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Bass Ale Clone

Taken from rec.crafts.brewing (irishcu@aol.com).

1st time with this recipe, the wort smelled/tasted great!

Brewer: Jim Bunch Email: jrbunch@earthlink.net
URL: http://www.earthlink.net/~jrbunch
Beer: Bass Ale Clone Style: Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 20 IBU
OG: 1.066 FG: 1.010
Alcohol: 7.2% v/v (5.7% w/w)
Water: Refrigerated water for quicker cooling.
Cooling time (with emersion cooler) - 20 minutes to 75 degress.
Grain: .5 lb. British crystal 50-60L
Steep: Steeped the 2-row barley malt in 2 gallons of water (kept about 180 degrees) for an hour.
Removed bag, removed from stove, added malt/sugar and moved to outdoor burner.
Boil: 60 minutes SG 1.132 2.5 gallons
5 lb. Light malt extract
2 lb. Light dry malt extract
1 lb. Brown sugar
Original recipe called for Irish Moss, I eliminated.
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
.5 oz. Cascade (6% AA, 15 min.)
Yeast: Used 1335 (British II) Wyeast.
Made a starter 12 hours before, only a light, partial foam on starter when pitched.
Log: Brewed - 8/25/97 [S.G. 1.052]
Primary fermentation in tub of water at 70 degrees
Racked to secondary - 8/31 or 9/1/97 (estimate, will rack when bubbling stops. Secondary temp approx 70, in closet.
** Gelatin (put 1/2 oz in 1/2 cup water and allow to soak for 1 hour. Bring to boil, place in secondary 2-3 days before bottling).
Bottled (7-10 days after) - 9/8 to 8/11/97
Bottle conditioning (2-3 weeks) might keg if I get one in time.
Carbonation: If bottled, 1-1/4 cup DME, boiled for 15 minutes in 2 cups water.
If kegged, 1 cup DME, then 2-3 weeks under 7-10 psi CO2.
Tasting: Tasted great in the wort stage. Will add as it progresses.

Recipe posted 08/26/97.