We love this traditional British brew for its balance of malt sweetness and gentle hop character. It’s like stepping into a cozy pub every time we fill our glass
English Bitter Recipe
Brewing Statistics
| Parameter | Range |
|---|---|
| OG | 1.040–1.050 |
| FG | 1.010–1.014 |
| ABV | 4.0%–5.0% |
| IBU | 30–40 |
Ingredients for 5 Gallons
- 6.0 pounds of English Pale Malt (base malt milled)
- 0.5 pounds of Medium Crystal Malt (milled)
- 0.25 pounds of Carapils (milled)
- 1 ounce of East Kent Goldings hops at 60 minutes
- 0.5 ounce of Fuggles hops at 15 minutes
- 0.5 ounce of Fuggles hops at flameout
- 1 pack of English Ale Yeast (we prefer Wyeast 1968 or Safale S-04)
- Heat 1.5 gallons of water to 150°F. Place the milled grains in a mesh bag. Steep for 30 minutes. Maintain the temperature near 150°F.
- Lift the grain bag and let it drain. Discard the grains. Top up the kettle to reach our 5.5-gallon pre-boil volume if needed.
- Bring the wort to a rolling boil. Add 1 ounce of East Kent Goldings hops at the start of the 60-minute boil. Stir gently.
- With 15 minutes left in the boil add 0.5 ounce of Fuggles hops. Stir carefully.
- Kill the heat at flameout. Add the final 0.5 ounce of Fuggles hops. Cool the wort to 68°F as quickly as possible.
- Transfer the cooled wort to a sanitized fermenter and pitch our English Ale Yeast. Ferment at about 65°F until the final gravity stabilizes near 1.010 to 1.014.
Ingredients
We gather all the necessary items to keep our brew day efficient. We use these core elements to build a balanced English Bitter flavor profile.
Malt Bill
Below is a markdown table detailing the grains we need for a five-gallon batch:
| Grain | Amount | Notes |
|---|---|---|
| Maris Otter | 7 lb (3.2 kg) | Provides a malty foundation and full-bodied character |
| Crystal 60L | 1 lb (0.45 kg) | Adds light caramel sweetness and deeper color |
| Carapils | 0.5 lb (0.23 kg) | Helps with head retention and subtle body enhancement |
Hops And Yeast
| Hop | Amount | Boil Time | Purpose |
|---|---|---|---|
| East Kent Goldings | 1 oz (28 g) | 60 minutes | Bitterness and earthy aroma |
| Fuggles | 0.5 oz (14 g) | 15 minutes | Mild herbal flavor |
- Yeast: We pitch a reliable English Ale Yeast for rich esters and a clean finish.
Equipment
We rely on specific equipment to brew English Bitter. Our brew day flows more smoothly when we set up every necessary tool in advance.
| Equipment | Purpose |
|---|---|
| Brew kettle (5 gallons or larger) | Boil the wort for our English Bitter |
| Fermenter with airlock | Enable controlled fermentation without contamination |
| Hydrometer or refractometer | Measure wort gravity to track fermentation progress |
| Thermometer | Monitor mash and boil temperatures |
| Large spoon or mash paddle | Stir grains and wort effectively |
| Bottling bucket with spigot | Transfer beer into bottles with minimal aeration |
| Sanitizing solution | Maintain a clean environment and prevent off-flavors |
| Bottle capper and caps | Securely seal the finished beer in bottles |
Pre-Brew Preparation
- Sanitize each piece of equipment that will contact the wort or beer.
- Verify that our hydrometer or refractometer is properly calibrated.
- Fill our brew kettle with the correct volume of water.
- Lay out ingredients where we can easily measure and add them when the time comes.
- Clear our workspace to keep a tidy environment throughout the process.
Directions
- We fill our brew kettle with 6.5 gallons of brewing water. We heat the water to 152°F for our mash.
- We stir in our milled Maris Otter malt along with Crystal 60L and Carapils. We maintain 152°F for 60 minutes. We monitor temperature closely.
- We raise the mash temperature to 168°F for 10 minutes to mash out. We then sparge with hot water in a separate vessel until we collect our pre-boil volume.
