English Pale Ale - Special/Best/Premium Bitter (BJCP 2008)
Top 10 Special/Best/Premium Bitter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Best bitter |
22 L | 4.4% | 40.78 | 1.047 | 1.013 | All Grain | 5743 | |
| Double Barrel Ale Clone |
6.5 gal | 4.42% | 29.78 | 1.051 | 1.017 | All Grain | 4825 | |
| Bass Pale Ale Clone |
6 gal | 5.31% | 38.07 | 1.054 | 1.013 | All Grain | 4821 | |
| New World IPA |
10 L | 5.91% | 60.89 | 1.058 | 1.013 | extract | 3870 | |
| HAS #6 - Spring elderflower brew |
20 L | 4.29% | 46.46 | 1.046 | 1.013 | BIAB | 3771 | |
| Sussex bitter |
19 L | 4.12% | 35.48 | 1.047 | 1.016 | extract | 3214 | |
| session even keel |
5.5 gal | 4% | 38.62 | 1.040 | 1.009 | All Grain | 3175 | |
| TRIBUTE CONTEST |
22 L | 4.25% | 26.82 | 1.042 | 1.010 | extract | 2851 | |
| Brivkalnu bitter |
29 L | 4.83% | 30.32 | 1.053 | 1.017 | All Grain | 2657 | |
| Kirihimete Ale |
23 L | 5.15% | 30.36 | 1.048 | 1.009 | Partial Mash | 2519 |
Newest Special/Best/Premium Bitter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Best Bitter |
5.5 gal | 4.7% | 29.32 | 1.047 | 1.011 | All Grain | 16 | |
| DesroFour ESB |
40 L | 5.17% | 34.32 | 1.052 | 1.012 | All Grain | 140 | |
| Best Swis Bitter |
22 L | 4% | 0 | 1.041 | 1.010 | All Grain | 54 | |
| ESB |
17 L | 3.89% | 36.05 | 1.041 | 1.012 | All Grain | 55 | |
| The Stag Rides Again; Premium Bitter; 19Sep2024 |
5 gal | 4.44% | 34.72 | 1.047 | 1.013 | BIAB | 57 | |
| Ruby Jubilee |
6 gal | 4.47% | 33.54 | 1.050 | 1.016 | All Grain | 72 | |
| Honey Monster |
27 L | 4.43% | 26.84 | 1.046 | 1.012 | All Grain | 140 | |
| Harvest moon |
250 L | 4.59% | 41.98 | 1.046 | 1.011 | All Grain | 110 | |
| #255 London Bitter |
2000 L | 4.76% | 30.43 | 1.050 | 1.013 | All Grain | 103 | |
| Cornish Gold |
20 L | 4.75% | 32.1 | 1.047 | 1.011 | All Grain | 169 |
Fermentables Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 369 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 82% | 5% - 100% |
| United Kingdom - Crystal 60L | 61 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 6% | 0% - 15% |
| Torrified Wheat | 48 | Adjunct | raw |
2°L
|
36 | 5% | 1% - 20% | |
| United Kingdom - Pale 2-Row | 46 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 78% | 22% - 100% |
| German - Carapils | 45 | German | Grain | crystal malt |
1.3°L
|
35 | 6% | 2% - 14% |
| United Kingdom - Chocolate | 42 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 2% | 0% - 5% |
| United Kingdom - Golden Promise | 42 | United Kingdom | Grain | base malt |
3°L
|
37 | 83% | 11% - 100% |
| United Kingdom - Cara Malt | 39 | United Kingdom | Grain | crystal malt |
17.5°L
|
35 | 6% | 1% - 25% |
| United Kingdom - Wheat | 36 | United Kingdom | Grain | base malt |
2°L
|
37 | 7% | 3% - 18% |
| Caramel / Crystal 60L | 35 | Grain | crystal malt |
60°L
|
34 | 8% | 2% - 26% |
Hops Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 239 | 5 | 29% | 3% - 100% |
| Fuggles | 172 | 4.5 | 28% | 1% - 100% |
| Challenger | 124 | 8.5 | 31% | 6% - 100% |
| Cascade | 65 | 7 | 26% | 2% - 100% |
| Styrian Goldings | 64 | 5.5 | 25% | 6% - 50% |
| Magnum | 49 | 15 | 27% | 3% - 100% |
| Citra | 49 | 11 | 17% | 1% - 62% |
| Target | 48 | 11.5 | 31% | 4% - 100% |
| Amarillo | 47 | 8.6 | 20% | 4% - 67% |
| Northern Brewer | 46 | 7.8 | 31% | 7% - 100% |
Steeping Grains Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 5 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 77% | 50% - 100% |
| United Kingdom - Extra Dark Crystal 120L | 4 | United Kingdom | Grain | crystal malt |
120°L
|
33 | 61% | 39% - 100% |
| Aromatic Malt | 4 | Grain | specialty malt |
20°L
|
35 | 40% | 39% - 42% | |
| Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 36% | 13% - 50% |
| United Kingdom - Amber | 3 | United Kingdom | Grain | base malt |
27°L
|
32 | 36% | 22% - 60% |
| United Kingdom - Extra Dark Crystal 160L | 3 | United Kingdom | Grain | crystal malt |
160°L
|
33 | 50% | 50% - 50% |
| United Kingdom - Crystal 90L | 3 | United Kingdom | Grain | crystal malt |
90°L
|
33 | 94% | 83% - 100% |
| American - Special Roast | 3 | American | Grain | roasted malt |
50°L
|
33 | 19% | 17% - 20% |
| American - Caramel / Crystal 80L | 3 | American | Grain | crystal malt |
80°L
|
33 | 70% | 40% - 100% |
| Caramel / Crystal 60L | 3 | Grain | crystal malt |
60°L
|
34 | 48% | 10% - 100% |
Yeasts Used In Special/Best/Premium 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 | 191 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 58 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 55 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 43 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - West Yorkshire 1469 | 36 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
| Wyeast - London ESB Ale 1968 | 27 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| White Labs - London Ale Yeast WLP013 | 17 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 17 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
| Wyeast - London Ale III 1318 | 15 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| White Labs - British Ale Yeast WLP005 | 14 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
Other Ingredients Used In Special/Best/Premium Bitter (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 114 | Water Agt | Mash | 23% | 0% - 100% |
| Irish Moss | 99 | Fining | Boil | 82% | 0% - 100% |
| Calcium Chloride (dihydrate) | 67 | Water Agt | Mash | 13% | 0% - 77% |
| Epsom Salt | 60 | Water Agt | Mash | 3% | 0% - 50% |
| Whirlfloc | 35 | Fining | Mash | 71% | 0% - 100% |
| Lactic acid | 30 | Water Agt | Mash | 66% | 0% - 100% |
| Baking Soda | 27 | Water Agt | Mash | 4% | 0% - 27% |
| Calcium Chloride (anhydrous) | 14 | Water Agt | Mash | 5% | 0% - 40% |
| Phosphoric acid | 13 | Water Agt | Mash | 71% | 2% - 100% |
| CRS/AMS (6.3% HCl, 8.6% H2SO4) | 12 | Water Agt | Mash | 78% | 0% - 100% |
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