Crisp Best Bitter

  • Toffee, caramel and raisin notes
  • ABV 4.4%
  • IBU 26
  • OG 1043 SG

The addition of Crystal Malts to English bitters started after WWI and the best versions are served on cask. Our recipe uses Crystal 150 to provide toffee, caramel and raisin notes balanced out by a smorgasbord of classic and modern English hops.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1043 SG

FINAL GRAVITY:

1009 SG

IBUs:

26

COLOUR (EBC/SRM):

21 / 11

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

66°C / 151°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

23°C / 73°F

MASH LIQUOR VOL (LITRES):

756

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

233

85

CRYSTAL 150

21

7

AMBER

12

4

CARA

12

3.5

ROAST BARLEY

2

0.5

YEAST

WINDSOR ALE 

HOPS(g)Contribution%Alpha Acid%Addition

ADMIRAL

424

30

15

Start of boil

BRAMLING CROSS

848

30

7.5

Middle

ENDEAVOUR

565

20

7.5

Flame out

KEYWORTHS MID-SEASON

565

20

7.5

Flame out

HOPS

ADMIRAL

(kg)

424

Contribution%

30

Alpha Acid%

15

Addition

Start of boil

BRAMLING CROSS

(kg)

848

Contribution%

30

Alpha Acid%

7.5

Addition

Middle

ENDEAVOUR

(kg)

565

Contribution%

20

Alpha Acid%

7.5

Addition

Flame out

KEYWORTHS MID-SEASON

(kg)

565

Contribution%

20

Alpha Acid%

7.5

Addition

Flame out

CARL'S TOP TIP

The higher fermentation top temperature on this beer will encourage the yeast to produce fruity esters.