British Bitter - Strong Bitter

An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by th

Flavor Profile: Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately hi

Ingredients: Pale ale, amber, and/or crystal malts, may use a touch of black 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 Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
vanilla night sky	5.5 gal	7.9%	29.38	1.080	1.020		All Grain	7563
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	5722
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	4412
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	4187
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	3793
Tanglefoot	77 L	4.43%	28.08	1.044	1.010		All Grain	3549
EXTRA SPECIAL BITTER (ESB)	23 L	5.27%	32.57	1.053	1.013		All Grain	3238
Fuller's ESB Clone	5 gal	5.46%	39.42	1.060	1.019		extract	3177
Buggles Fitter	5.5 gal	4.88%	35.26	1.053	1.016		BIAB	2925
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	2700

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB 2024	5.5 gal	4.69%	32.09	1.051	1.015		All Grain	21
H&T Strong Bitter	4 gal	5.22%	32.32	1.054	1.014		All Grain	6
Awesome Recipe	23 L	6.45%	32.64	1.066	1.016		BIAB	13
Awesome Recipe	23 L	5.1%	25.07	1.052	1.013		BIAB	15
American Pale Ale ex	5.5 gal	4.91%	27.38	1.054	1.017		extract	21
11. English bitter 070424	23 L	4.23%	27.3	1.040	1.008		All Grain	33
Awesome Recipe	2.5 gal	5.25%	18.11	1.050	1.010		All Grain	18
Jail Ale	23 L	4.84%	28.77	1.049	1.012		All Grain	39
ESB	372 gal	6.03%	41.6	1.061	1.017		All Grain	30
LONDON	267 gal	6.34%	0	1.064	1.016		All Grain	29

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	769	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
Caramel / Crystal 60L	176		Grain	crystal malt	60°L	34	7%	1% - 21%
United Kingdom - Crystal 60L	140	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 17%
American - Caramel / Crystal 40L	138	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Caramel / Crystal 120L	117	American	Grain	crystal malt	120°L	33	4%	0% - 14%
US - Pale 2-Row	114	US	Grain	base malt	1.8°L	37	63%	4% - 100%
American - Victory	91	American	Grain	roasted malt	28°L	34	8%	2% - 28%
Belgian - Biscuit	89	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
Torrified Wheat	80		Adjunct	raw	2°L	36	6%	0% - 21%
United Kingdom - Golden Promise	77	United Kingdom	Grain	base malt	3°L	37	68%	4% - 98%

Hops Used In Strong Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	788	5	31%	0% - 100%
Fuggles	453	4.5	28%	5% - 100%
Challenger	286	8.5	30%	5% - 100%
Target	164	11.5	29%	3% - 67%
Magnum	113	15	28%	3% - 100%
Cascade	102	7	28%	4% - 100%
Northern Brewer	100	7.8	32%	4% - 100%
Willamette	100	4.5	28%	5% - 100%
Goldings	81	4.5	25%	4% - 100%
Kent Goldings	69	5	35%	8% - 100%

Steeping Grains Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	12		Grain	crystal malt	60°L	34	53%	13% - 100%
United Kingdom - Crystal 60L	9	United Kingdom	Grain	crystal malt	60°L	34	63%	10% - 100%
American - Caramel / Crystal 40L	7	American	Grain	crystal malt	40°L	34	53%	29% - 100%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	52%	7% - 100%
American - Victory	7	American	Grain	roasted malt	28°L	34	47%	13% - 100%
United Kingdom - Maris Otter Pale	7	United Kingdom	Grain	base malt	3.75°L	38	53%	31% - 75%
Belgian - Biscuit	6	Belgian	Grain	roasted malt	23°L	35	27%	13% - 50%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	55%	33% - 75%
United Kingdom - Crystal 55L	5	United Kingdom	Grain	crystal malt	55°L	34	52%	29% - 95%
Aromatic Malt	5		Grain	specialty malt	20°L	35	41%	22% - 50%

Yeasts Used In Strong Bitter Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	404	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	155	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	109	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	66	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	61	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - London ESB Yeast	59	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Wyeast - London Ale III 1318	55	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - West Yorkshire 1469	40	Wyeast	Ale	0.09	High	69%	64°F	72°F
White Labs - British Ale Yeast WLP005	35	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Mangrove Jack - Liberty Bell Ale M36	34	Mangrove Jack	Ale	n/a	Med-High	76%	62°F	74°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	336	Water Agt	Mash	27%	0% - 100%
Calcium Chloride (dihydrate)	163	Water Agt	Mash	18%	0% - 100%
Irish Moss	148	Fining	Boil	70%	0% - 100%
Epsom Salt	146	Water Agt	Mash	10%	0% - 100%
Whirlfloc	134	Fining	Boil	70%	0% - 100%
Lactic acid	113	Water Agt	Mash	69%	0% - 100%
Baking Soda	93	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (anhydrous)	68	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	47	Water Agt	Mash	19%	0% - 100%
Table Salt	38	Water Agt	Mash	14%	0% - 98%

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