Source: Russell Sherry
Recipe added: 05/23/97
I recently tried Bass on tap at the Rhino in Missoula and I like mine better. Perhaps it's only the love of a father for his child, but unless it's cask conditioned there is no substitute for what comes out of the kitchen.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.015
Time in Boil: 90 min
Primary Fermentation: 5 days
Secondary Fermentation: 2 weeks
Additional Fermentation: bottle conditioned
- 9 lbs. British Pale Malt
- 1/2 lbs. Crystal Malt 40L
- 1/4 oz. Northern Brewer 90min.
- 1 oz. Fuggles 90 min.
- 1/2 oz. Kent Goldings 10-5-1
- 5/8 - 3/4 cup Dextrin for priming
Single step infusion at 153 with 10 qts. Boiling infusion after 1 1/2 hours to 170. Sparge with 5 gallons for at least 1 1/2 hours. Fairbanks' winter cooling method used (it was up to 0 that fine day in March). Pitched with Wyeast British Ale yeast and fermented in mid 60's.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.