Description

A Best Bitter at the upper end profiles for ABV and bitterness. The use of English hops, both traditional in Challenger and and more fruit forward in Harlequin give this beer a modern twist in a beautiful, recognised format. The addition of both Biscuit and Aromatic malt along with the higher mash temperature adds a full body, yet still sessionable due to the balance of malt, hops and low yeast driven esters.

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Ingredients Included

BESTMALZ Chit Malt (150 grams)
Dingemans Biscuit Malt (300 grams)
Dingemans Aromatic Malt (300 grams)
Crisp – Maris Otter (4000 grams)
Harlequin – T90 Pellets 100g (1 pack)
Challenger – T90 Pellets 100g (1 pack)
WHC Dried Yeast – Old English – 11g Packet (1 pack)

ProMix Kettle Finings / Yeast Nutrient mix x 1 pack

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Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.048
Final Gravity: 1.012
ABV %: 4.6
IBU: 40
Mash efficiency: 80 When brewed on a Grainfather system. Download the recipe here

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Challenger 30g @ 60 minutes
Challenger 50g @ 5 minutes
Harlequin 50g @ 5 minutes

Whirlpool / hop stand:

Challenger 20g @ Dry Hop 3 Days
Harlequin 50g @ Dry Hop 3 Days

Yeast: WHC Old English
Fermentation temperature/steps: 20c 4 days, Dry hop on day 5 and leave in for 3 days. Check that terminal gravity has been reached before dumping turn or racking to secondary. Cold crash to clear before final packaging