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	6265
Smithy Pale Ale	5.5 gal	3.6%	29.79	1.040	1.012		BIAB	4167
Mastodon Special Bitter Apple Ale	5 gal	3.15%	36.01	1.035	1.011		BIAB	3895
באלאנס- balance	40 L	3.39%	25.63	1.036	1.010		All Grain	3779
Orange Bitter	20 L	3.73%	33.16	1.043	1.014		All Grain	3169
Bang O' Rang	5.5 gal	3.5%	29.86	1.036	1.009		BIAB	3130
GSA	700 L	4%	18.07	1.041	1.010		All Grain	3117
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale	6 gal	4.55%	26.92	1.048	1.013		All Grain	2901
English Pale Ale	20 L	5.13%	34.69	1.053	1.013		All Grain	2885
Brandywine	3.5 gal	3.93%	12.2	1.042	1.012		All Grain	2642

Newest Standard/Ordinary Bitter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mosaic Men #1	23 L	4.54%	43.76	1.046	1.011		All Grain	21
Strong best bitter	23 L	4.91%	3.71	1.049	1.012		All Grain	39
Honey Ale	10 L	3.75%	26.32	1.038	1.009		All Grain	26
UK Pale Ale	514 L	3.8%	25.47	1.039	1.010		All Grain	34
Awesome Recipe	19 L	4.99%	0	1.050	1.012		All Grain	27
SMASH Maris Otter Chinook Ale	5.5 gal	4.7%	83.83	1.048	1.012		All Grain	43
Cask Ale	34 gal	5.31%	30.56	1.053	1.013		All Grain	47
PP SUMMER ALE	20.8 L	4.95%	14.86	1.054	1.016		BIAB	53
Innkeeper	10.75 gal	4.19%	41.9	1.039	1.007		All Grain	46
Saaz Pale	18 L	4.56%	35.74	1.043	1.008		All Grain	56

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	396	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
US - Pale 2-Row	92	US	Grain	base malt	1.8°L	37	71%	13% - 100%
Flaked Oats	80		Adjunct	raw	2.2°L	33	9%	0% - 96%
United Kingdom - Pale 2-Row	73	United Kingdom	Grain	base malt	2.5°L	38	80%	12% - 100%
United Kingdom - Golden Promise	70	United Kingdom	Grain	base malt	3°L	37	74%	6% - 100%
Caramel / Crystal 60L	65		Grain	crystal malt	60°L	34	7%	1% - 17%
German - Pale Ale	61	German	Grain	base malt	2.3°L	39	73%	6% - 100%
Torrified Wheat	58		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	51	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	304	5	32%	1% - 100%
Fuggles	251	4.5	31%	3% - 100%
Cascade	189	7	32%	4% - 100%
Citra	109	11	26%	2% - 100%
Challenger	98	8.5	33%	2% - 100%
Styrian Goldings	80	5.5	32%	7% - 100%
Amarillo	74	10.4	26%	2% - 100%
Magnum	69	15	32%	2% - 100%
Centennial	58	10	27%	2% - 100%
Northern Brewer	56	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%
American - Caramel / Crystal 40L	6	American	Grain	crystal malt	40°L	34	66%	20% - 100%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	53%	33% - 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 - Crystal 50L	4	United Kingdom	Grain	crystal malt	50°L	34	69%	50% - 89%
United Kingdom - Extra Dark Crystal 160L	3	United Kingdom	Grain	crystal malt	160°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	307	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	177	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	40	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	27	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - West Yorkshire 1469	25	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
Wyeast - London ESB Ale 1968	22	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	91	Water Agt	Mash	24%	0% - 100%
Irish Moss	76	Fining	Boil	77%	0% - 100%
Whirlfloc	66	Water Agt	Boil	65%	0% - 100%
Calcium Chloride (dihydrate)	42	Water Agt	Mash	20%	0% - 100%
Epsom Salt	41	Water Agt	Mash	11%	0% - 67%
Lactic acid	34	Water Agt	Mash	64%	0% - 100%
Baking Soda	18	Water Agt	Mash	3%	0% - 29%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	17%	0% - 100%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	12	Water Agt	Mash	84%	45% - 100%
Yeast Nutrient	11	Other	Boil	35%	0% - 100%

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