Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Bass is a 5.1% ABV English pale ale from Coors Brewing Company. It's a classic ale with flavors of malt, fruit, and nuts.

Heat 3.5 gallons of brewing water to 165°F (74°C). Add gypsum and calcium chloride if adjusting water profile for a balanced mineral character. Target mash temperature ~152°F (67°C).

Strike Water

Add the crushed pale malt, Maris Otter, Munich, aromatic, and crystal malts plus flaked oats to the mash tun. Stir thoroughly to avoid dough balls and achieve even temperature. Mash at 152°F (67°C) for 60 minutes.

After the mash rests, perform an iodine test to ensure conversion. Raise temperature to 168°F (76°C) for a 10-minute mash out to make lautering easier.

Lauter and sparge with enough water (about 1.5–2.0 gallons) at 168°F to collect ~6.5 gallons of wort into the kettle (accounting for boil-off). Aim for pre-boil gravity near 1.045–1.050.

Bring the collected wort to a vigorous boil. Start a 60-minute timed boil once boiling begins.

At 60 minutes remaining (start of boil), add 1.0 oz East Kent Goldings hops (bittering).

At 20 minutes remaining, add 0.5 oz Fuggle (flavor). If using Irish moss or kettle finings, add at 15 minutes remaining.

At flameout (end of boil), add 0.5 oz East Kent Goldings for aroma/whirlpool. Turn off heat and let wort sit for 10–15 minutes while whirlpooling to extract aroma without excessive bitterness.

Cool the wort quickly with an immersion or plate chiller to ~68°F (20°C). Transfer to a sanitized fermenter, leaving behind heavy trub. Top up with additional water if needed to reach 5 gallons total volume.

Aerate the wort thoroughly by shaking or using a sterile aeration stone. Pitch the yeast (one sachet or hydrated slurry) at 65–68°F (18–20°C).

Ferment at 66–68°F (19–20°C) for 5–7 days (primary). Monitor gravity; when steady or near terminal gravity (~1.010–1.012), optionally transfer to a secondary for conditioning or leave in primary for a total of 10–14 days to allow fruit and malt character to round out.

If secondary conditioning, hold at 60–65°F (15–18°C) for an additional 7 days to mature flavors and reduce vegetative esters.

When fermentation is complete and gravity is stable, prepare priming solution by dissolving 3.5 oz corn sugar in 1 cup (240 ml) boiling water. Cool slightly and add to a sanitized bottling bucket.

Rack beer gently onto the priming solution, mix by siphoning to distribute evenly, then bottle into sanitized bottles or keg. Cap bottles.

Condition bottles at room temperature for 10–14 days to carbonate. Then cold-condition (lager) at 35–45°F (2–7°C) for 1–2 weeks to clarify and mellow flavors before serving.

Pale malt (2-row)

Maris Otter pale malt

Caramel/Crystal 20L

Caramel/Crystal 40L

Aromatic malt

Flaked oats

Munich malt (light)

East Kent Goldings (whole or pellet)

Fuggle

East Kent Goldings (finish/whirlpool)

Safale S-04 (ale yeast) or Wyeast 1968 London ESB

Water (brewing)

Corn sugar (priming)

Gypsum (optional, water adjustment)

Calcium chloride (optional, water adjustment)

Bass

Make Bass Recipe in just 24h . Bass is a 5.1% ABV English pale ale from Coors Brewing Company. It's a classic ale with flavors of malt, fruit, and nuts.

Bass

Descriptors

Tasting Notes

Food Pairings

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