Style: Special/Best/Premium Bitter

All Styles

Style Profile based on 155 recipes

BU:GU

0.68

Hops

3.5 g/L

Mash pH

5.55

Dry hop

0.2 g/L

Typical Grain Bill

78% Pale
8% Crystal
7% Pilsner
4% Toast

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

Common Additions

93% Pale (89%)
61% Crystal (10%)
25% Toast (7%)
21% Wheat (7%)

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.24 g/L 0.82 g/L

0.4 g/L

Flavour

0.2 g/L 0.56 g/L

0.29 g/L

Aroma

0.22 g/L 1.01 g/L

0.42 g/L

Whirlpool

0.22 g/L 0.79 g/L

0.5 g/L

Dry Hop

0.21 g/L 0.87 g/L

0.49 g/L

Common Hops

30% East Kent Goldings
17% Fuggles
12% Challenger
11% Cascade
11% Magnum (GR)
9% Citra
7% Styrian Golding
6% Target
6% Golding
6% Northern Brewer (GR)

% of Special/Best/Premium Bitter recipes using each hop

Common Fermentables

32% United Kingdom - Maris Otter Pale
5% Torrified Wheat
5% Crisp Malting - Finest Maris Otter
5% Flaked Barley
4% American - Caramel / Crystal 80L
4% American - Pale Ale
4% United Kingdom - Crystal 60L
4% American - Caramel / Crystal 120L
4% United Kingdom - Golden Promise
3% German - Carapils

Colour = malt category · bar = % of recipes

Common Yeasts

22% SafAle English Ale (S-04) Fermentis
6% LalBrew Nottingham Lallemand
5% Safale American (US-05) Fermentis
4% Liberty Bell Ale (M36) Mangrove Jack
3% English Ale Yeast (WLP002) White Labs
2% Danstar London ESB Yeast
2% London Ale III (1318) Wyeast Labs
2% POG (A37) Imperial Yeast
2% LalBrew Verdant IPA Lallemand

% of Special/Best/Premium Bitter recipes using each strain

Typical Water Profile

Ca²⁺ 80 ppm

Mg²⁺ 5 ppm

Na⁺ 25 ppm

Cl⁻ 75 ppm

SO₄²⁻ 80 ppm

HCO₃⁻ 58 ppm

median across recipes with a declared water profile

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