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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 3057
Mastodon Special Bitter Apple Ale
5 gal 3.15% 36.01 1.035 1.011
BIAB 2776
Smithy Pale Ale
5.5 gal 3.6% 29.79 1.040 1.012
BIAB 2643
באלאנס- balance
40 L 3.39% 25.63 1.036 1.010
All Grain 2528
Orange Bitter
20 L 3.73% 33.16 1.043 1.014
All Grain 1933
Bang O' Rang
5.5 gal 3.5% 29.86 1.036 1.009
BIAB 1846
GSA
700 L 4% 18.07 1.041 1.010
All Grain 1827
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale
6 gal 4.55% 26.92 1.048 1.013
All Grain 1358
Bitter American
5.00003 gal 3.65% 0 1.038 1.009
All Grain 1263
Brandywine
3.5 gal 3.93% 12.2 1.042 1.012
All Grain 1238

Newest Standard/Ordinary Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
All that Glitters
23 L 4.58% 44.86 1.047 1.012
All Grain 2
austinhomebrew Gaelic hops not listed
10 gal 6.14% 0 1.068 1.021
All Grain 3
Porridge for Breakfast, Oat Pale Ale
15 L 5.77% 24.72 1.059 1.015
BIAB 12
Brooklyn Summer Ale
20.8 L 4.53% 34.28 1.045 1.011
All Grain 4
Basic PALE ALE
49 L 5.47% 18.68 1.051 1.009
All Grain 3
Todor Uq - Next
38 L 3.9% 48.94 1.037 1.007
All Grain 13
William Harrison's English Beer
3 gal 6.05% 17.31 1.062 1.016
All Grain 17
nettle beer
21 L 4.51% 15.18 1.045 1.011
All Grain 6
Golden ale knockoff v1
1 gal 3.92% 26 1.041 1.011
All Grain 16
Cuarentena-sucre
20 L 6.3% 30.29 1.064 1.016
All Grain 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 272 United Kingdom Grain base malt 3.75°L
38 79% 4% - 100%
American - Pale 2-Row 61 American Grain base malt 1.8°L
37 72% 13% - 100%
United Kingdom - Pale 2-Row 55 United Kingdom Grain base malt 2.5°L
38 79% 12% - 100%
United Kingdom - Crystal 60L 43 United Kingdom Grain crystal malt 60°L
34 8% 1% - 83%
German - Pale Ale 43 German Grain base malt 2.3°L
39 73% 6% - 100%
Torrified Wheat 40 Adjunct raw 2°L
36 7% 2% - 31%
American - Caramel / Crystal 60L 38 American Grain crystal malt 60°L
34 7% 1% - 17%
United Kingdom - Golden Promise 38 United Kingdom Grain base malt 3°L
37 72% 6% - 98%
Dry Malt Extract - Light 34 Dry Extract extract 4°L
42 58% 3% - 100%
Liquid Malt Extract - Light 33 Liquid Extract extract 4°L
35 74% 9% - 100%

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

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 173 5 32% 1% - 100%
Fuggles 146 4.5 30% 3% - 100%
Cascade 102 7 30% 4% - 100%
Challenger 66 8.5 32% 2% - 100%
Citra 53 11 25% 2% - 85%
Styrian Goldings 50 5.5 30% 7% - 100%
Magnum 36 15 30% 2% - 100%
Target 33 11.5 33% 7% - 100%
Northern Brewer 33 7.8 40% 8% - 100%
Amarillo 33 8.6 24% 5% - 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 42% 20% - 57%
American - Carapils (Dextrine Malt) 6 American Grain crystal malt 1.8°L
33 33% 18% - 50%
American - Caramel / Crystal 120L 5 American Grain crystal malt 120°L
33 63% 33% - 100%
American - Caramel / Crystal 40L 4 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%
United Kingdom - Crystal 50L 3 United Kingdom Grain crystal malt 50°L
34 63% 50% - 89%
United Kingdom - Maris Otter Pale 3 United Kingdom Grain base malt 3.75°L
38 62% 36% - 99%
United Kingdom - Extra Dark Crystal 120L 3 United Kingdom Grain crystal malt 120°L
33 50% 50% - 50%
Canadian - Honey Malt 2 Canadian Grain base malt 25°L
37 46% 20% - 71%

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-04 177 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 94 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 45 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 28 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London ESB Ale 1968 19 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - West Yorkshire 1469 18 Wyeast Ale 0.09 High 69% 64°F 72°F
White Labs - California Ale Yeast WLP001 13 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - London Ale III 1318 12 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - British Ale 1098 11 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Wyeast - American Ale 1056 10 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 44 Fining Boil 76% 0% - 100%
Gypsum 31 Water Agt Mash 25% 0% - 100%
Whirlfloc 30 Water Agt Boil 74% 0% - 100%
Epsom Salt 10 Water Agt Mash 12% 0% - 43%
Calcium Chloride (dihydrate) 9 Water Agt Mash 20% 0% - 73%
Lactic acid 9 Water Agt Mash 54% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 11% 0% - 43%
Table Salt 7 Water Agt Mash 9% 0% - 26%
Baking Soda 4 Water Agt Mash 2% 0% - 4%
Phosphoric acid 4 Water Agt Mash 73% 8% - 100%

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