English Pale Ale - Standard/Ordinary Bitter

Top 10 Standard/Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mastodon Special Bitter Apple Ale	5 gal	3.15%	36.01	1.035	1.011		BIAB	2549
Smithy Pale Ale	5.5 gal	3.6%	29.79	1.040	1.012		BIAB	2418
Elderflower Ale	21 L	5.82%	53.59	1.056	1.012		All Grain	2407
באלאנס- balance	40 L	3.39%	25.63	1.036	1.010		All Grain	2280
GSA	700 L	4%	18.07	1.041	1.010		All Grain	1681
Bang O' Rang	5.5 gal	3.5%	29.86	1.036	1.009		BIAB	1652
Orange Bitter	20 L	3.73%	33.16	1.043	1.014		All Grain	1635
Buggles Fitter	5 gal	3.63%	37.02	1.037	1.009		extract	1558
Bitter American	5.00003 gal	3.65%	0	1.038	1.009		All Grain	1117
Brandywine	3.5 gal	3.93%	12.2	1.042	1.012		All Grain	1054

Newest Standard/Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
English Pale Ale by AHA	5 gal	2.66%	40.34	1.029	1.008		All Grain	2
Huarapeta 101	200 L	6.81%	26.74	1.063	1.012		All Grain	2
Dave's English Pale Ale #1	2.7 gal	4.91%	24.37	1.050	1.013		BIAB	3
Brewing Session -- Berliner Berg	14 L	7.04%	31.68	1.067	1.013		extract	5
Rye Pale Ale	25 L	5.33%	30.64	1.054	1.013		BIAB	5
neipa	40 L	5.1%	44.4	1.051	1.012		All Grain	4
no name	75 L	4.26%	24.9	1.043	1.011		All Grain	4
But I'm british	5 gal	3.47%	23.68	1.035	1.008		BIAB	14
Awesome Recipe	5.5 gal	4.29%	27.89	1.044	1.011		All Grain	6
Londor bitter from Bazsi	16 L	6.04%	53.04	1.062	1.016		All Grain	11

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	224	United Kingdom	Grain	base malt	3.75°L	38	79%	4% - 100%
United Kingdom - Pale 2-Row	49	United Kingdom	Grain	base malt	2.5°L	38	78%	12% - 100%
American - Pale 2-Row	49	American	Grain	base malt	1.8°L	37	69%	13% - 100%
German - Pale Ale	40	German	Grain	base malt	2.3°L	39	70%	6% - 100%
American - Caramel / Crystal 60L	35	American	Grain	crystal malt	60°L	34	7%	1% - 15%
Torrified Wheat	35		Adjunct	raw	2°L	36	8%	2% - 31%
United Kingdom - Golden Promise	33	United Kingdom	Grain	base malt	3°L	37	71%	6% - 100%
Liquid Malt Extract - Light	32		Liquid Extract	extract	4°L	35	74%	9% - 100%
United Kingdom - Crystal 60L	32	United Kingdom	Grain	crystal malt	60°L	34	6%	1% - 23%
Dry Malt Extract - Light	31		Dry Extract	extract	4°L	42	58%	3% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	139	5	31%	1% - 100%
Fuggles	121	4.5	29%	3% - 100%
Cascade	79	7	29%	4% - 80%
Challenger	50	8.5	32%	4% - 88%
Citra	44	11	26%	4% - 85%
Styrian Goldings	37	5.5	30%	7% - 100%
Magnum	32	15	27%	2% - 100%
Willamette	27	4.5	32%	8% - 90%
Chinook	26	13	25%	5% - 100%
Target	26	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)	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%
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%
United Kingdom - Crystal 50L	3	United Kingdom	Grain	crystal malt	50°L	34	63%	50% - 89%
Flaked Oats	2		Adjunct	raw	2.2°L	33	14%	10% - 18%
American - Caramel / Crystal 20L	2	American	Grain	crystal malt	20°L	35	100%	100% - 100%

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

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	131	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis / Safale - Safale - American Ale Yeast US-05	80	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	21	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	14	Wyeast	Ale	0.09	High	69%	64°F	72°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - London Ale III 1318	11	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - British Ale 1098	9	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Wyeast - American Ale 1056	9	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	42	Fining	Boil	74%	3% - 100%
Whirlfloc	21	Other	Boil	86%	8% - 100%
Gypsum	15	Fining	Mash	30%	0% - 100%
Calcium Chloride	9	Water Agt	Mash	24%	0% - 73%
Table Salt	5	Water Agt	Mash	3%	0% - 14%
Epsom Salt	4	Water Agt	Boil	11%	0% - 43%
Lactic acid	3	Water Agt	Mash	59%	35% - 99%
Baking Soda	2	Water Agt	Mash	2%	1% - 2%
Chalk	2	Water Agt	Mash	27%	0% - 55%
Phosphoric acid	2	Water Agt	Mash	47%	8% - 86%

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