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 5454
Double Barrel Ale Clone
6.5 gal 4.42% 29.78 1.051 1.017
All Grain 4520
Bass Pale Ale Clone
6 gal 5.31% 38.07 1.054 1.013
All Grain 3808
New World IPA
10 L 5.91% 60.89 1.058 1.013
extract 3726
HAS #6 - Spring elderflower brew
20 L 4.29% 46.46 1.046 1.013
BIAB 3607
session even keel
5.5 gal 4% 38.62 1.040 1.009
All Grain 3052
Sussex bitter
19 L 4.12% 35.48 1.047 1.016
extract 3051
TRIBUTE CONTEST
22 L 4.25% 26.82 1.042 1.010
extract 2577
Brivkalnu bitter
29 L 4.83% 30.32 1.053 1.017
All Grain 2536
Kirihimete Ale
23 L 5.15% 30.36 1.048 1.009
Partial Mash 2305

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

Title Size ABV IBU OG FG Color Method Views
Don't blame my English Pub Ale
1.2 gal 2.63% 21.25 1.028 1.008
All Grain 39
Oak Beauty XXV
23.5 L 4.33% 42.97 1.044 1.011
All Grain 21
Colombus et Millet (poivrée)
1.5 L 5.03% 22.73 1.050 1.012
All Grain 16
Bisquick
5.25 gal 4.49% 29.36 1.047 1.013
extract 37
Hillier Pale Ale
23 L 4.3% 34.2 1.044 1.011
All Grain 49
Wedding v2
55 L 4.3% 35.38 1.043 1.010
All Grain 45
Britt-ish Pale Ale
20 L 7.01% 29.69 1.067 1.013
All Grain 60
Simply the best, better than all the rest Bitter
21 L 4.23% 38.56 1.047 1.015
All Grain 152
ESB - Fuller’s London Pride as base recipe
5 gal 4.56% 30.13 1.046 1.011
All Grain 74
Gimme a Hand at NY
50 L 4.13% 35.64 1.044 1.013
All Grain 70

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 361 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 38 United Kingdom Grain base malt 3°L
37 85% 45% - 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 229 5 29% 3% - 100%
Fuggles 168 4.5 29% 1% - 100%
Challenger 121 8.5 30% 6% - 100%
Cascade 62 7 25% 2% - 100%
Styrian Goldings 61 5.5 25% 6% - 50%
Amarillo 49 10.4 21% 4% - 67%
Citra 45 11 18% 1% - 62%
Magnum 45 15 27% 4% - 100%
Target 44 11.5 31% 4% - 100%
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-04 182 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
Mangrove Jack - Liberty Bell Ale M36 11 Mangrove Jack Ale n/a Med-High 76% 62°F 74°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 103 Water Agt Mash 25% 0% - 100%
Irish Moss 93 Fining Boil 82% 0% - 100%
Calcium Chloride (dihydrate) 59 Water Agt Mash 13% 0% - 77%
Epsom Salt 53 Water Agt Mash 4% 0% - 50%
Whirlfloc 35 Fining Mash 74% 0% - 100%
Lactic acid 24 Water Agt Mash 67% 4% - 100%
Baking Soda 23 Water Agt Mash 2% 0% - 11%
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%

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