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Method:
Infusion mash at 150˚ F. (include the cornstarch in the mash). Add 1 tsp. of the Gypsum to the sparge water. Add the rest of the gypsum, Epsom salts and Chalk to the boiler.  Boil with Fuggles hops for 75 minutes. Add the Goldings finishing hops during the last 2 minutes. Force chill to 70˚. Specific Gravity 1.046. Ferment as usual.  

Note:  

There is actually some gomer who advocates mixing 3/4 of a pint of Guinness with a 1/4 pint of Miller beer to approximate the above brew.  If you try this and after you've mopped up the vomit, kick yourself in the butt for me.

If you enjoy the taste of this famous imported English Ale you will be pleased to know that there is a homebrew recipe that is very close to the original Bass Ale. Of course you must start by using ingredients from England.

Ingredients:

(Recipe for 5 Gallons U.S.)

• 6.6 lbs Munton & Fisons light un-hopped liquid malt extract
• 2 1/2 gallons Artesian bottled water or boil and cool water, store in sanitized plastic milk jugs
• 1 1/2 lb Crystal Malt 20L
• 1 oz. Kent Goldings hops 5.0 AA (boil)
• 1/2 oz. Fuggles hops 4.8 AA (boil)
• 1/2 oz. Willamette hops (finish)
• 1 tsp Gypsum 1/2 tsp. Irish Moss

• 1 pkg. #1098 British Ale Liquid Yeast

• 1 1/4 cup Light DME or 3/4 cup corn sugar (priming)

 

• Note:  A nice variation to this beer is to toast about 10 ounces of flaked coconut and add with the crushed grains, gives it a nice tropical taste.

Procedure:

Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast packet, shake carboy again to mix yeast.

Specifics:

• OG: 1.045 

 

Americaner Weizenbier

 

Specifics:

Recipe type: Extract
Batch Size: 5 Gallons
Time in Boil: 60 Minutes
Primary Fermentation: 4-6 Days in Primary 3-5 days in Secondary

Ingredients:

•  3.3 pounds wheat extract syrup (I used Northwestern weizen)

•  3.3 pounds light extract syrup (Northwestern Gold)

•  1 ounce Mt. Hood hops, boil 60 minutes

•  ½  oz Hallertauer or Tattanger  at 50 minutes for flavoring

•  2 packs Windsor dry ale yeast

•  3/4 cup corn sugar to prime

Procedure:

Bring 8 quarts of water to a boil and add extract and hops. Boil 1 hour. Add to primary fermenter containing 3 gallons of cold water. Top off to 5 gallons. Pitch yeast if temp is below 75. Ferment one week at 60-70 degrees. Prime and bottle as usual.

( I tried a variation on the Weizenbier about a month ago.. I used about a gallon of raspberry juice added into the secondary fermenter.   Though my intentions were good and I didn't ruin the beer, it didn't turn out exactly as planned.  I didn't allow enough head for the second Krausen, and got more blow off than I expected.  Also should have used a concentrate at bottling versus juice in the fermenter, as the yeast saw a new source of sugar and ate about 99% of it leaving very little flavor.  A little higher E2OH but less flavor.  (note to self: get a bigger carboy)

Starting Gravity: about 1048
Finishing Gravity: who knows?