Bass Variation #1

I made some changes to a Bass receipe that I found by changing hops and yeast used. The result was my most complex beer I've made to date. The three bitter hops used really give this beer a lingering feel in your mouth, and the carmel is very pronounced. I've made this beer twice and both times it attenuated and came out exactly the same.

Brewer:	Josh Johnson		Email:	msujdog@yahoo.com
Beer:	Bass Variation #1		Style:	English Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	34 IBU
OG:	1.056		FG:	1.013
Alcohol:	5.6% v/v (4.4% w/w)
Water:	One to two teaspoons of Burton Water Salts.
Grain:	14 oz. British crystal 50-60L
Steep:	Steep grains in 1 gallon of water at 150 degrees F for 30 minutes.
Boil:	60 minutes	SG 1.093	3 gallons
	6 lb. Light dry malt extract
	Add two gallons water, bring to a boil, and add Centennial and DME. Boil 45 minutes and add 1/4 oz Challenger and 1 tsp Irish Moss. Boil 5 minutes and add 1/2 oz Northdown. Boil 9 minutes and add 1/4 oz Northdown. Boil one minute and remove from heat.
Hops:	1 oz. Centennial (10.5% AA, 60 min.) .25 oz. Challenger (7% AA, 15 min.) .5 oz. Northdown (7% AA, 15 min.) .25 oz. Northdown (aroma)
Yeast:	Cool wort, add cool water to reach 5 gallons, and pitch wyeast 1056 American Ale. Normal Bass would call for 1098 British Ale, but I found this substitution to bring out a wonderful robust flavor in the beer.
Log:	Primary ferment 6-7 days. Temperature should be around 70 degrees, although I've feremented two batches as high as 76 with good results. Expect a mess...this has bubbled out of my airlock twice. Rack to secondary and allow two more weeks of fermentation.
Carbonation:	3/4 cup corn sugar boiled in two cups water.

Recipe posted 09/12/02.