Bass Player
Style: English
Pale Ale
Batch size: 5.0
gal
Brewer: Vermont
Homebrew
Ingredients:
Specialty Grains
|
Amount
|
|
2 Row |
.50 lbs |
|
Crystal 10 |
.50 lbs |
|
Crystal 60 |
.50 lbs |
Place the crushed grains in a muslin bag and tie off.
Don’t pack the grains in so tightly that water can’t get in. Heat up a gallon of
water in your brewpot to 165F or just shy of a boil. Turn off the heat, add the
grains & cover the pot. Let the grains steep for 15-45 min. Remove the
grains and add the following:
Extract
|
Amount |
|
DME light |
6.00 lbs |
Stir well and check to make sure that there is no
malt stuck to the bottom of the pot.
Add an additional 1-1/2 gallons of water, and bring to a boil. Stir occasionally during the boil and follow
the hop schedule below:
Hopping Schedule
|
Amount
|
Alpha Acid
|
Boil Time
|
|
Northdown
(Pellet) |
1.00 oz |
8.0 % |
60 min |
|
Northdown
(Pellet) |
.50 oz |
8.0 % |
20 min |
|
Northdown
(Pellet) |
.50 oz |
8.0% |
5 min |
|
Yeast: |
|
Wyeast #1098
British Ale |
Cool the wort you boiled covered in an ice bath
for at least an hour. Have 2 gallons of cold water in the sanitized fermenter.
Pour the cool wort directly into the fermenter. You can pour through a strainer
if you have one. Check the temperature and stir/shake well to mix. Take a
hydrometer reading now. When the wort temperature has reached 63-75F you can
rehydrate the dry yeast in ½ cup of warm water. Let it rehydrate for 15 min,
and then add it to the wort. Seal the fermenter and shake well. You can continue to aerate or shake the
fermenter every so often until you see positive pressure in the airlock, or the
krausen start to form on top of the wort. Let ferment at room temperature till
done. You can siphon the beer into a 5
gallon carboy and let it settle for 1-2 weeks. Remember to keep the carboy out
of direct light.
Prime (carbonate) the brew with ¾ cup of corn
sugar that is dissolved in 1 or 2 cups of boiling water.
Let the beer carbonate at the same temperature it fermented at for 1 or 2 weeks before chilling. Your beer should continue to mellow and carbonate over the next 4-6 weeks.
NOTES:
Above is the recipe
as written, the supplies I was given at Vermont Homebrew substituted 6.00
lbs LME, and Danstar Nottingham yeast. To my taste, this is similar in taste
to Bass Pale Ale.
