British Bitter - Ordinary Bitter

Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style

Flavor Profile: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically

Ingredients: Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required

BJCP Style Guide

Top 10 Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
John Smith	5.5 gal	3.21%	35.81	1.034	1.010		Partial Mash	5392
Black Sheep Ale clone	23 L	3.93%	26.25	1.039	1.010		All Grain	3691
Bitter	5.5 gal	3.76%	28.8	1.038	1.010		BIAB	3560
UK Ordinary Bitter	20 L	3.64%	29.34	1.037	1.010		All Grain	2804
House Beer	1 gal	4.47%	16.72	1.046	1.012		All Grain	2517
Manchester Bitter	20 L	4.03%	14.74	1.040	1.009		All Grain	2421
Roger's	23 L	3.94%	20.87	1.039	1.008		BIAB	2403
Luddite Ales 2017	500 L	3.77%	35.59	1.037	1.008		All Grain	2364
Excited Hobbits	25 L	4.81%	28.4	1.049	1.012		Partial Mash	1978
banks's mild	19 L	3.44%	33.05	1.035	1.009		All Grain	1968

Newest Ordinary Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ordinary bitter	5.5 gal	3.88%	28.21	1.040	1.010		All Grain	15
British Ordinary Bitter aka BOB	4.8 gal	3.57%	31.2	1.038	1.011		BIAB	31
English Bitter	6 gal	3.96%	44.89	1.040	1.010		extract	22
Dark Bitter	10 L	3.68%	26.03	1.037	1.009		All Grain	27
Classic English Bitter	23 L	3.85%	26.45	1.038	1.009		All Grain	18
Txapasta II	20 L	4.22%	36.38	1.043	1.011		extract	29
Bitter 2	1.75 gal	3.99%	27.4	1.040	1.010		extract	33
NZ Ordinary Bitter	18 L	3.75%	30.41	1.038	1.009		All Grain	83
Old Hooky Clone	17 L	4.32%	15.37	1.043	1.010		All Grain	52
Peculiarly fresh	5 gal	3.99%	41.55	1.040	1.009		extract	38

Fermentables Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	568	United Kingdom	Grain	base malt	3.75°L	38	83%	5% - 100%
Caramel / Crystal 60L	91		Grain	crystal malt	60°L	34	7%	0% - 20%
US - Pale 2-Row	77	US	Grain	base malt	1.8°L	37	73%	9% - 100%
United Kingdom - Golden Promise	77	United Kingdom	Grain	base malt	3°L	37	75%	4% - 100%
United Kingdom - Crystal 60L	75	United Kingdom	Grain	crystal malt	60°L	34	8%	2% - 25%
American - Caramel / Crystal 120L	73	American	Grain	crystal malt	120°L	33	6%	2% - 18%
American - Caramel / Crystal 40L	67	American	Grain	crystal malt	40°L	34	7%	2% - 29%
United Kingdom - Chocolate	64	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 22%
Crisp Malting - Finest Maris Otter	61	GB	Grain	base malt	2.4°L	36.8	78%	8% - 100%
American - Victory	58	American	Grain	roasted malt	28°L	34	8%	0% - 82%

Hops Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	517	5	34%	5% - 100%
Fuggles	338	4.5	34%	4% - 100%
Challenger	161	8.5	35%	1% - 100%
Target	73	11.5	33%	4% - 100%
Styrian Goldings	69	5.5	30%	2% - 100%
Magnum	67	15	28%	2% - 100%
Northern Brewer	64	7.8	35%	8% - 100%
Goldings	63	4.5	35%	1% - 100%
Cascade	62	7	29%	6% - 100%
Kent Goldings	59	5	36%	11% - 100%

Steeping Grains Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	9		Grain	crystal malt	60°L	34	71%	29% - 100%
American - Caramel / Crystal 40L	8	American	Grain	crystal malt	40°L	34	69%	33% - 100%
United Kingdom - Chocolate	6	United Kingdom	Grain	roasted malt	425°L	34	30%	6% - 100%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	48%	14% - 68%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	40%	17% - 50%
American - Victory	4	American	Grain	roasted malt	28°L	34	30%	13% - 47%
United Kingdom - Cara Malt	4	United Kingdom	Grain	crystal malt	17.5°L	35	100%	100% - 100%
United Kingdom - Crystal 60L	3	United Kingdom	Grain	crystal malt	60°L	34	97%	91% - 100%
United Kingdom - Crystal 50L	3	United Kingdom	Grain	crystal malt	50°L	34	92%	75% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	46%	40% - 50%

Yeasts Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	283	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	71	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	64	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	63	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	62	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - West Yorkshire 1469	48	Wyeast	Ale	0.09	High	69%	64°F	72°F
Wyeast - London Ale III 1318	39	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A09 Pub	28	Imperial Yeast	Ale		Very High	69%	64°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	26	Lallemand	Ales	Medium	High	80%	50°F	72°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST	26	Lallemand	British Ales	High	Low	65%	65°F	72°F

Other Ingredients Used In Ordinary Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	195	Water Agt	Primary	28%	0% - 100%
Whirlfloc	90	Water Agt	Boil	71%	0% - 100%
Calcium Chloride (dihydrate)	87	Water Agt	Mash	19%	0% - 100%
Epsom Salt	84	Water Agt	Mash	12%	0% - 100%
Irish Moss	73	Fining	Boil	65%	0% - 100%
Lactic acid	59	Water Agt	Mash	68%	0% - 100%
Calcium Chloride (anhydrous)	47	Water Agt	Mash	20%	0% - 100%
Baking Soda	32	Water Agt	Mash	12%	0% - 30%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	15%	0% - 57%
Wyeast - Beer Nutrient	22	Water Agt	Boil	28%	0% - 100%

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