BJCP 11A · British Bitter
Ordinary Bitter
| Stat | Range |
|---|---|
| OG | 1.03 – 1.039 |
| FG | 1.007 – 1.011 |
| ABV | 3.2% – 3.8% |
| IBU | 25 – 35 |
| SRM | 8 – 14 |
Appearance
Pale amber to light copper. Generally clear, with a low-to-moderate off-white head that tends to fade quickly.
Aroma
Low to moderate malt aroma, often with a light caramel character. Earthy or floral English hop aroma, low to moderate. Light fruity esters are typical.
Flavour
Medium to high bitterness balances a low-to-medium malt base. Hop flavour is earthy, floral or marmalade-like. Dry finish.
Mouthfeel
Light-to-medium body, medium-low carbonation, smooth.
History
A British pub-trade staple, brewed for low-strength, drinkable session ales served on cask.
Commercial examples
- Fuller's Chiswick Bitter
- Brains Bitter
- Adnams Southwold Bitter
Ordinary Bitter is the everyday session ale of the British pub. It rewards careful attention to balance: too pale or too bitter and it loses its character.
Recommended ingredients
- Fermentis SafAle S-04A clean, fast-fermenting English ale strain in dry form — a workhorse for bitters, milds and porters.
- Maris Otter Pale MaltThe classic British base malt. Rich, biscuity wort with enough enzymatic power to convert itself and an adjunct or two alongside.
- East Kent GoldingsThe English noble. Earthy, gently floral, slightly honeyed — the hop character of British ales and the foundation of cask-conditioned bitter.
- Crystal 60 LMid-colour crystal malt. Adds amber colour, body, and toffee/dried-fruit sweetness without overpowering the base malt character.
Example recipes
Learn more
- Fermentation basicsHow yeast turns wort into beer, what temperature and pitch rate do, and what to watch for during primary fermentation.
- Malt overview — base, specialty, and roastHow malt is categorised, what each category contributes, and how to read a malt spec sheet.
- Using hops — bittering, flavour, aroma, dry hopWhen to add hops in the boil and after, why timing matters, and how to substitute one hop for another.
- Mashing — controlling sugar profile and bodyWhat happens chemically during the mash, why temperature matters, and how to step-mash for traditional Continental styles.
- Choosing a yeast for your beerHow to think about yeast strains by attenuation, flocculation, temperature range and flavour profile.