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English Pale Ale - Standard/Ordinary Bitter



Top 10 Standard/Ordinary Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Elderflower Ale
21 L 5.82% 53.59 1.056 1.012
All Grain 3714
Mastodon Special Bitter Apple Ale
5 gal 3.15% 36.01 1.035 1.011
BIAB 2857
Smithy Pale Ale
5.5 gal 3.6% 29.79 1.040 1.012
BIAB 2765
באלאנס- balance
40 L 3.39% 25.63 1.036 1.010
All Grain 2627
Orange Bitter
20 L 3.73% 33.16 1.043 1.014
All Grain 2016
Bang O' Rang
5.5 gal 3.5% 29.86 1.036 1.009
BIAB 1927
GSA
700 L 4% 18.07 1.041 1.010
All Grain 1870
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale
6 gal 4.55% 26.92 1.048 1.013
All Grain 1463
Bitter American
5.00003 gal 3.65% 0 1.038 1.009
All Grain 1349
Brandywine
3.5 gal 3.93% 12.2 1.042 1.012
All Grain 1301

Newest Standard/Ordinary Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Golden
600 L 4.02% 25.17 1.044 1.013
All Grain 10
Crisp Oaty Pale Ale
22 L 4.01% 27.55 1.040 1.009
All Grain 9
Kalyan
5.5 gal 4.81% 47.42 1.049 1.012
extract 7
Nelson Pale
4 gal 5.94% 0 1.060 1.015
All Grain 9
Awesome Recipe
22 L 4.83% 17.99 1.049 1.012
All Grain 8
I'll Do It Myself
5 gal 5.74% 18.47 1.054 1.010
All Grain 10
Copper Pale Ale
25 L 5.61% 29.56 1.052 1.009
All Grain 3
Baby Girl Pale Ale
5 gal 5.03% 63.39 1.051 1.013
All Grain 7
Bday AK
5.5 gal 4.88% 49.86 1.054 1.017
All Grain 2
Ordinary Bitter
20 L 3.91% 25.51 1.041 1.011
BIAB 10

Fermentables Used In Standard/Ordinary Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 190 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
United Kingdom - Pale 2-Row 43 United Kingdom Grain base malt 2.5°L
38 77% 12% - 100%
Pale 2-Row 40 Grain base malt 1.8°L
37 67% 13% - 93%
American - Caramel / Crystal 60L 32 American Grain crystal malt 60°L
34 7% 1% - 15%
Torrified Wheat 31 Adjunct raw 2°L
36 8% 2% - 31%
German - Pale Ale 30 German Grain base malt 2.3°L
39 69% 6% - 99%
United Kingdom - Crystal 60L 28 United Kingdom Grain crystal malt 60°L
34 6% 2% - 23%
Liquid Malt Extract - Light 28 Liquid Extract extract 4°L
35 73% 9% - 100%
United Kingdom - Cara Malt 27 United Kingdom Grain crystal malt 17.5°L
35 8% 3% - 18%
Dry Malt Extract - Light 25 Dry Extract extract 4°L
42 53% 3% - 100%

Hops Used In Standard/Ordinary Bitter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 122 5 32% 1% - 100%
Fuggles 98 4.5 29% 3% - 100%
Cascade 64 7 28% 4% - 80%
Challenger 41 8.5 30% 4% - 67%
Citra 34 11 23% 4% - 85%
Styrian Goldings 31 5.5 30% 7% - 100%
Willamette 23 4.5 33% 9% - 90%
Chinook 23 13 24% 5% - 57%
Northern Brewer 23 7.8 38% 13% - 83%
Magnum 21 15 25% 2% - 100%

Steeping Grains Used In Standard/Ordinary Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Biscuit 8 Belgian Grain roasted malt 23°L
35 44% 20% - 67%
American - Carapils (Dextrine Malt) 6 American Grain crystal malt 1.8°L
33 33% 18% - 50%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 66% 20% - 100%
United Kingdom - Crystal 50L 3 United Kingdom Grain crystal malt 50°L
34 63% 50% - 89%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 61% 33% - 100%
United Kingdom - Extra Dark Crystal 120L 3 United Kingdom Grain crystal malt 120°L
33 50% 50% - 50%
American - Caramel / Crystal 80L 2 American Grain crystal malt 80°L
33 75% 50% - 100%
United Kingdom - Crystal 60L 2 United Kingdom Grain crystal malt 60°L
34 75% 50% - 100%
Flaked Oats 2 Adjunct raw 2.2°L
33 14% 10% - 18%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 34% 18% - 50%

Yeasts Used In Standard/Ordinary Bitter Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 109 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 64 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 30 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 18 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London ESB Ale 1968 15 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - West Yorkshire 1469 12 Wyeast Ale 0.09 High 69% 64°F 72°F
Wyeast - London Ale III 1318 10 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Danstar - Windsor Ale Yeast 9 Danstar Ale Medium Medium 72% 64°F 70°F
White Labs - British Ale Yeast WLP005 8 White Labs Ale Medium High 70.5% 65°F 70°F

Other Ingredients Used In Standard/Ordinary Bitter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 37 Fining Boil 78% 0% - 100%
Whirlfloc 18 Fining Boil 71% 8% - 100%
Gypsum 17 Water Agt Mash 20% 0% - 100%
Epsom Salt 5 Water Agt Sparge 7% 0% - 17%
Lactic acid 4 Water Agt Mash 66% 0% - 99%
Table Salt 4 Water Agt Mash 8% 0% - 26%
Calcium Chloride (dihydrate) 4 Water Agt Other 1% 0% - 2%
Calcium Chloride (dihydrate) 4 Water Agt Mash 7% 0% - 33%
Calcium Chloride (anhydrous) 3 Water Agt Mash 38% 3% - 60%
Baking Soda 3 Water Agt Mash 1% 0% - 2%

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