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 | 5963 | |
Smithy Pale Ale |
5.5 gal | 3.6% | 29.79 | 1.040 | 1.012 | BIAB | 3996 | |
Mastodon Special Bitter Apple Ale |
5 gal | 3.15% | 36.01 | 1.035 | 1.011 | BIAB | 3741 | |
באלאנס- balance |
40 L | 3.39% | 25.63 | 1.036 | 1.010 | All Grain | 3651 | |
Orange Bitter |
20 L | 3.73% | 33.16 | 1.043 | 1.014 | All Grain | 2979 | |
GSA |
700 L | 4% | 18.07 | 1.041 | 1.010 | All Grain | 2970 | |
Bang O' Rang |
5.5 gal | 3.5% | 29.86 | 1.036 | 1.009 | BIAB | 2936 | |
English Pale Ale |
20 L | 5.13% | 34.69 | 1.053 | 1.013 | All Grain | 2736 | |
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale |
6 gal | 4.55% | 26.92 | 1.048 | 1.013 | All Grain | 2596 | |
Brandywine |
3.5 gal | 3.93% | 12.2 | 1.042 | 1.012 | All Grain | 2393 |
Newest Standard/Ordinary Bitter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
London Pride Clone |
5.5 gal | 4.55% | 57.74 | 1.051 | 1.016 | All Grain | 10 | |
Summer Pale Ale |
24 L | 5.15% | 43.04 | 1.052 | 1.012 | All Grain | 24 | |
Aleck's John Smith Extra Smooth |
135 L | 3.56% | 31.18 | 1.037 | 1.010 | All Grain | 22 | |
Apple Beer |
1000 L | 5.02% | 7.03 | 1.051 | 1.013 | All Grain | 62 | |
Lewes Special Pale |
20 L | 5.04% | 35.85 | 1.047 | 1.008 | All Grain | 54 | |
Timothy Taylor Landlord version 2 |
32 L | 3.93% | 32.11 | 1.039 | 1.009 | BIAB | 50 | |
wg |
23 L | 4.01% | 0 | 1.041 | 1.010 | All Grain | 42 | |
Green Hop 2024 |
20 L | 5.89% | 264.35 | 1.060 | 1.015 | All Grain | 104 | |
Leftovers pale ale |
23 L | 4.97% | 39 | 1.050 | 1.013 | BIAB | 81 | |
Lost at Sea |
545 gal | 6.65% | 46.7 | 1.068 | 1.017 | All Grain | 97 |
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 | 377 | 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 | 71% | 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 | 67 | United Kingdom | Grain | base malt |
3°L
|
37 | 73% | 6% - 100% |
Caramel / Crystal 60L | 62 | 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 | 56 | Adjunct | raw |
2°L
|
36 | 9% | 1% - 100% | |
German - Carapils | 52 | German | Grain | crystal malt |
1.3°L
|
35 | 7% | 1% - 26% |
American - Pale Ale | 49 | American | Grain | base malt |
3.5°L
|
37 | 74% | 9% - 100% |
Hops Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 285 | 5 | 32% | 1% - 100% |
Fuggles | 241 | 4.5 | 30% | 3% - 100% |
Cascade | 178 | 7 | 32% | 4% - 100% |
Citra | 96 | 11 | 25% | 2% - 85% |
Challenger | 94 | 8.5 | 33% | 2% - 100% |
Styrian Goldings | 78 | 5.5 | 32% | 7% - 100% |
Amarillo | 71 | 8.6 | 26% | 2% - 100% |
Magnum | 62 | 15 | 32% | 2% - 100% |
Centennial | 55 | 10 | 27% | 2% - 100% |
Northern Brewer | 52 | 7.8 | 38% | 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% |
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 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 - 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 | 295 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 165 | 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 | 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 | 22 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 21 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
White Labs - London Ale Yeast WLP013 | 20 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Wyeast - London ESB Ale 1968 | 20 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Wyeast - American Ale 1056 | 18 | 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 | 74 | Fining | Boil | 79% | 0% - 100% |
Whirlfloc | 57 | Fining | Boil | 70% | 0% - 100% |
Calcium Chloride (dihydrate) | 44 | Water Agt | Mash | 20% | 0% - 100% |
Epsom Salt | 39 | Water Agt | Mash | 10% | 0% - 67% |
Lactic acid | 32 | Water Agt | Mash | 67% | 0% - 100% |
Calcium Chloride (anhydrous) | 17 | Water Agt | Mash | 17% | 0% - 100% |
Baking Soda | 15 | Water Agt | Mash | 2% | 0% - 7% |
Phosphoric acid | 10 | Water Agt | Mash | 52% | 8% - 100% |
Yeast Nutrient | 10 | Other | Boil | 30% | 0% - 100% |