|Beer Style:||pale ale, Bass|
Here’s one that’s not too bad…you can modify it to make it more authentic, I’m sure.
Mash in 2.25 gallons of 176F water. Temperature should stabilize at 153F. Hold temperature for two hours. Add 1.25 gallons boiling water for mashout.
Sparge with enough water to get 7 gallons of runnings. After boil is controlled (read: stops boiling over) begin 60 minute boil.
Like the earlier post said, Wyeast #1028 is best, but I’ve used #1098 with no problems, either. If you want it hoppier, dry hop in the secondary.
par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …