Bass Ale

All Grain Recipe

Submitted By: brownshk12 (Shared)
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Brewer: Doug Brown
Batch Size: 6.08 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 6.82 galStyle Guide: BJCP 2008
Color: 10.1 SRMEquipment: Doug's equipment
Bitterness: 39.5 IBUsBoil 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 magnificently

Notes

-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

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