Best Bitter: how to brew it

The classic British pub ale: amber, biscuity malt, English hops with earthy and floral notes, a firm but balanced bitterness, and low carbonation.

Best Bitter at a glance

Original gravity: 1.040 – 1.048
Final gravity: 1.008 – 1.012
Bitterness (IBU): 25 – 40
Color (SRM): 8 – 16
Alcohol: 3.8 – 4.6%
Carbonation (vol): 1.6 – 2.5

Ranges from the BJCP 2021 style guidelines, category 11B.

A typical recipe

For 23 L (5 UK gal) at about 1.044: 90 % Maris Otter, 8 % medium crystal, 2 % chocolate or amber malt for colour. East Kent Goldings and Fuggles to about 32 IBU, with a late addition for aroma. An English ale yeast, mash at 66–67 °C (151–153 °F), ferment at 18–19 °C (64–66 °F).

Brewing tips

Maris Otter makes it

A good floor-malted Maris Otter gives the biscuity depth the style needs.

Soft carbonation

Around 1.8 volumes, served cool rather than cold, as from a cask.

Calcium for clarity

English brewing water is often hard: a little gypsum helps bitterness and clarity.

Brew your own Best Bitter

Start from the style in Mashwerk: it builds a recipe inside the ranges for your equipment, and checks every number as you tweak it.

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