English Pale Ale - Standard/Ordinary Bitter (BJCP 2008)

Top 10 Standard/Ordinary Bitter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Elderflower Ale	21 L	5.82%	53.59	1.056	1.012		All Grain	6891
Smithy Pale Ale	5.5 gal	3.6%	29.79	1.040	1.012		BIAB	4633
Mastodon Special Bitter Apple Ale	5 gal	3.15%	36.01	1.035	1.011		BIAB	4109
באלאנס- balance	40 L	3.39%	25.63	1.036	1.010		All Grain	3999
Bang O' Rang	5.5 gal	3.5%	29.86	1.036	1.009		BIAB	3737
melbourne better	60 L	3.98%	24.82	1.051	1.020		All Grain	3647
GSA	700 L	4%	18.07	1.041	1.010		All Grain	3408
Orange Bitter	20 L	3.73%	33.16	1.043	1.014		All Grain	3387
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale	6 gal	4.55%	26.92	1.048	1.013		All Grain	3261
English Pale Ale	20 L	5.13%	34.69	1.053	1.013		All Grain	3154

Newest Standard/Ordinary Bitter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
English Mild Ale	5.5 gal	2.5%	21.41	1.034	1.015		All Grain	6
Bunratty	23 L	4.2%	25.49	1.046	1.014		All Grain	25
Grendavės alus	8.5 L	6.17%	39.89	1.063	1.016		All Grain	38
Kungaroo 2026	1000 L	5.74%	36.55	1.057	1.013		extract	22
T T L	24 L	3.76%	38.88	1.041	1.012		All Grain	39
VIKEND POČITEK	25 L	4.81%	29.32	1.048	1.011		All Grain	32
Ruiva	35 L	3.54%	26.03	1.033	1.006		BIAB	53
Winter Storm	23 L	4.47%	20.6	1.049	1.015		All Grain	65
Krampiss	5 gal	5.66%	23.55	1.063	1.019		BIAB	241
Clatford Clout MkIII	26 L	4.39%	19.39	1.041	1.007		All Grain	49

Fermentables Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	413	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
US - Pale 2-Row	93	US	Grain	base malt	1.8°L	37	72%	13% - 100%
Flaked Oats	87		Adjunct	raw	2.2°L	33	9%	0% - 96%
United Kingdom - Golden Promise	74	United Kingdom	Grain	base malt	3°L	37	73%	6% - 100%
United Kingdom - Pale 2-Row	72	United Kingdom	Grain	base malt	2.5°L	38	80%	12% - 100%
Caramel / Crystal 60L	67		Grain	crystal malt	60°L	34	7%	1% - 17%
Torrified Wheat	63		Adjunct	raw	2°L	36	9%	0% - 100%
German - Pale Ale	62	German	Grain	base malt	2.3°L	39	72%	6% - 100%
American - Caramel / Crystal 40L	54	American	Grain	crystal malt	40°L	34	8%	2% - 44%
American - Pale Ale	54	American	Grain	base malt	3.5°L	37	76%	9% - 100%

Hops Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	319	5	32%	1% - 100%
Fuggles	263	4.5	31%	3% - 100%
Cascade	200	7	33%	4% - 100%
Citra	113	11	26%	2% - 100%
Challenger	103	8.5	33%	2% - 100%
Styrian Goldings	82	5.5	32%	7% - 100%
Amarillo	77	8.6	26%	2% - 100%
Magnum	69	15	32%	2% - 100%
Centennial	61	10	27%	2% - 100%
Chinook	60	13	24%	1% - 100%

Steeping Grains Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Biscuit	11	Belgian	Grain	roasted malt	23°L	35	46%	20% - 71%
American - Carapils (Dextrine Malt)	8	American	Grain	crystal malt	1.8°L	33	50%	18% - 100%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	53%	33% - 99%
American - Caramel / Crystal 40L	6	American	Grain	crystal malt	40°L	34	66%	20% - 100%
American - Caramel / Crystal 10L	5	American	Grain	crystal malt	10°L	35	67%	25% - 100%
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	64%	18% - 100%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	63%	33% - 100%
American - Caramel / Crystal 20L	4	American	Grain	crystal malt	20°L	35	88%	50% - 100%
United Kingdom - Crystal 50L	4	United Kingdom	Grain	crystal malt	50°L	34	69%	50% - 89%
United Kingdom - Extra Dark Crystal 160L	3	United Kingdom	Grain	crystal malt	160°L	33	50%	50% - 50%

Yeasts Used In Standard/Ordinary 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	332	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	181	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	41	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	28	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London Ale III 1318	27	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - West Yorkshire 1469	25	Wyeast	Ale	0.09	High	69%	64°F	72°F
Wyeast - London ESB Ale 1968	23	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - American Ale 1056	20	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - London Ale Yeast WLP013	20	White Labs	Ale	Medium	Medium	71%	66°F	71°F

Other Ingredients Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	106	Water Agt	Mash	25%	0% - 100%
Irish Moss	80	Fining	Boil	75%	0% - 100%
Whirlfloc	68	Water Agt	Boil	64%	0% - 100%
Calcium Chloride (dihydrate)	48	Water Agt	Mash	18%	0% - 100%
Epsom Salt	47	Water Agt	Mash	10%	0% - 67%
Lactic acid	40	Water Agt	Sparge	62%	0% - 100%
Protafloc	21	Water Agt	Mash	61%	0% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	16%	0% - 100%
Baking Soda	18	Water Agt	Mash	3%	0% - 29%
Yeast Nutrient	13	Other	Boil	33%	0% - 100%

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