For my thirteenth batch of homebrew I tried a clone recipe of Stone Brewing Co.’s Oaked Arrogant Bastard Ale. I’ve always been a fan of beers aged on oak chips and beer aged in oak barrels. A friend of mine had just visited Stone’s brewery in California and he sent me this recipe for an oaked version of the Arrogant Bastard Ale. I thought why not, I’ve never used oak before, and I love trying new things when it comes to brewing.

As usual, I adapted the recipe for a smaller batch and my brewing method. There is a heavy amount of oak flavor in this beer, but that is what I like about it. The oak chips add lots of vanilla, and a slight amount of caramel (or at least that’s what it tastes like to me), while mellowing out the Chinook hops. I really wish I had more of this left, and will surely make it again.

Oaked Arrogant Bastard Clone

Brew date: 2/9/13
Bottle date: 3/1/13
Batch size: 2.5 gallons
Bre-Boil Gravity- 1.057
OG- 1.070
FG- 1.010

Malt Bill

7.5 # Pale 2 Row
.75 # Special B

1 oz French Oak Chips, Medium Toast, added to primary fermenter for 8 days after primary fermentation was complete.


.3 oz Chinook @60 min
.2 oz Chinook @45 min
.5 oz Chinook @ 15
.5 oz Chinook @ 0 min


Safale US-05, 1 packet, no starter or re-hydration.

Priming sugar: 2.5 oz

Mashed with 4 gal water, + 4 cups at 148 for 60 min.
Boil for 60 min.