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 | 5483 | |
| Smithy Pale Ale |
5.5 gal | 3.6% | 29.79 | 1.040 | 1.012 | BIAB | 3689 | |
| Mastodon Special Bitter Apple Ale |
5 gal | 3.15% | 36.01 | 1.035 | 1.011 | BIAB | 3491 | |
| באלאנס- balance |
40 L | 3.39% | 25.63 | 1.036 | 1.010 | All Grain | 3450 | |
| GSA |
700 L | 4% | 18.07 | 1.041 | 1.010 | All Grain | 2648 | |
| Orange Bitter |
20 L | 3.73% | 33.16 | 1.043 | 1.014 | All Grain | 2611 | |
| Bang O' Rang |
5.5 gal | 3.5% | 29.86 | 1.036 | 1.009 | BIAB | 2578 | |
| English Pale Ale |
20 L | 5.13% | 34.69 | 1.053 | 1.013 | All Grain | 2465 | |
| 2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale |
6 gal | 4.55% | 26.92 | 1.048 | 1.013 | All Grain | 2286 | |
| Brandywine |
3.5 gal | 3.93% | 12.2 | 1.042 | 1.012 | All Grain | 2052 |
Newest Standard/Ordinary Bitter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
23 L | 6.24% | 34.42 | 1.060 | 1.012 | All Grain | 5 | |
| English Pale Ale Light |
4 L | 4.8% | 31.02 | 1.048 | 1.012 | All Grain | 18 | |
| Hana |
100 L | 5.26% | 26.05 | 1.053 | 1.013 | All Grain | 16 | |
| Awesome Recipe |
1500 L | 4.01% | 24.18 | 1.041 | 1.010 | All Grain | 8 | |
| English Standard (English Bitter) |
5.5 gal | 5.37% | 30.74 | 1.054 | 1.013 | All Grain | 38 | |
| First English Pale Ale |
10 L | 5.92% | 39.65 | 1.058 | 1.013 | All Grain | 121 | |
| Vossaol |
20 L | 5.8% | 21.52 | 1.055 | 1.010 | extract | 53 | |
| endeavour single hop |
5 L | 4.29% | 49.2 | 1.044 | 1.011 | All Grain | 127 | |
| #1 Pale |
5 gal | 4.75% | 93.59 | 1.046 | 1.010 | All Grain | 28 | |
| English Pale Ale 22/12/30 |
8 L | 4.24% | 31.04 | 1.043 | 1.010 | All Grain | 21 |
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 | 350 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 79% | 4% - 100% |
| US - Pale 2-Row | 87 | US | Grain | base malt |
1.8°L
|
37 | 70% | 13% - 100% |
| United Kingdom - Pale 2-Row | 68 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 80% | 12% - 100% |
| Flaked Oats | 64 | Adjunct | raw |
2.2°L
|
33 | 7% | 0% - 20% | |
| German - Pale Ale | 60 | German | Grain | base malt |
2.3°L
|
39 | 74% | 6% - 100% |
| Caramel / Crystal 60L | 58 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 17% | |
| Torrified Wheat | 55 | Adjunct | raw |
2°L
|
36 | 9% | 1% - 100% | |
| United Kingdom - Golden Promise | 53 | United Kingdom | Grain | base malt |
3°L
|
37 | 74% | 6% - 100% |
| United Kingdom - Crystal 60L | 48 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 8% | 1% - 83% |
| American - Pale Ale | 47 | American | Grain | base malt |
3.5°L
|
37 | 73% | 9% - 100% |
Hops Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 260 | 5 | 32% | 1% - 100% |
| Fuggles | 220 | 4.5 | 30% | 3% - 100% |
| Cascade | 171 | 7 | 32% | 4% - 100% |
| Challenger | 93 | 8.5 | 33% | 2% - 100% |
| Citra | 90 | 11 | 25% | 2% - 85% |
| Amarillo | 72 | 8.6 | 27% | 2% - 100% |
| Styrian Goldings | 71 | 5.5 | 31% | 7% - 100% |
| Magnum | 62 | 15 | 32% | 2% - 100% |
| Centennial | 54 | 10 | 28% | 2% - 100% |
| Chinook | 47 | 13 | 25% | 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) | 7 | American | Grain | crystal malt |
1.8°L
|
33 | 42% | 18% - 100% |
| American - Caramel / Crystal 40L | 6 | American | Grain | crystal malt |
40°L
|
34 | 66% | 20% - 100% |
| United Kingdom - Maris Otter Pale | 5 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 57% | 36% - 99% |
| American - Caramel / Crystal 120L | 5 | American | Grain | crystal malt |
120°L
|
33 | 63% | 33% - 100% |
| Caramel / Crystal 60L | 5 | Grain | crystal malt |
60°L
|
34 | 64% | 18% - 100% | |
| American - Caramel / Crystal 20L | 4 | American | Grain | crystal malt |
20°L
|
35 | 88% | 50% - 100% |
| American - Caramel / Crystal 10L | 4 | American | Grain | crystal malt |
10°L
|
35 | 70% | 25% - 100% |
| United Kingdom - Extra Dark Crystal 160L | 4 | United Kingdom | Grain | crystal malt |
160°L
|
33 | 45% | 29% - 50% |
| Aromatic Malt | 3 | Grain | specialty malt |
20°L
|
35 | 29% | 25% - 33% |
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 | 259 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 155 | 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 | 36 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale III 1318 | 22 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Wyeast - West Yorkshire 1469 | 21 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
| Wyeast - London ESB Ale 1968 | 20 | 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 | 18 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Mangrove Jack - US West Coast Yeast M44 | 15 | Mangrove Jack | Ale | n/a | High | 78% | 59°F | 74°F |
Other Ingredients Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 69 | Other | Boil | 81% | 0% - 100% |
| Gypsum | 67 | Water Agt | Mash | 26% | 0% - 100% |
| Whirlfloc | 55 | Water Agt | Whirlpool | 71% | 0% - 100% |
| Calcium Chloride (dihydrate) | 31 | Water Agt | Mash | 19% | 0% - 100% |
| Epsom Salt | 26 | Water Agt | Mash | 12% | 0% - 67% |
| Lactic acid | 22 | Water Agt | Mash | 56% | 0% - 100% |
| Baking Soda | 11 | Water Agt | Mash | 1% | 0% - 5% |
| Calcium Chloride (anhydrous) | 11 | Water Agt | Mash | 25% | 0% - 100% |
| Phosphoric acid | 9 | Water Agt | Mash | 53% | 8% - 100% |
| Protafloc | 9 | Fining | Boil | 60% | 0% - 100% |
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