British Bitter - Best Bitter

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Flavor Profile: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically

Ingredients: Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required.

BJCP Style Guide

Top 10 Best Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ButtCum Breast Biter	60 L	4.58%	29.46	1.046	1.011		All Grain	13926
Whitbread Flowers Original Bitter	22 L	4.52%	32.31	1.044	1.010		All Grain	9733
Hořčík #1	23 L	4.46%	32.03	1.045	1.011		All Grain	8253
Timothy Taylor's Boltmaker	22 L	4.07%	30.44	1.042	1.011		All Grain	7044
bitter	20 L	4.5%	35.71	1.046	1.011		All Grain	5646
queen of the iceni	5.5 gal	3.92%	34.68	1.040	1.010		All Grain	5442
Hop Light Pale Ale	44 L	4.35%	34.45	1.041	1.008		BIAB	4800
Five Points Best Bitter	23 L	4.29%	32.76	1.047	1.014		All Grain	4527
Allt Home Fire	20 L	4.47%	36.77	1.043	1.009		All Grain	4338
Prodigal son 2	22 L	4.52%	39.01	1.043	1.009		Partial Mash	4014

Newest Best Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Bitter - Fuggles	19 L	4.09%	25.26	1.042	1.010		All Grain	11
[64] English Ale Downland hops V3	17 L	6.58%	55.85	1.065	1.015		BIAB	15
[62] English Ale Downland V2	17 L	5.85%	58.73	1.058	1.013		BIAB	14
[61] English Ale V1	17 L	7.49%	38.28	1.076	1.019		BIAB	15
[33] Wells Bombadier	17 L	6.76%	40.8	1.067	1.015		BIAB	26
QUINN ALE	27 L	4.84%	32.35	1.046	1.009		All Grain	28
Timothy Taylor Recipe	5.5 gal	4.52%	45.14	1.043	1.009		extract	36
Fuller's ESB	5.5 gal	5.74%	54.92	1.056	1.013		All Grain	38
Harvey's Sussex Bitter Clone	23 L	4.25%	29.1	1.043	1.010		All Grain	32
Palmy Best Bitter	48 L	4.39%	36.45	1.044	1.011		All Grain	43

Fermentables Used In Best Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	796	United Kingdom	Grain	base malt	3.75°L	38	81%	3% - 100%
United Kingdom - Crystal 60L	133	United Kingdom	Grain	crystal malt	60°L	34	7%	1% - 29%
Caramel / Crystal 60L	125		Grain	crystal malt	60°L	34	7%	2% - 20%
United Kingdom - Golden Promise	122	United Kingdom	Grain	base malt	3°L	37	80%	17% - 100%
Torrified Wheat	98		Adjunct	raw	2°L	36	6%	1% - 15%
American - Caramel / Crystal 120L	95	American	Grain	crystal malt	120°L	33	5%	1% - 16%
American - Victory	88	American	Grain	roasted malt	28°L	34	7%	2% - 24%
United Kingdom - Chocolate	86	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 10%
Crisp Malting - Finest Maris Otter	86	GB	Grain	base malt	2.4°L	36.8	81%	9% - 100%
American - Caramel / Crystal 40L	80	American	Grain	crystal malt	40°L	34	8%	1% - 26%

Hops Used In Best Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	777	5	32%	1% - 100%
Fuggles	557	4.5	32%	5% - 100%
Challenger	271	8.5	31%	3% - 100%
Target	135	11.5	34%	3% - 100%
Styrian Goldings	129	5.5	29%	5% - 96%
Goldings	97	4.5	28%	6% - 80%
Cascade	89	7	27%	4% - 78%
Magnum	88	15	27%	4% - 100%
Northern Brewer	88	7.8	33%	4% - 75%
Willamette	80	4.5	31%	8% - 100%

Steeping Grains Used In Best Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 40L	7	American	Grain	crystal malt	40°L	34	70%	25% - 100%
United Kingdom - Crystal 60L	6	United Kingdom	Grain	crystal malt	60°L	34	65%	33% - 100%
American - Caramel / Crystal 80L	6	American	Grain	crystal malt	80°L	33	42%	20% - 100%
American - Caramel / Crystal 120L	6	American	Grain	crystal malt	120°L	33	58%	25% - 100%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	65%	25% - 100%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	34%	21% - 50%
United Kingdom - Extra Dark Crystal 120L	4	United Kingdom	Grain	crystal malt	120°L	33	78%	50% - 100%
United Kingdom - Crystal 90L	4	United Kingdom	Grain	crystal malt	90°L	33	86%	43% - 100%
German - CaraRed	4	German	Grain	crystal malt	20°L	34	54%	50% - 67%
American - Special Roast	3	American	Grain	roasted malt	50°L	33	24%	20% - 33%

Yeasts Used In Best Bitter Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	463	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - West Yorkshire 1469	101	Wyeast	Ale	0.09	High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	94	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	81	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Danstar - Nottingham Ale Yeast	78	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	69	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - London Ale III 1318	63	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST	42	Lallemand	British Ales	High	Low	65%	65°F	72°F
Danstar - London ESB Yeast	42	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	40	Lallemand	Ales	Medium	High	80%	50°F	72°F

Other Ingredients Used In Best Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	423	Water Agt	Mash	26%	0% - 100%
Calcium Chloride (dihydrate)	218	Water Agt	Mash	14%	0% - 100%
Epsom Salt	194	Water Agt	Mash	10%	0% - 50%
Whirlfloc	159	Other	Boil	67%	0% - 100%
Lactic acid	150	Water Agt	Mash	73%	0% - 100%
Irish Moss	128	Fining	Boil	64%	0% - 100%
Calcium Chloride (anhydrous)	90	Water Agt	Mash	18%	0% - 100%
Baking Soda	82	Water Agt	Mash	9%	0% - 42%
Calcium Chloride (dihydrate)	47	Water Agt	Mash	20%	0% - 73%
Yeast Nutrient	43	Other	Boil	31%	0% - 100%

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