Bass clone

brewed:
January 10, 2010

recipe:

1.5 teaspoons of Burton water salts
.5 lb Muntons Light DME
3.3 lbs Muntons Light LME
1 lb 2 row pale ale malt
1 lb 6 oz. corn sugar
1 lb crystal malt 60L
.75 oz. roasted barley
1 oz. of Northern Brewer hops at 8% alpha acids at the beginning of boil
  15 minutes left:
.25 oz. of the same hops
 1 teaspoon of Irish moss
1/8th teaspoon of yeast nutrients

WLP023 Burton Ale Yeast from White Labs

O.G.

secondary fermentation:

F.G.


kegged:

results:

BtFT

Another go with Tom's "Better than Fat Tire" kit from Rebel Brewer

brewed:
January 10, 2010

O.G.

(dammit)

secondary fermentation:


F.G.

kegged:


results:

recipe:

1 can of Munton's Extra Light Liquid Malt Extract
Light Dry Malt Extract
Victory Malt and two others.
Hops?
Wyeast 3787 Trappist

Grains steeped in at 155 degrees and cooled for 35 minutes.
Bring to boil and remove grains.
Put in the first hops, about .5 ounces.
Add half of the DME and LME.
Then brought up to a boil and started the timer for 60 minutes.

With 10 minutes left add the next hops, about .75 ounce.

The last hops go in at 3 minutes left, about .75 ounce. These are for flavor.
Turned off the heat and added the last of the malts (Dry and Liquid). Cooled outside on the snowy deck then pitched the yeast the next morning.

Notes:This time we're using the Wyeast instead of White labs.  I wish I had a batch of the other around to compare with this yeast when it's done.