Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > English Pale Ale > English Pub Ale (Ordinary Bitter)

LinkBack Thread Tools
Old 07-25-2007, 01:19 AM   #1
Feedback Score: 0 reviews
Buford's Avatar
Join Date: Oct 2006
Location: Richmond, VA
Posts: 1,415
Liked 5 Times on 5 Posts

Default English Pub Ale (Ordinary Bitter)

Recipe Type: All Grain
Yeast: Safale S-04 (dry)
Batch Size (Gallons): 5.5
Original Gravity: 1.039
Final Gravity: 1.007
IBU: 34.7
Boiling Time (Minutes): 60
Color: 6.8 SRM
Primary Fermentation (# of Days & Temp): 7 days, 68 deg
Secondary Fermentation (# of Days & Temp): 14 days, 68-70 deg

Please note that my efficiency with this recipe is 71.5%. You may need to adjust ingredients for your system to hit the target OG and IBUs.

Grain bill:

Amount        Item                                      Type         % or IBU      
7 lbs         Maris Otter (Crisp) (4.0 SRM)             Grain        87.5 %        
8.0 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        6.3 %         
4.0 oz        Barley, Flaked (1.7 SRM)                  Grain        3.1 %         
4.0 oz        Munich Malt (9.0 SRM)                     Grain        3.1 %
Hop bill:
1.00 oz       Goldings, East Kent [6.00%]  (60 min)     Hops         21.9 IBU      
0.50 oz       Goldings, East Kent [6.00%]  (30 min)     Hops         8.4 IBU       
0.75 oz       Fuggles [4.00%]  (10 min)                 Hops         4.0 IBU       
0.50 oz       Goldings, East Kent [6.00%]  (1 min)      Hops         0.5 IBU
0.50 items    Campden Tablet (Mash 60.0 min)            Misc                       
1.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc
I use the Campden to neutralize chloramine in my tap water. You may not need to use this.

Mash in with 8 quarts of water (1 quart per lb of grain) for a target temp of 154 degrees. Rest for 60 minutes, then sparge to collect 6.5 gallons. With my system I get about 1 gallon of boil-off over an hour, however you may need to adjust the recipe to match my numbers.

Overall it's a good light but malty session beer without too much bitterness or strong hop character. Its best enjoyed around 55 degrees. From a visual standpoint the flaked barley produces some chill haze at lower temps, and the flavor is also muted if drank colder than cellar temps. I force carbonate to around 1.9 volumes CO2 (12 PSI at 55 degrees).

Last edited by Buford; 05-19-2008 at 02:46 PM.
Buford is offline  
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
New Take on Ordinary Bitter KingBrianI Recipes/Ingredients 17 10-11-2009 03:25 PM
AHS Ordinary Bitter flagman General Beer Discussion 1 10-10-2009 12:27 AM
All-Grain - Ordinary Bitter (AG) ohiobrewtus English Pale Ale 18 08-26-2009 05:19 PM
English Pub Ale II (Ordinary Bitter) Buford English Pale Ale 0 08-11-2007 05:20 PM
English Ordinary Bitter Attempt daveIT Recipes/Ingredients 12 06-11-2006 02:37 AM

Newest Threads