Style: Standard/Ordinary Bitter

All Styles

Style Profile based on 485 recipes

BU:GU

0.62

Hops

3.6 g/L

Mash pH

5.60

Dry hop

0.2 g/L

Typical Grain Bill

78% Pale
8% Pilsner
6% Crystal
4% Toast

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

Common Additions

91% Pale (90%)
56% Crystal (8%)
25% Toast (11%)
21% Wheat (9%)

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.26 g/L 1.25 g/L

0.49 g/L

Flavour

0.22 g/L 0.78 g/L

0.34 g/L

Aroma

0.25 g/L 0.95 g/L

0.47 g/L

Whirlpool

0.33 g/L 1.01 g/L

0.51 g/L

Dry Hop

0.34 g/L 1.26 g/L

0.53 g/L

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% American - Carapils (Dextrine Malt)
4% German - Pale Ale
3% American - Pale 2-Row
3% Torrified Wheat

Colour = malt category · 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

Typical Water Profile

Ca²⁺ 75 ppm

Mg²⁺ 5 ppm

Na⁺ 18 ppm

Cl⁻ 75 ppm

SO₄²⁻ 80 ppm

HCO₃⁻ 75 ppm

median across recipes with a declared water profile

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