English Pale Ale - Special/Best/Premium Bitter (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 5600
Double Barrel Ale Clone
6.5 gal 4.42% 29.78 1.051 1.017
All Grain 4681
Bass Pale Ale Clone
6 gal 5.31% 38.07 1.054 1.013
All Grain 4272
New World IPA
10 L 5.91% 60.89 1.058 1.013
extract 3789
HAS #6 - Spring elderflower brew
20 L 4.29% 46.46 1.046 1.013
BIAB 3691
Sussex bitter
19 L 4.12% 35.48 1.047 1.016
extract 3135
session even keel
5.5 gal 4% 38.62 1.040 1.009
All Grain 3118
TRIBUTE CONTEST
22 L 4.25% 26.82 1.042 1.010
extract 2719
Brivkalnu bitter
29 L 4.83% 30.32 1.053 1.017
All Grain 2589
Kirihimete Ale
23 L 5.15% 30.36 1.048 1.009
Partial Mash 2369

Newest Special/Best/Premium Bitter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Flower Original (Ollossen)
23 L 4.62% 35.9 1.044 1.008
All Grain 34
PALE ALE BY BERBECK
50 L 5.01% 43.21 1.050 1.012
All Grain 46
Flavoursome Ale
26 L 6.08% 48.28 1.057 1.011
All Grain 41
Stage IV
19 L 4.57% 32.25 1.046 1.011
All Grain 54
216Tåbira NeIPA
20 L 7.14% 31.72 1.072 1.017
BIAB 78
Timothy Taylor Landlord Clone
50 L 4.14% 42.13 1.042 1.011
All Grain 70
blondie V2
23 L 4.22% 33.49 1.040 1.008
All Grain 67
Torobayo
20 L 4.36% 14.88 1.049 1.016
All Grain 79
Landlord inspired
27 L 4.22% 45.39 1.046 1.014
All Grain 76
British Blonde (Clear Headed Ginger)
18 L 4.33% 28.66 1.041 1.008
All Grain 53

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 367 United Kingdom Grain base malt 3.75°L
38 82% 5% - 100%
United Kingdom - Crystal 60L 61 United Kingdom Grain crystal malt 60°L
34 6% 0% - 15%
Torrified Wheat 47 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 42 United Kingdom Grain roasted malt 425°L
34 2% 0% - 5%
United Kingdom - Golden Promise 41 United Kingdom Grain base malt 3°L
37 83% 11% - 100%
United Kingdom - Cara Malt 39 United Kingdom Grain crystal malt 17.5°L
35 6% 1% - 25%
United Kingdom - Crystal 30L 36 United Kingdom Grain crystal malt 30°L
34 8% 3% - 23%
United Kingdom - Wheat 36 United Kingdom Grain base malt 2°L
37 7% 3% - 18%

Hops Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 231 5 29% 3% - 100%
Fuggles 170 4.5 29% 1% - 100%
Challenger 122 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%
Target 47 11.5 31% 4% - 100%
Magnum 46 15 28% 4% - 100%
Northern Brewer 46 7.8 31% 7% - 100%
Citra 45 11 18% 1% - 62%

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-04 186 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 54 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 14 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 106 Water Agt Mash 25% 0% - 100%
Irish Moss 94 Fining Boil 83% 0% - 100%
Calcium Chloride (dihydrate) 60 Water Agt Mash 14% 0% - 77%
Epsom Salt 55 Water Agt Mash 4% 0% - 50%
Whirlfloc 35 Water Agt Boil 72% 0% - 100%
Lactic acid 26 Water Agt Mash 70% 0% - 100%
Baking Soda 25 Water Agt Mash 4% 0% - 27%
Calcium Chloride (anhydrous) 13 Water Agt Mash 5% 0% - 40%
Table Salt 12 Water Agt Mash 4% 0% - 20%
CRS/AMS (6.3% HCl, 8.6% H2SO4) 11 Water Agt Mash 77% 0% - 100%

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