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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