Patagonia Best Bitter

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Fermentables

Amount	Malt	PPG	°L	Bill %
3.50 kg	Extra Pale Patagonia Malt	33	1.6–2.0	78.7%
0.31 kg	Biscuit Castle Malting + Caramel Amber BestMalz (recommended blend: 0.18kg + 0.13kg)	32	25–28	7.0%
0.25 kg	Munich Patagonia Malt	37	2.6–3.2	5.6%
0.19 kg	Melanoidin Patagonia Malt	37	15–25	4.3%
125 g	Chocolate Castle Malting	34	340–410	2.8%
25 g	Carafa II Weyermann	28	400–450	0.6%

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Hops

Amount	Variety	AA%	Use	Time	IBU
16 g	Kent Golding	5.3%	Boil	60 min	~15.9
12.5 g	Cascade	6.9%	Boil	30 min	~9.1
12.5 g	Fuggles	4.5%	Boil	5 min	~1.7
37.5 g	Hallertau Mittelfrüh	5.4%	Dry Hop	4 days	—

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Other Ingredients

Amount	Ingredient	Use	When
2 g	Irish Moss Rama	Fining	10 min before end of boil

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Yeast

Product	Attenuation	Flocculation	Fermentation Temp.	Tolerance
Nottingham Yeast (1 packet)	78–84%	High	14–18°C	14% ABV

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Water Requirements (~24 L batch)

Mash Water 20 L

Sparge Water 16 L

Total Water 36 L

Pre-Boil Vol. ~31.4 L

Post-Boil Vol. ~24.4 L

Fermenter ~23.9 L

Base water: Cachantún · Ca²⁺ 11 · Mg²⁺ 4 · Na⁺ 12 · Cl⁻ 23 · SO₄²⁻ 42 · HCO₃⁻ 141 (ppm)
Boil 36L for 10–15 min and let rest until cool before use.

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Mash — Single Infusion

1

Strike Water

20 L · Heat to 70°C → target temp 67°C in mash tun

20 L

2

Mash — Single Infusion

Add grains · Hold 67°C · Single infusion

90 min · 67°C

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Vorlauf

1

Pump Recirculation

Open bottom valve · Activate pump · Return wort to top of grain bed · Slow flow to avoid disturbing the bed · Repeat until wort runs clear and particle-free

5–8 min

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Fly Sparge

1

Fly Sparge

Water at 80°C · Add over grain bed with sprinkler · Open bottom valve to kettle at same rate · Maintain constant water level · Do not let it dry out or flood

16 L · 20 min

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Boil, Whirlpool & Chill

1

Boil

Bring to vigorous boil · Add hops per schedule · Irish Moss at 10 min from end

90 min

2

Whirlpool

Turn off heat · Stir wort in circles until a vortex forms · Trub and hops collect at center of kettle

10 min

3

Settling

Do not move the kettle · Let rest completely · Trub cone forms and consolidates at center

20 min

4

Chill with immersion chiller

Submerge chiller coil in kettle · Run cold water through · Chill to 18–20°C · Transfer to fermenter avoiding trub at center

18–20°C

5

Pitch Yeast

Verify wort temperature 18–20°C · Sprinkle Nottingham packet directly onto wort (dry pitch) · Do not stir · Close fermenter and attach airlock · Note: if OG > 1.080, rehydrate yeast before pitching

Dry pitch

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Fermentation — Total ~10 days

1

Primary Fermentation

Ideal ambient temperature 14–18°C · Airlock bubbling actively · Do not move fermenter

Days 1–4

2

Dry Hop in bag

When airlock barely bubbles · Place 37.5g Hallertau Mittelfrüh in sanitised bag · Submerge in fermenter · Do not stir

Days 4–8

3

Remove bag + Transfer

Remove hop bag · Transfer gently to a clean sanitised secondary fermenter · Leave yeast sediment behind

Day ~8

4

Post-transfer rest

Do not move fermenter · Beer clarifies and carried-over trub settles

Days 8–10

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Bottling & Carbonation — Total ~14 days

1

Prepare priming solution

Dextrose: 4 g/L · Dissolve in 300ml of boiled water · Let cool to room temperature before adding · Target: ~2.71 volumes CO₂

4 g/L dextrose

2

Bottle

Add dissolved solution to bottom of bucket before transferring beer · Mix gently without oxidising · Fill bottles leaving 3–4cm headspace · Seal well

Day ~10

3

Bottle conditioning

Keep bottles at room temperature (18–22°C) · Gently invert at day 3 to redistribute yeast · Avoid direct light and vibrations

10–14 days

4

Ready to drink 🍺

Refrigerate 24h before opening · Serve at 8–12°C · Pour gently to avoid disturbing sediment

Day ~24

PatagoniaBest Bitter

Fermentables

Hops

Other Ingredients

Yeast

Water Requirements (~24 L batch)

Mash — Single Infusion

Vorlauf

Fly Sparge

Boil, Whirlpool & Chill

Fermentation — Total ~10 days

Bottling & Carbonation — Total ~14 days

Patagonia
Best Bitter