Bass Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bass Clone

187 calories 21.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 9.09 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Back Porch Brewing Company
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday February 27th 2017
1.056
1.017
5.0%
44.5
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale 38 3.75 87.5%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 10.4%
4 oz American - Wheat4 oz Wheat 38 1.8 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 15 Boil 60 min 31.87 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 7.35 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 5.27 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Aroma 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlyfloc Fining Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g gypsum/gal brewing water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 6.34 25.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 9.09 36.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 10.84 43.4
Equipment Profile Used: System Default
"Bass Clone" Strong Bitter beer recipe by Back Porch Brewing Company. All Grain, ABV 5.04%, IBU 44.49, SRM 14.18, Fermentables: (Maris Otter Pale, Caramel / Crystal 80L, Wheat) Hops: (Nugget, Willamette, East Kent Goldings) Other: (Whirlyfloc )
Last Updated and Sharing
 
1,383
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-05 07:36 UTC