British Bitter - Best Bitter
BJCP Style GuideTop 10 Best Bitter Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Hořčík #1 |
23 L | 4.46% | 32.03 | 1.045 | 1.011 | All Grain | 6583 | |
| Yorkshire Bitter |
23 L | 3.93% | 33.04 | 1.042 | 1.012 | All Grain | 6293 | |
| English Pale Ale (AG) |
23 L | 4.45% | 25.72 | 1.045 | 1.011 | All Grain | 6026 | |
| 2021 PRIDE OF WARWICK BITTER |
21 L | 4.51% | 26.67 | 1.046 | 1.011 | All Grain | 4011 | |
| bitter |
20 L | 4.5% | 35.71 | 1.046 | 1.011 | All Grain | 3993 | |
| queen of the iceni |
5.5 gal | 3.92% | 34.68 | 1.040 | 1.010 | All Grain | 3898 | |
| Allt Home Fire |
20 L | 4.47% | 36.77 | 1.043 | 1.009 | All Grain | 3085 | |
| Harvey's Sussex Best Bitter |
22.5 L | 4.07% | 39.08 | 1.043 | 1.012 | All Grain | 2965 | |
| Prodigal son 2 |
22 L | 4.52% | 39.01 | 1.043 | 1.009 | Partial Mash | 2458 | |
| Hop Light Pale Ale |
44 L | 4.35% | 34.45 | 1.041 | 1.008 | BIAB | 2367 |
Newest Best Bitter Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| TIMMYS |
20 L | 3.72% | 51.55 | 1.041 | 1.013 | BIAB | 9 | |
| best bitter |
190 gal | 4.2% | 28.57 | 1.044 | 1.012 | All Grain | 12 | |
| Ian Wake - Best Bitter |
23.1 L | 4.14% | 29.07 | 1.044 | 1.013 | All Grain | 22 | |
| The Poacher |
190 gal | 4.16% | 28.57 | 1.044 | 1.012 | All Grain | 28 | |
| Stuart Crawshaw - Experimental Beer |
22 L | 4.72% | 28.84 | 1.050 | 1.014 | All Grain | 21 | |
| Doctor Flexi's Best Bitter |
5.5 gal | 4.13% | 0 | 1.043 | 1.012 | All Grain | 20 | |
| Gav's English |
22.5 L | 4.63% | 25.43 | 1.042 | 1.007 | All Grain | 29 | |
| Bitter Series 01 base |
45 L | 4.07% | 26.39 | 1.045 | 1.014 | BIAB | 47 | |
| Yorkshire Bitter |
2.75 gal | 4.05% | 0 | 1.041 | 1.010 | BIAB | 23 | |
| Bitter 60 |
50 L | 4.57% | 31.26 | 1.046 | 1.012 | All Grain | 26 |
Fermentables Used In Best Bitter Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 557 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 81% | 4% - 100% |
| United Kingdom - Crystal 60L | 97 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 6% | 1% - 29% |
| American - Caramel / Crystal 60L | 87 | American | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 20% |
| United Kingdom - Golden Promise | 75 | United Kingdom | Grain | base malt |
3°L
|
37 | 79% | 18% - 100% |
| American - Caramel / Crystal 120L | 70 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 13% |
| Torrified Wheat | 68 | Adjunct | raw |
2°L
|
36 | 6% | 1% - 15% | |
| American - Victory | 65 | American | Grain | roasted malt |
28°L
|
34 | 7% | 2% - 24% |
| American - Caramel / Crystal 40L | 58 | American | Grain | crystal malt |
40°L
|
34 | 9% | 1% - 26% |
| United Kingdom - Chocolate | 57 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 2% | 0% - 10% |
| United Kingdom - Amber | 57 | United Kingdom | Grain | base malt |
27°L
|
32 | 7% | 1% - 25% |
Hops Used In Best Bitter Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 439 | 5 | 32% | 1% - 100% |
| Fuggles | 343 | 4.5 | 32% | 6% - 100% |
| Challenger | 176 | 8.5 | 32% | 3% - 100% |
| Target | 92 | 11.5 | 35% | 3% - 100% |
| Styrian Goldings | 85 | 5.5 | 28% | 7% - 63% |
| Cascade | 66 | 7 | 24% | 4% - 78% |
| Northern Brewer | 65 | 7.8 | 34% | 5% - 67% |
| Goldings | 64 | 4.5 | 30% | 9% - 75% |
| Magnum | 60 | 15 | 27% | 4% - 100% |
| Willamette | 55 | 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 |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Crystal 60L | 8 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 68% | 33% - 100% |
| American - Caramel / Crystal 40L | 8 | American | Grain | crystal malt |
40°L
|
34 | 64% | 25% - 100% |
| American - Caramel / Crystal 80L | 5 | American | Grain | crystal malt |
80°L
|
33 | 42% | 20% - 100% |
| United Kingdom - Maris Otter Pale | 4 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 59% | 25% - 83% |
| United Kingdom - Crystal 90L | 4 | United Kingdom | Grain | crystal malt |
90°L
|
33 | 86% | 43% - 100% |
| United Kingdom - Chocolate | 3 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 12% | 3% - 17% |
| American - Caramel / Crystal 120L | 3 | American | Grain | crystal malt |
120°L
|
33 | 69% | 40% - 100% |
| German - CaraMunich II | 3 | German | Grain | crystal malt |
46°L
|
34 | 50% | 50% - 50% |
| American - Caramel / Crystal 30L | 3 | American | Grain | crystal malt |
30°L
|
34 | 44% | 8% - 100% |
| German - CaraRed | 3 | German | Grain | crystal malt |
20°L
|
34 | 50% | 50% - 50% |
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 | 286 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - English Ale Yeast WLP002 | 72 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London ESB Ale 1968 | 53 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Danstar - Nottingham Ale Yeast | 50 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Wyeast - London Ale III 1318 | 48 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Wyeast - West Yorkshire 1469 | 47 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 43 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Windsor Ale Yeast | 32 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
| White Labs - Dry English Ale Yeast WLP007 | 25 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Danstar - London ESB Yeast | 25 | Danstar | Ale | Med-High | Low | 70% | 65°F | 72°F |
Other Ingredients Used In Best Bitter Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 196 | Water Agt | Mash | 29% | 0% - 100% |
| Whirlfloc | 88 | Water Agt | Boil | 69% | 0% - 100% |
| Irish Moss | 84 | Fining | Boil | 77% | 0% - 100% |
| Calcium Chloride (dihydrate) | 84 | Water Agt | Mash | 14% | 0% - 68% |
| Epsom Salt | 73 | Water Agt | Mash | 9% | 0% - 50% |
| Lactic acid | 59 | Water Agt | Mash | 75% | 1% - 100% |
| Calcium Chloride (dihydrate) | 46 | Water Agt | Mash | 19% | 0% - 73% |
| Baking Soda | 37 | Water Agt | Mash | 11% | 0% - 33% |
| Table Salt | 26 | Water Agt | Mash | 8% | 0% - 33% |
| Calcium Chloride (anhydrous) | 21 | Water Agt | Mash | 19% | 0% - 93% |
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