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.
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%
|4.3 kg||Golden Promise (Simpson)||93.5%|
|0.50 kg||Crystal Malt 120EBC||6.5%|
|3 min||First Gold||30g||9%||Boil||Pellet|
London ESB English Style Ale Yeast – Lallemand
|64°C (147°F)||Mash Step||75 min|
|76°C (168°F)||Mash Out||15 min|
BREW DAY– 18.06.2019
Fermentation temperature aroud 18°C with finish at 20°C.
Racking to secondary fermentation 06.07.2019
Bottled with addition 148g dexctrose. I get 44 bottles.
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.