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B2D Bass Pale Ale ▼ 04.10.15

196 calories 21.1 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Collier $ Steve Moore
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Wednesday March 11th 2015
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 65.1%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 18.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9.3%
0.75 lb Belgian - Roasted Barley0.75 lb Roasted Barley 30 575 7%
10.75 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Northern Brewer8 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 254 80%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 14 min 29.94 20%
10 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
6.25 gal Sparge 152 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
2 g Fermcap Water Agt Boil 1 hr.
1 each Aerate Wort with diffusion stone Other Other 0 min.
5 tsp Gypsum (Calcium Sulfate) Water Agt Boil 1 hr.
5 tsp Chalk Water Agt Boil 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
5 tbsp Yeast Nutrient Water Agt Boil 10 min.
White Labs - Burton Ale Yeast WLP023
1 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
62 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 549 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator


Brewing Notes: 04.10.15
Pre-boil OG 1.048 add water to 7 gallons got a pre-boil OG 1.040.
Boiled 30 of 90 minutes. Added 60 hops.
Check height of water at end of boil. Only 4 gal
Added coil, Whirlfoc, and 15 min hops @ 15 mins.
Check measuring stick again. Stick said 5 gal SS bucket said 4 gallons.
Pitched yeast 04.11.15 9PM Fermenting in office.
Keg date 04.24.15 purged air. Forced Carb 04.25.15 keep at 20 psi 4 days.

Can't drink the shit. Off flavor. Maybe it's oxidized. Need to take a sample to Jim's house to discuss this 5 gallons of shit.

Standard Brewing Notes:
Create 7 gallons sparge water.
Chill keg 24 hours before carbonation.
Whirlfloc last 15 minutes
Yeast Nutrient last 10 minutes

Drafted Dan's House

Step by Step: Make 13 gallons (49 L) of brewing liquor with 100–150 ppm Ca2+ and a slightly lower level of carbonates. If you start with very soft, distilled or reverse osmosis (RO) water, use 5 teaspoons of gypsum and 4 teaspoons of chalk for your 13 gallons (49 L). (Yes, Burton-on-Trent's water is harder than this, but you don't need "extra chunky" water for a great clone.) Heat 12.5 quarts (11.8 L) 3.125 Gallons) of water to 163 °F (73 °C). Mash in grains and maize to 152 °F (67 °C) and rest for 1 hour.

04.25.15 First taste was bitter. Under aged. Stronger after taste.

Collect around 5.5 gallons (21 L) of wort, add brewing liquor to make 6.5 gallons (25 L) and boil for 90 minutes. Add hops, Irish moss and yeast nutrients at times indicated. Cool wort, aerate well and pitch yeast. Ferment at 68 °F (20 °C).

A trip to Bass's web site led to the inclusion of this clone in this collection. On their site, they mention a "light burnt roast aroma" to Bass. Michael Jackson claims that Bass uses a single addition of Challenger and North-down hops. He's probably right, but I think two Northern Brewer additions capture the minty flavor and aroma of Bass's hop presence in a homebrew clone.

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  • Public: Yup, Shared
  • Last Updated: 2015-11-11 02:28 UTC
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