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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 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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