The Ordinary Bitter is a style of charming British beer that’s anything but ordinary. Originating from the pubs of England in the early 20th century, Ordinary Bitter is the quintessential session beer. It’s the drink of choice for anyone who fancies a pint or two (or three) without ending up with a lamp shade on their head by the end of the night.
Why do I love brewing it? Well, it’s like a friendly chat with an old mate – easy-going, full of character, and it leaves you feeling all warm and fuzzy inside. Plus, who doesn’t love a beer that encourages more drinking?
The Ingredients:
- 6 lbs of Light Liquid Malt Extract (LME)
- 8 oz of Caramel/Crystal Malt (40L) – crush these bad boys and pop them into a muslin bag.
- 1 oz East Kent Goldings Hops (bittering) – a British classic!
- 0.5 oz Fuggle Hops (aroma) – for that floral finish.
- 1 pack of Wyeast 1968 (London ESB) – our yeast buddy, reliable and full of character.
- 1 tsp Irish Moss (optional) – for those who like their beer clear, not cloudy.
- Priming sugar – for those delightful bubbles.
- 5 gallons of water – use filtered water if you can.
Instructions:
- Steeping the Grains: Heat 2.5 gallons of water to 155°F. Put the crushed Caramel/Crystal Malt in a muslin bag, and steep it in the water for about 30 minutes. Think of it as a grain tea party!
- Adding the Extract: Remove the grains and bring the water to a boil. Slowly stir in the Light Liquid Malt Extract. Keep stirring, unless you fancy some caramelized surprises stuck to the bottom of your pot.
- The Boil: Once you’ve got a nice rolling boil, add the East Kent Goldings hops. Boil for 60 minutes, and add the Irish Moss with 15 minutes left if you like a clear beer.
- Aromatics: At the end of the boil, toss in the Fuggle hops and turn off the heat. Think of it as sprinkling fairy dust over your magical brew.
- Cooling Down: Cool your wort down to 68°F. A wort chiller is like a spa day for your brew, but an ice bath works just fine too.
- Fermentation Fun: Transfer your cooled wort to the fermenter, add water to make it up to 5 gallons, and pitch your yeast. Let it ferment at 65-68°F for about two weeks. Patience is key here, grasshopper.
- Optional Diacetyl Rest: If you’re feeling fancy, after primary fermentation, raise the temperature to around 70°F for 2 days. This helps get rid of any buttery off-flavors.
- Bottling Time: Prime your beer with the appropriate amount of priming sugar and bottle it up. Let it carbonate for 2 weeks, and voilà, your Ordinary Bitter is ready for action!
Expected Stats:
- Original Gravity (OG): 1.036
- Final Gravity (FG): 1.010
- Alcohol by Volume (ABV): 3.4%
- International Bitterness Units (IBUs): 30
- Color (SRM): 10
Brewing Process:
Ordinary Bitter is all about balance. The key is to find that sweet spot between the malt and the hops. You’re not looking for a hop bomb or a malt monster here. It’s like a good cup of tea – everything in harmony.
I went with Wyeast 1968 (London ESB) because it’s like a yeast whisperer for English ales. It’s flocculent, which means it settles down nicely and leaves a clear beer without a lot of fuss. Plus, it adds a lovely malt complexity that makes it more enjoyable.
Fun Facts:
- The term “bitter” comes from the British tendency to categorize beers by their bitterness level, a bit like how we categorize weather as “rainy,” “rainier,” and “downright soggy.”
- In England, Ordinary Bitter is often simply called “bitter,” which might confuse your American friends when they take a sip and don’t find themselves puckering up.
Commercial Versions:
- Fuller’s London Pride
- Young’s Bitter
- Timothy Taylor’s Landlord – A landlord who’s always welcome!
Expect a brew with a light, malty body, balanced bitterness, and a slight floral hop aroma. It’s like a gentle nudge on a lazy afternoon. This beer ages gracefully for about a month, but who are we kidding? It’ll be gone long before then!
