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Fat Bass-tard Ale
Extra Special/Strong Bitter (English Pale Ale) • Partial Mash • 3 gal
All my 6-gal carbs are full, so I had to go for the small batch.
November 19, 2001 am 08:05am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3 gal)
- 4.58 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .52 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .75 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1/2 oz
Northern Brewer - 8.3 AA% whole; boiled 90 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 3/8 oz
Fuggle - 4.5 AA% whole; boiled 25 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/4 oz
Northern Brewer - 8.3 AA% whole; boiled 10 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/8 oz
Northern Brewer - 8.3 AA% whole; boiled 1 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
Burton water salts - (omitted from calculations)
Burton water salts
- 1 tsp
Irish moss - (omitted from calculations)
Irish moss
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
Mashed grains with Burton water salts for 20 min in 2.5 gal water @ 124F. Raised temp to 150 and held for 90 minutes, then added DME and boiled for 90 more. Added Irish moss for last 15 minutes, cooled to ~80F and pitched yeast vial. Primary: 7 days in glass @ 70F; Secondary: 4 days @ 60 in glass; Primed with 3/4c corn sugar.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 12.5 SRM | 6 - 18 | |
| Alcohol: | 5.8% ABV | 4.6% - 6.2% | |
| Bitterness: | 37.5 IBU | 30 - 50 | |
Discussion
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