Classic English Bitter
This Classic English Bitter offers a delightful harmony of biscuit-like malt sweetness and earthy hop bitterness. With a well-balanced profile that any traditional beer enthusiast will cherish, this brew features a rich copper hue and a refreshing finish, making it ideal for any occasion. Unleash the flavors of English hops and malt with this authentic recipe!
ingredients
- 8 lbs Maris Otter Pale Malt
- 1 lb Crystal Malt (40L)
- 0.5 lb Special Roast Malt
- 1 oz East Kent Goldings Hops (bittering, 60 min)
- 0.5 oz Fuggle Hops (flavor, 15 min)
- 0.5 oz East Kent Goldings Hops (aroma, 5 min)
- 1 Whirlfloc Tablet (optional, 15 min)
- 1 packet Wyeast 1098 British Ale Yeast
- 5 oz Priming Sugar (for bottling)
- 5 gallons filtered water
steps
- 1.
Begin by heating 3.5 gallons of water to approximately 165°F for mashing.
- 2.
Add the crushed grains to the water, stirring to avoid clumps, and maintain a mash temperature of around 153°F for 60 minutes.
- 3.
After mashing, sparge the grains with an additional 3.5 gallons of water heated to 170°F.
- 4.
Collect the wort in your brew kettle and bring it to a boil.
- 5.
Once boiling, add the 1 oz of East Kent Goldings hops and boil for 60 minutes.
- 6.
At the 15-minute mark, add the Fuggle hops and the Whirlfloc tablet if using.
- 7.
At 5 minutes remaining, add the final 0.5 oz of East Kent Goldings hops for aroma.
- 8.
Cool the wort rapidly using a wort chiller or an ice bath, then transfer it to a sanitized fermenter.
- 9.
Pitch the yeast and seal the fermenter with an airlock. Allow it to ferment for 1-2 weeks at around 65-68°F.
- 10.
After fermentation, bottle the beer using priming sugar in each bottle for carbonation, then age for an additional 2 weeks.
- 11.
Chill and enjoy your homebrewed Classic English Bitter responsibly!
