A few months ago, I ran a series of five beer recipes and titled them “Surefire Extract Recipes.” The name pretty much explains the idea — malt-extract-based recipes with a high probability of success. I’ve decided to go with three more and here’s the first of them, Bletchley’s Best Bitter. Situated between ordinary bitters and extra special bitters in the ranks of English pale ales, best bitters are balanced ales that walk the line between “weak” session beers and stronger English ales. Bletchley’s Best Bitter features British pale ale malt with a healthy dose of crystal malt. A firm hop bitterness and flavor of and aroma of Kent Goldings hops mingle with the estery fermentation character of the yeast. The crystal malt and yeast strain yield a full-bodied beer, without being cloyingly sweet. Brew this with quality malt and hops and you will love the flavor.
Bletchley’s Best Bitter
by Chris Colby
Extract; English units
A pale ale with an overall balance between the malt with a caramel touch, aromatic hops, full body and moderate carbonation.