Classic English Bitter

Classic English Bitter

Classic English Bitter

This quintessential British ale delivers a satisfying balance of biscuity malt and subtle hop bitterness. With its moderate strength and excellent drinkability, it's the perfect introduction to all-grain brewing or a reliable favourite for experienced brewers.

Specifications

  • Batch Size: 23 litres
  • Expected ABV: 4.0-4.2%
  • Bitterness: 30-35 IBU
  • Colour: Amber
  • Fermentation Time: 7-10 days

Ingredients

Fermentables

  • 3.8 kg Maris Otter pale malt
  • 300 g crystal malt (60L)
  • 100 g biscuit malt

Hops

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

Yeast

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

Other

  • Half a Campden tablet (to treat chlorinated tap water)
  • Irish moss or kettle finings (last 15 minutes of boil)

Method

1. Preparation

Crush your grains if not pre-milled. Heat 12 litres of water to 74°C. If using tap water, add half a crushed Campden tablet to remove chlorine.

2. Mash

Add all grains to your mash tun and pour over the heated water. Stir thoroughly to eliminate any dry spots. Target a mash temperature of 66-67°C. Rest for 60 minutes, stirring occasionally.

3. Sparge

Heat 18 litres of water to 76°C. Drain the sweet wort from your mash tun, then gently sparge with the hot water until you've collected approximately 27 litres of wort.

4. Boil

Bring the wort to a rolling boil. Add 30 g East Kent Goldings at the start of the 60-minute boil. With 15 minutes remaining, add 20 g Fuggles and your kettle finings. At flame out, add the final 15 g East Kent Goldings and allow to steep for 10 minutes.

5. Cool and Transfer

Cool the wort as quickly as possible to 18-20°C using a wort chiller or ice bath. Transfer to a sanitised fermenter, leaving behind as much trub as possible.

6. Fermentation

Pitch the yeast and seal your fermenter with an airlock. Ferment at 18-20°C for 7-10 days until fermentation is complete. The final gravity should be around 1.010-1.012.

7. Packaging

Bottle with 80-90 g of priming sugar dissolved in a small amount of boiled water, or transfer to a pressure barrel. Allow to condition for at least two weeks before serving.

Brewing Tips

  • Maris Otter malt is essential for authentic English bitter character—don't substitute with standard pale malt if you can avoid it.
  • Ferment on the cooler end of the yeast's range for a cleaner finish that lets the malt shine through.
  • This beer benefits from a short conditioning period but doesn't improve significantly beyond four weeks—drink it fresh!
  • For a best bitter version, increase the pale malt to 4.2 kg for approximately 4.5% ABV.

Recommended Products

Find everything you need to brew this classic bitter at BrewCo:

  • Beer Yeasts Collection – Choose from our range of quality ale yeasts including S-04 and Nottingham.
  • UK Hops Collection – Source your East Kent Goldings and Fuggles from our selection of British hops.
  • Brewing Equipment – Browse fermenters, mash tuns, and all the gear needed to brew this recipe.

Enjoy your home brewed English bitter—cheers!

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