Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

11A1. Ordinary Bitter

125 calories 13 carbs
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 125 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created Thursday August 24th 2017
1.038
1.010
3.67%
30.22
10.18
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 75.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L - (late addition) 33 120 5.4%
3 oz American - Special Roast3 oz Special Roast 33 50 2%
1.54 lb Rice Hulls1.54 lb Rice Hulls 0 0 16.7%
9.23 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.34 44.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 8.2 22.2%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.69 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
2.4 gal Strike Water @ 159 F Temperature 148 °F --
gal Single Infusion Infusion 159 °F 90 min
gal Mash Out Temperature 170 °F 15 min
6.33 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10.53 ml Phosphoric acid Water Agt Mash 1 hr.
10.21 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
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.

Aroma:
Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally, no diacetyl, although very low levels are allowed.

Appearance:
Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Flavor:
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 bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally, no diacetyl, although very low levels are allowed.

Mouthfeel:
Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.

Comments:
The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

History: The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.

Characteristic 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. Characterful British yeast.

Style Comparison:
Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics:
OG: 1.030 – 1.039
FG: 1.007 – 1.011
ABV: 3.2 – 3.8%
IBUs: 25 – 35
SRM: 8 – 14

Commercial Examples:
Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter

Tags:
session-strength, amber-color, top-fermented, British-isles, traditional-style, amber-ale-family, bitter

Last Updated and Sharing
 
475
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-08 18:51 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/