Patriot Homebrew Supply’s Better Best Bitter clone

Patriot Homebrew Supply’s Better Best Bitter clone

(5 gallons/19 L, all-grain)
OG = 1.041  FG = 1.010
IBU = 34  SRM = 11  ABV = 4.2%  

Ingredients
8 lbs. (3.6 kg) Maris Otter pale ale malt
4 oz. (113 g) crystal malt (45 °L)
2.3 oz. (65 g) chocolate malt (430 °L)
5.1 AAU Challenger hops (60 min.) (1 oz./28 g at 5.1% alpha acids)
2.5 AAU Challenger hops (45 min.) (0.5 oz./14 g at 5.1% alpha acids)
0.5 oz. (14 g) Challenger hops (0 min.)
1 Whirlfloc tablet (10 min.)
1⁄2 tsp. yeast nutrient (10 min.)
White Labs WLP007 (Dry English Ale), White Labs WLP013 (London Ale), or LalBrew Nottingham yeast
2⁄3 cup corn sugar (if priming)Step by step

Mash in with 12.6 qts. (11.9 L) of strike water, targeting a mash temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes then begin the lautering process. Recirculate until the wort runs clear, then sparge with enough water to collect 6.5 gallons (24.6 L) in the kettle. Boil for 60 minutes adding hops, Whirlfloc, and yeast nutrients as indicated in the ingredients section.

After the boil is finished, add in the final addition of hops, then allow the wort to settle for 10 minutes before beginning to chill. Chill to 65 °F (18 °C), transfer to fermenter, then pitch the yeast. There should be about 5.5 gallons (21 L) of wort in the fermenter. When fermentation is complete transfer to a serving keg or bottle and prime with the corn sugar. Carbonate to 2.3 v/v. 

Patriot Homebrew Supply’s Better Best Bitter clone

(5 gallons/19 L, extract with grains)
OG = 1.041  FG = 1.010
IBU = 34  SRM = 11  ABV = 4.2%

Ingredients
6 lbs. (2.7 kg) Maris Otter liquid malt extract
4 oz. (113 g) crystal malt (45 °L)
2.3 oz. (65 g) chocolate malt (430 °L)
5.1 AAU Challenger hops (60 min.) (1 oz./28 g at 5.1% alpha acids)
2.5 AAU Challenger hops (45 min.) (0.5 oz./14 g at 5.1% alpha acids)
0.5 oz. (14 g) Challenger hops (0 min.)
1 Whirlfloc tablet (10 min.)
1⁄2 tsp. yeast nutrient (10 min.)
White Labs WLP007 (Dry English Ale), White Labs WLP013 (London Ale), or LalBrew Nottingham yeast
2⁄3 cup corn sugar (if priming)Step by step

Step by step
Heat 6.5 gallons (24.6 L) of water in your brew kettle. Place crushed grains in a muslin bag and steep in the water as it heats up until the temperature reaches 165 °F (74 °C). Remove the grains, allowing the liquid to drip back into the kettle. Turn off the heat and stir in the liquid malt extract until it is dissolved and you can’t feel liquid extract at the bottom of the kettle when stirring. Then bring the wort up to a boil. Boil for 60 minutes adding hops, Whirlfloc, and yeast nutrients as indicated in the ingredients section. Follow the remainder of the all-grain recipe.

Tips for success:
If brewing a 5-gallon (19-L) batch, Matt Misfeldt recommends picking your favorite of the two recommended liquid yeast strains or a favorite dried strain. If brewing a batch of 10+ gallons (38+ L) and have access to White Labs liquid yeast, he recommends combining the two strains.