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 | 5135 | |
| Double Barrel Ale Clone |
6.5 gal | 4.42% | 29.78 | 1.051 | 1.017 | All Grain | 4198 | |
| New World IPA |
10 L | 5.91% | 60.89 | 1.058 | 1.013 | extract | 3561 | |
| HAS #6 - Spring elderflower brew |
20 L | 4.29% | 46.46 | 1.046 | 1.013 | BIAB | 3457 | |
| session even keel |
5.5 gal | 4% | 38.62 | 1.040 | 1.009 | All Grain | 2891 | |
| Sussex bitter |
19 L | 4.12% | 35.48 | 1.047 | 1.016 | extract | 2845 | |
| Bass Pale Ale Clone |
6 gal | 5.31% | 38.07 | 1.054 | 1.013 | All Grain | 2470 | |
| TRIBUTE CONTEST |
22 L | 4.25% | 26.82 | 1.042 | 1.010 | extract | 2425 | |
| Brivkalnu bitter |
29 L | 4.83% | 30.32 | 1.053 | 1.017 | All Grain | 2392 | |
| Kirihimete Ale |
23 L | 5.15% | 30.36 | 1.048 | 1.009 | Partial Mash | 2170 |
Newest Special/Best/Premium Bitter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| bodyline |
150 L | 4.75% | 30.22 | 1.047 | 1.011 | extract | 11 | |
| Flowers Original from GPT4 |
23 L | 4.25% | 39.17 | 1.043 | 1.010 | All Grain | 12 | |
| Atlantic |
35 L | 4.49% | 33.65 | 1.046 | 1.012 | All Grain | 7 | |
| ESB V1 |
5.5 gal | 5.19% | 46.41 | 1.049 | 1.010 | BIAB | 14 | |
| Boddington Clone |
6 gal | 4.87% | 23.56 | 1.049 | 1.012 | All Grain | 35 | |
| Bitter |
14 L | 4.39% | 37.2 | 1.046 | 1.012 | BIAB | 20 | |
| mia |
27 L | 4.72% | 0 | 1.046 | 1.010 | All Grain | 30 | |
| EPA RodBeer |
20 L | 4.67% | 26.55 | 1.048 | 1.012 | All Grain | 42 | |
| prvomajski pale ale |
150 L | 5.04% | 33.67 | 1.048 | 1.010 | All Grain | 22 | |
| Bitter truth |
2.75 gal | 3.81% | 30.55 | 1.038 | 1.009 | BIAB | 20 |
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 | 346 | 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% |
| United Kingdom - Pale 2-Row | 46 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 78% | 22% - 100% |
| Torrified Wheat | 45 | Adjunct | raw |
2°L
|
36 | 5% | 1% - 20% | |
| United Kingdom - Chocolate | 40 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 2% | 0% - 5% |
| German - Carapils | 38 | German | Grain | crystal malt |
1.3°L
|
35 | 6% | 2% - 14% |
| United Kingdom - Cara Malt | 38 | United Kingdom | Grain | crystal malt |
17.5°L
|
35 | 6% | 1% - 25% |
| United Kingdom - Crystal 30L | 37 | United Kingdom | Grain | crystal malt |
30°L
|
34 | 8% | 3% - 23% |
| United Kingdom - Golden Promise | 37 | United Kingdom | Grain | base malt |
3°L
|
37 | 84% | 45% - 100% |
| US - Pale 2-Row | 34 | 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 | 221 | 5 | 29% | 3% - 100% |
| Fuggles | 165 | 4.5 | 29% | 1% - 100% |
| Challenger | 117 | 8.5 | 30% | 6% - 100% |
| Cascade | 61 | 7 | 26% | 2% - 100% |
| Styrian Goldings | 57 | 5.5 | 25% | 6% - 67% |
| Amarillo | 45 | 8.6 | 20% | 4% - 67% |
| Target | 42 | 11.5 | 31% | 4% - 100% |
| Magnum | 42 | 15 | 28% | 6% - 100% |
| Citra | 41 | 11 | 18% | 1% - 62% |
| Goldings | 38 | 4.5 | 26% | 5% - 70% |
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 - Amber | 3 | United Kingdom | Grain | base malt |
27°L
|
32 | 36% | 22% - 60% |
| United Kingdom - Extra Dark Crystal 120L | 3 | United Kingdom | Grain | crystal malt |
120°L
|
33 | 60% | 39% - 100% |
| United Kingdom - Crystal 90L | 3 | United Kingdom | Grain | crystal malt |
90°L
|
33 | 94% | 83% - 100% |
| Aromatic Malt | 3 | Grain | specialty malt |
20°L
|
35 | 40% | 39% - 40% | |
| 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% | |
| American - Special Roast | 2 | American | Grain | roasted malt |
50°L
|
33 | 20% | 20% - 20% |
| Belgian - Biscuit | 2 | Belgian | Grain | roasted malt |
23°L
|
35 | 31% | 13% - 50% |
| German - CaraMunich I | 2 | German | Grain | crystal malt |
39°L
|
34 | 100% | 100% - 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 | 173 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 57 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 50 | 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 | 34 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
| Wyeast - London ESB Ale 1968 | 28 | 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 | 12 | 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 |
|---|---|---|---|---|---|
| Irish Moss | 91 | Fining | Boil | 81% | 0% - 100% |
| Gypsum | 88 | Water Agt | Mash | 25% | 0% - 100% |
| Calcium Chloride (dihydrate) | 49 | Water Agt | Mash | 14% | 0% - 77% |
| Epsom Salt | 48 | Water Agt | Mash | 4% | 0% - 50% |
| Whirlfloc | 34 | Fining | Mash | 75% | 0% - 100% |
| Baking Soda | 22 | Water Agt | Mash | 2% | 0% - 11% |
| Lactic acid | 17 | Water Agt | Mash | 67% | 4% - 100% |
| Calcium Chloride (anhydrous) | 12 | Water Agt | Mash | 8% | 0% - 40% |
| Table Salt | 12 | Water Agt | Mash | 4% | 0% - 20% |
| Phosphoric acid | 10 | Water Agt | Mash | 64% | 2% - 100% |
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