British Bitter - Best Bitter
BJCP Style GuideTop 10 Best Bitter Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Timothy Taylor Landlord Clone |
21 L | 4.31% | 34.5 | 1.046 | 1.013 | BIAB | 5593 | |
Hořčík #1 |
23 L | 4.46% | 32.03 | 1.045 | 1.011 | All Grain | 5525 | |
English Pale Ale (AG) |
23 L | 4.45% | 25.72 | 1.045 | 1.011 | All Grain | 4251 | |
Yorkshire Bitter |
23 L | 3.93% | 33.04 | 1.042 | 1.012 | All Grain | 4045 | |
Whitbread Flowers Original Bitter |
22 L | 4.52% | 32.31 | 1.044 | 1.010 | All Grain | 3977 | |
queen of the iceni |
5.5 gal | 3.92% | 34.68 | 1.040 | 1.010 | All Grain | 3125 | |
Allt Home Fire |
20 L | 4.47% | 36.77 | 1.043 | 1.009 | All Grain | 2549 | |
bitter |
20 L | 4.5% | 35.71 | 1.046 | 1.011 | All Grain | 2498 | |
Prodigal son 2 |
22 L | 4.52% | 39.01 | 1.043 | 1.009 | Partial Mash | 2106 | |
Štajerc #1 |
27 L | 4.53% | 26.5 | 1.046 | 1.012 | extract | 1735 |
Newest Best Bitter Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
The Prime Minister |
6 gal | 4.28% | 35.18 | 1.046 | 1.013 | All Grain | 10 | |
Awesome Recipe |
6 gal | 4.68% | 29.34 | 1.047 | 1.012 | All Grain | 1 | |
Spitfire Kentish |
22 L | 4.9% | 29.31 | 1.050 | 1.012 | All Grain | 12 | |
Bitter |
5.5 gal | 3.66% | 34.15 | 1.040 | 1.012 | BIAB | 5 | |
Best Bitter |
5.5 gal | 4.32% | 27.73 | 1.048 | 1.015 | All Grain | 43 | |
Viking Landlord (Nectaron) |
20.8 L | 4.61% | 38.73 | 1.044 | 1.009 | All Grain | 25 | |
Best bitter |
5.5 gal | 4.01% | 32.89 | 1.046 | 1.015 | BIAB | 19 | |
B Ya |
20 L | 4.85% | 35.28 | 1.049 | 1.012 | All Grain | 12 | |
Best bitter |
20 L | 4.88% | 28.61 | 1.049 | 1.012 | All Grain | 35 | |
EPA |
3.25 gal | 4.82% | 23.97 | 1.048 | 1.011 | BIAB | 14 |
Fermentables Used In Best Bitter Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 386 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 80% | 4% - 100% |
United Kingdom - Crystal 60L | 75 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 29% |
American - Caramel / Crystal 60L | 57 | American | Grain | crystal malt |
60°L
|
34 | 8% | 2% - 20% |
Torrified Wheat | 53 | Adjunct | raw |
2°L
|
36 | 6% | 1% - 15% | |
United Kingdom - Golden Promise | 51 | United Kingdom | Grain | base malt |
3°L
|
37 | 80% | 19% - 100% |
American - Caramel / Crystal 120L | 49 | American | Grain | crystal malt |
120°L
|
33 | 5% | 1% - 13% |
Pale 2-Row | 44 | Grain | base malt |
1.8°L
|
37 | 64% | 5% - 96% | |
American - Victory | 39 | American | Grain | roasted malt |
28°L
|
34 | 6% | 3% - 13% |
United Kingdom - Amber | 39 | United Kingdom | Grain | base malt |
27°L
|
32 | 7% | 1% - 25% |
United Kingdom - Pale 2-Row | 39 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 74% | 11% - 99% |
Hops Used In Best Bitter Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 286 | 5 | 31% | 1% - 100% |
Fuggles | 215 | 4.5 | 31% | 6% - 100% |
Challenger | 120 | 8.5 | 31% | 3% - 100% |
Styrian Goldings | 66 | 5.5 | 28% | 7% - 63% |
Target | 65 | 11.5 | 33% | 3% - 86% |
Cascade | 52 | 7 | 23% | 4% - 78% |
Northern Brewer | 50 | 7.8 | 35% | 5% - 67% |
Magnum | 42 | 15 | 27% | 4% - 100% |
Goldings | 42 | 4.5 | 30% | 9% - 71% |
Northdown | 33 | 8.6 | 31% | 7% - 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 | 5 | American | Grain | crystal malt |
40°L
|
34 | 79% | 25% - 100% |
United Kingdom - Crystal 90L | 4 | United Kingdom | Grain | crystal malt |
90°L
|
33 | 86% | 43% - 100% |
United Kingdom - Extra Dark Crystal 120L | 4 | United Kingdom | Grain | crystal malt |
120°L
|
33 | 78% | 50% - 100% |
United Kingdom - Crystal 60L | 4 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 69% | 43% - 100% |
American - Caramel / Crystal 80L | 4 | American | Grain | crystal malt |
80°L
|
33 | 44% | 20% - 100% |
German - CaraRed | 3 | German | Grain | crystal malt |
20°L
|
34 | 50% | 50% - 50% |
Belgian - Biscuit | 3 | Belgian | Grain | roasted malt |
23°L
|
35 | 39% | 33% - 50% |
German - CaraMunich II | 3 | German | Grain | crystal malt |
46°L
|
34 | 50% | 50% - 50% |
United Kingdom - Maris Otter Pale | 3 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 71% | 50% - 83% |
American - Victory | 2 | American | Grain | roasted malt |
28°L
|
34 | 63% | 25% - 100% |
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 | 179 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - English Ale Yeast WLP002 | 51 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 42 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Wyeast - West Yorkshire 1469 | 36 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
Wyeast - London Ale III 1318 | 34 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Wyeast - London ESB Ale 1968 | 29 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Fermentis - Safale - American Ale Yeast US-05 | 26 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Windsor Ale Yeast | 22 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
White Labs - Dry English Ale Yeast WLP007 | 20 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Danstar - London ESB Yeast | 16 | 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 | 90 | Water Agt | Mash | 30% | 0% - 100% |
Irish Moss | 63 | Fining | Boil | 80% | 0% - 100% |
Whirlfloc | 53 | Fining | Boil | 68% | 0% - 100% |
Calcium Chloride (dihydrate) | 45 | Water Agt | Mash | 18% | 0% - 73% |
Epsom Salt | 31 | Water Agt | Mash | 13% | 0% - 50% |
Lactic acid | 26 | Water Agt | Mash | 83% | 1% - 100% |
Calcium Chloride (dihydrate) | 18 | Water Agt | Mash | 9% | 0% - 53% |
Table Salt | 16 | Water Agt | Mash | 5% | 0% - 23% |
Baking Soda | 15 | Water Agt | Mash | 10% | 0% - 33% |
Chalk | 10 | Water Agt | Mash | 21% | 0% - 58% |