pale ale, extract, Bass Ale
Source: Gary Mason (firstname.lastname@example.org)
Issue #529, 11/2/90
This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special
issue. The beer has a light hops flavor and could use some work on the
mouth feel. It is also a bit cloudy.
- 3 pounds, Munton & Fison light DME
- 3 pounds, M&F amber DME
- 1 pound, crystal malt
- 2.6 ounces, Fuggles hops (4.7% alpha= 12.22 AAU)
- 1 ounce, Kent Goldings hops (5.9% alpha = 5.9 AAU)
- pinch, Irish moss
- 1 pack, Brewer's Choice #1098 (British ale yeast)
Break seal of yeast ahead of time and prepare a starter solution about
10 hours before brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal
when boil starts. Fill to 6 gallons and add DME. After boiling 10
minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58
minutes, add Kent Goldings. Cool (I used an immersion chiller) to about
80 degrees. Pitch yeast and ferment for about a week. Rack to secondary
for 5 days. Keg.
- F.G.: 1.016
- Primary: 7 days
- Secondary: 4 days