Bass American Style
pale ale, Bass, all-grain
Source: Nicholas Dahl (firstname.lastname@example.org),
Here's one that's not too bad...you can modify it to make it more
authentic, I'm sure.
Ingredients: (5-1/2 gallons)
- 7 pounds American Two-Row (the "American" style, remember!)
- 1 pound Caravienne (substitute light crystal malt, etc.)
- 1 pound Brown Sugar
- 1 oz. EKG (5.0%) 60 minutes
- 1/2 oz. EKG (5.0%) 30 minutes
- 1/2 oz. EKG (5.0) 5 minutes
- 2 teaspoons Irish Moss, 30 minutes
- Wyeast #1028
Mash in 2.25 gallons of 176F water.
Temperature should stabilize at 153F.
Hold temperature for two hours.
Add 1.25 gallons boiling water for mashout.
Sparge with enough water to get 7 gallons of runnings.
After boil is controlled (read: stops boiling over) begin 60 minute boil.
Like the earlier post said, Wyeast #1028 is best, but I've used #1098 with
no problems, either. If you want it hoppier, dry hop in the secondary.