December 2023 - Dec 23 - Mr. Slate's Best Bitter
Posted: Tue Dec 19, 2023 3:19 pm
As noted on the label, this is a recipe I got from Brewnoser himself. I don't remember the circumstances of the conversation, but suddenly I had a recipe for a Best Bitter. I've made it several times and it's always a little different each time, either by design or not, but I've never made a batch that hasn't been to my taste. I know for a fact I'm not the only one who's got it and there's been at least one commercial batch made along these lines in the last couple of years.
Here's what I originally received from Jeff:
I pretty much always use Maris Otter for this one, but 2-row works fine too. I generally do use the Special B, this time I ran out and topped up with Crystal 120. I've never used biscuit, but I do tend to add Victory. If you don't like the idea of using corn, sugar works fine, but I definitely recommend some kind of adjunct to keep the body in check.
Actual numbers on this batch:
Fermenter Volume: 20L
Top-up Water: 1L
OG: 1.047
FG: 1.008
ABV: 5.1%
So this batch is well into Strong Bitter territory. Not sure how I got that kind of attenuation, but I think the beer turned out okay.
Here's what I originally received from Jeff:
I always assumed 1068 above was a mistyping of 1968, London Ale (aka the Fuller's Strain), but it could also be 1098, British Ale. I'm not sure what that 1072 means either. There is no Wyeast 1072 strain; 1272 American Ale II seems unlikely but 1728 Scottish Ale could have been what was intended and would probably work really well. I've used a couple of different British strains and it always turns out pretty good regardless.Slate Brewery Best Bitter
3000g Baird's 2 row
400g flaked maize
500g 10 deg Crystal
150g Special B
Long mash (I probably went grocery shopping) 66.5-64 deg.
20g EKG first wort
75g Bramling X scattered in during a 60 minute boil.
Yeast - from Lorne Romano at Rogues Roost. (I think 1068)
Often used 1072; sometimes 200 g of biscuit
I pretty much always use Maris Otter for this one, but 2-row works fine too. I generally do use the Special B, this time I ran out and topped up with Crystal 120. I've never used biscuit, but I do tend to add Victory. If you don't like the idea of using corn, sugar works fine, but I definitely recommend some kind of adjunct to keep the body in check.
Code: Select all
Fermenter Volume: 21L
OG: 1.044
FG: 1.012
ABV: 4.3%
EBC: 20.5
IBU: 34
Water: Halifax Pockwock adjusted to Brewfather Ordinary Bitter Profile
Ca2+ Mg2+ Na+ Cl- SO42- HCO3-
57 15 36 76 149 22
Malts (4.45 kg)
3.1 kg (69.7%) Maris Otter
500 g (11.2%) Weyermann Carahell
500 g (11.2%) Maize, Flaked
200 g (4.5%) Briess Victory Malt
110 g (2.5%) Special B Malt
40 g (0.9%) Crystal 120
50 g (-%) Acidulated
Mash: 66.7ºC for 60 minutes
Hops (113.3 g)
28.3 g (17 IBU) — Goldings, East Kent 4.2% — First Wort
5 g (3 IBU) — Bramling Cross 5% — Boil — 30 min
5 g (2 IBU) — Bramling Cross 5% — Boil — 25 min
10 g (4 IBU) — Bramling Cross 5% — Boil — 20 min
10 g (3 IBU) — Bramling Cross 5% — Boil — 15 min
15 g (4 IBU) — Bramling Cross 5% — Boil — 10 min
15 g (2 IBU) — Bramling Cross 5% — Boil — 5 min
25 g — Bramling Cross 5% — Boil — 0 min
White Labs WLP002 English Ale
Fermenter Volume: 20L
Top-up Water: 1L
OG: 1.047
FG: 1.008
ABV: 5.1%
So this batch is well into Strong Bitter territory. Not sure how I got that kind of attenuation, but I think the beer turned out okay.
