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Definitely not a Bass

Name: Definitely not a Bass
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 26 liters
Cuisine: Homebrewing
Ingredients: 5.47 kg No.19 Floor Malt Maris Otter; 500 g Flaked Corn; 350 g Special Roast; 250 g Crystal Medium; 15 g Roasted Barley; 20 g Magnum Hops; 23 g East Kent Goldings Hops; 19 g Fuggles Hops; 20 g Fuggles Hops

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Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 29.41 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: yves
Hop Utilization: 96%
Calories: 178 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)

Created: Saturday June 14th 2025

Original Gravity:

14.2 °P

Final Gravity:

4.2 °P

ABV (standard):

5.4%

IBU (tinseth):

31.4

SRM (morey):

11.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.47 kg	Crisp Malting - No.19 Floor Malt Maris Otter5.47 kg No.19 Floor Malt Maris Otter	37	3	83.1%
500 g	Flaked Corn500 g Flaked Corn	40	0.5	7.6%
350 g	American - Special Roast350 g Special Roast	33	50	5.3%
250 g	Simpsons - Crystal Medium250 g Crystal Medium	33	65.01	3.8%
15 g	United Kingdom - Roasted Barley15 g Roasted Barley	29	550	0.2%
6,585 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	11	Boil at 99 °C	30 min	15.71	24.4%
23 g	East Kent Goldings23 g East Kent Goldings Hops	Pellet	6.5	Boil at 99 °C	20 min	8.41	28%
19 g	Fuggles19 g Fuggles Hops	Pellet	4.2	Boil	20 min	4.49	23.2%
20 g	Fuggles20 g Fuggles Hops	Pellet	4.2	Boil at 99 °C	10 min	2.83	24.4%
82 g / $ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Infusion	76 °C	64 °C	90 min
15 L	Batch Sparge	99 °C	--	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 tsp	Epsom Salt	Water Agt	Mash	1 hr.
3 tsp	Gypsum	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Sparge	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
1 each	Whirlfloc	Fining	Boil	5 min.

Yeast

Omega Yeast Labs - British Ale VIII OYL-016

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Burton on Trent (historic and decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
187	41	113	85	720	20
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

482

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Brews

Public: Yup, Shared
Last Updated: 2026-10-12 16:22 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	15.71	24.4%
23 g	East Kent Goldings (Pellet) 23 g East Kent Goldings (Pellet) Hops	8.41	28%
39 g	Fuggles (Pellet) 39 g Fuggles (Pellet) Hops	7.32	47.6%
82 g / $ 0.00