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Bass American Style
Classification:
pale ale, Bass, all-grain
Source: Nicholas Dahl (ndd3@psu.edu),
r.c.b., 11/8/96
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
Procedure:
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.
Specifics: