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Ordinary Bitter

Specifics

Style:

Standard/Ordinary Bitter — BJCP Style Information

Category:	English Pale Ale
Number:	08A

Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Commercial Examples: Fuller's Chiswick Bitter, Adnams Bitter, Young's Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brain's Bitter, Tetley's Original Bitter, Brakspear Bitter, Boddington's Pub Draught.

OG Range

FG Range

ABV Range

Color Range

Yield:

5.5 gallons

Color:

9 SRM

Bitterness:

35 IBU

BU/GU

Calories:

116 (12 ounces)

ABV:

3.2%

ABW:

2.5%

OG:	1.035
OG (Plato):	8.78° P
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	3.89° P
App. Atten.:	68%
Real Atten.:	55.7%

General Information

Method:	All Grain
Source:	HBT

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

5.50 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

75.9% of grist

1.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

13.8% of grist

0.50 pounds

Crystal Malt 20L

Color (L):	20 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

6.9% of grist

0.25 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

3.4% of grist

7.25 pounds

Total Grain Weight

100% of grist

Hops

0.75 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.5% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: First Wort

3.4 AAUs

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5.3% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: First Wort

5.3 AAUs

0.50 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.5% Pellets @ 5 minutes
Type: Aroma
Use: Boil

2.3 AAUs

0.50 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5.3% Pellets @ 5 minutes
Type: Aroma
Use: Boil

2.7 AAUs

2.75 ounces

Total Hop Weight

13.6 AAUs

Yeast

Wyeast Wyeast 1968 ESB — Liquid — 2 L Starter

Fermentation

Primary:	1 days @ 65° F
Secondary:	4 days @ 67° F
Tertiary:	5 days @ 70° F

Notes

Toast 1lb of base malt for 16 mins @ 350 in oven a few days before brewing. Mash @ 151 60 min boil.

Toast 1lb of base malt for 16 mins @ 350 in oven a few days before brewing.

Mash @ 151

60 min boil.

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