Bass - Beer Recipe - Brewer's Friend

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Bass

247 calories 26.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Big Book Of Clone Recipes
Calories: 247 calories (Per 500ml)
Carbs: 26.4 g (Per 500ml)
Created: Saturday March 29th 2025
1.053
1.014
5.1%
36.1
10.9
5.2
40.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg Simpsons - Maris Otter pale4.9 kg Maris Otter pale $ 3.60 / kg
$ 17.64 		38 2.4 79.7%
615 g Gladfield - Medium Crystal Malt615 g Medium Crystal Malt $ 7.50 / kg
$ 4.61 		35.4 56.35 10%
615 g Blue Lake Milling - Rolled Barley615 g Rolled Barley $ 8.00 / kg
$ 4.92 		32 1.7 10%
19 g Gladfield - Roasted Barley19 g Roasted Barley $ 0.01 / g
$ 0.19 		33 488 0.3%
6,149 g / $ 27.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops $ 0.08 / g
$ 2.80 		Pellet 6.1 Boil 60 min 21.31 30.4%
30 g Northern Brewer30 g Northern Brewer Hops $ 0.08 / g
$ 2.40 		Pellet 6.1 Boil 15 min 9.07 26.1%
50 g Willamette50 g Willamette Hops $ 0.07 / g
$ 3.62 		Pellet 5.7 Boil 5 min 5.67 43.5%
115 g / $ 8.82
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
16 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
10 Milliliters
Cost:
$ 0.42 / ml
$ 4.20
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
$ 4.20 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
"The Book" recommends adjusting Ca2+ to 150mg/L.
Thats reasonable.

I'm inclined to not Burtonise the water because the hard water of my youth was never nice to drink! Besides, we’re making beer not a laxative. This sulphate level seems reasonable also.

I have up-scaled the brew size from 19litres to 26 litres, and have made adjustments accordingly.

The hops should include Challenger, but I fancied trying Willamettte which is broadly similar.

Although the hop schedule is the same as published, I’ve had to change the hop amounts considerably to achieve the same IBU that the original recipe gave when calculated using the Brewer’s Friend algorithm (36.7IBU). I’ve targeted 36 IBU which is about right for our palate. (Note the book published 32 IBU comprised: 8AAU, 2AAU, 2.6AAU respectively but was presumably calculated using a different algorithm).

26 litres; OG=1.050 a little darker than expected.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 67 °C 67 °C 60 min
15 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.4
Mash volume with grains 26.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.9 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 26 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 26
Total: 37  
Equipment Profile Used: System Default
 
Notes

Souce: "Big Book of Clone Recipes" Page 14
ISBN: 978-0-7603-5786-6
published: 2018 by Brew Your Own magazine.

"Bass was the first beer that I truly loved".

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  • Last Updated: 2025-03-30 14:07 UTC