Example of British best bitter inspired by Jamil Zainasheff recipe “Bitter to be proud of“. On my version, I go up with OG to get best bitter instead of bitter and I have made some changes with the type of hops.
RECIPE DETAILS
Batch size: 25L (6.5 gal)
Mash water: 18L filtered tap water + 0.5tsp Gypsum + 0.5tsp Calcium Chloride + 3ml Phosphoric Acid 75%
Sparge water: 16.5L RO filtered water (no additions)
Pre-boil gravity: 1.040 (10 BLG)
Boil time: 60 min
OG: 1.045 (11.2 BLG)
FG: 1.014 (3.6 BLG)
IBU=39 EBC=13.8 SRM=7 ABV=4.1%
FERMENTABLES:
| Amt | Name | % |
| 4.3 kg | Golden Promise (Simpson) | 93.5% |
| 0.50 kg | Crystal Malt 120EBC | 6.5% |
HOPS:
| Time | Name | Amount | Alpha | Use | Form |
| 60 min | Northdown | 35g | 8.5% | Boil | Pellet |
| 3 min | EKG | 30g | 5% | Boil | Pellet |
| 3 min | First Gold | 30g | 9% | Boil | Pellet |
| 3 min | Northdown | 30g | 8.5% | Boil | Pellet |
Yeast:
London ESB English Style Ale Yeast – Lallemand
Mash:
| Temp | Name | Time |
| 64°C (147°F) | Mash Step | 75 min |
| 76°C (168°F) | Mash Out | 15 min |
BREW DAY– 18.06.2019
64°C 75min PH: 5.1 Sparging 30L worth Northdown Preboil gravity 1.045 EKG, First Gold, Northdown hops Whirpool Hopstand OG: 1.045
Fermentation:
Fermentation temperature aroud 18°C with finish at 20°C.
Racking to secondary fermentation 06.07.2019
FG: 1.014
Bottling 11.07.2019
Bottled with addition 148g dexctrose. I get 44 bottles.
07.08.2019 Tasting.
Next time definitely decreases the amount of dextrose for re-fermentation. Beer seems to be over carbonated for a style or very close to it. A little sweeter than I intended but still very drinkable and nice. Toasted malt aroma, earthy hop aromatics, and firm hop bitterness.