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	2686
Mastodon Special Bitter Apple Ale	5 gal	3.15%	36.01	1.035	1.011		BIAB	2633
Smithy Pale Ale	5.5 gal	3.6%	29.79	1.040	1.012		BIAB	2478
באלאנס- balance	40 L	3.39%	25.63	1.036	1.010		All Grain	2369
GSA	700 L	4%	18.07	1.041	1.010		All Grain	1727
Orange Bitter	20 L	3.73%	33.16	1.043	1.014		All Grain	1720
Bang O' Rang	5.5 gal	3.5%	29.86	1.036	1.009		BIAB	1712
Buggles Fitter	5 gal	3.63%	37.02	1.037	1.009		extract	1628
Bitter American	5.00003 gal	3.65%	0	1.038	1.009		All Grain	1161
Brandywine	3.5 gal	3.93%	12.2	1.042	1.012		All Grain	1106

Newest Standard/Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Challenger Pale	23 L	3.38%	48.8	1.039	1.013		All Grain	6
London Ale	10 L	5.24%	0	1.053	1.013		All Grain	3
English Amber Ale	18.9271 L	4.5%	0	1.046	1.011		All Grain	6
Anvil Run #1 Pale British Ale 2019AHA gold1`	6 gal	3.33%	31.9	1.040	1.014		All Grain	34
PaleAle	12 gal	5.06%	30.78	1.051	1.013		All Grain	15
Plan A	20 L	2.32%	92.2	1.024	1.006		All Grain	4
Full Monty British Ale	5.25 gal	6.3%	40.08	1.064	1.016		All Grain	11
Green Hop test beer	23 L	4.05%	35.02	1.039	1.008		All Grain	9
Flockenbier	46 L	4.15%	13.78	1.043	1.012		All Grain	6
Good Old Pale Ale	12 L	4.69%	32.09	1.045	1.009		All Grain	17

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	231	United Kingdom	Grain	base malt	3.75°L	38	80%	4% - 100%
American - Pale 2-Row	57	American	Grain	base malt	1.8°L	37	71%	13% - 100%
United Kingdom - Pale 2-Row	52	United Kingdom	Grain	base malt	2.5°L	38	79%	12% - 100%
German - Pale Ale	38	German	Grain	base malt	2.3°L	39	74%	6% - 100%
Torrified Wheat	37		Adjunct	raw	2°L	36	7%	2% - 31%
United Kingdom - Golden Promise	36	United Kingdom	Grain	base malt	3°L	37	73%	6% - 98%
United Kingdom - Crystal 60L	36	United Kingdom	Grain	crystal malt	60°L	34	6%	1% - 23%
American - Caramel / Crystal 60L	35	American	Grain	crystal malt	60°L	34	7%	1% - 15%
United Kingdom - Cara Malt	33	United Kingdom	Grain	crystal malt	17.5°L	35	12%	2% - 83%
Dry Malt Extract - Light	33		Dry Extract	extract	4°L	42	56%	3% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	151	5	31%	1% - 100%
Fuggles	127	4.5	30%	3% - 100%
Cascade	86	7	29%	4% - 80%
Challenger	58	8.5	33%	4% - 100%
Citra	49	11	25%	4% - 85%
Styrian Goldings	45	5.5	30%	7% - 100%
Magnum	32	15	28%	2% - 100%
Northern Brewer	29	7.8	39%	13% - 100%
Amarillo	28	8.6	24%	5% - 100%
Target	27	11.5	34%	7% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	41%	20% - 57%
American - Carapils (Dextrine Malt)	7	American	Grain	crystal malt	1.8°L	33	33%	18% - 50%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	66%	20% - 100%
American - Caramel / Crystal 60L	4	American	Grain	crystal malt	60°L	34	67%	18% - 100%
American - Caramel / Crystal 10L	3	American	Grain	crystal malt	10°L	35	60%	25% - 100%
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 20L	3	American	Grain	crystal malt	20°L	35	100%	100% - 100%
United Kingdom - Maris Otter Pale	3	United Kingdom	Grain	base malt	3.75°L	38	62%	36% - 99%
United Kingdom - Crystal 50L	3	United Kingdom	Grain	crystal malt	50°L	34	63%	50% - 89%

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	145	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	82	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	37	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	25	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	18	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - West Yorkshire 1469	16	Wyeast	Ale	0.09	High	69%	64°F	72°F
Wyeast - London Ale III 1318	13	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - British Ale Yeast WLP005	10	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Wyeast - British Ale 1098	10	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	41	Fining	Boil	76%	3% - 100%
Whirlfloc	26	Other	Boil	85%	8% - 100%
Gypsum	23	Water Agt	Mash	29%	0% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	17%	0% - 73%
Epsom Salt	8	Water Agt	Mash	19%	0% - 50%
Table Salt	6	Water Agt	Mash	10%	0% - 33%
Lactic acid	5	Water Agt	Mash	56%	0% - 99%
Baking Soda	4	Water Agt	Mash	2%	0% - 4%
Chalk	3	Water Agt	Mash	18%	0% - 55%
Phosphoric acid	3	Water Agt	Mash	64%	8% - 100%

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