Bass-O-Matic Ale
Batch Size:
6 gal.
Brewed By: CAP
Efficiency:
74%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
10
76.9
Crystal (20L)
2
15.4
Brown Sugar
1
7.7
Total Weight
13.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
171.7°F
3.7 gal.
5.2 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Northern Brewer - Pellet
9
0.75
60
24.1
Kent Goldings - Pellet
4.75
1.25
60
21.2
Fuggle - Pellet
5
1
2
1.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
8 SRM
1.059
6.0
76.3
1.69
FG
IBU
Calories
Target BV
1.014
46.8
195
(per 12 oz. Bottle)
1.67
Target Beer Style Info. & Typical Ingredients
BITTER ALE
Strong Bitter/English Pale Ale
SG Range: 1.048 to 1.060+
FG Range: 1.010 to 1.016
IBU Range: 30 to 50+
SRM Range: 6 to 18
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Burton versions use medium to high sulfate water.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1275 Thames Valley Ale
Fermentaion Temp: 68°F