A Simple All Grain English Best Bitter Recipe

A good old-fashioned pint of bitter is one of life’s simple pleasures. Less is more with the grain bill and hop additions for this English Best Bitter recipe.

The recipe is an approximation of Harvey’s Sussex Best Bitter. As a caveat, I couldn’t help myself from falling into my normal bad habit of adding a bit of extra malt to boost the fermentables.

A big part of Harvey’s Brewery is their proprietary yeast strain. Unfortunately, you’re not likely to get hold of this, so I’ve gone with a high-attenuating Nottingham yeast.

If you’re not familiar with Harvey’s SBB, it’s not an in your face beer to blow you away. It’s really rather unassuming. Imagine a bitter, just better, and you’re about there.

Reassuringly familiar, without ever getting boring.

Expect a good balance between biscuit-y malt and a long bitterness from spicy English hops.

OG 1.047

FG 1.011

ABV 4.7%

(Harvey’s SBB is at around 4%. Dial down the Maris Otter to 3.5kg for something closer to the correct ABV.)

Either way, a no-nonsense English Best Bitter recipe that is true to the classic style, and one that I’m sure you’ll return to.