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	5919
Bass Pale Ale Clone	6 gal	5.31%	38.07	1.054	1.013		All Grain	5579
Double Barrel Ale Clone	6.5 gal	4.42%	29.78	1.051	1.017		All Grain	5037
New World IPA	10 L	5.91%	60.89	1.058	1.013		extract	4043
HAS #6 - Spring elderflower brew	20 L	4.29%	46.46	1.046	1.013		BIAB	3861
Sussex bitter	19 L	4.12%	35.48	1.047	1.016		extract	3293
session even keel	5.5 gal	4%	38.62	1.040	1.009		All Grain	3254
TRIBUTE CONTEST	22 L	4.25%	26.82	1.042	1.010		extract	3007
Brivkalnu bitter	29 L	4.83%	30.32	1.053	1.017		All Grain	2735
Kirihimete Ale	23 L	5.15%	30.36	1.048	1.009		Partial Mash	2654

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
RED HORSE 3	210 gal	5.33%	33.07	1.058	1.017		All Grain	33
nijayotl	40 L	3.86%	33.11	1.037	1.007		All Grain	22
Golden Summer Ale	19 L	4.52%	39.13	1.045	1.011		All Grain	14
Planet Caravan	245 gal	5.92%	22.74	1.060	1.015		All Grain	24
masyuks No 5	18 L	4.75%	26.97	1.048	1.012		BIAB	36
Bass	26 L	5.05%	36.05	1.053	1.014		All Grain	36
London Pride Clone	5.5 gal	4.37%	26.37	1.045	1.012		BIAB	43
English premium ale	23 L	4.32%	29.5	1.044	1.011		BIAB	47
Bridge Bitter - Ollossen	23 L	4.29%	40.29	1.041	1.008		All Grain	92
Iron Ale	13 L	4.39%	29.04	1.045	1.011		All Grain	78

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	370	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	48		Adjunct	raw	2°L	36	5%	1% - 20%
United Kingdom - Pale 2-Row	47	United Kingdom	Grain	base malt	2.5°L	38	79%	22% - 100%
German - Carapils	44	German	Grain	crystal malt	1.3°L	35	6%	2% - 14%
United Kingdom - Golden Promise	43	United Kingdom	Grain	base malt	3°L	37	83%	11% - 100%
United Kingdom - Chocolate	42	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%
Caramel / Crystal 60L	37		Grain	crystal malt	60°L	34	8%	2% - 26%
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	246	5	29%	3% - 100%
Fuggles	173	4.5	29%	1% - 100%
Challenger	127	8.5	31%	6% - 100%
Cascade	67	7	26%	2% - 100%
Styrian Goldings	65	5.5	25%	6% - 50%
Magnum	50	15	27%	3% - 100%
Target	49	11.5	31%	4% - 100%
Citra	48	11	17%	1% - 62%
Amarillo	47	8.6	20%	4% - 67%
Northern Brewer	45	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	192	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	59	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	55	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	45	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - West Yorkshire 1469	36	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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	19	Lallemand	Ales	Medium	High	80%	50°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	15	White Labs	Ale	Medium	High	70.5%	65°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	118	Water Agt	Mash	23%	0% - 100%
Irish Moss	99	Fining	Boil	82%	0% - 100%
Calcium Chloride (dihydrate)	70	Water Agt	Mash	13%	0% - 77%
Epsom Salt	63	Water Agt	Mash	4%	0% - 50%
Whirlfloc	36	Fining	Mash	72%	0% - 100%
Lactic acid	32	Water Agt	Mash	68%	0% - 100%
Baking Soda	29	Water Agt	Mash	4%	0% - 27%
Calcium Chloride (anhydrous)	16	Water Agt	Mash	5%	0% - 40%
Phosphoric acid	15	Water Agt	Mash	74%	2% - 100%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	12	Water Agt	Mash	78%	0% - 100%

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