English Pale Ale - Special/Best/Premium Bitter (BJCP 2008)
Top 10 Special/Best/Premium Bitter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Best bitter |
22 L | 4.4% | 40.78 | 1.047 | 1.013 | All Grain | 5507 | |
Double Barrel Ale Clone |
6.5 gal | 4.42% | 29.78 | 1.051 | 1.017 | All Grain | 4568 | |
Bass Pale Ale Clone |
6 gal | 5.31% | 38.07 | 1.054 | 1.013 | All Grain | 3964 | |
New World IPA |
10 L | 5.91% | 60.89 | 1.058 | 1.013 | extract | 3745 | |
HAS #6 - Spring elderflower brew |
20 L | 4.29% | 46.46 | 1.046 | 1.013 | BIAB | 3632 | |
Sussex bitter |
19 L | 4.12% | 35.48 | 1.047 | 1.016 | extract | 3079 | |
session even keel |
5.5 gal | 4% | 38.62 | 1.040 | 1.009 | All Grain | 3072 | |
TRIBUTE CONTEST |
22 L | 4.25% | 26.82 | 1.042 | 1.010 | extract | 2622 | |
Brivkalnu bitter |
29 L | 4.83% | 30.32 | 1.053 | 1.017 | All Grain | 2553 | |
Kirihimete Ale |
23 L | 5.15% | 30.36 | 1.048 | 1.009 | Partial Mash | 2323 |
Newest Special/Best/Premium Bitter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
British Blonde (Clear Headed Ginger) |
18 L | 4.33% | 29.37 | 1.041 | 1.008 | All Grain | 5 | |
EPA |
23 L | 3.85% | 31.78 | 1.041 | 1.012 | All Grain | 35 | |
Irish Draught Ale - AG |
5 gal | 3.08% | 39.24 | 1.032 | 1.009 | All Grain | 26 | |
FCB Bitter 350 |
350 gal | 4.6% | 27.54 | 1.046 | 1.011 | All Grain | 19 | |
Tribute, Tribute |
24 L | 4.41% | 19.93 | 1.042 | 1.008 | All Grain | 39 | |
Easter Equinox |
35 L | 4.29% | 34.45 | 1.044 | 1.011 | All Grain | 34 | |
Best Bitter |
3.75 gal | 4.49% | 0 | 1.048 | 1.014 | BIAB | 30 | |
Don't blame my English Pub Ale |
1.2 gal | 2.74% | 21.87 | 1.030 | 1.009 | All Grain | 80 | |
Oak Beauty XXV |
23.5 L | 4.33% | 42.97 | 1.044 | 1.011 | All Grain | 62 | |
Colombus et Millet (poivrée) |
1.5 L | 5.03% | 22.73 | 1.050 | 1.012 | All Grain | 39 |
Fermentables Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 362 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 82% | 5% - 100% |
United Kingdom - Crystal 60L | 60 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 6% | 0% - 15% |
Torrified Wheat | 46 | Adjunct | raw |
2°L
|
36 | 5% | 1% - 20% | |
United Kingdom - Pale 2-Row | 46 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 78% | 22% - 100% |
German - Carapils | 43 | German | Grain | crystal malt |
1.3°L
|
35 | 6% | 2% - 14% |
United Kingdom - Chocolate | 40 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 2% | 0% - 5% |
United Kingdom - Cara Malt | 39 | United Kingdom | Grain | crystal malt |
17.5°L
|
35 | 6% | 1% - 25% |
United Kingdom - Golden Promise | 39 | United Kingdom | Grain | base malt |
3°L
|
37 | 83% | 11% - 100% |
United Kingdom - Crystal 30L | 36 | United Kingdom | Grain | crystal malt |
30°L
|
34 | 8% | 3% - 23% |
US - Pale 2-Row | 35 | US | Grain | base malt |
1.8°L
|
37 | 68% | 9% - 100% |
Hops Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 228 | 5 | 29% | 3% - 100% |
Fuggles | 169 | 4.5 | 29% | 1% - 100% |
Challenger | 121 | 8.5 | 30% | 6% - 100% |
Cascade | 64 | 7 | 25% | 2% - 100% |
Styrian Goldings | 62 | 5.5 | 25% | 6% - 50% |
Amarillo | 48 | 8.6 | 21% | 4% - 67% |
Magnum | 46 | 15 | 28% | 4% - 100% |
Target | 45 | 11.5 | 31% | 4% - 100% |
Citra | 45 | 11 | 18% | 1% - 62% |
Northern Brewer | 43 | 7.8 | 31% | 7% - 100% |
Steeping Grains Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 5 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 77% | 50% - 100% |
United Kingdom - Extra Dark Crystal 120L | 4 | United Kingdom | Grain | crystal malt |
120°L
|
33 | 61% | 39% - 100% |
Aromatic Malt | 4 | Grain | specialty malt |
20°L
|
35 | 40% | 39% - 42% | |
Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 36% | 13% - 50% |
United Kingdom - Amber | 3 | United Kingdom | Grain | base malt |
27°L
|
32 | 36% | 22% - 60% |
United Kingdom - Extra Dark Crystal 160L | 3 | United Kingdom | Grain | crystal malt |
160°L
|
33 | 50% | 50% - 50% |
United Kingdom - Crystal 90L | 3 | United Kingdom | Grain | crystal malt |
90°L
|
33 | 94% | 83% - 100% |
American - Special Roast | 3 | American | Grain | roasted malt |
50°L
|
33 | 19% | 17% - 20% |
American - Caramel / Crystal 80L | 3 | American | Grain | crystal malt |
80°L
|
33 | 70% | 40% - 100% |
Caramel / Crystal 60L | 3 | Grain | crystal malt |
60°L
|
34 | 48% | 10% - 100% |
Yeasts Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - English Ale Yeast S-04 | 183 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 56 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 53 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - English Ale Yeast WLP002 | 43 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - West Yorkshire 1469 | 35 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
Wyeast - London ESB Ale 1968 | 27 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
White Labs - London Ale Yeast WLP013 | 17 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Wyeast - London Ale III 1318 | 16 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
White Labs - British Ale Yeast WLP005 | 14 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 13 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Other Ingredients Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 104 | Water Agt | Mash | 25% | 0% - 100% |
Irish Moss | 93 | Fining | Boil | 82% | 0% - 100% |
Calcium Chloride (dihydrate) | 60 | Water Agt | Mash | 14% | 0% - 77% |
Epsom Salt | 54 | Water Agt | Mash | 4% | 0% - 50% |
Whirlfloc | 35 | Fining | Mash | 74% | 0% - 100% |
Baking Soda | 24 | Water Agt | Mash | 4% | 0% - 27% |
Lactic acid | 23 | Water Agt | Mash | 70% | 11% - 100% |
Table Salt | 12 | Water Agt | Mash | 4% | 0% - 20% |
Calcium Chloride (anhydrous) | 12 | Water Agt | Mash | 6% | 0% - 40% |
CRS/AMS (6.3% HCl, 8.6% H2SO4) | 11 | Water Agt | Mash | 77% | 0% - 100% |