Style: Best Bitter

• 80% Pale
• 7% Crystal
• 7% Toast

% of total grain weight across all recipes · sums to ~100%

• 94% Pale (88%)
• 77% Crystal (8%)
• 39% Toast (7%)
• 26% Roast (1%)
• 20% Wheat (6%)

% of Best Bitter recipes using each malt category (addition % in brackets)

• 52% East Kent Goldings
• 30% Fuggle
• 15% Challenger
• 8% Target
• 8% Styrian Golding
• 6% Cascade
• 5% Magnum
• 5% Northern Brewer
• 5% Willamette
• 5% Golding

% of Best Bitter recipes using each hop

dated Best Bitter recipes with at least one dry-hop addition

• 19% United Kingdom - Maris Otter Pale
• 16% Pale Malt, Maris Otter
• 6% Caramel/Crystal Malt -120L
• 5% Caramel/Crystal Malt - 60L
• 5% Wheat, Torrified
• 4% Caramel/Crystal Malt - 40L
• 4% Chocolate Malt
• 4% Pale Malt (2 Row) UK
• 3% Biscuit Malt
• 3% United Kingdom - Golden Promise

Colour = malt category · bar = % of recipes

• 21% SafAle English Ale (S-04) Fermentis
• 6% London ESB Ale (1968) Wyeast Labs
• 5% English Ale (WLP002) White Labs
• 5% West Yorkshire Ale (1469) Wyeast Labs
• 4% Nottingham Lallemand
• 4% Safale American (US-05) Fermentis
• 3% British Ale (WLP005) White Labs
• 3% Dry English Ale (WLP007) White Labs
• 2% London Ale III (1318) Wyeast Labs
• 2% London Lallemand

% of Best Bitter recipes using each strain

• 80% Single Infusion
• 17% Step Mash
• 3% Decoction

% of Best Bitter recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 91 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile