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
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	10248
ESB	5.5 gal	5.82%	27.93	1.059	1.015		All Grain	10146
vanilla night sky	5.5 gal	7.9%	29.38	1.080	1.020		All Grain	8275
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	5346
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	4509
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	4419
Tanglefoot	77 L	4.43%	28.08	1.044	1.010		All Grain	4368
EXTRA SPECIAL BITTER (ESB)	23 L	5.27%	32.57	1.053	1.013		All Grain	4287
Fuller's ESB Clone	5 gal	5.46%	39.42	1.060	1.019		extract	3888
Buggles Fitter	5.5 gal	4.88%	35.26	1.053	1.016		BIAB	3149

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tollers-ESB	5 gal	5.95%	40.12	1.057	1.011		BIAB	15
ESB #1	12 gal	5.13%	42.19	1.052	1.013		All Grain	17
ESB	31 gal	4.95%	38.44	1.050	1.013		All Grain	22
Northants County	24 L	6.01%	45.7	1.060	1.015		All Grain	44
Golden Braggot	10 L	5.76%	36.6	1.059	1.015		All Grain	40
ESB3	20 L	6.3%	39.74	1.060	1.012		All Grain	29
ESB	204 gal	5.04%	35.04	1.051	1.013		All Grain	44
Ruby Hobgoblin	20 L	5.39%	30.74	1.053	1.012		BIAB	43
Nando Bitter craft room	110 L	4.95%	54	1.049	1.011		All Grain	144
Leftover Grain Strong Bitter	4.5 gal	5.26%	40.09	1.052	1.012		BIAB	36

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	813	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
Caramel / Crystal 60L	195		Grain	crystal malt	60°L	34	7%	1% - 21%
United Kingdom - Crystal 60L	148	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 20%
American - Caramel / Crystal 40L	146	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Caramel / Crystal 120L	128	American	Grain	crystal malt	120°L	33	4%	0% - 18%
US - Pale 2-Row	120	US	Grain	base malt	1.8°L	37	63%	4% - 100%
American - Victory	97	American	Grain	roasted malt	28°L	34	8%	2% - 28%
Belgian - Biscuit	93	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
Torrified Wheat	85		Adjunct	raw	2°L	36	6%	0% - 21%
United Kingdom - Golden Promise	80	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	872	5	31%	0% - 100%
Fuggles	490	4.5	28%	5% - 100%
Challenger	316	8.5	29%	5% - 100%
Target	174	11.5	29%	3% - 67%
Magnum	125	15	29%	3% - 100%
Cascade	116	7	28%	4% - 100%
Northern Brewer	109	7.8	32%	4% - 100%
Willamette	107	4.5	28%	5% - 100%
Goldings	85	4.5	26%	4% - 100%
Kent Goldings	74	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	8	American	Grain	crystal malt	40°L	34	54%	29% - 100%
American - Victory	8	American	Grain	roasted malt	28°L	34	45%	13% - 100%
United Kingdom - Maris Otter Pale	7	United Kingdom	Grain	base malt	3.75°L	38	53%	31% - 75%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	52%	7% - 100%
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%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	42%	20% - 100%
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	448	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	168	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	117	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	69	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	68	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - London ESB Yeast	60	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Wyeast - London Ale III 1318	59	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - West Yorkshire 1469	44	Wyeast	Ale	0.09	High	69%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	40	Lallemand	Ales	Medium	High	80%	50°F	72°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST	39	Lallemand	British Ales	High	Low	65%	65°F	72°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	390	Water Agt	Mash	25%	0% - 100%
Calcium Chloride (dihydrate)	188	Water Agt	Mash	17%	0% - 100%
Epsom Salt	171	Water Agt	Mash	10%	0% - 100%
Irish Moss	160	Fining	Boil	68%	0% - 100%
Whirlfloc	144	Water Agt	Boil	70%	0% - 100%
Lactic acid	133	Water Agt	Sparge	70%	0% - 100%
Baking Soda	106	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (anhydrous)	89	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	47	Water Agt	Mash	19%	0% - 100%
Yeast Nutrient	43	Water Agt	Boil	34%	0% - 100%

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