London Bitter Recipe

Looking to brew a classic English bitter with a perfect balance of malt and hops? Look no further than this London Bitter recipe! With the use of London yeast, this tawny-colored ale has a sweet and slightly fruity finish that’s sure to satisfy your taste buds.

London Bitter

This tawny coloured classic English bitter achieves a perfect balance between malt and hops. The London yeast creates a moreish, sweet, and slightly fruity finish
Prep Time1 hour
Cook Time1 hour 15 minutes
To Ferment28 days
Course: Beer
Cuisine: Ale
Keyword: London Bitter
Servings: 40 Pints
Calories: 150kcal
Author: Dan Smullen


  • 1 Large pot for boiling
  • 1 Mash tun or large pot with strainer
  • 1 Fermenting vessel
  • 1 Bottling bucket or kegging system
  • 1 Thermometer
  • 1 Hydrometer


For the Mash – Liquor 11 Litres (19½ Pints) – Mash Time 1 hr – Temperature 65 °c/149 °F

  • 8.13 lb Pale malt Quantity 4kg
  • 14 oz Medium crystal malt Quantity 396g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

  • 1 oz (Hops) Challenger 7% When to add – At start of boil (IBU 20.3)
  • oz (Hops) Fuggle 4.5% When to add – For last 15 mins of boil (IBU 1.8)
  • ¼ oz (Hops) Golding 5.5% When to add – At turn off (IBU 0.0)
  • 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – 18°C (64°F) – Conditioning 4 weeks at 12°C (°F)

  • 1 Wyeast 1318 London Ale III


  • Begin by heating 11 litres of water in a large pot until it reaches a temperature of 65°C (149°F).
  • Once the water has reached the correct temperature, add the pale malt and medium crystal malt to the mash tun or large pot with strainer. Mix thoroughly to ensure the grains are fully wetted.
  • Pour the hot water over the grains and stir thoroughly, making sure there are no dry spots. Cover the mash tun or pot and let it sit for 1 hour.
  • After 1 hour, drain the wort from the mash tun or pot into a large pot for boiling.
  • Bring the wort to a boil, then add the Challenger hops at the start of the boil. Let it boil for 50 minutes.
  • After 50 minutes, add the Fuggle hops and Protofloc and let it boil for an additional 15 minutes.
  • Turn off the heat and add the Golding hops. Let it steep for 5 minutes.
  • Chill the wort as quickly as possible to a temperature of 18°C (64°F).
  • Once the wort has cooled, transfer it to a fermenting vessel and add the Wyeast 1318 London Ale III yeast.
  • Seal the fermenting vessel and let the beer ferment at a temperature of 18°C (64°F) for 4 weeks.
  • After 4 weeks, transfer the beer to a bottling bucket or kegging system and carbonate to your desired level.
  • Let the beer condition for 4 weeks at a temperature of 12°C (54°F) before serving.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)5 Weeks4.3%22.1 IBU17 EBC

Great Taste

The London Bitter recipe is a classic English ale with a perfect balance of malt and hops that creates a delicious tawny-colored beer. With its use of Challenger, Fuggle, and Golding hops, this ale has a moderate bitterness level and a slightly fruity finish, making it a tasty and refreshing option for any occasion.

Easy to Make

Despite its delicious taste, this London Bitter recipe is also relatively easy to make. With a simple list of ingredients and straightforward brewing instructions, it’s a great choice for homebrewers of any level. Plus, with the use of London yeast, it’s a forgiving recipe that can still produce great results even if there are minor mistakes in the brewing process.

Impressive Results

Brewing your own beer is a rewarding experience, and with this London Bitter recipe, the results are sure to impress. You’ll have a delicious, classic English ale that you can enjoy with friends and family, and the satisfaction of having made it yourself. So why not give it a try and see what all the fuss is about?

FAQ on Making this London Bitter Recipe

What is the estimated ABV of this London Bitter recipe?

The estimated ABV for this London Bitter recipe is 4.3%.

What type of yeast is used in this recipe?

Wyeast 1318 London Ale III is used in this recipe.

How long does it take to ferment and condition this beer?

This beer should ferment for 5 weeks at 18°C (64°F), followed by 4 weeks of conditioning at 12°C (°F).

What hops are used in this recipe and at what point in the brewing process are they added?

Challenger, Fuggle, and Golding hops are used in this recipe. Challenger is added at the start of the boil, Fuggle is added for the last 15 minutes of the boil, and Golding is added at turn off.

What is the mash time and temperature for this recipe?

The mash time for this recipe is 1 hour at a temperature of 65°C (149°F).

How many pints of beer does this recipe make?

This recipe makes 40 pints of beer.

What is the color rating of this beer?

The color rating of this beer is 17 EBC.

What equipment do I need to make this recipe?

You will need a large pot for boiling, a mash tun or large pot with strainer, a fermenting vessel, a bottling bucket or kegging system, a thermometer, and a hydrometer.

How many calories are in one pint of beer made from this recipe?

The number of calories in one pint of beer made from this recipe will depend on a variety of factors, including the specific ingredients used and the brewing process. It is difficult to provide an accurate estimate without additional information.

Can I substitute different types of malt in this recipe?

Yes, you can substitute different types of malt in this recipe, although it may affect the overall flavor profile of the beer.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.

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