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Recipe – Ordinary Bitter


Something in the cold fall weather really makes me yearn for a pint of English bitter. And with a spot in the kegerator opening up I decided to brew a low abv session bitter that would be ready quickly. Nothing groundbreaking, a base of Maris Otter with a bit of crystal malts for those caramel toffee flavors. The hops are Kent Goldings and Fuggles, again, nothing unusual. For the yeast I had to use Nottingham dry yeast since the smack-pack didn’t take of… From now on, I’m only ordering the yeast from a supplier that ships with a coldpack and I’ll be sure to use the yeast quicker since this is the second time I’ve had to use a backup dry yeast. The Nottingham is supposed to have a really clean profile that is less than ideal for a proper English bitter (in my opinion this style calls for some fruity esters) and it will attenuate a bit too much for a beer this small but that can’t be helped. Here’s the recipe:

Target Batch Size (Litres): 15.00
Total Grain (Kg): 2,45
Anticipated OG: 1.035
Anticipated SRM: 11
Anticipated IBU: 25,8
Wort Boil Time: 60 Minutes

90,0%  2,2kg  – Maris Otter pale ale, Thomas Fawcett
8,0%    200g   – Pale Crystal malt, Thomas Fawcett
2,0%    50g     – Dark Crystal malt, Thomas Fawcett

20,0g Kent Goldings (Pellet, 5.50% AA) @ 60 min
10,0g Kent Goldings (Pellet, 5.50% AA) @ 10 min
10,0g Fuggles (Pellet, 4.50% AA) @ 10 min
20,0g Kent Goldings (Pellet, 5.50% AA) @ Flame-out
20,0g Fuggles (Pellet, 4.50% AA) @ Flame-out

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
4g Gypsum in mash
½ Teaspoon Calcium Chloride in mash

Danstar Nottingham Dry yeast

20 Litre BIAB @ 67 Celsius for 60 mins

Edit : This beer was brewed on the 15th and is already cold crashing in the kegerator, ended up with a FG of 1.008. The yeast was really quick to ferment and flocculate. The uncarbonated beer had a nice biscuity flavor, looking forward to tasting this one.


From → Recipes

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