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Bass Brewers - Bass Pale Ale Clone

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: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Wednesday February 19th 2014

Original Gravity:

1.054

Final Gravity:

1.016

ABV (standard):

5.0%

IBU (tinseth):

37.0

SRM (morey):

12.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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 lbs / $ 0.00

Hops

Amount	Variety	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%
2.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.20 oz	Northdown (Pellet)	29.84	75.8%
0.70 oz	Challenger (Pellet)	7.15	24.1%
2.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target 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	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!

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2014-07-07 19:16 UTC

System Default

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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Bstew7890 • 03/03/2018 at 11:02pm

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