Blue Bell Bitter
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| Batch Size (gallons) | 5.2 | |||||||||||||||||||||||||
| Efficiency | 68% | |||||||||||||||||||||||||
| Recipe type | All Grain | |||||||||||||||||||||||||
| Style | 8A. Standard/Ordinary Bitter | |||||||||||||||||||||||||
| Original Gravity | 1.037 | |||||||||||||||||||||||||
| Final Gravity | 1.011 | |||||||||||||||||||||||||
| ABV | 3.41% (basic) / 3.39% (advanced) [what's this?] | |||||||||||||||||||||||||
| IBU | 33 | |||||||||||||||||||||||||
| Color | 6 SRM | |||||||||||||||||||||||||
| Boil Time | 60 min | |||||||||||||||||||||||||
| Yeast | Wyeast 1318 (London Ale III) | |||||||||||||||||||||||||
| Fermentables |
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| Hops |
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| Directions | Brewed 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. | |||||||||||||||||||||||||
| Fermentation notes | 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). | |||||||||||||||||||||||||
| Tasting notes | 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. | |||||||||||||||||||||||||
| Credits | The 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.
