Like the subject line says, starting my brew day right now. Pulled a clone recipe off the Can You Brew It? show on brewingnetwork.com. Arrogant Bastard clone.
My brew corner. Firing up the burner now!
Brewed that AB recipe several times. Good stuff!
Fire is lit! Heating up the strike water and tasting an Arrogant Bastard for good luck.
Also, I’ll be digitally documenting my brew day today. Seeking feedback and such. If it becomes overbearing gimme a shout on here and I’ll knock it off.
Cheers!
Strike water at 160F for a mash temp of 148F. Mashed in. 12 lbs of 2Row Base and 1.5 lbs of Special B.
Sach rest calls for a beer.
I’m just pissed off that your climate allows you to be wearing flip flops and to have your windows open in February!
Careful in flip flops though… Don’t want to burn the toes with hot liquids or trip and drop 5 gallons of your finished wort.
Sandals. Really. Where are you, man? 
Haha. Thanks guys, I’ll be careful. And Southern California is beautiful today [emoji6][emoji106]
Making lotsa notes. Had my first stuck sparge. No worries, mixed in some more sparge water and mixed it up. Drained to fast. Got it going now.
I wear flip flops on most brew days. I know it’s dumb, but I do it anyhow. Oh, it’s also low 70’s and the windows are open in North Texas.
I wear flip flops almost every single day. If I’m not at work, I’m in flip flops. Oh well, that’s just how I roll.
Got my volume for boil, 6.75 gl. Should be good to go.
And yeah, I’ll probably have my flip flops in every pic from now on [emoji12].
I wear boots and trudge through 6 inches of snow lol. Heat wave today in NE Ohio. It got up to 49. But no fear, all this melt off will freeze when it tanks to 17 tomorrow.
I like the idea of an ABish clone. I might have to put this in the line up. It’s at least four brews down the road though.
Yeah buddy! Work = shoes, off = flip flops, winter = hard sole slippers.
Flip Flops here as well…it’s a bear brewing in Florida in Feb.
When you do, this is the CYBI Arrogant Bastard recipe that everybody but Tasty declared cloned. It’s good, but the one change I’ve made is to bump the Chinook additions from 24g to 1 oz (28g). I think this makes it closer to the fresh AB I had @ Stone. Really simple, good recipe.
I like the way you think. Looks simple enough. I’d have to debate with myself to add a couple oz to dry hop lol
Got the boil going.
By the way, this is the 3rd episode of CYBI recipe. Not the last one they did. This one everyone on the show said cloned, except it didn’t have a pasteurized taste that the bottle version does. So I went with it. Guess I’ll find out in a couple weeks.
I thought you’d feel that way. I’ve dry hopped it too, and it’s pretty tasty. 
Got the 15 min hops in. Put in the IC to sanitize as well.
Looks like I’m gonna hit my target volume pretty spot on. Math is awesome!
Alright, that last 15 minutes is always a whirlwind. Got it cooled down to about 70F in 30ish minutes. Moved the boil kettle up high to let the high tech wizardry of gravity do my work for me.
Pitched my yeast, I used WLP 001 California Ale, the recipe said WLP 007 Dry English Ale, but my LHBS was out, so I hope this gets me close to the dry finish I want. Anyway, buttoned that sucker up and lugged it over to the fermenteezer,
I’ve got Cold and Hot controls on that sucker so I set up with a high of 62F ±2. And now we wait…
Of course, the mission isn’t over until you’re ready to go back out, so cleaning needs to happen. Weapons, gear, you as we used to say.
All done! Feedback always appreciated. Now it’s time to relax and have a beer.
Cheers!