Style: Ordinary Bitter

• 78% Pale
• 7% Pilsner
• 6% Crystal
• 5% Toast

% of total grain weight across all recipes · sums to ~100%

• 92% Pale (89%)
• 63% Crystal (8%)
• 31% Toast (10%)

% of Ordinary Bitter recipes using each malt category (addition % in brackets)

• 39% East Kent Goldings
• 22% Fuggle
• 10% Cascade
• 9% Challenger
• 6% Styrian Golding
• 5% Magnum
• 5% Northern Brewer
• 4% Citra
• 4% Target
• 4% Golding

% of Ordinary Bitter recipes using each hop

dated Ordinary Bitter recipes with at least one dry-hop addition

• 23% United Kingdom - Maris Otter Pale
• 6% Pale Malt, Maris Otter
• 4% Flaked Oats
• 4% United Kingdom - Golden Promise
• 3% Crisp Malting - Finest Maris Otter
• 3% American - Pale Ale
• 3% American - Pale 2-Row
• 3% Torrified Wheat
• 3% United Kingdom - Pale 2-Row
• 3% American - Caramel / Crystal 40L

Colour = malt category · bar = % of recipes

• 20% SafAle English Ale (S-04) Fermentis
• 7% Safale American (US-05) Fermentis
• 4% Nottingham Lallemand
• 4% English Ale (WLP002) White Labs
• 3% London ESB Ale (1968) Wyeast Labs
• 3% West Yorkshire Ale (1469) Wyeast Labs
• 2% London Ale III (1318) Wyeast Labs
• 1% Burton Ale (WLP023) White Labs
• 1% London Lallemand
• 1% POG (A37) Imperial Yeast

% of Ordinary Bitter recipes using each strain

• 79% Single Infusion
• 16% Step Mash
• 5% Decoction

% of Ordinary Bitter recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 20 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile