Hi mentors
I have only done 5 BIAB brews so far,I love the method, am just getting to know the BIABacus, I would really appreciate a experienced eye to check the recipe and the BIABacus file.


My kettle diameter 40.0 cm
kettle height 38.7 cm
kettle capacity 48.6 L
desired volume in fermentor 18.93 L

here is the recipe
Bass & Co's Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.010
IBU = 32 SRM = 17 ABV = 5.0%
A trip to Bass's web site led to the inclusion of this clone in this collection. On their site, they
mention a "light burnt roast aroma" to Bass. The next day, I grabbed a bottle from my local
supermarket. I searched for the roast aroma and you know what? It's there. I also noticed how
Bass's color has a distinct copper shade to it, suggesting a small addition of dark grain. Michael
Jackson claims that Bass uses a single addition of Challenger and North-down hops. He's
probably right, but I think two Northern Brewer additions capture the minty flavor and aroma
of
Bass's hop presence in a homebrew clone. This clone is for the bottled version of Bass Pale Ale
available in the U.S.
Ingredients
7.5 lbs. (3.2 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) flaked maize
1.0 lb. (0.45 kg) crystal malt (60 °L)
0.75 oz. (21 g) roasted barley (300 °L)
.5 lb honey malt
8.0 AAU Northern Brewer hops (60 mins) (0.89 oz./25 g of 9% alpha acids)
2.0 AAU Northern Brewer hops (15 mins) (0.22 oz./6.3 g of 9% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp. yeast nutrients (15 mins)
White Labs WLP023 (Burton Ale) yeast (1.25 qt./~1.25 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Make 13 gallons (49 L) of brewing liquor with 100–150 ppm Ca2+ and a slightly lower level of
carbonates. If you start with very soft, distilled or reverse osmosis (RO) water, use 5 teaspoons
of gypsum and 4 teaspoons of chalk for your 13 gallons (49 L). (Yes, Burton-on-Trent's water is
harder than this, but you don't need "extra chunky" water for a great clone.) Heat 12.5 quarts
(11.8 L) of water to 163 °F (73 °C). Mash in grains and maize to 152 °F (67 °C) and rest for 1
hour. Collect around 5.5 gallons (21 L) of wort, add brewing liquor to make 6.5 gallons (25 L)
and boil for 90 minutes. Add hops, Irish moss and yeast nutrients at times indicated. Cool wort,
aerate well and pitch yeast. Ferment at 68 °F (20 °C).

[attachment=0]BIABacus PR1.3T bass clone .xls[/attachment]