Emilio Moro 'Polvorete' Godello, Bierzo, Spain

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A powerful but balanced East Coast IPA with a lot of citrusy hop character.

Heat approximately 4.0 gallons (adjust for system losses) of brewing water to about 168°F to target a mash temperature of 152°F.

Heat Strike Water

Add crushed grains (Pale 2-Row, Munich, Crystal 40L, Crystal 60L, Amber) to your mash tun and pour in strike water to reach a mash temperature of 152°F (67°C). Mix to eliminate dry pockets and ensure even consistency.

Mash In

Hold the mash at 152°F for 60 minutes. Stir gently at 20 and 40 minutes to ensure even conversion.

Mash Rest

Raise temperature to 168°F for 10 minutes to end enzymatic activity and improve wort flow.

Mash Out (optional)

Recirculate first runnings until clear, then collect wort. Sparge with enough 170°F water to collect roughly 6.5 - 6.75 gallons of pre-boil wort (targeting ~5.25 gallons post-boil, adjust for your system).

Lauter & Sparge

Bring collected wort to a vigorous rolling boil. Watch for boil-overs when wort first reaches a boil.

Bring Wort to Boil

At the start of a 60-minute boil, add 0.75 oz Centennial. This provides a clean bittering backbone. Begin timing the 60-minute boil.

Bittering Hop Addition - 60 minutes

With 20 minutes left in the boil, add 1.0 oz Simcoe. Also add 1 tsp Irish Moss or Whirlfloc (if using) and 1 tsp yeast nutrient.

Flavor Hop Addition - 20 minutes

With 5 minutes left in the boil, add 1.5 oz Citra and 1.5 oz Amarillo. If you use honey, add it with 5 minutes left to preserve aroma and allow sterilization.

Late Flavor/Aroma Additions - 5 minutes

Turn off heat at the end of boil. Add an additional 0.5 oz Citra and 0.5 oz Amarillo at flameout, then stir to create a whirlpool. Let the wort sit for 15-20 minutes to allow hop oils to infuse (whirlpool/hop-stand).

Flameout and Whirlpool

Cool the wort quickly to about 66-68°F (19-20°C) using an immersion or plate chiller. Aerate the wort by vigorous shaking, splashing while transferring, or use pure oxygen (oxygenate to ~8-10 ppm).

Cool Wort

Transfer cooled wort to a sanitized fermenter, top up with water if necessary to reach 5 gallons, and take a pre-pitch gravity reading (target OG ~1.062). Pitch the yeast (rehydrated or direct-pitched per manufacturer instructions) into the 66-68°F wort.

Transfer & Pitch Yeast

Ferment at 66-68°F for 5-7 days. Expect vigorous fermentation for the first 48-72 hours. After activity slows, allow fermentation to continue until gravity drops to ~1.014-1.016 (target FG ~1.012-1.016).

Primary Fermentation

After primary fermentation slows (typically day 4-6), add dry hops: 1.5 oz Citra and 1.0 oz Amarillo in a sanitized hop bag or free-floating. Leave dry hops in contact for 3-5 days at fermentation temperature to maximize aroma without extracting vegetal character.

Dry Hop

After dry hopping, cold crash to near 36-40°F for 24-48 hours to help hop and yeast particulates drop out and improve clarity.

Cold Crash & Clarify

Carefully transfer beer off trub into a sanitized bottling bucket or keg. If bottling, dissolve 3.5 oz priming sugar in 8 oz boiling water, cool, and gently mix into beer for natural carbonation. If kegging, purge and carbonate to ~2.4-2.6 volumes CO2.

Prepare for Bottling or Kegging

Fill bottles, cap, and condition at room temperature (65-72°F) for 10-14 days. Then chill and age for an additional 1-2 weeks for best hop integration.

Bottle Conditioning

If kegging, allow beer to settle 24-48 hours, then force carbonate or set to serving pressure. Let the beer condition for 3-7 days before serving for optimum flavor melding.

Keg Conditioning

Serve slightly cold (45-50°F / 7-10°C) in a clean glass. Expect bright citrus and tropical hop aromas with balanced malt backbone and a clean but present bitterness.

Serve

Pale 2-Row Malt

Munich Malt

Crystal/Caramel 40L

Crystal/Caramel 60L

Amber Malt

Honey (optional, for smoothness)

Centennial (10% AA) - for bittering

Simcoe (12% AA) - flavor/early aroma

Citra (12% AA) - late flavor/aroma

Amarillo (9-11% AA) - late aroma/finishing

Citra (dry hop)

Amarillo (dry hop)

American Ale yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Irish Moss or Whirlfloc (clarifier, optional)

Yeast nutrient (optional)

Brew water (treated to moderate sulfate-to-chloride ratio; e.g., 150 ppm sulfate, 50 ppm chloride target)

Priming sugar (for bottling) or CO2 for kegging

BELL'S AMBER ALE

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make BELL'S AMBER ALE Recipe in just 168h . A powerful but balanced East Coast IPA with a lot of citrusy hop character.

Bell's Amber Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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