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Special English Bitter (malt extract + grain + hops recipe)

Arguably one of the most popular English ale styles, this very drinkable bitter is easy to brew. While the name "bitter" frightens a lot of beer drinkers who have never tasted this style of beer, a bitter is in fact a lovely beer, characterized by soft English hops that balance out warm, malty notes and fruity sweetness without overpowering them, but still linger in the finish as a pleasant bitterness. Makes 20 litres.

Recipe Characteristics





Heat 4 litres of water in a large pot (leaving enough head space in the pot for the boil after adding more water and the liquid malt extract). Add the crushed grains (optionally using a grain bag). Steep the grains for 30 mins. at a temperature between 60 and 70°C, then strain out the grains or remove the grain bag. Add the pale liquid malt extract, top up with water to 10 liters, and bring to the boil.

Boil for 60 minutes WITH THE LID OFF THE POT. Add the first hop addition as soon as the wort has come to the boil (i.e. boil this hop for 60 minutes). After 30 minutes add the first batch of East Kent Goldings (i.e. boil this hop addition for 30 mins); 5 minutes later the second batch of EKG (i.e. boil this for 15 mins) an another 5 minutes later the Irish Moss (i.e. boil this for 10 mins.).

Once the boil is complete add the amber liquid malt extract. Let the wort come back up to the boil, then remove from heat and add the final batch of EKG. Stir and let stand for 5 minutes, then cool rapidly (e.g. by placing the pot into a sink filled with cold water or ice). Transfer the wort to the fermenter, leaving the solids from the grains and the spent hops in the pot. Top up with cold water to 20 litres. Pitch yeast and let ferment as usual.

(Note: while we have taken care to check this recipe for accuracy, we can take no responsibility for any errors that might have slipped through. Check when in doubt.)

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