Best Bitter recipe

You may have already read our latest article about caramel malts. To build on that knowledge, this month’s recipe focuses on a traditional English-style ale. Since this Best Bitter recipe relies on various caramel malts, it delivers a balanced malt backbone with a crisp finish. Moreover, it showcases how caramel malts enhance both flavour and mouthfeel.

A brief history of British Bitters

British Bitters evolved from English Pale Ales in the late 1800s. At first, brewers served them as draught beers—fresh, unpressurised, and poured with a hand pump at cellar temperature. Over time, however, the style continued to develop. By the 1920s and 30s, the use of caramel malts had become more widespread, leading to a richer and more complex flavour. Consequently, Bitters gained popularity and became a staple in British pubs.

Today, numerous variations exist. On one hand, some versions are darker and sweeter, with minimal head retention. On the other hand, others are brighter, hoppier, and offer a more pronounced foam. In this recipe, we focus on Best Bitter, which sits right in the middle. Not only is it more flavourful than Ordinary Bitter, but it is also less complex than Extra Strong Bitter. In general, a well-brewed Best Bitter should be firmly bitter yet balanced by malt sweetness.

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Grain bill

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen Ale	3.5 kg	7.7 lb	7	2.6	84%
Gold Swaen Red	0.3 kg	0.66 lb	50	19	7%
Gold Swaen Brown	0.2 kg	0.44 lb	220	83	5%
Black Swaen Biscuit	0.15 kg	0.33 lb	80	30	4%

Pale Ale malt forms the foundation of any Bitter. To enhance the malt profile, we recommend ~10% caramel (crystal) malt. Notably, darker caramel malts contribute caramel and toasty notes, whereas lighter ones provide sweeter caramel flavours. Additionally, we include Biscuit malt to add a crisp, nutty character. Furthermore, to ensure proper extraction, a moderate one-step mash at 67°C (152°F) works well for this style.

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Hops

Variety	Quantity	Quantity	Duration	Alpha acid	IBU
Challenger	14 g	0.5 oz	60 min.	9%	18
East Kent Goldings	28 g	1 oz	20 min.	4.5%	11
East Kent Goldings	28 g	1 oz	5 min.	4.5%	4

Hop bitterness and flavour should be noticeable; however, they should never overpower the malt. For this reason, traditional English hop varieties work best in this Best Bitter recipe, as they maintain the classic balance of the style.

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Yeast

For fermentation, we recommend Gozdawa Whitbread (Original British Ale Yeast 04). Because this UK-origin yeast strain produces clean, top-fermented beers, it ensures a neutral final aroma. As a result, the malt and hop characteristics remain well-defined.

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Temperature	Optimal temperature	Attenuation	Flocculation	Alcohol tolerance
15-22⁰C	16-19⁰C max.	75%	High	Up to 10%

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