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	2901
Mastodon Special Bitter Apple Ale	5 gal	3.15%	36.01	1.035	1.011		BIAB	2705
Smithy Pale Ale	5.5 gal	3.6%	29.79	1.040	1.012		BIAB	2576
באלאנס- balance	40 L	3.39%	25.63	1.036	1.010		All Grain	2483
Orange Bitter	20 L	3.73%	33.16	1.043	1.014		All Grain	1856
GSA	700 L	4%	18.07	1.041	1.010		All Grain	1793
Bang O' Rang	5.5 gal	3.5%	29.86	1.036	1.009		BIAB	1781
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale	6 gal	4.55%	26.92	1.048	1.013		All Grain	1270
Bitter American	5.00003 gal	3.65%	0	1.038	1.009		All Grain	1218
Brandywine	3.5 gal	3.93%	12.2	1.042	1.012		All Grain	1185

Newest Standard/Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pale Ale	1 gal	5.48%	21.73	1.052	1.010		All Grain	4
1st Test Bitter	25 L	5.37%	9.34	1.054	1.013		All Grain	4
Awesome Recipe	5 L	4.38%	22.88	1.044	1.011		All Grain	1
Patagonic Pale Ale	100 L	5.51%	28.27	1.052	1.010		All Grain	13
Smash Galaxy	27 L	7.3%	58.63	1.068	1.012		All Grain	7
beddys bass	5 gal	4.92%	44.12	1.052	1.015		All Grain	10
Burton Pale	19 L	49.22%	0.56	1.500	1.125		All Grain	6
British Ale	5.5 gal	5.29%	37.78	1.053	1.013		All Grain	8
First Golden Polle	22 L	4.87%	37.46	1.050	1.012		All Grain	16
maris otter SMaSH	35 gal	6.15%	30.31	1.061	1.015		All Grain	12

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	258	United Kingdom	Grain	base malt	3.75°L	38	80%	4% - 100%
American - Pale 2-Row	61	American	Grain	base malt	1.8°L	37	71%	13% - 100%
United Kingdom - Pale 2-Row	54	United Kingdom	Grain	base malt	2.5°L	38	79%	12% - 100%
United Kingdom - Crystal 60L	42	United Kingdom	Grain	crystal malt	60°L	34	8%	1% - 83%
German - Pale Ale	41	German	Grain	base malt	2.3°L	39	74%	6% - 100%
United Kingdom - Golden Promise	39	United Kingdom	Grain	base malt	3°L	37	71%	6% - 98%
Torrified Wheat	38		Adjunct	raw	2°L	36	8%	2% - 31%
American - Caramel / Crystal 60L	37	American	Grain	crystal malt	60°L	34	7%	1% - 15%
Dry Malt Extract - Light	35		Dry Extract	extract	4°L	42	61%	3% - 100%
United Kingdom - Cara Malt	33	United Kingdom	Grain	crystal malt	17.5°L	35	12%	2% - 83%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	166	5	31%	1% - 100%
Fuggles	136	4.5	29%	3% - 100%
Cascade	95	7	29%	4% - 100%
Challenger	63	8.5	32%	2% - 100%
Citra	50	11	26%	4% - 85%
Styrian Goldings	48	5.5	30%	7% - 100%
Magnum	36	15	30%	2% - 100%
Northern Brewer	35	7.8	39%	8% - 100%
Target	32	11.5	33%	7% - 100%
Amarillo	32	8.6	25%	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	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 120L	5	American	Grain	crystal malt	120°L	33	63%	33% - 100%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	63%	20% - 100%
American - Caramel / Crystal 60L	4	American	Grain	crystal malt	60°L	34	67%	18% - 100%
United Kingdom - Extra Dark Crystal 120L	3	United Kingdom	Grain	crystal malt	120°L	33	50%	50% - 50%
American - Caramel / Crystal 10L	3	American	Grain	crystal malt	10°L	35	60%	25% - 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%
Belgian - CaraMunich	2	Belgian	Grain	crystal malt	50°L	33	38%	25% - 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	166	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	90	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	43	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	26	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	17	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	13	Wyeast	Ale	0.1	High	73%	64°F	74°F
Mangrove Jack - US West Coast Yeast M44	10	Mangrove Jack	Ale	n/a	High	78%	59°F	74°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	42	Other	Mash	77%	3% - 100%
Whirlfloc	28	Fining	Boil	80%	8% - 100%
Gypsum	27	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	17%	0% - 73%
Epsom Salt	7	Water Agt	Mash	13%	0% - 43%
Lactic acid	6	Water Agt	Mash	49%	0% - 99%
Table Salt	6	Water Agt	Boil	5%	0% - 26%
Calcium Chloride (dihydrate)	5	Water Agt	Mash	4%	0% - 20%
Five Star Chemicals - 5.2 pH Stabilizer	4	Water Agt	Mash	55%	20% - 100%
Phosphoric acid	4	Water Agt	Mash	73%	8% - 100%

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