British Bitter - Ordinary Bitter - Beer Recipes | Brewer's Friend
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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 4966
Goose Island Honkers Ale Clone
11 gal 4.3% 29.9 1.047 1.014
All Grain 4043
Bitter
5.5 gal 3.76% 28.8 1.038 1.010
BIAB 3370
Black Sheep Ale clone
23 L 3.93% 26.25 1.039 1.010
All Grain 3168
UK Ordinary Bitter
20 L 3.64% 29.34 1.037 1.010
All Grain 2618
House Beer
1 gal 4.47% 16.72 1.046 1.012
All Grain 2321
Roger's
23 L 3.94% 20.87 1.039 1.008
BIAB 2235
Luddite Ales 2017
500 L 3.77% 35.59 1.037 1.008
All Grain 2218
Manchester Bitter
20 L 4.03% 14.74 1.040 1.009
All Grain 2192
Excited Hobbits
25 L 4.81% 28.4 1.049 1.012
Partial Mash 1840

Newest Ordinary Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
English Extra- Ordinary Bitter
70 L 3.15% 55.79 1.036 1.012
All Grain 25
Honey bitter
22.5 L 4.44% 30.75 1.039 1.006
extract 22
Mild mannered English mild
1 gal 3.67% 12.82 1.037 1.009
BIAB 40
Test
10 L 3.99% 0 1.041 1.010
All Grain 28
Greyfriars Bobby EDH UK
15 gal 4.95% 35.31 1.049 1.012
All Grain 35
jeff's brown
11 gal 3.14% 28.55 1.048 1.024
BIAB 33
Draught Bass
25 L 4.03% 33.65 1.043 1.012
All Grain 35
Old school best
19 L 3.71% 47.98 1.042 1.014
All Grain 33
Third Try
1.2 gal 3.07% 22.83 1.032 1.008
All Grain 61
fuggleskent
10 L 4.73% 46.71 1.048 1.012
BIAB 37

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%
United Kingdom - Crystal 60L 73 United Kingdom Grain crystal malt 60°L
34 8% 2% - 25%
American - Caramel / Crystal 120L 72 American Grain crystal malt 120°L
33 6% 2% - 18%
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 488 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 64 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-04 274 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 54 Water Agt Mash 69% 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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