<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2020-12-18 Best Bitter (Double Batch) Franz 2020-12-19 1992-02-01 1 845.3505676 1 640.0000000 0 0 0 540 3000 -1 0 0 <_MOD_>2020-12-15 Brewferm - Vigorous Boil 3 0 1183.4907947 176.3698400 1 0.1200000 0.0000000 0.0000000 0 1 1051.0525390 60.0000000 10.0000000 1 135.2560908 33.8140227 4.0000000 613.3863719 845.3505676 67.6280454 0.0000000 60.0000000 100.0000000 1148.2939633 0 0 <_MOD_>2020-12-15 Best Bitter British Bitter BJCP 2015 2 11 -1 0 1.0400000 1.0480000 1.0080000 1.0120000 25.0000000 40.0000000 1.6000000 2.5000000 8.0000000 16.0000000 3.8000000 4.6000000 A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style. History: The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products. Style Comparison: Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Aroma: Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed. Appearance: Pale amber to light copper color. Good to brilliant clarity. Low to moderate hite to off-white head. May have very little head due to low carbonation. Flavor: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed. Mouthfeel: Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation. Comments: The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family). Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter http://www.bjcp.org <_MOD_>2020-12-15 Best Bitter 192.2431256 68.0000000 212.0000000 68.0000000 5.4000000 168.0000000 0 95.0000000 1 0 1 0.0000000 640.0000000 0 <_MOD_>2020-12-15 steps 7432 1 1 7149 5 <_XName>steps 16 <_MOD_>2020-12-18 Dough In 2 552.8592712 104.0000000 5.0000000 4.0000000 0.0000000 0.1200000 1183.4907947 68.0000000 176.3698400 0.0000000 68.0000000 0.0000000 192.2431256 104.0000000 0.0000000 <_MOD_>2020-12-17 Protein Rest 2 0.0000000 131.0000000 10.0000000 5.0000000 0.0000000 0.1200000 1183.4907947 68.0000000 176.3698400 104.0000000 68.0000000 552.8592712 192.2431256 131.0000000 0.0000000 <_MOD_>2020-12-18 Beta-Amylase Rest 2 0.0000000 143.6000000 60.0000000 10.0000000 0.0000000 0.1200000 1183.4907947 68.0000000 176.3698400 131.0000000 68.0000000 552.8592712 192.2431256 143.6000000 0.0000000 <_MOD_>1970-01-01 Alpha-Amylase Rest 2 0.0000000 161.6000000 30.0000000 10.0000000 0.0000000 0.1200000 1183.4907947 68.0000000 176.3698400 143.6000000 68.0000000 552.8592712 192.2431256 161.6000000 0.0000000 <_MOD_>2020-12-18 Mash Out 2 0.0000000 172.4000000 10.0000000 5.0000000 0.0000000 0.1200000 1183.4907947 68.0000000 176.3698400 161.6000000 68.0000000 552.8592712 192.2431256 172.4000000 0.0000000 <_TExpanded>1 0 1 1183.4907947 176.3698400 0.1200000 <_MOD_>2020-12-15 Malt 0 0 1 0.0000000 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2020-12-15 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2020-12-15 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2020-12-15 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>1970-08-13 Tap Water - 11/02/2020 1157.9105286 1 7.7000000 19.2000000 3.6000000 2.5000000 15.7000000 0.5000000 78.5000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 1 <_MOD_>2020-12-18 Gypsum (Calcium Sulfate) 5 Water Agent 552.8592712 1 5.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2020-12-18 Calcium Chloride 5 Water Agent 552.8592712 1 4.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 3 <_MOD_>2020-12-18 Maris Otter Pale Malt (Muntons) United Kingdom Muntons 0 0 1 0.0000000 1 361.8400000 176.3698400 2.6395939 79.2700000 0.0000000 88.4955752 0 4 1.0000000 3.9000000 49.0000000 10.3000000 0.0000000 0 1 100.0000000 Muntons Maris Otter malt is a 2-row winter variety of barley specially bred for use in the brewing industry. It has a low nitrogen content and high quality malt characteristics which give beers a lush, full flavor profile. It is generally regarded as having a more rich maltiness than standard American 2-row varieties that have been bred specifically for yield. Plump kernels with good husks for filtration, Maris Otter has a breadiness that goes well in British style ales, but may be used in any recipe where more malt character and a more rounded flavor are desired. Made with 100% Maris Otter barley. No exceptions. 60.0000000 0.1133980 Maris Otter Malt Extract <_MOD_>1970-01-01 Crystal 240 (90L) (Muntons) United Kingdom Muntons 0 0 1 0.0000000 1 16.0000000 15.8732856 121.8274112 75.0000000 0.0000000 7.9646018 1 5 1.0000000 7.0000000 0.0000000 11.7000000 0.0000000 0 0 20.0000000 Crystal 240 will increase residual sweetness as well as improving foam stability, increasing body and adding wonderful aromatics to beer. It can be used whenever crystal malt is called for, and while it creates wonderful British style beers, it also works extremely well in just about any beer style. It is commonly used in pale ales, IPAs, bitter, milds, stouts, porters, and other styles as well. 60.0000000 0.1118750 <_MOD_>2020-12-18 Cane (Beet) Sugar US 2 2 1 0.0000000 1 0.0000000 7.0547936 0.0000000 100.0000000 0.0000000 3.5398230 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 7.0000000 Common household baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities. 60.0000000 0.0800000 <_MOD_>1970-10-31 Fuggle United Kingdom 2 0 4.2000000 2.0000000 66.6666665 3.5273962 2.1164377 15.0000000 60.0000000 0.0000000 194.4406400 25.9619434 7 0 1 1.4174762 <_MOD_>1970-10-31 Fuggle United Kingdom 2 0 4.2000000 2.0000000 33.3333335 3.5273962 1.0582189 15.0000000 15.0000000 0.0000000 194.4406400 6.4411955 8 0 1 1.4174762 <_MOD_>2020-12-18 London ESB English Style Ale Yeast Lallemand - 0 1 3 0.8000000 1.0000000 0.0000000 12.0000000 6.0000000 9 1 2020-12-19 2020-12-16 60.0000000 68.0000000 74.0000000 64.4000000 71.6000000 0 0 0 5 2003-06-13 Ales London ESB is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. London ESB was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. London ESB may also be used in the production of Ciders. 1.6600000 <_MOD_>2020-12-18 Windsor Yeast Lallemand - 0 1 3 0.8000000 1.0000000 0.0000000 12.0000000 6.0000000 10 1 2020-12-19 2020-12-16 60.0000000 73.0000000 77.0000000 62.0000000 72.0000000 0 0 0 5 2003-06-13 Ales Clean, well balanced finish. Yeast produces an estery ale with a slighly fresh yeast flavor. Not as quick as the Nottingham. Some bannana aroma. 1.6600000 <_TExpanded>1 0 <_MOD_>2020-12-15 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0420000 1 1.0100000 0 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 0.0000000 2.0000000 5.2000000 0 5.4000000 70.0000000 2 0.0000000 1 1.0100000 1 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 507.2103406 766.4511813 60.0000000 20.0000000 10.0000000 1.0500000 1 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0