Crisp Session Bitter

  • Highly drinkable. Light caramel and fruity
  • ABV 3.7%
  • IBU 20
  • OG 1037 SG

Session bitters were designed to be highly drinkable with low ABV to slake the workers’ thirst. The Cara Malt adds body and also some fruit notes to the session beer recipe which is well supported by using a characterful British Ale yeast.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1037 SG

FINAL GRAVITY:

1008 SG

IBUs:

20

COLOUR (EBC/SRM):

16 / 8

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

66°C / 151°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

21°C / 70°F

MASH LIQUOR VOL (LITRES):

631

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

223

90

CRYSTAL 150

12

4.5

CARA

15

5

ROAST BARLEY

1

0.5

YEAST

ENGLISH ALE

HOPS(g)Contribution%Alpha Acid%Addition

ADMIRAL

326

20

15

Start of boil

TARGET

621

40

10.5

Middle

FLYER

621

40

10.5

Flame out

HOPS

ADMIRAL

(g)

326

Contribution%

20

Alpha Acid%

15

Addition

Start of boil

TARGET

(g)

621

Contribution%

40

Alpha Acid%

10.5

Addition

Middle

FLYER

(g)

621

Contribution%

40

Alpha Acid%

10.5

Addition

Flame out

CARL'S TOP TIP

The combination of slightly higher mash temperature and Cara Malt will give this beer more body and depth.

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 Malt

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.

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 Malt

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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