This classic style ale is characterized by it's golden color, white creamy head and slightly bitter hop aftertaste. Bass Ale is a great example of an India Pale Ale.
- 8 oz 50L Crystal Malt
- 4 oz 2-Row Pale Malt
- 1 oz Roasted Barley
- 13 HBUs Clusters (Bittering)
- 1 oz Fuggles (Flavor)
- 1 oz Fuggles (Aroma)
Spread the Pale Malt on a cookie sheet and bake for 20 minutes at 350 degrees. Stir the grains with a spatula every 5-10 minutes to evenly distribute toasted flavors throughout. The grains should be toasted, do not allow them to burn.
Put the toasted pale malt and specialty grains into the muslin bag and steep in 150 degree water for 20 minutes. Pull the bag out, allowing it to drain freely into the brew kettle. There is no need to "squeeze" the bag. Squeezing the bag will only release tannins that will harm your beer.
Add 170 degree water to the brew kettle to bring the total volume to 2.5 gallons. As you add this water, run it over your bag of grains to sparge ("rinse") the rest of the grain water out of the bag.
Bring kettle to a boil, then remove it from the burner. Stir in the Dry Malt Extract (DME), and put Cluster (Bittering) hops in a muslin bag (tied closed) and add into the kettle.
Return to heat and boil for 45 minutes, then add in 1 oz Fuggles for flavor hop to the muslin bag.
Continue boiling for 15 minutes, then add 1 oz Fuggles for aroma hop to the muslin bag.
Cool to room temperature, add water to bring total volume to 5 gallons. Stir vigorously to incorporate air into the wort. Pitch (add) your yeast.