Bass Clone
     
 
 
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Original
Gravity
Final
Gravity
Color Biterness Alcohol
By Volume
1.054 1.015 11.3 SRM 34.5 IBU 5.1 %

 

Brew Type: Partial Mash Date: ________
Style: American Pale Ale Brewer: Barley Dog Brewery
Batch Size: 5.00 gal Asst Brewer:
Boil Volume: 3.53 gal Brewhouse Efficiency: 65.0
Boil Time: 60 min Actual Efficiency: ______ %
Equipment: Brew Pot (4 Gal) and Rubbermaid Cooler (3 Gal)  

 

ngredients
Amount Item Type % or IBU
3.00 lb Pale Liquid Extract (8.0 SRM) Extract 30.0 %
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 60.0 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.0 %
1.00 oz Northdown [9.00%] (60 min) Hops 24.5 IBU
0.50 oz Challenger [7.50%] (15 min) Hops 5.1 IBU
0.50 oz Northdown [8.50%] (10 min) Hops 4.2 IBU
0.50 oz Northdown [8.50%] (2 min) Hops 1.0 IBU
1.00 tsp Burton Water Salts (Boil 60.0 min) Misc  
1.00 tsp Irish Moss (Boil 30.0 min) Misc  
1 Pkgs British Ale (White Labs #WLP005) [Starter 500 ml] Yeast-Ale  

 

eer Profile
Estimated Original Gravity: 1.054 SG (1.045-1.056 SG) Measured Original Gravity: ______ SG
Estimated Final Gravity: 1.015 SG (1.010-1.015 SG) Measured Final Gravity: ______ SG
Estimated Color: 11.3 SRM (4.0-11.0 SRM) Color: [Color]
Estimated Bitterness: 34.5 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.6 AAU
Estimated Alcohol by Volume: 5.1 % (4.5-5.7 %) Actual Alcohol by Volume: ______ %
Estimated Calories:242 cal/pint  

 

ash Profile
Mash Name: Single Infusion, No Mash Out Total Grain Weight: 7.00 lb
Sparge Water: 2.12 gal Grain Temperature: 72.0 F
Sparge Temperature: 175.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

 

Name Description Step Temp Step Time
Step Add 10.00 qt of water at 164.5 F 152.0 F 60 min

 

arbonation and Storage
Carbonation Type: Forced CO2 Volumes of CO2: 2.5 (2.3-2.8 vols)
Pressure/Weight: 12.2 PSI Carbonation Used: ______ PSI
Keg/Bottling Temperature: 40.0 F Age for: 7.0 days
Storage Temperature:40.0 F  

 

otes
Adapted from Clone Brews by Tess and Mark Szamatulski.