Codename : Mountain Portage Best Bitterthorpe (2024)

The unofficial theme for summer 2024 is to focus on low gravity (AKA lower alcohol) ales, particularly British styles. Back in the summer of 2022, I brewed this similar recipe, using a larger amount of Munich malt, to make up for lower stocks of Maris Otter base malts. It was one of my favourite batches of the season, so I am doing something similar this year. A little about the best bitter,

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavour, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish.

https://www.bjcp.org/style/2021/11/11B/best-bitter/

Ingredients

  • 11 oz Maris Otter malt (3.8L)
  • 8 oz Light Munich malt (6.9L)
  • 4 oz Amber malt (28L)
  • 4 oz Caramel malt (30L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 Minstrel hops at 30 minutes
  • 0.20 Willemette hops at 20 minutes
  • 1 oz white sugar at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 3 ml Mangrove Jacks Empire Ale dry ale yeast

Vital Stats

BJCP Style : Best Bitter
Anticipated ABV : 4.3%
Anticipated IBU : 33
Anticipated SRM : 12

Pre-boil SG : 1.032
Post-boil SG: 1.043

Original SG : 1.043
Target SG : 1.010
Carbonation : 1.8
Water profile : English Ale

Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 6.3L strike water, 149F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the refractometer, aka the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, white sugar, and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Sticking with the distilled water with the water conditioning salts.
The bitter will ferment for about 7 days before bottling.

Brew day : 18-Jul-2024
Pig facing left