Classic English Bitter - A Traditional Session Ale

Classic English Bitter - A Traditional Session Ale

Classic English Bitter

This quintessential British ale delivers everything you'd expect from a proper pint down the local. With its copper colour, moderate bitterness, and satisfying malt backbone, it's an ideal brew for those new to all-grain brewing or veterans looking for a reliable favourite.

Specifications

  • Batch Size: 23 litres
  • Expected ABV: 4.0-4.2%
  • Bitterness: 30-35 IBU
  • Colour: Amber/Copper
  • Fermentation Time: 10-14 days

Ingredients

Fermentables

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

Hops

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

Yeast

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

Other

  • 1 Protofloc tablet or Irish moss (15 minutes)
  • Brewing water treated to match Burton-on-Trent profile (optional)

Method

Step 1: Mash

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

Step 2: Sparge

After the mash, raise the grain bed temperature to 76°C for a brief mash-out. Sparge with 18 litres of water at 76°C until you've collected approximately 27 litres of wort in your kettle.

Step 3: Boil

Bring the wort to a rolling boil. Add your 60-minute hop addition and set your timer. Add Fuggles and Protofloc at 15 minutes remaining. At flameout, add the final East Kent Goldings addition and stir gently. Total boil time: 60 minutes.

Step 4: 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.

Step 5: Ferment

Pitch your yeast and seal the fermenter with an airlock. Ferment at 18-20°C for 10-14 days until fermentation activity ceases and gravity readings are stable over two days.

Step 6: Package

Bottle with 100g of priming sugar dissolved in a small amount of boiled water, or keg and force carbonate to 1.8-2.0 volumes CO2. Condition for at least two weeks before serving.

Brewing Tips

  • Water Chemistry: English bitters benefit from harder water with higher sulphate levels. If your water is soft, consider adding gypsum to accentuate hop bitterness and create that classic crisp finish.
  • Fermentation Temperature: Keep temperatures steady. English ale yeasts can produce fruity esters at warmer temperatures—pleasant in moderation, but excessive warmth can create unwanted flavours.
  • Freshness Matters: Use the freshest hops available. English varieties like Fuggles and East Kent Goldings provide the authentic earthy, floral character essential to this style.
  • Patience Pays: Though drinkable young, this bitter improves significantly with 3-4 weeks of conditioning. The flavours meld beautifully with time.

Recommended Products

Find everything you need for this recipe at BrewCo:

Cheers, and happy brewing!

Back to blog