Generated 2023-02-19T20:41:13-05:00 - Brewfather - https://web.brewfather.

app

www.brewfather.app

Bass Pale Ale - 5.1%

British Golden Ale My Induction BIAB
Author: Byo Batch Size : 3 gal
Boil Size : 1.85 gal
Type: All Grain Post-Boil Vol : 3.12 gal

IBU : 32 (Tinseth) Mash Water : 1.83 gal

BU/GU : 0.61 Sparge Water : 0.59 gal 12 SRM
Color : 12 SRM Boil Time : 40 min
Carbonation : 2.4 CO2-vol Total Water : 2.43 gal

Pre-Boil Gravity : 1.088 Brewhouse Efficiency: 77%

Original Gravity : 1.052 Mash Efficiency: 77%
Final Gravity : 1.013
Mash Profile
Fermentables (5 lb 10.2 oz) High fermentability
3 lb 14.9 oz - Pale Ale Malt 2-Row 3.5 °L (69... 164.8 °F - Strike Temp
1 lb 2 oz - Maize, Flaked 2 °L (19.9%) 152 °F - 60 min - Temperature
9 oz - Crystal 60L 44.9 °L (9.9%)
0.4 oz - Roasted Barley 300 °L (0.5%) Fermentation Profile
Ale
Hops (0.9 oz) 68 °F - 14 days - Primary
60 min - 0.77 oz - Northern Brewer - 8.5% (29...
15 min - 0.14 oz - Northern Brewer - 8.5% (3... Water Profile
Reverse Osmosis Water (Pale Ale)
Hop Stand Ca 320 Mg 53 Na 8 Cl 154 SO 772
3 min hopstand @ 176 °F
SO/Cl ratio: 5
Miscellaneous Mash pH: 4.93
Mash - 1.02 g - Calcium Chloride (CaCl2)
Mash - 1.8 g - Epsom Salt (MgSO4) Measurements
Mash - 6.36 g - Gypsum (CaSO4)
Mash - 0.96 g - Magnesium Chloride (MgCl2) Mash pH:
15 min - Boil - 0.156 tsp - Yeast Nutrients
10 min - Boil - 0.6 tsp - Irish Moss Boil Volume:

Yeast Pre-Boil Gravity:

0.6 pkg - White Labs Burton Ale WLP023
Post-Boil Kettle Volume:

Original Gravity:

Fermenter Top-Up:

Fermenter Volume:

Final Gravity:

Bottling Volume:

Recipe Notes

https://byo.com/article/5-british-ale-clone-recipes/

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

Page 1 of 2
Generated 2023-02-19T20:41:13-05:00 - Brewfather - https://web.brewfather.app

Bass Pale Ale www.brewfather.app

Recipe Notes

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).

Page 2 of 2