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 | 5660 | |
| Smithy Pale Ale |
5.5 gal | 3.6% | 29.79 | 1.040 | 1.012 | BIAB | 3799 | |
| Mastodon Special Bitter Apple Ale |
5 gal | 3.15% | 36.01 | 1.035 | 1.011 | BIAB | 3543 | |
| באלאנס- balance |
40 L | 3.39% | 25.63 | 1.036 | 1.010 | All Grain | 3510 | |
| GSA |
700 L | 4% | 18.07 | 1.041 | 1.010 | All Grain | 2803 | |
| Orange Bitter |
20 L | 3.73% | 33.16 | 1.043 | 1.014 | All Grain | 2682 | |
| Bang O' Rang |
5.5 gal | 3.5% | 29.86 | 1.036 | 1.009 | BIAB | 2637 | |
| English Pale Ale |
20 L | 5.13% | 34.69 | 1.053 | 1.013 | All Grain | 2559 | |
| 2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale |
6 gal | 4.55% | 26.92 | 1.048 | 1.013 | All Grain | 2348 | |
| Brandywine |
3.5 gal | 3.93% | 12.2 | 1.042 | 1.012 | All Grain | 2165 |
Newest Standard/Ordinary Bitter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
20 gal | 5.61% | 12.12 | 1.057 | 1.014 | All Grain | 0 | |
| Elderfower Pale |
21 L | 4.55% | 29.96 | 1.043 | 1.008 | extract | 9 | |
| Whitbread Pale Ale |
6 gal | 5.74% | 60.27 | 1.058 | 1.015 | All Grain | 26 | |
| DOJO Golden Ale |
20 L | 5.29% | 24.54 | 1.054 | 1.013 | All Grain | 15 | |
| AMERICAN PALE ALE |
50 L | 4.57% | 0 | 1.046 | 1.011 | All Grain | 23 | |
| Awesome Recipe |
19 L | 3.82% | 0 | 1.039 | 1.010 | All Grain | 9 | |
| Rest Time |
20.8 L | 3.6% | 0 | 1.036 | 1.009 | All Grain | 16 | |
| pale ale jengibre/limon |
50 L | 3.5% | 11.85 | 1.036 | 1.009 | All Grain | 15 | |
| Schools out UK |
18 L | 3.84% | 25.81 | 1.038 | 1.009 | All Grain | 16 | |
| Gaysorn |
10 L | 3.77% | 34.82 | 1.038 | 1.010 | All Grain | 20 |
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 | 355 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 78% | 4% - 100% |
| US - Pale 2-Row | 90 | US | Grain | base malt |
1.8°L
|
37 | 70% | 13% - 100% |
| Flaked Oats | 69 | Adjunct | raw |
2.2°L
|
33 | 8% | 0% - 20% | |
| United Kingdom - Pale 2-Row | 69 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 81% | 12% - 100% |
| Caramel / Crystal 60L | 60 | 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 | 55 | Adjunct | raw |
2°L
|
36 | 9% | 1% - 100% | |
| United Kingdom - Golden Promise | 55 | United Kingdom | Grain | base malt |
3°L
|
37 | 74% | 6% - 100% |
| American - Pale Ale | 48 | American | Grain | base malt |
3.5°L
|
37 | 74% | 9% - 100% |
| German - Carapils | 48 | German | Grain | crystal malt |
1.3°L
|
35 | 7% | 1% - 26% |
Hops Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 268 | 5 | 32% | 1% - 100% |
| Fuggles | 225 | 4.5 | 30% | 3% - 100% |
| Cascade | 161 | 7 | 32% | 4% - 100% |
| Challenger | 92 | 8.5 | 33% | 2% - 100% |
| Citra | 86 | 11 | 25% | 2% - 85% |
| Styrian Goldings | 72 | 5.5 | 31% | 7% - 100% |
| Amarillo | 66 | 8.6 | 26% | 2% - 100% |
| Magnum | 59 | 15 | 31% | 2% - 100% |
| Centennial | 50 | 10 | 27% | 2% - 100% |
| Northern Brewer | 46 | 7.8 | 37% | 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% |
| 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% |
| 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% |
| American - Caramel / Crystal 20L | 4 | American | Grain | crystal malt |
20°L
|
35 | 88% | 50% - 100% |
| United Kingdom - Extra Dark Crystal 160L | 4 | United Kingdom | Grain | crystal malt |
160°L
|
33 | 45% | 29% - 50% |
| United Kingdom - Extra Dark Crystal 120L | 3 | United Kingdom | Grain | crystal malt |
120°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 | 273 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 157 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 52 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 35 | 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 |
| White Labs - London Ale Yeast WLP013 | 19 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
| Wyeast - London ESB Ale 1968 | 19 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Wyeast - American Ale 1056 | 17 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 16 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Other Ingredients Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 72 | Fining | Boil | 81% | 0% - 100% |
| Gypsum | 71 | Water Agt | Mash | 26% | 0% - 100% |
| Whirlfloc | 55 | Fining | Boil | 72% | 0% - 100% |
| Calcium Chloride (dihydrate) | 34 | Water Agt | Mash | 18% | 0% - 100% |
| Epsom Salt | 29 | Water Agt | Mash | 12% | 0% - 67% |
| Lactic acid | 23 | Water Agt | Mash | 58% | 0% - 100% |
| Baking Soda | 13 | Water Agt | Mash | 2% | 0% - 7% |
| Calcium Chloride (anhydrous) | 12 | Water Agt | Mash | 25% | 0% - 100% |
| Yeast Nutrient | 10 | Other | Boil | 30% | 0% - 100% |
| Phosphoric acid | 9 | Water Agt | Mash | 53% | 8% - 100% |
Photos
