Classic English Bitter

Classic English Bitter

Classic English Bitter

This quintessentially British ale has been a staple in pubs for generations. With its moderate strength and balanced flavour profile, it's an ideal recipe for both newcomers and experienced home brewers alike.

Ingredients

For 23 litres:

  • 3.5kg Maris Otter pale malt
  • 300g crystal malt (60L)
  • 100g biscuit malt
  • 30g East Kent Goldings hops (60 minutes)
  • 20g Fuggles hops (15 minutes)
  • 15g East Kent Goldings hops (dry hop)
  • 1 packet English ale yeast (such as Safale S-04)
  • Half a Protofloc tablet or Irish moss
  • Brewing sugar for priming (if bottle conditioning)

Method

Step 1: Mashing
Heat 12 litres of water to 74°C. Add all grains and stir thoroughly to avoid dough balls. Your mash temperature should settle around 66-67°C. Hold for 60 minutes, stirring occasionally.

Step 2: Sparging
After mashing, sparge with 18 litres of water at 76°C to rinse the sugars from the grain. Collect approximately 27 litres of wort in your boil kettle.

Step 3: The Boil
Bring the wort to a rolling boil. Add the 30g of East Kent Goldings hops at the start of the 60-minute boil. With 15 minutes remaining, add the Fuggles hops and your Protofloc tablet to aid clarity.

Step 4: Cooling
Cool the wort as quickly as possible to 18-20°C using an immersion chiller or ice bath. Transfer to a sanitised fermenter.

Step 5: Fermentation
Pitch your yeast and seal the fermenter with an airlock. Ferment at 18-20°C for 7-10 days until activity subsides and gravity readings are stable over two days.

Step 6: Dry Hopping
Add the 15g of East Kent Goldings directly to the fermenter 3 days before packaging for added aroma.

Step 7: Packaging
Bottle with priming sugar for natural carbonation, or keg and force carbonate to 1.8-2.0 volumes of CO2. Condition for at least two weeks before serving.

Expected Results

  • Original Gravity: 1.042-1.044
  • Final Gravity: 1.010-1.012
  • ABV: 4.0-4.3%
  • IBU: 28-32
  • Colour: Amber to light copper

Brewing Tips

Water Chemistry: English bitters benefit from harder water. If you have soft water, consider adding a small amount of gypsum to enhance hop bitterness and calcium sulphate for a crisper finish.

Fermentation Temperature: Keep temperatures steady. English ale yeasts can produce fruity esters at higher temperatures, which can be pleasant in moderation but overwhelming if fermentation runs too warm.

Patience Pays: While drinkable young, this bitter improves significantly with 3-4 weeks of conditioning. The flavours meld together beautifully with time.

Serving: Traditional English bitters are served at cellar temperature (10-12°C) with gentle carbonation. Avoid serving ice cold, as the subtle malt and hop flavours become muted.

Recommended Products

To brew this recipe, you'll need quality ingredients and equipment. Here are some essentials from BrewCo:

Brewing Yeasts Collection – Find the perfect English ale yeast for authentic character.

UK Hops Collection – Source traditional East Kent Goldings and Fuggles hops.

Fermenting Equipment – Everything you need for a successful fermentation.

Cheers, and happy brewing!

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