English Pale Ale - Standard/Ordinary Bitter (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6066
Smithy Pale Ale
5.5 gal 3.6% 29.79 1.040 1.012
BIAB 4064
Mastodon Special Bitter Apple Ale
5 gal 3.15% 36.01 1.035 1.011
BIAB 3792
באלאנס- balance
40 L 3.39% 25.63 1.036 1.010
All Grain 3697
Orange Bitter
20 L 3.73% 33.16 1.043 1.014
All Grain 3063
GSA
700 L 4% 18.07 1.041 1.010
All Grain 3028
Bang O' Rang
5.5 gal 3.5% 29.86 1.036 1.009
BIAB 3004
English Pale Ale
20 L 5.13% 34.69 1.053 1.013
All Grain 2792
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale
6 gal 4.55% 26.92 1.048 1.013
All Grain 2699
Brandywine
3.5 gal 3.93% 12.2 1.042 1.012
All Grain 2493

Newest Standard/Ordinary Bitter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
19 L 5.54% 0 1.056 1.014
extract 15
Aek brew
1.5 gal 5.89% 28.42 1.055 1.010
All Grain 42
CAC B EIPA
23 L 5.54% 77.17 1.063 1.021
All Grain 24
Die Soutie - English Ale
25 L 4.58% 25.34 1.046 1.011
All Grain 71
Old Hen
6 gal 4.26% 34.7 1.045 1.013
All Grain 84
Perdu
600 L 4.04% 19.95 1.041 1.010
All Grain 48
BdK folkbitter AEB 20L
20 L 3.71% 28.98 1.034 1.005
BIAB 60
イングリッシュペールエール
200 L 5.39% 24.44 1.055 1.014
All Grain 47
Rusty Anvil English Ale
20 L 4.66% 25.79 1.044 1.009
All Grain 44
Beginners Luck Raw IPA
3 gal 7.01% 23.47 1.073 1.020
BIAB 57

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 385 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 79 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 63 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 50 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 288 5 32% 1% - 100%
Fuggles 245 4.5 30% 3% - 100%
Cascade 183 7 32% 4% - 100%
Citra 98 11 25% 2% - 85%
Challenger 95 8.5 33% 2% - 100%
Styrian Goldings 78 5.5 32% 7% - 100%
Amarillo 74 8.6 26% 2% - 100%
Magnum 62 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-04 302 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 169 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 36 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 22 Lallemand Ales Medium High 80% 50°F 72°F
Wyeast - London ESB Ale 1968 21 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 89 Water Agt Mash 24% 0% - 100%
Irish Moss 75 Fining Boil 79% 0% - 100%
Whirlfloc 58 Fining Boil 69% 0% - 100%
Calcium Chloride (dihydrate) 43 Water Agt Mash 20% 0% - 100%
Epsom Salt 40 Water Agt Mash 9% 0% - 67%
Lactic acid 31 Water Agt Mash 66% 0% - 100%
Calcium Chloride (anhydrous) 17 Water Agt Mash 17% 0% - 100%
Baking Soda 16 Water Agt Mash 2% 0% - 7%
Phosphoric acid 10 Water Agt Mash 52% 8% - 100%
Yeast Nutrient 10 Other Boil 30% 0% - 100%

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