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	5886
Black Sheep Ale clone	23 L	3.93%	26.25	1.039	1.010		All Grain	4229
Bitter	5.5 gal	3.76%	28.8	1.038	1.010		BIAB	3844
UK Ordinary Bitter	20 L	3.64%	29.34	1.037	1.010		All Grain	3009
House Beer	1 gal	4.47%	16.72	1.046	1.012		All Grain	2795
Manchester Bitter	20 L	4.03%	14.74	1.040	1.009		All Grain	2720
Roger's	23 L	3.94%	20.87	1.039	1.008		BIAB	2692
Luddite Ales 2017	500 L	3.77%	35.59	1.037	1.008		All Grain	2679
banks's mild	19 L	3.44%	33.05	1.035	1.009		All Grain	2404
FUGGLES ALE	21 L	4.19%	24.76	1.042	1.010		All Grain	2188

Newest Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Textbook ESB	5.5 gal	5.65%	36.46	1.057	1.014		All Grain	34
Ordinary Bitter	1 gal	4.26%	14.91	1.040	1.007		BIAB	21
Standard Bitter	20 L	4.88%	0	1.050	1.012		All Grain	41
BLONDE_CITRA	32 L	5.36%	26.4	1.050	1.010		All Grain	39
bitter	650 L	3.41%	30.82	1.035	1.009		All Grain	53
Ordinary Bitter 2025	21 L	4.09%	33.76	1.041	1.010		All Grain	52
bitter	290 L	3.84%	0	1.039	1.010		All Grain	49
Old Speckled Hen	11 gal	4.56%	23.94	1.050	1.016		All Grain	53
Stout variant	22 L	4.38%	0	1.045	1.011		BIAB	66
Boddioddioddioddi	100 L	3.79%	25.54	1.036	1.007		All Grain	54

Fermentables Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	586	United Kingdom	Grain	base malt	3.75°L	38	83%	5% - 100%
Caramel / Crystal 60L	94		Grain	crystal malt	60°L	34	7%	0% - 20%
United Kingdom - Golden Promise	84	United Kingdom	Grain	base malt	3°L	37	75%	4% - 100%
United Kingdom - Crystal 60L	79	United Kingdom	Grain	crystal malt	60°L	34	8%	2% - 25%
US - Pale 2-Row	77	US	Grain	base malt	1.8°L	37	73%	9% - 100%
American - Caramel / Crystal 120L	75	American	Grain	crystal malt	120°L	33	6%	2% - 18%
Crisp Malting - Finest Maris Otter	67	GB	Grain	base malt	2.4°L	36.8	76%	6% - 100%
American - Caramel / Crystal 40L	66	American	Grain	crystal malt	40°L	34	7%	2% - 29%
United Kingdom - Chocolate	66	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 22%
Torrified Wheat	59		Adjunct	raw	2°L	36	7%	1% - 19%

Hops Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	544	5	34%	5% - 100%
Fuggles	365	4.5	34%	4% - 100%
Challenger	167	8.5	35%	1% - 100%
Target	74	11.5	33%	4% - 100%
Styrian Goldings	73	5.5	31%	11% - 100%
Magnum	71	15	28%	2% - 100%
Northern Brewer	70	7.8	35%	8% - 100%
Cascade	68	7	30%	4% - 100%
Goldings	67	4.5	35%	1% - 100%
Kent Goldings	62	5	36%	11% - 100%

Steeping Grains Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 40L	8	American	Grain	crystal malt	40°L	34	69%	33% - 100%
Caramel / Crystal 60L	8		Grain	crystal malt	60°L	34	67%	29% - 100%
American - Caramel / Crystal 120L	6	American	Grain	crystal malt	120°L	33	51%	14% - 68%
United Kingdom - Chocolate	6	United Kingdom	Grain	roasted malt	425°L	34	30%	6% - 100%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	44%	17% - 62%
American - Victory	5	American	Grain	roasted malt	28°L	34	29%	13% - 47%
United Kingdom - Cara Malt	4	United Kingdom	Grain	crystal malt	17.5°L	35	100%	100% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	46%	40% - 50%
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%

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	305	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	74	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	66	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis - Safale - American Ale Yeast US-05	63	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - London ESB Ale 1968	62	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - West Yorkshire 1469	52	Wyeast	Ale	0.09	High	69%	64°F	72°F
Wyeast - London Ale III 1318	37	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A09 Pub	30	Imperial Yeast	Ale		Very High	69%	64°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	30	Lallemand	Ales	Medium	High	80%	50°F	72°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST	26	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	216	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	102	Water Agt	Mash	18%	0% - 100%
Whirlfloc	100	Water Agt	Mash	68%	0% - 100%
Epsom Salt	95	Water Agt	Mash	11%	0% - 100%
Irish Moss	75	Fining	Mash	65%	0% - 100%
Lactic acid	72	Water Agt	Mash	66%	0% - 100%
Calcium Chloride (anhydrous)	47	Water Agt	Mash	19%	0% - 100%
Baking Soda	34	Water Agt	Mash	12%	0% - 44%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	15%	0% - 57%
Phosphoric acid	25	Water Agt	Mash	54%	2% - 100%

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