Yorkshire Best Bitter 1 All Grain YouBrew Test Recipe 23 27.5 60 75 1.044 1.01 A classic English Best Bitter designed as a realistic BeerXML import test. Balanced pale malt and biscuit character, restrained crystal sweetness, firm earthy-floral bitterness and a dry, highly drinkable finish. Ferment at 19 C and allow the beer to condition before packaging. 23 L All-Grain Kettle 1 27.5 23 30 3 0 1.5 10 60 0.5 100 Maris Otter Pale Malt 1 Grain 3.85 82 5 United Kingdom Crisp Crystal Malt 60L 1 Grain 0.3 74 60 United Kingdom Amber Malt 1 Grain 0.15 72 27 United Kingdom Amber Malt is a British grain reference. Toasty speciality malt that builds biscuit, bread-crust and dry malt character, with biscuit and roast character noted for this reference. Useful for adding malt complexity to British ales, amber beers and darker styles without relying only on crystal malt. Additional catalogue guidance: source maximum-in-grist guidance 20%; diastatic power reference 20. Target 1 10.5 0.02 Boil 60 Bittering East Kent Goldings 1 5.2 0.025 Boil 15 Aroma East Kent Goldings 1 5.2 0.02 Aroma 0 Aroma London ESB Ale 1 Ale 0.125 false Wyeast 1968 71 London ESB Ale is a liquid ale culture from Wyeast (1968). Fermentation character can show fruity notes. Useful for IPAs, bitters, milds, and brown ales. Reference guidance: attenuation guidance 67–71%, fermentation range about 18–22°C (64–72°F), alcohol tolerance around 8%. Treat temperature, attenuation and alcohol tolerance as strain guidance; wort composition, pitch health and fermentation management still affect the result. 125 ml Irish Moss 1 Fining Boil 10 0.005 true 5 g 10 min Single Infusion, Medium Body 1 20 20 76 5.3 Saccharification 1 Infusion 12.9 66 60 10 66 Mash Out 1 Temperature 75 10 10 75 2 7 19 14 12 1.8 Priming Sugar Table Sugar 20 Amber-copper, bright and clear. Toasted biscuit and light caramel malt, earthy English hop aroma, medium bitterness and a dry finish.