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Bass Variation #1

I made some changes to a Bass receipe that I found by changing hops and yeast used. The result was my most complex beer I've made to date. The three bitter hops used really give this beer a lingering feel in your mouth, and the carmel is very pronounced. I've made this beer twice and both times it attenuated and came out exactly the same.

Brewer: Josh Johnson Email: msujdog@yahoo.com
Beer: Bass Variation #1 Style: English Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 34 IBU
OG: 1.056 FG: 1.013
Alcohol: 5.6% v/v (4.4% w/w)
Water: One to two teaspoons of Burton Water Salts.
Grain: 14 oz. British crystal 50-60L
Steep: Steep grains in 1 gallon of water at 150 degrees F for 30 minutes.
Boil: 60 minutes SG 1.093 3 gallons
6 lb. Light dry malt extract
Add two gallons water, bring to a boil, and add Centennial and DME.
Boil 45 minutes and add 1/4 oz Challenger and 1 tsp Irish Moss.
Boil 5 minutes and add 1/2 oz Northdown.
Boil 9 minutes and add 1/4 oz Northdown.
Boil one minute and remove from heat.
Hops: 1 oz. Centennial (10.5% AA, 60 min.)
.25 oz. Challenger (7% AA, 15 min.)
.5 oz. Northdown (7% AA, 15 min.)
.25 oz. Northdown (aroma)
Yeast: Cool wort, add cool water to reach 5 gallons, and pitch wyeast 1056 American Ale. Normal Bass would call for 1098 British Ale, but I found this substitution to bring out a wonderful robust flavor in the beer.
Log: Primary ferment 6-7 days. Temperature should be around 70 degrees, although I've feremented two batches as high as 76 with good results. Expect a mess...this has bubbled out of my airlock twice. Rack to secondary and allow two more weeks of fermentation.
Carbonation: 3/4 cup corn sugar boiled in two cups water.

Recipe posted 09/12/02.