Maris Otter makes it
A good floor-malted Maris Otter gives the biscuity depth the style needs.
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
- Colour (EBC)
- 16 – 32
- 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
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 within the ranges for your kit, and checks every number as you tweak it.
Start brewing free