Classic English Bitter

Classic English Bitter

This quintessential British ale showcases the beauty of simplicity. With a copper hue, gentle bitterness, and satisfying malt backbone, it's the perfect pint for any occasion.

Ingredients (23 litres)

Grains

• 4kg Maris Otter pale malt
• 300g crystal malt (60L)
• 150g biscuit malt

Hops

• 30g East Kent Goldings (60 minutes)
• 20g Fuggles (15 minutes)
• 15g East Kent Goldings (flame out)

Yeast

• 1 packet English ale yeast (such as SafAle S-04)

Other

• Half a Campden tablet (in strike water)
• Irish moss or kettle finings (15 minutes)

Method

Step 1: Mash

Heat 12 litres of water to 74°C. Add crushed grains and stir thoroughly to achieve a mash temperature of 66-67°C. Hold for 60 minutes, stirring occasionally.

Step 2: Sparge

Heat 18 litres of sparge water to 76°C. Drain the mash slowly whilst gently adding sparge water. Collect approximately 27 litres of wort.

Step 3: Boil

Bring wort to a rolling boil. Add the first hop addition and boil for 60 minutes total. Add Fuggles and Irish moss at 15 minutes remaining. Add flame out hops when the heat is turned off.

Step 4: Cool and Ferment

Cool the wort rapidly to 18-20°C using a wort chiller or ice bath. Transfer to a sanitised fermenter, leaving behind the trub. Pitch yeast and ferment at 18-20°C for 7-10 days.

Step 5: Condition

Once fermentation is complete (stable gravity readings over 48 hours), bottle with 80-100g of priming sugar or transfer to a pressure barrel. Condition for at least 2 weeks before serving.

Vital Statistics

• Original Gravity: 1.042-1.045
• Final Gravity: 1.010-1.012
• ABV: 4.0-4.3%
• IBU: 28-32
• Colour: Amber/Copper

Brewing Tips

Water chemistry matters: If you're in a soft water area, consider adding a teaspoon of gypsum to your mash to enhance hop character and create that classic Burton-style profile.

Temperature control: English ale yeasts can produce fruity esters if fermented too warm. Keep your fermenter in a cool spot, ideally around 18°C, for a cleaner finish.

Serving: This bitter is best served at cellar temperature (10-12°C) with gentle carbonation. Over-carbonating will mask the delicate malt character.

Recommended Equipment

To brew this recipe, you'll need quality ingredients and reliable equipment. Browse our beer brewing equipment collection for fermenters, boilers, and all the essentials.

For the freshest hops and perfectly crushed grains, check out our beer kits and ingredients section where you'll find everything needed for this recipe.

Proper sanitation is crucial for great beer. Our cleaning and sterilising products will ensure your equipment is spotless and your beer stays infection-free.

Final Thoughts

This English bitter rewards patience. Whilst drinkable after two weeks of conditioning, the flavours truly meld together after a month. The biscuity malt sweetness and earthy hop character create a beautifully balanced session ale that proves why this style has remained a British favourite for generations.