Tweaking our recipe taking influence from the excellent Bathams Best Bitter. The aim? Slightly higher OG, paler colour and better mouthfeel.
MALT:
Crisp Finest Maris Otter Pale – 6.5kg
Crisp Medium Crystal (EBC 225-265) – 400g
Crisp Wheat Malt – 300g
HOPS:
Fuggles – 50g / 60 minutes
Challenger – 50g / 30 minutes
East Kent Goldings – 50g / 5 minutes
TARGET VOLUME: 40 litres
STRIKE VOLUME: 42.6 litres @ 71°C
SPARGE VOLUME: 2 full kettles
FERMENTER VOLUME: Less than 40 litres
PACKAGED VOLUME: 93x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x protofloc tablet
MASH: 69°C / 60 minutes
BOIL: 60 minutes
YEAST: 2x Lallemand English Style Ale Yeast
FERMENTER TEMP: 20°C
OG: 1.048
FG: 1.018 after 48 hours
ABV: 4%
CARBONATION: 2.0 units
INGREDIENT COST: £23.10
BOTTLE COST: 24p
CONDITIONING TIME: 3 weeks
BREWING NOTES: Mouthfeel greatly improved with the new yeast. Needs more hops – maybe Admiral or Summit.