- We bring the wort to a rolling boil. We watch for boil overs. We use the hop schedule below for each addition.
| Hop | Boil Time | Amount |
|---|---|---|
| East Kent Goldings | 60 minutes | 1 oz |
| Fuggles | 15 minutes | 0.5 oz |
| Fuggles | 5 minutes | 0.25 oz |
- We continue boiling the wort for a total of 60 minutes. We stir occasionally to ensure consistent heat and avoid scorching.
- We cool the wort to about 68°F as quickly as possible. We transfer it to a sanitized fermenter. We aerate by gently stirring or splashing.
- We measure our original gravity. We then pitch our English Ale Yeast into the fermenter. We seal the fermenter with an airlock.
- We ferment at 65°F to 68°F for about two weeks or until final gravity is reached. We verify with a hydrometer reading. We transfer to bottles or a keg and allow time for conditioning to carbonate our English Bitter.
Serving And Storage
We enjoy our English Bitter best at what many call “cellar temperature.” We keep it between 50°F and 55°F to showcase the malty aroma and gentle hop notes. We use an English pint glass to highlight its copper color and maintain a pleasing head.
We handle bottles gently to avoid disturbing any sediment. We pour steadily and allow a half-inch of foam to settle on the surface. This step captures its comforting pub character.
We store our bottles in a cool space away from sunlight. We maintain a stable environment to preserve freshness. We prefer to consume our English Bitter within three months for the fullest flavor.
| Serving Temp (°F) | Ideal Shelf Life | Glassware |
|---|---|---|
| 50 – 55 | ~3 months | English Pint Glass |
We minimize agitation when moving bottles and keep the storage temperature consistent. This approach helps retain the delicate balance of malt sweetness and hop aroma.
Conclusion
We trust this brew will transport you to a warm and welcoming corner of the British pub. Its malty sweetness and gentle hop aroma remind us of time-honored traditions
There’s satisfaction in recreating a classic pint that bridges flavor and history. We hope you enjoy every step of this brewing journey and find each sip rewarding. Cheers to celebrating a rich heritage through the art of homebrewing
Frequently Asked Questions
What makes an English Bitter unique?
English Bitter stands out for its balanced malty sweetness and mild hop aroma. It has a lower alcohol content than many modern craft beers, making it a session-friendly choice. The subtle caramel notes and earthy hop flavors combine to create a cozy, comforting pint reminiscent of a traditional pub experience.
Which ingredients are essential for brewing English Bitter?
A classic English Bitter typically features a malt bill of Maris Otter, Crystal 60L, and Carapils. Hops usually include East Kent Goldings and Fuggles for balanced bitterness and aroma. An English Ale Yeast rounds out the brew with rich esters and a clean finish.
What equipment do I need for this recipe?
You’ll need a brew kettle, fermenter, hydrometer, thermometer, and sanitizing solution. A reliable heat source for boiling, plus any optional gear like a wort chiller, helps streamline the process. Accurate measurement tools are vital for tracking gravity readings, ensuring you hit the right Original and Final Gravity targets.
How do I prepare my equipment before brewing?
Sanitize everything thoroughly using a food-safe solution to avoid infection. Clean any residue from previous brew sessions, then rinse well. Calibrate tools like your thermometer or hydrometer if needed. Having all equipment prepped and organized keeps brew day smooth and contamination-free.
What are some tips for the brewing process?
Steep grains at 152°F for optimal starch conversion, then sparge to collect wort before boiling. Pay attention to hop additions at the correct times for balanced flavor and bitterness. Keep an eye on temperature throughout, and use an English Ale Yeast at the recommended fermentation range for best results.
How should English Bitter be served?
Serving English Bitter at cellar temperature (50-55°F) enhances its malty aroma and hoppy notes. An English pint glass showcases its copper color and helps maintain a modest head. Pour gently to avoid disturbing sediment, aiming for a creamy foam of about half an inch.
How long can I store English Bitter?
When properly conditioned and kept in a cool, stable environment, it retains peak flavor for about three months. Keep bottles away from direct sunlight to prevent off-flavors. After that window, it’s still drinkable, but the hop character and malty nuances may gradually fade.