Half Bass Ale

I got this receipe from a fellow brewclub member. It's his favorite and he has shared it with the rest of the club. This is the second time I've brewed half bass ale and I plan to put it in a corny keg rather than bottle it as before. The addition of salts and minerals gives the water a murky appearance, but eventually it goes away in the bottle or keg. This beer has a fuller body than its target beer, Bass Ale, but I prefer it over the commercially available product.

Brewer:	Jim Stevens		Email:	js81i13@elknet.net
Beer:	Half Bass Ale		Style:	IPA
Type:	All grain		Size:	5.5 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	40 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Half Bass Ale calls for the addition of approximately 8 grams of Burton on Trent water salts per gallon of distilled water. This is available @ your homebrew supply shop.
Grain:	10 lb. American 2-row 0.5 lb. American crystal 10L 1.5 lb. Flaked barley
Mash:	75% efficiency
	I've been using the overnight technique described in the "Great Grain Issue" of Zymurgy. Basically, it's as you normally would mash out, except you do your waiting while sleeping. I've let it mash out for as little as 5.5 hrs and as much as 8 hrs. The conversions have been excellent and I use this method exclusively.
Boil:	52 minutes	SG 1.041	8 gallons
	1 tsp Irish Moss
Hops:	2 oz. Fuggles (4.75% AA, 40 min.) 2 oz. Fuggles (4.75% AA, 10 min.) 2 oz. Kent Goldings (aroma)
Yeast:	Yeast Labs British Ale. I began the starter 72 hrs before pitching. The starter achieved full kreusen in approximately 48 hrs. Definite foaming of the wort achieved in 12 hrs after pitching.
Log:	brewed on 092097 - fermentation in progress.
Carbonation:	Will be placed in corny keg when ready
Tasting:	This was a great beer last time I made it. Will report on this batch when ready!

Recipe posted 09/21/97.