Best Bitter

Overview

A somewhat stronger Brittish session strength ale with significant hop bitterness.

Vital Statistics

O.G.	1.040 – 1.045
F.G.	1.006 – 1.012
ABV	3.8 – 4.6 %
IBU	25 – 40
SRM	5 – 16
Volumes CO2	1.5 – 2.0

Statistics from [1] and [2]

Related Styles

Other English pale ale styles such as the lower gravity ordinary bitter and the higher gravity extra special bitter.

Brewing an English Best Bitter

Grains/Adjuncts – English pale ale malt as the base malt. Crystal and amber malts used as specialty grains lending some caramel and biscuit flavors. Possibly some black malt for color adjustment. May make use of some kettle sugars or wheat/corn adjuncts.

Hops – UK hop varieties and sometimes US varieties. Hops may be added throughout the boil with an emphasis on bittering additions. Dry hopping may also be used.

Yeast – English Ale yeast strains producing a fruity ester character.

Water – Moderately high carbonates with medium sulfates i.e. “Burtonized” water.

References

1. ^ Beer Judge Certification Program style guide 8b http://www.bjcp.org/2008styles/style08.php#1b
2. ^ Hibbard, Mark. "A Primer on Priming." 1995. http://hbd.org/brewery/library/YPrimerMH.html