Bass Ale 
All Grain Recipe
Submitted By: brownshk12 (Shared)
Members can download and share recipes
| Brewer: Doug Brown | |
| Batch Size: 6.08 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 6.82 gal | Style Guide: BJCP 2008 |
| Color: 10.1 SRM | Equipment: Doug's equipment |
| Bitterness: 39.5 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 20.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 13.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 5.10 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 5.10 g |
Chalk (Mash 60 min) |
Misc |
4 |
| 0.90 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 8 lbs |
Golden Promise (2.5 SRM) |
Grain |
6 |
| 3 lbs 0.28 oz |
Corn, Flaked (1.3 SRM) |
Grain |
7 |
| 10.54 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
8 |
| 10.54 oz |
Honey Malt (25.0 SRM) |
Grain |
9 |
| 0.99 oz |
Roasted Barley (300.0 SRM) |
Grain |
10 |
| 0.93 oz |
Northdown [8.5%] - Boil 60 min |
Hops |
11 |
| 0.35 oz |
Challenger [7.5%] - Boil 30 min |
Hops |
12 |
| 0.60 oz |
Northdown [8.5%] - Boil 15 min |
Hops |
13 |
| 1.22 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
14 |
| 0.6 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
15 |
| 0.35 oz |
Northdown [8.5%] - Dry Hop 14 days |
Hops |
16 |
| 0.35 oz |
Northdown [8.5%] - Dry Hop 5 days |
Hops |
17 |
Taste Notes
- Some astrigency which I attribute to reheating the wort to get the temp up. I think the corn also contributed to the dryness
- Not even mildly sweet so up the crystal next time
- After kegged for a month, the sweetness and body improved magnificentlyNotes
-Stored 26 qts of tap water overnight to release chlorine
-Adjusted water to Burton target, based on West Vancouver's soft water
-Added 1/2 the water agents to the mash and 1/2 to the mash out and sparge water
-Mash pH measured at 5.3-5.5, perfect
- Did a simple decoction and pulled 4 qts then 6 qts of wort out, then heated to about 165F to raise the mash temp above 151F
-Realized I bought less than an ounce of crystal 60L instead 10 ozs. Will buy some extra this week and add later
-Added all the settled yeast from the previous English bitter to a starter about 8 hours before boil, then placed the starter in the fridge to settle the suspended yeast. I think because the yeast is only a couple weeks old that it's ready to go and didn't need to be started.
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor