Keith Thomas is a member of the The British Guild of Beer Writers and has been writing technical pieces for almost 20 years. He is the coordinator of training courses specializing in brewing technology, yeast and brewery microbiology, beer purity, flavor analysis, and more. This recipe was taken from an article he wrote in the September/October 2017 issue of Zymurgy on carbonation and oxidation in traditional UK Cask Ales.
Brewlab 1995 Best Bitter | Special/Best/Premium Bitter
- 6.4 lb. (2.9 kg) pale malt
- 7 oz. (200 g) crystal malt 150° L
- 1.5 oz. (40 g) amber malt
- 3.5 oz. (100 g) torrified wheat
- 0.3 oz. (9 g) Magnum, 14.7% a.a. @ 60 min
- 3.2 oz. (90 g) Willamette @ 5 min
- Brewlab Thames Valley 3 or another English ale strain with moderate but not excessive attenuation
- Original Gravity: 1.039 (9.7° P)
- Final Gravity: 1.008 (2.1° P)
- 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.