Bass recipe
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Bass recipe
by Jeff » Wednesday Apr 06, 2005 6:15 pm
Does anyone have a recipe for Bass Ale - it might be called Bass Pale Ale. Had some last time I was O/S and it went down well
Life is too short to drink crap
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by Merlin » Wednesday Apr 06, 2005 6:52 pm
Courtesy of our good friend Mr Google 
http://www.stoutbillys.com/stout/RECIPE ... ad02bf.htm
http://www.morgansbrewing.com.au/recipe ... ecipeID=89
http://www.stoutbillys.com/stout/RECIPE ... ad02bf.htm
http://www.morgansbrewing.com.au/recipe ... ecipeID=89
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by Hrundi V Bakshi » Wednesday Apr 06, 2005 7:59 pm
White Labs yeast WLP023 Burton Ale is sourced from the great Bass brewery. No matter how you brew this beer, ensure you are using this yeast.
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by Dogger Dan » Wednesday Apr 06, 2005 9:20 pm
I would also use distilled water then add salts to match the local water at the Bass Brewey. It is distinct and it is a standard also.
Dogger
Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
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by Jeff » Thursday Apr 07, 2005 6:29 pm
Now Dogger, are you having a lend of me?? April 1st was seven days ago out here......
Are you serious re salts and distilled water?? If so what salts and what level please??
Are you serious re salts and distilled water?? If so what salts and what level please??
Life is too short to drink crap
- Jeff
- Posts: 97
- Joined: Friday Feb 04, 2005 9:13 am
- Location: NSW
by Dogger Dan » Thursday Apr 07, 2005 9:07 pm
No shit dit my friend
Will see if I have the mineral concentrations
Dogger
Will see if I have the mineral concentrations
Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
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by Hrundi V Bakshi » Thursday Apr 07, 2005 9:19 pm
Mr Dan is correct indeed.
Burton water is big with sulphates. Sulphur is enhancing hop bitterness and is very big part of the distinctive taste which is being Burton Ale.
It does not matter so much for extract or kit brewing but please to remember that beer is mostly water, so the goodness of water is important. Even Vishnu could not be make a Urquell style Pilsner in Burton, nor brew Bass in Pilzn without adjusting water salts.
Burton water is big with sulphates. Sulphur is enhancing hop bitterness and is very big part of the distinctive taste which is being Burton Ale.
It does not matter so much for extract or kit brewing but please to remember that beer is mostly water, so the goodness of water is important. Even Vishnu could not be make a Urquell style Pilsner in Burton, nor brew Bass in Pilzn without adjusting water salts.
- Hrundi V Bakshi
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by Tony » Friday Apr 08, 2005 9:40 am
From the westbrew recipe sheet:
I'm assuming this is K&K style (ie no boil) and dry-hopped
Tony
Bass style beer
1. Muntons I.P.A. BITTER
2. Brew Blend No. 15
3. Muntons Gold Yeast
4. 10g Goldings Hop Pellets
I'm assuming this is K&K style (ie no boil) and dry-hopped
Tony
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