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Batch 19: Bass Clone

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Original Gravity	Final Gravity	Alcohol By Volume	Mash Efficiency	Primary	Secondary	Keg
1.056	1.012	5.7 %	65 %	9 days	17 days	16 days

rewed on Saturday, June 11th, 2005

Great brew session that turned into a dinner party. Had a friend come over in the middle of the mash and taught her how to brew and put her to work. A yeast starter was made on Monday, June 6, 2005 for the White Labs British ale yeast with 550 mL of water, 2.5 oz of Light LME, and 1 tsp yeast nutrient. My mash tun was really maxed out, I think 2.25 gallons of strike water would be better next time.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size

Amount	Item	Price
3.00 lb	Light Liquid Malt Extract (8 L)	$4.50
6.00 lb	Briess 2-row Pale Malt (2 L)	$5.70
1.00 lb	Briess Caramel Malt (60 L)	$1.15
1.00 oz	Northdown Hops (6.70 %) at 60 min	$1.30
0.50 oz	Challenger Hops (8.00 %) at 15 min	$0.63
0.50 oz	Northdown Hops (6.70 %) at 10 min	$0.65
0.50 oz	Northdown Hops (6.70 %) at 2 min	$0.65
1.00 tsp	Burton Water Salts at 60.0 min	$0.50
1.00 tsp	Irish Moss at 30.0 min	$0.10
1 pkgs	White Labs British Ale (WLP005)	$4.95
		$20.13

Time	Step
3:30 PM	Sanitized equipment
	Heated 2.5 gal strike water to 173 F, preheated mash tun
4:00 PM	Doughed in at 166 F, mashed at 155 F for 60 min, 154 F for 30 min, 153 F for 0 min
	Heated 2.0 gal sparge water to 179 F, preheated hot liquor tank
5:00 PM	Lautered 3.5 gal of wort, 1.032 @ 136 F = 1.047 SG, 65% Mash Efficiency
6:00 PM	Boiled, added hops on schedule
7:00 PM	Cooled to 68 F
9:15 PM	Fermented for 9 days, 1.054 @ 74 F = 1.056 OG (Estimate: 1.054 OG)
	Cleaned equipment

acked to Secondary on Monday, June 20th, 2005

After 9 days in the primary fermenter at 68-70 F the Bass Clone was racked to secondary.

egged on Thursday, July 7th, 2005

After 17 days in the secondary fermenter at 68-70 F the Bass Clone was racked to a 5-gallon Cornelius keg. I shook it for 1 minute at 20 PSI to start the force carbonation. This one is going to sit at room temp with 12 PSI until one of the other kegs in the fridge is finished.

Measurements:
1.011 @ 72 F = 1.012 FG
5.7% ABV

asted on Saturday, July 23rd, 2005

The keg went into the fridge on July 13 and carbonated at 40 F for more than a week before tasting. This is the lightest color beer I've ever made and truly looks like a pale ale. Taste is similar to Bass Ale, although much better in my opinion and better than my previous attempt at this recipe.