🍺 Top-down Brew: Ordinary Bitter

Enter the desired original gravity as specific gravity (1.0XX) or degrees plato (°P).

Specification: 1.030 to 1.039; 7.6 to 9.8 °P

Enter the desired volume at the end of the boil. The volume units can be either liters, gallons, or US barrels.

Select the preferred unit of measurement for the inputs and outputs. Metric uses liters, grams, and kilograms. US uses gallons, ounces, and pounds. US Barrels (31 gallons = 1 barrel) is in barrels, pounds, and ounces.

Enter the anticipated mash efficiency percentage. If this is not known, try the following values based on the sparge method: Steeping (50%), No-sparge or brew-in-a-bag (65 to 75%), Batch sparge (80%), or Continuous (fly) sparge (85 to 90%).

Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations.

Bitters should have a British pale ale base malt base. Medium to dark crystal malts compose up to 10% of the grain bill, but 4 to 7% is more typical. Specialty grains that promote bready and nut-like character are possibilities. Small amounts (2% or less) of roasted malts can be used for darker color. Torrified wheat is a possibility for up to 10% of the grist.

• Brew United's grain database
• BYO magazine grain and adjunct resource

Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations. The grain and sugar percentages must add to 100%.

Sugars and invert sugars are possibilities for British beer styles, up to about 10%. This may be counterproductive though in a low gravity beer.

• BYO magazine sugar resource

Enter the desired bitterness in international bittering units (IBUs).

Style specification: 25 to 35 IBUs. The beer-analytics.com averages suggest a BU/GU of .79.

Enter the hop name, IBU %, AA %, and boil minutes with comma separations.

Use British hops: Kent Goldings, Fuggle, Challenger, etc. Most recipes have late hop additions that add up to about 25% of the hops. The BJCP style guidelines state that emphasis should be on the bitter hop addition rather than late hops. Hop flavor is described as "moderate to low."

• Brew United hop database
• BYO magazine's hop resources

Enter late boil additions like spices with the name and dosage (grams/liter), with a comma separation.

Spices are not typical.

Enter dry hops with name and dosage (grams/liter), with a comma separation.

Dry hopping is possible, as in English cask conditioning. Use restaint because bittering is the primary hop quality.

• 0.5 to 0.9 g/l: Light
• 1.0 to 2.0 g/l: Moderate
• > 2.0 g/l: High

Select the yeast type, ale or lager.

British ale yeasts should be used. Posibilities are Wyeast 1968 (london esb), White Labs wlp0002 (English Ale), Wyeast 1335 (British ale II), and similar ale strains. For dry yeast, try Fermentis S04, Lalbrew Nottingham, or Lalbrew London ESB.