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Blue Bell Bitter

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Batch Size (gallons)5.2
Recipe typeAll Grain
Style8A. Standard/Ordinary Bitter
Original Gravity1.037
Final Gravity1.011
ABV3.41% (basic)   /   3.39% (advanced)       [what's this?]
Color6 SRM
Boil Time60 min

YeastWyeast 1318 (London Ale III)

Maris Otter (Crisp)7 lbs93.3%4
Caraamber 8 oz6.7%30

First Gold (Boil)1 oz607.5%28
First Gold (Boil).5 oz107.5%5
First Gold (Boil).5 oz07.5%0
First Gold (Dry Hop)1 oz57.5%0

DirectionsBrewed with Philadelphia water from the Queen Lane Reservoir. It's moderately hard with low sulfates. I add 1 tsp CaSO to my mash water to bump the calcium up over 50ppm and to balance the sulfate:chloride ratio. I remove chlorine and chloramines with a campden tablet. 

The Caraamber is actually Baird's Carastan 30L. I used Crisp Gleneagles Maris Otter but any good British pale ale malt would do.

Mash @ 154F for 60 minutes. With a beer this low in gravity some residual body is important. I BIAB now but when I didn't I used a 1:1 qt/lb water:grist ratio. 

I used whirlfloc and 1 tsp yeast nutrient with 15 minutes left in the boil. 

Pitch at 68F and keep there for 3 days. Dry hop with 1 oz of First Gold for 5 days. Raise temperature by 1F per day until you reach 72F for a diacetyl rest. Cold crash to after you reach terminal gravity and fine with gelatin.

At this point you can condition it however you want. I keg condition it to 1.5 vol of CO2 and put on tap after 3 weeks. You can bottle it, force carb it, or put it in polypins if you want (that's something I need to try). 

Clear, deep gold color. Foamy white head with lots of orange and floral notes. Tastes crisp, bready, with slight hints of toffee and a firm bitterness. More orange and floral flavors with marmalade notes. 

CreditsThe hopping is a little more aggressive than you'd think an ordinary bitter would have but cask ales are dry hopped and have a lovely hop note to them. I use First Gold because it's almost a hybrid of American and English hops. It has a floral and citrus character but is still fairly subtle. 

Named after a lovely little hill in my favorite place in the world, the Wissahickon Creek.

This all grain Standard/Ordinary Bitter homebrew recipe was submitted by MountSwolympus.