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Bass Brewers - Bass Pale Ale Clone

179.6 calories 20.38 g 12 oz
Beer Stats
Method: Partial Mash
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday February 19th 2014
1.054
1.016
5.04%
36.98
12.64
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 75%
32 oz United Kingdom - Crystal 50L32 oz Crystal 50L 34 50 25%
8 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Northdown1.2 oz Northdown Hops Pellet 9 Boil 60 min 27.1 41.4%
0.70 oz Challenger0.7 oz Challenger Hops Pellet 8.2 Boil 15 min 7.15 24.1%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 9 Boil 5 min 2.25 17.2%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 9 Boil 1 min 0.49 17.2%
2.9 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains in pot -- 150 °F 30 min
0.5 gal rinse grains into brewpot/bring to a boil -- 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Burton Water Salts Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (3 days before bottling) Fining Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Use filtered/distilled water and add Burton salts to obtain the above water profile.
Mash Chemistry and Brewing Water Calculator
 
Notes

After rinsing grains, bring water volume to 3.0 gallons and bring to a boil, add malts and 1st hop addition, and water salts. Add water until volume is 3.5 gallons. Boil 45 min and continue to follow hop schedule until flameout.

Wort chill until temp is under 70, transfer to primary and top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary and leave until fermentation is complete. Add Gelatin 3 days prior to bottling to clarify beer.

Bottle and condition at room temp for 21 days.
Enjoy!

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  • Public: Yup, Shared
  • Last Updated: 2014-07-07 19:16 UTC
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Bstew7890 03/03/2018 at 11:02pm



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