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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 2804
Mastodon Special Bitter Apple Ale
5 gal 3.15% 36.01 1.035 1.011
BIAB 2664
Smithy Pale Ale
5.5 gal 3.6% 29.79 1.040 1.012
BIAB 2521
באלאנס- balance
40 L 3.39% 25.63 1.036 1.010
All Grain 2430
Orange Bitter
20 L 3.73% 33.16 1.043 1.014
All Grain 1762
GSA
700 L 4% 18.07 1.041 1.010
All Grain 1753
Bang O' Rang
5.5 gal 3.5% 29.86 1.036 1.009
BIAB 1730
Bitter American
5.00003 gal 3.65% 0 1.038 1.009
All Grain 1180
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale
6 gal 4.55% 26.92 1.048 1.013
All Grain 1172
Brandywine
3.5 gal 3.93% 12.2 1.042 1.012
All Grain 1130

Newest Standard/Ordinary Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
1.Saiakera
14 L 16.74% 0 1.170 1.043
All Grain 2
Awesome Recipe
12 L 4.94% 25.91 1.052 1.014
All Grain 3
Hawkeye 5
5.5 gal 4.63% 42.9 1.045 1.010
All Grain 5
Sherlocks ESB
11 gal 5.18% 34.34 1.052 1.013
All Grain 5
Awesome Recipe
5 gal 5.76% 62.32 1.059 1.015
extract 5
Dark Munich Pale
65 L 4.31% 30.02 1.043 1.010
All Grain 5
English Pale Ale No 61
80 L 4.04% 30.57 1.038 1.007
BIAB 14
L'insomniaque
15 gal 7.69% 26.1 1.080 1.021
All Grain 4
English bitter
5.5 gal 5.14% 49.56 1.057 1.018
extract 5
Awesome Recipe
12 L 4.68% 0 1.048 1.012
All Grain 2

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 242 United Kingdom Grain base malt 3.75°L
38 79% 4% - 100%
American - Pale 2-Row 59 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%
German - Pale Ale 39 German Grain base malt 2.3°L
39 73% 6% - 100%
United Kingdom - Crystal 60L 39 United Kingdom Grain crystal malt 60°L
34 6% 1% - 23%
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%
United Kingdom - Golden Promise 37 United Kingdom Grain base malt 3°L
37 73% 6% - 98%
Dry Malt Extract - Light 36 Dry Extract extract 4°L
42 59% 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 159 5 32% 1% - 100%
Fuggles 129 4.5 29% 3% - 100%
Cascade 92 7 30% 4% - 100%
Challenger 61 8.5 32% 2% - 100%
Citra 49 11 25% 4% - 85%
Styrian Goldings 45 5.5 30% 7% - 100%
Magnum 35 15 30% 2% - 100%
Northern Brewer 31 7.8 40% 13% - 100%
Target 30 11.5 34% 7% - 100%
Amarillo 30 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 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 - Maris Otter Pale 3 United Kingdom Grain base malt 3.75°L
38 62% 36% - 99%
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 - Extra Dark Crystal 120L 3 United Kingdom Grain crystal malt 120°L
33 50% 50% - 50%
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-04 158 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 85 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 40 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 19 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
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 10 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 41 Fining Boil 76% 3% - 100%
Gypsum 26 Water Agt Mash 28% 0% - 100%
Whirlfloc 26 Other Boil 82% 8% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Other 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 Mash 5% 0% - 26%
Phosphoric acid 4 Water Agt Mash 73% 8% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 5% 0% - 20%
Baking Soda 4 Water Agt Sparge 2% 0% - 4%

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