Set Recipe comp February 2017
The recipe is as follows
95% Maris Otter
5% crystal (brewers choice)
Only East Kent Goldings hops (Brewers to decide own hop rates)
Danstar London ESB ale yeast.
1.6 English Bitter
Appearance: Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Aroma: The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties). Generally no diacetyl, although very low levels are allowed.
Flavour: Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavour (earthy, resiny, and/or floral UK varieties).
Low to medium maltiness with a dry finish. Caramel flavours are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavour, esters and hop flavour. Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.
Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression.
Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e. “real ale”). Bitter was created as a draught alternative (i.e. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.
Comments: The lightest of the bitters, known as just “bitter.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.
This style guideline reflects the “real ale” version of the style, not the export formulations of commercial products.
Ingredients: Pale ale, amber, and/or crystal malts, may use a touch of black malt for colour adjustment. May use sugar adjuncts, corn or wheat. English hops. Characterful English yeast. Often medium sulfate water is used.
OG FG IBUs SRM ABV
1030-1039 1006-1010 25-35 4-14 3.0-3.9%
Commercial Examples: Fuller’s Chiswick Bitter, Adnams Bitter, Young’s Bitter, Greene King IPA, Oakham, Jeffrey Hudson Bitter (JHB), Tetley’s Original Bitter, Brakspear Bitter, Boddington’s Pub Draught
You find the style guideline here