Here is one that I like: Strong Bitter/English Pale Ale A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 04-C Bitter & English Pale Ale, Strong Bitter/English Pale Ale Min OG: 1.046 Max OG: 1.065 Min IBU: 30 Max IBU: 65 Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.50 Wort Size (Gal): 6.50 Total Grain (Lbs): 15.63 Anticipated OG: 1.063 Plato: 15.50 Anticipated SRM: 11.6 Anticipated IBU: 38.5 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 12.00 Percent Per Hour Pre-Boil Wort Size: 7.93 Gal Pre-Boil Gravity: 1.052 SG 12.84 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 89.6 14.00 lbs. Pale Malt Halcyon Great Britain 1.038 3 3.2 0.50 lbs. Crystal 40L America 1.034 40 2.4 0.38 lbs. Crystal 120L America 1.033 120 1.6 0.25 lbs. Special Roast Malt America 1.033 40 3.2 0.50 lbs. Aromatic Malt Belgium 1.036 25 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.50 oz. Goldings - E.K. Pellet 5.90 31.4 60 min. 0.50 oz. Goldings - E.K. Pellet 5.90 3.5 20 min. 1.00 oz. Goldings - E.K. Pellet 5.90 3.5 1 min. Yeast ----- White Labs WLP002 English Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 15.63 Water Qts: 20.31 - Before Additional Infusions Water Gal: 5.08 - Before Additional Infusions Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions Saccharification Rest Temp : 154 Time: 60 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 60 Total Mash Volume Gal: 6.33 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.