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HerbalJoe's Ordinary Bitter 2013

HerbalJoe's Ordinary Bitter 2013

Standard/Ordinary Bitter • All Grain • 13 gal


A classic, balanced English Bitter.

February 8, 2013  01:43pm

5.0/5.0 1 rating

Ingredients (All Grain13 gal)

  • 19 lbs Golden Promise Malt; Thomas Fawcett

    Golden Promise Malt; Thomas Fawcett

  • 1.13 lbs Dark Crystal Malt; Simpsons

    Dark Crystal Malt; Simpsons

    Ale colour and flavour adjustment tailored to requirement.

  • .56 lbs Special Roast Malt; Briess

    Special Roast Malt; Briess

    Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 3.75 oz Goldings - 4.5 AA% pellets; boiled 60 min


    Mild. Slightly flowery.

  • 1 oz Goldings - 4.5 AA% pellets; boiled 30 min


    Mild. Slightly flowery.

  • 2 oz Goldings - 4.5 AA% pellets; boiled 1 min


    Mild. Slightly flowery.

  • 2 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1968 London ESB Ale™

    Wyeast 1968 London ESB Ale™

    Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.


Mash at 157F. Boil 90 minutes. Whirlpool for 10 minutes after final hop addition. Pitch low, around 66F and raise slowly to 72F by the end of fermentation. The key to this beer is retaining a high finishing gravity and keeping the fermentation temp low at the start to minimize yeast esters. The malt and hops should be the dominating character. A firm bitterness is important too but it must be balanced!

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: A - Standard/Ordinary Bitter

Range for this Style
Original Gravity: 1.039 1.032 - 1.040
Terminal Gravity: 1.013 1.007 - 1.011
Color: 11.5 SRM 4 - 14
Alcohol: 3.4% ABV 3.2% - 3.8%
Bitterness: 39.6 IBU 25 - 35




2018-02-07 11:36pm

Well, BeerTools emailed and requested an update to this (part of their automated system, no doubt) so I figured I'd post a small update. Mostly because this is by far one of the most enjoyable beers that I brew on a regular basis. It has malt complexity, firm hopping, and great thirst quenching character. Give it a try if you want a crowd pleaser that is easy to drink in quantity!

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