Draught Bass

[Clobber]

I've been searching JBK for a good Draught Bass recipe. It is a beer I grew up with.

During searches I keep coming across "Dave's Draught Bass recipe is great" and "Dave Line's Draught Bass is really good"

BUT, I can't find it, apologies if I'm being stupid but I'm new to JBK and if someone can help me out to his recipe or point me in the direction of another good one I'd appreciate it.

Really enjoying all the recipe idea's on here!

[Dave S]

DL's recipe is in the book, 'Brewing beers like those you buy'. There is also Graham wheeler's version in Brew your own british real ale. The main differences are that DL's uses Goldings and Fuggles with a little dry hopping, GW uses Challenger and no dry hop. Otherwise it's Pale malt and around 250gCrystal. Oh and Dave uses some brewing sugar as well. OG around 1043-4, IBU i think 26.

[Clobber]

Ah, it's in a book! Many thanks, (and for the tips)

[Clibit]

Wocesterhopshop sells the GW recipe as a 23 litre kit:

Pale Malt (maris Otter) (grams) 4190
Crystal Malt (grams) 220

Start of Boil
Challenger Hops (grams) 29

1 x Protafloc last 15 mins of Boil

1 pack of S-04 (but I suspect getting the closest possible yeast is crucial)

[Dave S]

Wocesterhopshop sells the GW recipe as a 23 litre kit:

Pale Malt (maris Otter) (grams) 4190
Crystal Malt (grams) 220

Start of Boil
Challenger Hops (grams) 29

1 x Protafloc last 15 mins of Boil

1 pack of S-04 (but I suspect getting the closest possible yeast is crucial)

Yes, I'd forgotten about WHS's offering. Yeast is crucial if you're after a complete replica, which is almost unachievable. The same goes for any commercial brew IMO due to a host of other variables in play. It's a major argument against clone brews, though probably most of us attempt them from time to time.

[Clobber]

Yes, I'd forgotten about WHS's offering. Yeast is crucial if you're after a complete replica, which is almost unachievable. The same goes for any commercial brew IMO due to a host of other variables in play. It's a major argument against clone brews, though probably most of us attempt them from time to time.

I agree, but what I'd like to get to is.... a tried and tested repeatable brew somewhere between Bass/Pedigree/Burton Ale that I can rely on as a banker (can you guess where I grew up?).

I've got a pedigree clone conditioning currently that I'm hoping to have learnt a lot from, time will tell...

Thank you for the GW/WHS link but whilst searching to get a Bass recipe in JBK I got the impression that the GW version was miles off...

Please correct me if I'm wrong and thanks for the help!

[Dave S]

Yes, I'd forgotten about WHS's offering. Yeast is crucial if you're after a complete replica, which is almost unachievable. The same goes for any commercial brew IMO due to a host of other variables in play. It's a major argument against clone brews, though probably most of us attempt them from time to time.

I agree, but what I'd like to get to is.... a tried and tested repeatable brew somewhere between Bass/Pedigree/Burton Ale that I can rely on as a banker (can you guess where I grew up?).

I've got a pedigree clone conditioning currently that I'm hoping to have learnt a lot from, time will tell...

Thank you for the GW/WHS link but whilst searching to get a Bass recipe in JBK I got the impression that the GW version was miles off...

Please correct me if I'm wrong and thanks for the help!

Of the three or four times I've attempted a DB I've used Dave Line's version. It might be a complete fantasy on my part but I go on the premise that being thirty years older it must be nearer to the Bass of the old days. Roger Protz Alamanac says Malt syrup is in there rather than sugar.

[Clobber]

I was thinking.... (10 litres)

Pale Malt 2000 grams 88.9%
Crystal Malt 100 grams 4.4%
Golden Syrup 150 grams 6.7%

Fuggle 60 mins 28 grams 49.1%
Golding 30 mins 14 grams 24.6%
Golding 15 mins 7 grams 12.3%
Golding 10 mins 4 grams 7%
Golding 0 mins 4 grams 7% (Dry hop after ferment)


Final Volume: 10 Litres
Original Gravity: 1.046
Final Gravity: 1.009
Alcohol Content: 4.8% ABV
Total Liquor: 16.1 Litres
Mash Liquor: 5.3 Litres
Mash Efficiency: 65 %
Bitterness: 55 EBU
Colour: 34 EBC

Although that seems quite bitter...

[paulg]

this was dave lines recipe
25 litres og 1045

3500 gr pale malt
250 gr crystal
500 gr invert sugar ( no colour specified)
60 gr fuggles 90 mins
30 gr goldings 90 mins
15 gr goldings flame out soak for 15 mins
10 gr goldings in fermenter
5 ml irish moss 10 minutes


mash at 66 c 1 1/2 hours
final gravity 1012
this book is over 30 years old and no IBU or colour is given also some say increase grain by 20% and reduce bittering hops by 20% as things have changed .I dont know I have never brewed this recipe but have done the g wheeler one which produced a good beer but maybe this one is nearer the old recipe
hope this helps
Paul

[Clobber]

Thanks Paul, will fine tune mine a little then I think...

[Clobber]

I think my recipe has already upped the grain (aiming for 1.046) so maybe just ditch the 10min goldings addition on my recipe?

[Bopper]

Wocesterhopshop sells the GW recipe as a 23 litre kit:

Pale Malt (maris Otter) (grams) 4190
Crystal Malt (grams) 220

Start of Boil
Challenger Hops (grams) 29

1 x Protafloc last 15 mins of Boil

1 pack of S-04 (but I suspect getting the closest possible yeast is crucial)

The hops are Challenger & Northdown= 26 ibu's...4.4 % abv and most probably just pale and summit like 17% glucose and caramel colourant + plus the Burton water(snatch) that give's its rightful flavour!

[Bopper]

Plus they use two yeast strains...The 17% glucose is from a Marstons log!

I have found another log....so here is my recipe....

7 lbs 12.0 oz Halcyon Pale Malt (2 Row) UK (5.9 EBC) Grain 1 85.0 %
14.6 oz High Maltose Syrup (0.0 EBC) Extract 3 10.0 %
0.55 oz Challenger [7.48 %] - Boil 60.0 min Hop 4 13.1 IBUs
0.97 oz Northdown [8.50 %] - Boil 15.0 min Hop 5 13.0 IBUs
0.50 oz Northdown [8.50 %] - Dry Hop 0.0 Days Hop 7 0.0 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 ml] Yeast 6 -
7.4 oz High Crystal Malt - 340 EBC (340.0 EBC) Grain 2 5.0 %

[TenbobdaN1]

Hi Clobber

As a fan of both DL and GW I am curious how your brew turned out. What recipe did u use and was it like the modern day Bass? Memories are notoriously unreliable but I loved the "old" Bass but find the new version quite ordinary. Cheers TBD1

[bob3000]

Don't forget, you will probably need a crap load of gypsum.