The finished bitter, bottled and labeled Another style I've never brewed, but always wanted to, is the standard English Bitter. This is a low-alcohol, slightly bitter, session beer enjoyed in many British pubs. I started with a bit of research on the style. I found two good articles, one in Craft Beer and Brewing Magazine , and one from BYO Magazine . From these articles, I got some recommendations for formulating my own recipe: For the grist: Maris Otter should be the base malt Victory Malt Crystal Malt (up to 10% of the grist, 40L to 150L, use less if it's darker) Crystal 80-90L is common Special Roast Malt Biscuit Malt Specialty malts are what differentiate one brewer's bitter from another Simple sugars are not recommended, as they will thin out and dry the beer For hops: East Kent Goldings Fuggles Challenger Willamette Northdown BU/GU ratio from 0.7 to 0.9 30 IBUs is about right The bulk of the hopping should occur at the 60-minute mark A...