yet. Really want to try it first.
Cheers,
Doc
=========================Research starts here ====================================
Doc,
You are not worthy!
1.076 OG (18.5 P)
76 IBU
13.5 lb (6.1 Kg) Great Western 2-row malt
1.5 lb (0.68 Kg) Dark Caramel or Crystal malt ~150 L
Mash at 152 F (67 C) for 45 (???) minutes and sparge with 170 F (77 C) water to collect 6.25 gallons wort
1.0 oz Chinook (10-12% AA) @ 90 min = 55 IBU
0.5 oz Chinook (10-12 % AA) @ 45 min = 21 IBU
0.75 Chinook (10-12% AA) @ flameout
Pitch on mass quantity of Wyeast 1056 or White Labs WLP001 yeast (clean ale yeast) and ferment at 65-70 F (18-21 C)
Mash time doesn't look right...
Good luck,
Don
Arrogant Bastard Clone
Name Arrogant Bastard Clone
Description A clone of Stone Brew's Arrogant Bastard
Added by rob
Date Submitted Tue, 11 Feb 2003 01:40 PM (PST)
Ingredients
11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
1.0 oz chinook pellets (12.5 AAUs) @ 30 min
0.5 oz chinook pellets (6.25 AAUs) @ flame out
1 tsp Irish moss
White Labs WLP007 or WLP001 (English Ale Yeast)
Preparation
Place crushed grains in water and steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.
Specifics
Style Strong Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.
Comments
Aging will mellow the Bastard so drink it young if you want to prove your worth.
This recipe was compiled from various sources of AB clones.
User Comments
2 Comments Posted
Arrogant Bastard Ale (5 Gallons)
This recipe is for all those who like Arrogant Bastard Ale. This wonderful brew possesses myriad great flavors, from an initial malt bite to a wonderful hop aftertaste.
6 Pounds Pale Malt Extract
1 Pound Belgian Special-B Malt Grain
Pound Belgian CaraVienne Malt Grain
Pound Belgian CaraMunich Malt Grain
Pound Belgian Biscuit Malt Grain
Pound Red Wheat Malt Grain
Pound Cara-Pils Malt Grain
2 Ounces Centennial Hops (Bittering)
2 Ounces Columbus Hops (Flavoring)
1 Ounce Cascade Hops (Aroma)
1 Teaspoon Irish Moss
1 Vial White Labs California Ale Yeast (WLP001) or
White Labs Edinburgh Ale Yeast (WLP028) or
White Labs British Ale Yeast (WLP005)
1 Cup Corn Sugar (Priming)
METHOD:
Place crushed Grains in water and steep at 155 degrees for 30 minutes. Remove spent grains and add Malt Extract and Bittering Hops. Boil for 1 hour, adding the Flavoring Hops 40 minutes into the boil. Add Irish Moss last 5 minutes of the boil. Add Aroma Hops in the last 2 minutes of the boil. Cool wort and pitch yeast. Primary-ferment in a 6.5 gallon glass carboy at 68 to 73 degrees for 5 to 7 days. Transfer to secondary fermenter. Secondary-ferment in a 5 gallon glass carboy an additional 7 to 10 days at temperatures between 68 and 73 degrees. Bottle, using corn sugar. Age in bottle for 30 days.