1) Bass & Co’s Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.010
IBU = 32 SRM = 17 ABV = 5.0%
A trip to Bass’s web site led to the inclusion of this clone in this collection. On their site, they mention a “light burnt roast aroma” to Bass. The next day, I grabbed a bottle from my local supermarket. I searched for the roast aroma and you know what? It’s there. I also noticed how Bass’s color has a distinct copper shade to it, suggesting a small addition of dark grain. Michael Jackson claims that Bass uses a single addition of Challenger and North-down hops. He’s probably right, but I think two Northern Brewer additions capture the minty flavor and aroma of Bass’s hop presence in a homebrew clone. This clone is for the bottled version of Bass Pale Ale available in the U.S.
Ingredients
7.0 lbs. (3.2 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) flaked maize
1.0 lb. (0.45 kg) crystal malt (60 °L)
0.75 oz. (21 g) roasted barley (300 °L)
8.0 AAU Northern Brewer hops (60 mins) (0.89 oz./25 g of 9% alpha acids)
2.0 AAU Northern Brewer hops (15 mins) (0.22 oz./6.3 g of 9% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
White Labs WLP023 (Burton Ale) yeast (1.25 qt./~1.25 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Make 13 gallons (49 L) of brewing liquor with 100–150 ppm Ca2+ and a slightly lower level of carbonates. If you start with very soft, distilled or reverse osmosis (RO) water, use 5 teaspoons of gypsum and 4 teaspoons of chalk for your 13 gallons (49 L). (Yes, Burton-on-Trent’s water is harder than this, but you don’t need “extra chunky” water for a great clone.) Heat 12.5 quarts (11.8 L) of water to 163 °F (73 °C). Mash in grains and maize to 152 °F (67 °C) and rest for 1 hour. Collect around 5.5 gallons (21 L) of wort, add brewing liquor to make 6.5 gallons (25 L) and boil for 90 minutes. Add hops, Irish moss and yeast nutrients at times indicated. Cool wort, aerate well and pitch yeast. Ferment at 68 °F (20 °C).
Ref:
https://byo.com/article/5-british-ale-clone-recipes/2) Here's the Bass Ale in Clone Brews by Tess and Mark Szamatulski...
OG = 1.052-1.053
IBU = 37
AVB: 5%
Mash @ 150 degrees for 90 minutes
9 lb British 2-row pale
14 oz 55L British Crystal
90 minute boil
90 minute 3/4 oz of Northdown (English Northern Brewer for a substitute)
15 minute 1/4 oz of Challenger
10 minute 1/2 oz of Northdown
1 minute 1/4 oz of Northdown
WYeast 1098 British Ale (First Choice)
WYeast 1028 London Ale (Second Choice)
Now I haven't brewed any recipes out of this book. I really just bought it as a guideline to help me create recipes when I first starting making them.
3) Writing in 2003, Mr Protz also offers further detail: “Bass is brewed with Halcyon pale malt, maltose syrup and Challenger and Northdown hops.”.
Topic: Looking for a bass ale recipe (Read 572 times)
