British Bitter - Ordinary Bitter

Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style

Flavor Profile: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically

Ingredients: Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required

BJCP Style Guide

Top 10 Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
John Smith	5.5 gal	3.21%	35.81	1.034	1.010		Partial Mash	4959
Goose Island Honkers Ale Clone	11 gal	4.3%	29.9	1.047	1.014		All Grain	4032
Bitter	5.5 gal	3.76%	28.8	1.038	1.010		BIAB	3367
Black Sheep Ale clone	23 L	3.93%	26.25	1.039	1.010		All Grain	3156
UK Ordinary Bitter	20 L	3.64%	29.34	1.037	1.010		All Grain	2615
House Beer	1 gal	4.47%	16.72	1.046	1.012		All Grain	2315
Roger's	23 L	3.94%	20.87	1.039	1.008		BIAB	2232
Luddite Ales 2017	500 L	3.77%	35.59	1.037	1.008		All Grain	2213
Manchester Bitter	20 L	4.03%	14.74	1.040	1.009		All Grain	2188
Excited Hobbits	25 L	4.81%	28.4	1.049	1.012		Partial Mash	1835

Newest Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Honey bitter	22.5 L	4.44%	30.75	1.039	1.006		extract	14
Mild mannered English mild	1 gal	3.67%	12.82	1.037	1.009		BIAB	34
Test	10 L	3.99%	0	1.041	1.010		All Grain	25
Greyfriars Bobby EDH UK	15 gal	4.95%	35.31	1.049	1.012		All Grain	28
Draught Bass	25 L	4.03%	33.65	1.043	1.012		All Grain	32
Old school best	19 L	3.71%	47.98	1.042	1.014		All Grain	30
Third Try	1.2 gal	3.07%	22.83	1.032	1.008		All Grain	50
fuggleskent	10 L	4.73%	46.71	1.048	1.012		BIAB	34
Old school best	19 L	4.37%	41.22	1.049	1.016		All Grain	42
Awesome Recipe	20 L	3.46%	32.73	1.039	1.013		All Grain	35

Fermentables Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	546	United Kingdom	Grain	base malt	3.75°L	38	83%	5% - 100%
Caramel / Crystal 60L	87		Grain	crystal malt	60°L	34	7%	0% - 20%
United Kingdom - Golden Promise	78	United Kingdom	Grain	base malt	3°L	37	75%	4% - 100%
US - Pale 2-Row	74	US	Grain	base malt	1.8°L	37	72%	9% - 100%
American - Caramel / Crystal 120L	73	American	Grain	crystal malt	120°L	33	6%	2% - 18%
United Kingdom - Crystal 60L	73	United Kingdom	Grain	crystal malt	60°L	34	8%	2% - 25%
American - Caramel / Crystal 40L	61	American	Grain	crystal malt	40°L	34	7%	2% - 29%
United Kingdom - Chocolate	61	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 22%
United Kingdom - Pale 2-Row	60	United Kingdom	Grain	base malt	2.5°L	38	80%	8% - 100%
American - Victory	57	American	Grain	roasted malt	28°L	34	7%	0% - 27%

Hops Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	489	5	34%	5% - 100%
Fuggles	324	4.5	34%	4% - 100%
Challenger	160	8.5	35%	1% - 100%
Target	72	11.5	33%	4% - 100%
Styrian Goldings	69	5.5	29%	2% - 80%
Magnum	65	15	28%	2% - 100%
Cascade	61	7	29%	6% - 100%
Northern Brewer	61	7.8	35%	8% - 100%
Kent Goldings	57	5	37%	11% - 100%
Goldings	56	4.5	34%	1% - 100%

Steeping Grains Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	9		Grain	crystal malt	60°L	34	71%	29% - 100%
American - Caramel / Crystal 40L	8	American	Grain	crystal malt	40°L	34	69%	33% - 100%
United Kingdom - Chocolate	6	United Kingdom	Grain	roasted malt	425°L	34	30%	6% - 100%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	48%	14% - 68%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	40%	17% - 50%
American - Victory	4	American	Grain	roasted malt	28°L	34	30%	13% - 47%
United Kingdom - Cara Malt	4	United Kingdom	Grain	crystal malt	17.5°L	35	100%	100% - 100%
United Kingdom - Crystal 60L	3	United Kingdom	Grain	crystal malt	60°L	34	97%	91% - 100%
United Kingdom - Crystal 50L	3	United Kingdom	Grain	crystal malt	50°L	34	92%	75% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	46%	40% - 50%

Yeasts Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	275	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	66	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	61	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	60	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	57	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - West Yorkshire 1469	48	Wyeast	Ale	0.09	High	69%	64°F	72°F
Wyeast - London Ale III 1318	39	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A09 Pub	27	Imperial Yeast	Ale		Very High	69%	64°F	70°F
White Labs - British Ale Yeast WLP005	23	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST	22	Lallemand	British Ales	High	Low	65%	65°F	72°F

Other Ingredients Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	183	Water Agt	Mash	28%	0% - 100%
Whirlfloc	87	Water Agt	Boil	69%	0% - 100%
Calcium Chloride (dihydrate)	79	Water Agt	Mash	19%	0% - 100%
Epsom Salt	78	Water Agt	Mash	13%	0% - 100%
Irish Moss	70	Fining	Boil	65%	0% - 100%
Lactic acid	55	Water Agt	Sparge	70%	0% - 100%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	20%	0% - 100%
Baking Soda	29	Water Agt	Mash	11%	0% - 30%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	15%	0% - 57%
Phosphoric acid	22	Water Agt	Mash	57%	0% - 100%

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