Bass Ale Clone

Taken from rec.crafts.brewing (irishcu@aol.com).

1st time with this recipe, the wort smelled/tasted great!

Brewer:	Jim Bunch		Email:	jrbunch@earthlink.net
URL:	http://www.earthlink.net/~jrbunch
Beer:	Bass Ale Clone		Style:	Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	20 IBU
OG:	1.066		FG:	1.010
Alcohol:	7.2% v/v (5.7% w/w)
Water:	Refrigerated water for quicker cooling. Cooling time (with emersion cooler) - 20 minutes to 75 degress.
Grain:	.5 lb. British crystal 50-60L
Steep:	Steeped the 2-row barley malt in 2 gallons of water (kept about 180 degrees) for an hour. Removed bag, removed from stove, added malt/sugar and moved to outdoor burner.
Boil:	60 minutes	SG 1.132	2.5 gallons
	5 lb. Light malt extract 2 lb. Light dry malt extract 1 lb. Brown sugar
	Original recipe called for Irish Moss, I eliminated.
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Cascade (6% AA, 15 min.)
Yeast:	Used 1335 (British II) Wyeast. Made a starter 12 hours before, only a light, partial foam on starter when pitched.
Log:	Brewed - 8/25/97 [S.G. 1.052] Primary fermentation in tub of water at 70 degrees Racked to secondary - 8/31 or 9/1/97 (estimate, will rack when bubbling stops. Secondary temp approx 70, in closet. ** Gelatin (put 1/2 oz in 1/2 cup water and allow to soak for 1 hour. Bring to boil, place in secondary 2-3 days before bottling). Bottled (7-10 days after) - 9/8 to 8/11/97 Bottle conditioning (2-3 weeks) might keg if I get one in time.
Carbonation:	If bottled, 1-1/4 cup DME, boiled for 15 minutes in 2 cups water. If kegged, 1 cup DME, then 2-3 weeks under 7-10 psi CO2.
Tasting:	Tasted great in the wort stage. Will add as it progresses.

Recipe posted 08/26/97.