So, I’ve finally tracked down what appears to be a fairly accurate reproduction of one of my all-time favourite beers. It was a plain ol’ Best Bitter made by a brewery called Robinwood Brewery. They operated for a fairly brief amount of time, between 1988 and 1994, but produced what I believe is the best session bitter I’ve ever had.
I haven’t tried this recipe yet – it’s next up on my brew-days schedule, so I’ll report back with the results, but the recipe is:
4.75kg Maris Otter Pale Malt
250g Crystal Malt
10g Chocolate Malt
Straightforward mash profile – 60 minutes at 67 degrees, followed by a mashout and sparge at 77 degrees.
Next up is a 75 minute boil with 40g of Challenger hops added at 75m and 15g Challenger hops added in the last 15 minutes.
Yeast used will be a Safale S-04 English ale yeast.