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Old 09-13-2006, 04:27 AM   #1
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
Liked 141 Times on 114 Posts

Here is an extract recipe for a Bass Clone. Got it from my LHBS:

1lb crystal malt (55 Lovibond)
1lb Maris Otter pale malt
6lbs pale malt extract dry/ 7.5lbs liquid malt extract

1 -1/2 oz Kent Goldings 60 min
1/2 oz Challenger 15min
1tsp Irish Moss 15 min
1 oz Fuggels 5 min
1/2 oz Kent goldings 1 min
Wyeast #1318 London
or #1098 British Ale or #1028 London

Used 2 gallons as your initial boil volume.

Heat to 165 degrees. Let temperature rest down to 122 degrees stirring grain bag gently from time to time. After the wort has reached 122 degrees, slowly heat back up to 158 degrees and hold at 158 degrees for 10 minutes.
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
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Old 08-08-2011, 06:37 PM   #2
Dr1nkBeer's Avatar
Feb 2011
Nutley, NJ
Posts: 347
Liked 8 Times on 8 Posts

Anyone actually try this recipe...
Primary: Vanilla Oatmean Chocolate Stout | Smoked Wheat Grapefruit spiced hefeweizen
Secondary: Hoppy Ale
ON Tap: Honey Cane Cider | Triple Ale
My All Grain Setup

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