A recipe from Keith Thomas, a member of the The British Guild of Beer Writers who has been writing technical pieces for almost 20 years. He is the coordinator of training courses at Brewlab.
Brewlab 1995 Best Bitter
- 2.9 kg pale malt
- 200g dark crystal malt 150° L
- 40g amber malt
- 100g torrified wheat
- 10g Magnum, 13% a.a. @ 60 min
- 90g Willamette @ 5 min
- Brewlab Thames Valley 3 or another English ale strain with moderate but not excessive attenuation
- Original Gravity: 1.039
- Final Gravity: 1.008
- ABV: 4%
- IBU: 33
- SRM: 5
Mash at 154° F (68° C) with 2.4 gal. (9 L) of brewing liquor for one hour. Sparge at 172° F (78° C) with 3.6 gal. (13.6 L). Volume of wort pre-boil should be 6 gal. (22.7 L). Boil for an hour, adding hops as indicated. Ferment at 68° F (20° C). Chill carefully to limit sulfur production.