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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 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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