Bronzeback Ale

Source: Scott Bershing
Recipe added: 02/15/99
Email: scott@up.net

This is very similar to Bass Ale, but should end up slightly darker. I started off trying to make a clone of Bass, but I prefer this to the original, as it is richer tasting.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.048
Finishing Gravity: 1.012
Time in Boil: ~70 min.
Primary Fermentation: 5 days
Secondary Fermentation: 7 days

Ingredients:

6.6 lbs. light LME
1.25 lb. crystal 40L
2 oz. roasted barley
1 oz. Fuggles (boil)
.5 oz. Goldings (boil)
.5 oz Goldings (30)
.5 oz. Williamette (aroma)
Irish Moss
2 pkg. Danstar Nottingham yeast
* I have fairly hard water, so I didn't add any minerals. If you have soft or fairly neutral water, you should consider adding 1 tsp. gypsum.

Procedure:

Put crushed grains in grain bag and add to 2 1/2 gallons of cold tap water, (* add gypsum). Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grain bag from liquid and let drain. Add liquid malt extract and bring to boil. After hot break, add boiling hops. Boil for 60 minutes. Add .5 oz. Goldings at 30 min. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil (steep during cooling as well). After boiling cool wort in your usual fashion. Add cooled wort and enough pre-boiled and cooled water to bring the total volume to 5 gallons to the fermenter. Add rehydrated yeast and shake fermenter to mix yeast.

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