OnTap Magazine

Notes: • No acids or acidulated malts are used. • Remember to adjust the salts to accommodate your source water if not RO and always add 0.1g potassium/sodium metabisulfite to municipal tap water to ensure the removal of free chlorine. • Calculate the exact weight of salts required for your water volume with the following equation: g salt required + g indicated above for 25L* L of water you use ( ___________________ ) 25 THEWATER For a 17 EBC Best Bitter, a water profile leaning towards a classic English pale ale is ideal. Moderate levels of calcium and HCO3 (yielding low alkalinity) are essential to control mash pH and optimum enzyme activity. Sulphates should be present to enhance hop bitterness and dryness, while chlorides can add fullness and body. A balanced profile, where sulphates slightly exceed chlorides, will accentuate the hop character without overwhelming the maltiness typical of this style. Water profile used (in ppm): Ca 55 Mg 7 Na 20 SO 4 85 Cl 75 HCO 3 40 Acquired through the addition of the following salts to 25L of RO water: CaCl 2 3.15g Epsom 2.24g Gypsum 2.13g Bak sod 1.17g by Dr Hennie Groenewald Going the extra mile: Of course, the gypsum-rich water of Burton-On-Trent was instrumental in creating the distinctive character of British bitters. The extremely high sulphate content enhances the bitterness of hops, resulting in beers with a crisp, dry finish. A Best Bitter is therefore the ideal style to experiment with "Burtonised water". Full Burtonisation could yield sulphury notes, so we recommend “partial Burtonisation”, normalised to 300ppm SO4 (~43% Burtonised), as follows: 43% Burtonised target water profile (in ppm): Ca 125 Mg 20 Na 20 SO 4 300 Cl 15 HCO 3 120 Acquired through the addition of the following salts to 25L of RO water: CaCl 2 0.70g Epsom 2.48g Gypsum 11.73g Bak sod 3.66g THEYEAST • Fermentis SafAle™ S-04 yeast will give a very distinctive ester, as is found in London style bitters. • LalBrew Windsor™ yeast will give a balanced fruitiness, while leaving a fuller mouthfeel. • Fermoale AY3 yeast is a fast fermenter and will leave a balanced beer with light esters. HOMEBREWER'S RECIPE BEST BITTERWITHMODERN UK HOPS Type: All Grain OG: 1.045 Batch Size: 20.00 L IBUs: 28.6 Boil Size: 23.44 L BU:GU: 0.63 Boil Time: 45 min EBC: 15.8 End of Boil Vol: 21.94 L ABV: 4.4% . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Water additions: 26.5L See below . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mash Ingredients: 3.950kg SAB Pale Malt (88.3%) 0.400kg Caramunich III (8.8%) 0.130kg Melanoidin (2.9%) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mash Steps: Mash in at 67° Celsius for 60 mins. Mash out at 78° Celsius for 5 mins. (optional) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Boil – 45mins 6.10g Harlequin (13.4%) @ 45 mins (8.58 IBUs) 15.15g Harlequin (13.4%) @ 15 mins (11.59 IBUs) 15.15g Harlequin (13.4%) @ 10 mins (8.47 IBUs) 1 tsp Irish Moss @10 mins Ferment for 10 days at 18° Celsius. Condition for 4 days. Cold crash. 58 | Spring 2024 | ontapmag.co.za