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	6123
Smithy Pale Ale	5.5 gal	3.6%	29.79	1.040	1.012		BIAB	4088
Mastodon Special Bitter Apple Ale	5 gal	3.15%	36.01	1.035	1.011		BIAB	3822
באלאנס- balance	40 L	3.39%	25.63	1.036	1.010		All Grain	3716
Orange Bitter	20 L	3.73%	33.16	1.043	1.014		All Grain	3088
GSA	700 L	4%	18.07	1.041	1.010		All Grain	3049
Bang O' Rang	5.5 gal	3.5%	29.86	1.036	1.009		BIAB	3034
English Pale Ale	20 L	5.13%	34.69	1.053	1.013		All Grain	2816
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale	6 gal	4.55%	26.92	1.048	1.013		All Grain	2749
Brandywine	3.5 gal	3.93%	12.2	1.042	1.012		All Grain	2522

Newest Standard/Ordinary Bitter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
FRESH HOP ALE 2024	330 L	5.61%	7.83	1.057	1.014		All Grain	21
Clatford Clout	30 L	4.77%	0	1.044	1.008		extract	29
mo	590 L	4.52%	28.01	1.045	1.010		extract	46
COOPERS SPARKLING ALE - With A Partial Mash - 3.0% ABV	23 L	3.01%	0	1.031	1.009		Partial Mash	79
English Bitter	5.5 gal	5.26%	27.9	1.052	1.012		BIAB	27
Awesome Recipe	19 L	5.54%	0	1.056	1.014		extract	55
Aek brew	1.5 gal	5.89%	28.42	1.055	1.010		All Grain	84
CAC B EIPA	23 L	5.54%	77.17	1.063	1.021		All Grain	49
Die Soutie - English Ale	25 L	4.58%	25.34	1.046	1.011		All Grain	95
Old Hen	6 gal	4.26%	34.7	1.045	1.013		All Grain	113

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	389	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
US - Pale 2-Row	91	US	Grain	base malt	1.8°L	37	72%	13% - 100%
Flaked Oats	78		Adjunct	raw	2.2°L	33	9%	0% - 96%
United Kingdom - Pale 2-Row	72	United Kingdom	Grain	base malt	2.5°L	38	80%	12% - 100%
United Kingdom - Golden Promise	68	United Kingdom	Grain	base malt	3°L	37	73%	6% - 100%
Caramel / Crystal 60L	64		Grain	crystal malt	60°L	34	7%	1% - 17%
German - Pale Ale	60	German	Grain	base malt	2.3°L	39	74%	6% - 100%
Torrified Wheat	57		Adjunct	raw	2°L	36	9%	1% - 100%
German - Carapils	53	German	Grain	crystal malt	1.3°L	35	7%	1% - 26%
American - Pale Ale	51	American	Grain	base malt	3.5°L	37	75%	9% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	292	5	32%	1% - 100%
Fuggles	245	4.5	30%	3% - 100%
Cascade	184	7	32%	4% - 100%
Citra	100	11	25%	2% - 85%
Challenger	97	8.5	33%	2% - 100%
Styrian Goldings	78	5.5	32%	7% - 100%
Amarillo	74	8.6	26%	2% - 100%
Magnum	64	15	32%	2% - 100%
Centennial	57	10	27%	2% - 100%
Northern Brewer	54	7.8	39%	4% - 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)	7	American	Grain	crystal malt	1.8°L	33	42%	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 20L	5	American	Grain	crystal malt	20°L	35	90%	50% - 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 10L	4	American	Grain	crystal malt	10°L	35	70%	25% - 100%
United Kingdom - Crystal 50L	4	United Kingdom	Grain	crystal malt	50°L	34	69%	50% - 89%
United Kingdom - Crystal 60L	3	United Kingdom	Grain	crystal malt	60°L	34	70%	50% - 100%

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	303	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	172	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	39	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - West Yorkshire 1469	24	Wyeast	Ale	0.09	High	69%	64°F	72°F
Wyeast - London Ale III 1318	23	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	23	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London ESB Ale 1968	22	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - London Ale Yeast WLP013	20	White Labs	Ale	Medium	Medium	71%	66°F	71°F
Wyeast - American Ale 1056	19	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	91	Water Agt	Mash	24%	0% - 100%
Irish Moss	75	Fining	Boil	80%	0% - 100%
Whirlfloc	59	Fining	Boil	68%	0% - 100%
Calcium Chloride (dihydrate)	43	Water Agt	Mash	20%	0% - 100%
Epsom Salt	41	Water Agt	Mash	11%	0% - 100%
Lactic acid	32	Water Agt	Mash	67%	0% - 100%
Baking Soda	18	Water Agt	Mash	3%	0% - 29%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	17%	0% - 100%
Yeast Nutrient	10	Other	Boil	31%	0% - 100%
Protafloc	10	Fining	Mash	64%	0% - 100%

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