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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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