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Mo' Better Bitter

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Mo' Better Bitter

back to search Back to Search  Style Details 

Beer Style: Standard/Ordinary Bitter  (8A)
Recipe Type: extract
Yield: 5 US gallons

Standard/Ordinary Bitter


This is assertive and full-bodied, but drinkable by all. Keep the fermentation temperature relatively high, around 68-70 fahrenheit, as a nice dicetyl is necessary to round this out.


  • 3 pounds, M&F dry light malt extract
  • 3 pounds, M&F dry amber extract
  • 1--1/2 pounds, Laaglander dry light extract
  • 1/2 pound, cracked toasted 2--row malt
  • small handfull, roasted barley
  • 1 ounce, Galena hops 8% alpha (boil)
  • 1 ounce, Fuggles hops 4% alpha (boil)
  • 1/2 ounce, Fuggles (finish)
  • Wyeast Irish ale yeast

Click to Print Recipe


Substitute boiling hops at will, as long as you end up with 12 HBU. The roasted barley is to add a hint of red color and just a touch of flavor; if you despise the taste of roasted barley use chocolate malt instead. The toasted barley is essential. I used Wyeast Irish, but London ale would probably be even better. I wish I had dry hopped this batch with an extra 1/2 ounce of Fuggles.