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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 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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