Bass-O-Matic AleBatch Size:6 gal.
Brewed By: CAPEfficiency:74%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Malt 2-Row (Briess)1076.9
Crystal (20L)215.4
Brown Sugar17.7
Total Weight13.00
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
171.7F3.7 gal.5.2 gal.170F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Northern Brewer - Pellet90.756024.1
Kent Goldings - Pellet4.751.256021.2
Fuggle - Pellet5121.5
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
8 SRM1.0596.076.31.69
FGIBUCaloriesTarget BV
1.01446.8195
(per 12 oz. Bottle)
1.67
Target Beer Style Info. & Typical Ingredients
BITTER ALE
Strong Bitter/English Pale Ale

SG Range: 1.048 to 1.060+
FG Range: 1.010 to 1.016
IBU Range: 30 to 50+
SRM Range: 6 to 18
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Burton versions use medium to high sulfate water.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: Wyeast 1275 Thames Valley Ale
Fermentaion Temp: 68F