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

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

Common Additions

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering
0.29 g/L 1.37 g/L
0.53 g/L
Flavour
0.23 g/L 0.91 g/L
0.37 g/L
Aroma
0.27 g/L 1.21 g/L
0.53 g/L
Whirlpool
0.35 g/L 1.29 g/L
0.56 g/L
Dry Hop
0.33 g/L 1.06 g/L
0.63 g/L
Common Hops

% of Standard/Ordinary Bitter recipes using each hop

Dry-Hop Rate by Year

g/L · median with IQR range

2018
0.26 g/L 0.6 g/L
0.37 g/L
2019
0.39 g/L 1.19 g/L
0.53 g/L
2020
0.32 g/L 1.26 g/L
0.72 g/L
2021
1.28 g/L 1.85 g/L
1.5 g/L
2022
1.63 g/L 4.63 g/L
3.13 g/L
2023
0.27 g/L 0.77 g/L
0.63 g/L
2024
0.34 g/L 0.86 g/L
0.35 g/L

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

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Standard/Ordinary Bitter recipes using each strain

Mash Profile
  • 82% Single Infusion
  • 15% Step Mash
  • 4% Decoction

109 recipes with mash data

Typical Water Profile
  • 75 ppm Ca²⁺
  • 5 ppm Mg²⁺
  • 19 ppm Na⁺
  • 75 ppm Cl⁻
  • 80 ppm SO₄²⁻
  • 100 ppm HCO₃⁻

median across recipes with a declared water profile

Recipes Styles Ingredients Login Calcs