Northern Brewer is absolutely correct about using black malt for color (I prefer to use pale chocolate). Here is a recipe that I contributed to the Session Beer Recipe Bonanza on the Experimental Brewing website several years ago:
Anglo-American Bitter
For 5.5 gallons at 1.044OG, 1.011FG, 30.3 IBUs, 4.3% ABV, 0.69 BU:GU
Malt Bill (assumes an extraction rate of 30 points per pound per gallon):
7.5 lbs Thomas Fawcett Pearl
8.0 oz Briess Torrified Wheat
1.5 oz Thomas Fawcett Pale Chocolate
Mash Schedule
Single Infusion Mash at 154F
Hops
1.0 oz Whole Cone Cluster 7.3% AA (60 minute boil)
0.5 oz Whole Cone Cascade 5.6% AA (last 10 minutes of the boil)
1.5 oz Whole Cone Cascade 5.6% AA (20 minute hop stand at 160F)
Yeast
Whitbread “B” (a.k.a. Wyeast 1098, White Labs WLP007, or Fermentis S-04)
Notes
- An extraction rate of 30 points per pound per gallon translates to a brewhouse efficiency of approximately 83%