Recipes: Standard/Ordinary Bitter

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Style Profile based on 485 recipes

OG

1.049

FG

1.012

IBU

30

ABV

4.9%

BU:GU

0.62

Hops

3.6 g/L

Dry hop

0.2 g/L

Grain Bill Composition

  • 94% Base
  • 11% Toast
  • 8% Crystal
  • 1% Roast

Median % of grist by malt category

Common Hops

  • 24% East Kent Goldings
  • 16% Cascade
  • 15% Fuggles
  • 8% Citra
  • 6% Northern Brewer (GR)
  • 6% Amarillo
  • 6% Challenger
  • 5% Styrian Golding
  • 5% Southern Brewer
  • 4% Mosaic

% of Standard/Ordinary Bitter recipes using each hop

Common Fermentables

  • 22% United Kingdom - Maris Otter Pale
  • 7% Flaked Oats
  • 5% American - Pale Ale
  • 5% German - Carapils
  • 4% United Kingdom - Golden Promise
  • 4% United Kingdom - Pale 2-Row
  • 4% German - Pale Ale
  • 4% American - Carapils (Dextrine Malt)
  • 3% American - Pale 2-Row
  • 3% Torrified Wheat

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 23% SafAle English Ale (S-04) Fermentis
  • 11% Safale American (US-05) Fermentis
  • 4% LalBrew Nottingham Lallemand
  • 3% English Ale Yeast (WLP002) White Labs
  • 2% West Yorkshire Ale (1469) Wyeast Labs
  • 2% American Ale (1056) Wyeast Labs
  • 2% London Ale III (1318) Wyeast Labs
  • 1% Dry English Ale Yeast (WLP007) White Labs
  • 1% US West Coast Yeast (M44) Mangrove Jack's
  • 1% LalBrew Verdant IPA Lallemand

% of Standard/Ordinary Bitter recipes using each strain

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