Being close to Burton here, I really want to try and make the perfect Bass Clone tomorrow.
Here is my recipe:
9.40 kg Pale Malt, Maris Otter (5.9 EBC) 92.16 %
0.80 kg Crystal Malt - 60L_Normal (118.2 EBC) 7.84 %
36.00 gm Challenger [7.50 %] (60 min) 12.3 IBU
36.00 gm Northdown [8.50 %] (60 min) 14.0 IBU
24.00 gm Northdown [8.50 %] (15 min) (Aroma Hop-StHops -
1.72 tsp Irish Moss (Boil 10.0 min) Misc
46.00 L Meir Heath UK Water
I've got myself a Burton Yeast from White labs
Any suggestions?
Also I want to have a go at water treatment.
my water is hard
see the severn trent info below. I am new to water treatment and I don't really know about it (Nor do I really understand the severn trent info below) Any advice would be greatly appreciated!
Hardness Level Hard No Standard Applies
Hardness Clark 15.33 No Standard Applies Degrees Clark
Hardness 87 No Standard Applies mgCa/l
Aluminium 6 200 μgAl/l
Chloride 27.93 250 mgCl/l
Chlorine 0.15 No Standard Applies mg/l
Coliform bacteria 0 0 no./100ml
Colour 0.86 20 mg/l Pt/Co
Conductivity 416.33 2500 μS/cm at 20°C
E.coli bacteria 0 0 no./100ml
Fluoride 0.05 1.5 mgF/l
Iron 7 200 μgFe/l
Manganese 1.5 50 μgMn/l
Nitrate 33.35 50 mgNO3/l
Odour 0 3 at 25°C Dilution Number
Pesticides 0 0.5 μg/l
pH 7.53 6.5 - 10.0 pH Value
Sodium 10.75 200 mgNa/l
Taste 0 3 at 25°C Dilution Number
Plumbing Metals
Copper 0.01 2.0 mgCu/l
Lead 0.94 25 μgPb/l
Nickel 1.34 20 μgNi/l
Bass
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prodigal2