Beer Recipe: Bass Ale Clone

Style: English Pale Ale

Batch Size: 5 gallons

Ingredients:

• Malt:

  • 9 lbs Pale Malt (2-row)
  • 1 lb Crystal Malt (40L)
  • 0.5 lb Carapils Malt

• Hops:

  • 1 oz East Kent Goldings (bittering, 60 minutes)
  • 0.5 oz Fuggle (flavor, 15 minutes)
  • 0.5 oz East Kent Goldings (aroma, 5 minutes)

• Yeast:

  • 1 packet English Ale Yeast (e.g., Wyeast 1098 or Safale S-04)

• Water:

  • Adjust water chemistry for a balanced profile suitable for English ales.

Brewing Method:

1. Mash:

   • Mash grains at 152°F (67°C) for 60 minutes.
   • Sparge with water to collect enough wort for a 5-gallon batch.

2. Boil:

   • Bring wort to a boil and add bittering hops.
   • After 45 minutes, add flavor hops.
   • At 55 minutes, add aroma hops.

3. Cool:

   • Rapidly cool the wort to yeast pitching temperature (around 68°F or 20°C).

4. Fermentation:

   • Pitch yeast and ferment at 68°F (20°C) for 1-2 weeks or until fermentation is complete.

5. Bottling/Kegging:

   • Prime with sugar if bottling and allow to carbonate for 1-2 weeks.

Alcohol Content: Approximately 4.5% ABV

Notes:

• Adjust hop quantities for personal taste.
• Consider using a secondary fermentation for clarity and flavor development.