8B. Special/Best/Premium Bitter
Aroma: The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.

Appearance: Medium gold to medium copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Flavor: Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel: Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation.

Overall Impression: A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e. "real ale"). Bitter was created as a draught alternative (i.e. running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to "Burtonize" their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.

Comments: More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the "real ale" version of the style, not the export formulations of commercial products.

Ingredients: Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.

Vital Statistics:
OG FG IBUs SRM ABV
1.040 - 1.048 1.008 - 1.012 25 - 40 5 - 16 3.8 - 4.6%


Example Recipes are on their way. If you guys have any recipes you want to share or talk about then go for it!

so close!! I have my ESB fermenting right now.

That history is quite the dreck...

but anyway. I'm ferming a best bitter as we speak.

Throw up your recipe or a link to the recipe Bitter Bob.

Here's what I got cooking.
The Scottish yeast has become my house strain (for now). It's the 1st generation washed yeast.



Recipe: Bob's Best Bitter (2.0)
Brewer: Bitter_Bob
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 6.68 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.044 SG
Estimated Color: 14.1 SRM
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.90 lb Pale Malt, Maris Otter (3.0 SRM) Grain 1 93.0 %
0.34 lb Amber Malt (22.0 SRM) Grain 2 4.0 %
0.26 lb Chocolate Malt (450.0 SRM) Grain 3 3.0 %

0.80 oz Cluster [7.70 %] - Boil 60.0 min Hop 4 24.0 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
0.50 oz Fuggles [4.30 %] - Boil 10.0 min Hop 6 3.0 IBUs
0.50 oz Goldings, East Kent [4.70 %] - Boil 10.0 Hop 7 3.3 IBUs
0.50 oz Fuggles [4.30 %] - Boil 0.0 min Hop 8 0.0 IBUs
0.50 oz Goldings, East Kent [4.70 %] - Boil 0.0 Hop 9 0.0 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 10 -

1.00 oz Goldings, East Kent [4.70 %] - Dry Hop 7 Hop 11 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.50 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 11.00 qt of water at 158.7 F 148.0 F 75 min

I modify my water. It doesn't make sense to post that, since everyone's water will be different.

Oooh, excellent!

Here's Jamil's recipe from BCS, for reference:

6 gallon post-boil volume, 70% efficiency (if your efficiency is greater or lesser, adjust the amount of British Pale Ale Malt only)

9.5 lbs British Pale Ale Malt
8 oz Aromatic (20°L)
8 oz Crystal 120
4 oz Special Roast (50°L)

151° 60 minute mash

60 minute boil
1.2 oz Kent Goldings (5% AA) @ 60 minutes
.5 oz Kent Goldings @ 20 minutes
.5 oz Kent Goldings @ 1 Minute

Ferment at 68° with White Labs WLP002, Wyeast 1968 or Fermentis Safale S-04

For extract, sub 6.8 lbs English Pale Ale LME for the Pale Ale malt.

OG: 1.047
FG: 1.012
IBU: 30
SRM: 11

So maybe I'll have a 2nd go at my Special Bitter Recipe.

My working recipe for a Mr. Beer sized batch is:
4.0 lbs Maris Otter
0.5 lbs British Dark Crystal
0.25 lbs British Extra Dark Crystal
0.2 oz each Bramling Cross & EKG @ FWH
0.2 oz each Bramling Cross & EKG @ 60
S-04 yeast

Suggested ABV is 4.5
Suggested IBU is 35

nice. have an ESB in the fermenter as we speak. bottling this upcoming weekend.

Keep Calm And Brew On E.S.B.

FYI, I will accept ESBs as well as Ordinary/Standard Bitters (or really, any other type of beer you wish to send) for evaluation. I'll even do a side by side (by side by side...etc, as needed) video review!

If anyone wants to send any, PM me your address.

I did order the stuff for the Special Bitter but FedEx ground is screwing up the delivery. I should have received it Wednesday, now I'll be lucky to get it by Monday.

EDIT: Finally received the package almost one week late.