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 Best Bitter 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

(g)

424

Contribution%

Alpha Acid%

Addition

Start of boil

(g)

848

Contribution%

Alpha Acid%

7.5

Addition

Middle

(g)

565

Contribution%

Alpha Acid%

7.5

Addition

Flame out

(g)

565

Contribution%

Alpha Acid%

7.5

Addition

Flame out

Mike'S TOP TIP

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

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Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Light Crystal 150

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers.

The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two.

Find out more here.

Amber Malt

This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.

Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.

Find out more here.

Cara Malt

Cara Malt is a very low colour Crystal Malt which has an almost completely glassy endosperm. It contains a greater degree of sweetness than Crystal Malt and the harsher nutty roasted flavours are not present.

It greatly improves body, foam retention and beer stability whilst adding little colour. It has therefore, become very popular in the production of lagers where it is used to assist in enhancing flavour and character. For this reason it has also become a common constituent in low alcohol beers.

Find out more here.

Roast Barley

Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.

Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.

Find out more here.

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