A true English pub classic. Smooth and malty, balanced, and endlessly drinkable with a lower alcohol content.

An Ordinary Bitter is all about balance and subtlety. Low in alcohol, softly malty, and gently hopped with English varieties that bring floral, earthy, and lightly citrus notes. It’s a style made to be enjoyed in pints rather than sipped, with the drinkability front and centre.

For the best experience, this beer should be dispensed through a beer engine (hand pump), just like in a traditional English pub. The  pump creates a soft, creamy head and smooth mouthfeel, while the lower carbonation allows the malt and hop interplay to shine without being overwhelmed by carbonation. Serving at cellar temperature (around 10–12 °C) is also ideal to allow the gentle malt character to shine. If you don’t have a beer engine, aim for low carbonation when kegging or bottling to mimic the authentic cask-like character.
If you'd prefer to use a more estery yeast some great options are Bluestone London, Lalbrew Windsor or Bluestone Edinborough.

Vitals

Original Gravity: 1.038
Final Gravity: 1.010
IBU (Tinseth): 26
BU/GU: 0.69
Colour: 19.3 EBC 

ABV: 3.7%
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 15.65 L
Sparge Water: 15.12 L
Total Water: 30.77 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.034

Mash

Sacc Rest — 67 °C — 60 min
Mash out — 75 °C — 10 min

Malts (4.05 kg)

3.7 kg (91.4%) — Simpsons Pale Ale Finest Maris Otter — Grain — 5 EBC
300 g (7.4%) — Joe White Maltings Crystal — Grain — 142 EBC
50 g (1.2%) — Joe White Maltings Chocolate Malt — Grain — 750 EBC

Hops (50 g)

25 g (18 IBU) — East Kent Goldings (EKG) 5.8% — Boil — 60 min
25 g (9 IBU) — East Kent Goldings (EKG) 5.8% — Boil — 15 min

Miscs

3.3 g — Calcium Chloride (CaCl2) — Mash
1.7 g — Epsom Salt (MgSO4) — Mash
2.9 g — Gypsum (CaSO4) — Mash
3.19 g — Calcium Chloride (CaCl2) — Sparge
1.64 g — Epsom Salt (MgSO4) — Sparge
2.8 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 15 min

Yeast

1 pkg — Fermentis S-04 SafAle English Ale 75%
1 pkg - Bluestone London
1 pkg - Bluestone Edinburgh

Fermentation

Pitching Temp — 18 °C — 1 days
Main Ferment — 19 °C — 4 days
Main Ferment — 20 °C — 3 days
Diacetyl Rest — 22 °C — 1 days

Carbonation: 2.3 CO2-vol

Water Profile

Ca2+: 102
Mg2+: 11
Na+: 8
Cl-: 106
SO42-: 147
HCO3-: 16

For the best experience, this beer should be dispensed through a beer engine (hand pump), just like in a traditional English pub. The  pump creates a soft, creamy head and smooth mouthfeel, while the lower carbonation allows the malt and hop interplay to shine without being overwhelmed by carbonation. Serving at cellar temperature (around 10–12 °C) is also ideal to allow the gentle malt character to shine. If you don’t have a beer engine, aim for low carbonation when kegging or bottling to mimic the authentic cask-like character.
If you'd prefer to use a more estery yeast some great options are Bluestone London, Lalbrew Windsor or Bluestone Edinborough.