ACBEV
Old Member
I've been wanting to brew an all malt Best Bitter for a long time. I've been bogged down with brewing 19th and 20th century English beer of all types. Most of them with a proportion of adjunts and sugars of one type or another! So, below is my recipe and method, I've based it on Fullers London Pride for inspiration (I'm not trying to clone). I've done a bit of research into Fullers methods and grists for London Pride from the 1960's to the current version. As I say . I'm not trying to copy (I have a bit! Hops and some of Fullers methods), I just want to brew a reasonable best bitter.
I know brewing bitter can be a bit tricky to get right, what are your thoughts? Am I in the ball park?
Batch: 22L
OG: 1.050
FG: 1.015
ABV: 4.6%
IBU: 36
EBC: 25
Boil: 1 hour
Yeast: Wyeast - London ESB Ale 1968. Pitch @ 16c. Raise to 22c for 24 hours, then lower to 18c.
2200 g Maris Otter Malt 46.8%
2000 g Golden Promise Malt 42.6%
200 g Wheat Malt 4.3%
50 g Chocolate Malt 1.1%
125 g Crystal 100 Malt 2.7%
125 g Crystal 400 Malt 2.7%
15 g Target @ 60 min
10 g Northdown @ 30 min
10 g Challenger @ 15 min
5 g Goldings @ 5 min
11.8 L 1st mash @ 62c - mash for 30 min.
2.1 L Add 2.1L boiling water to 1st mash, bringing mash to 67C.
5.4 L Add another 5.4L of water @ 67c to 1st mash - mash another 30 min @ 67c.
15 L 2nd mash - mash @ 67c for 60 min.
Starting Mash Thickness: 2.5 L/kg
I know brewing bitter can be a bit tricky to get right, what are your thoughts? Am I in the ball park?
Batch: 22L
OG: 1.050
FG: 1.015
ABV: 4.6%
IBU: 36
EBC: 25
Boil: 1 hour
Yeast: Wyeast - London ESB Ale 1968. Pitch @ 16c. Raise to 22c for 24 hours, then lower to 18c.
2200 g Maris Otter Malt 46.8%
2000 g Golden Promise Malt 42.6%
200 g Wheat Malt 4.3%
50 g Chocolate Malt 1.1%
125 g Crystal 100 Malt 2.7%
125 g Crystal 400 Malt 2.7%
15 g Target @ 60 min
10 g Northdown @ 30 min
10 g Challenger @ 15 min
5 g Goldings @ 5 min
11.8 L 1st mash @ 62c - mash for 30 min.
2.1 L Add 2.1L boiling water to 1st mash, bringing mash to 67C.
5.4 L Add another 5.4L of water @ 67c to 1st mash - mash another 30 min @ 67c.
15 L 2nd mash - mash @ 67c for 60 min.
Starting Mash Thickness: 2.5 L/kg