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11B1. Best Bitter

149 calories 15.9 g 12 oz
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created Thursday August 24th 2017
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 74.6%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L - (late boil kettle addition) 33 120 7%
3 oz American - Special Roast3 oz Special Roast 33 50 1.7%
1.79 lb Rice Hulls1.79 lb Rice Hulls 0 0 16.7%
10.73 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.8 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 7.93 20%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.67 30%
2.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
2.79 gal Strike Water @ 159F Temperature 148 °F --
Single Infusion Infusion 159 °F 90 min
Mash Out Temperature 170 °F 15 min
6.11 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.25 g Magnesium Chloride Water Agt Mash 1 hr.
7.86 ml Phosphoric acid Water Agt Mash 1 hr.
9.86 g Phosphoric acid Water Agt Sparge 1 hr.
White Labs - British Ale Yeast WLP005
1 Each
Attenuation (avg):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 233 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 1.5 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally, no diacetyl, although very low levels are allowed.

Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally, no diacetyl, although very low levels are allowed.

Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.

More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale.

The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.

Characteristic Ingredients:
Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison:
More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics:
OG: 1.040 – 1.048
FG: 1.008 – 1.012
ABV: 3.8 – 4.6%
IBUs: 25 – 40
SRM: 8 – 16

Commercial Examples:
Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord, Young’s Special

standard-strength, amber-color, top-fermented, British-isles, traditional-style, amber-ale-family, bitter

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  • Last Updated: 2019-10-29 20:31 UTC
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