Bass Ale

Beer Style:pale ale, Bass Ale
Recipe Type:all-grain

I’m a hophead (as you may have guessed). Purists may object to brown sugar in beer, but a careful tasting of Bass reveals brown sugar or molasses in the finish—not as strong as in Newcastle, but present. British malt, in particular, can easily stand up to a bit of sugar, both in flavor and in gravity.

  • 6-7 pounds, pale malt (2-row)
  • 1 pound, crystal malt
  • 1 pound, demarara or dark brown sugar
  • 1 ounce, Northern Brewer hops (boil)
  • 1 ounce, Fuggles hops (boil 30 min.)
  • 1/2 ounce, Fuggles hops (finish)
  • ale yeast

This is an all-grain recipe—follow the instructions for an infusion mash in Papazian, or another text. The Northern Brewer hops are boiled for a full hour, the Fuggles for 1/2 hour, and the Fuggles finishing hops after the wort is removed from the heat, it is then steeped 15 minutes.

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