This is a Bass Ale clone, and initial taste tests show it's quite compelling. It fits all the charateristics of the style (8C - English Pale Ale, Extra Strong Bitter). There is a definite hops element to these, and the bitterness is evident. A few weeks (months?) of aging and these should be right on target.
5.64% ABV How is this calculated?
14 oz Crystal Malt (55°)
6 lb Light DME
1 oz Northdown(?) hop pellets (9.0%) (60 minutes)
.25 oz Challenger hop pellets (7.0%) (15 minutes)
.5 oz Northdown(?) hop pellets (9.0%) (10 minutes)
.25 oz Northdown(?) hop Pellets (9.0%) (1 minute)
1 tsp Irish Moss
1 pouch Wyeast 1098 British Ale yeast
1.25 cup light DME (priming)
Heat 5 gallons of water to 150°. Steep Crystal malt for 20 minutes.
Dissolve LME and bring to a boil.
Add 1 oz Northdown(?) pellets and boil for 45 minutes.
Add Irish Moss.
Add .25oz Challenger pellets and boil for 5 minutes longer.
Add .5oz Northdown(?) pellets and boil for 9 additional minutes.
Add .25oz Northdown(?) pellets and boil for 1 more minute.
Cool to at least 90°, pitch yeast, and ferment at room temperature for 1 week.
Transfer to secondary and ferment for 6 weeks at room temperature.
Bottle and store at 72° for at least 4 weeks before enjoying.
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