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British Bitter - Strong Bitter

BJCP Style Guide

Top 10 Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Hobgoblin Clone
5 gal 5.58% 26.36 1.056 1.014
All Grain 6645
vanilla night sky
5.5 gal 7.9% 29.38 1.080 1.020
All Grain 5509
Scrotum Repair
10 gal 4.71% 25.16 1.051 1.015
All Grain 3166
Young´s Special London Ale #1
12 L 6.35% 33.53 1.064 1.015
All Grain 2894
03 ESB
28 L 5.57% 38.97 1.059 1.017
All Grain 2139
[BYOBRA] Gale's HSB
12 L 5.21% 28.5 1.052 1.012
All Grain 2105
Buggles Fitter
5.5 gal 4.88% 35.26 1.053 1.016
BIAB 1917
ESB
20 L 5.37% 50.24 1.053 1.012
BIAB 1681
EpecialStrongBitter
27 L 4.97% 37.33 1.051 1.013
All Grain 1543
Old Speckled Hen Clone
5 gal 4.93% 35.52 1.048 1.011
BIAB 1254

Newest Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Odd Otter ESB
248 gal 5.37% 42.97 1.055 1.014
All Grain 3
Allahuakbar
20.8 L 5.6% 33.74 1.057 1.014
All Grain 1
Green House ESB
20 L 5.45% 37.78 1.055 1.014
All Grain 0
HB ESB
21 L 5.63% 34.17 1.060 1.017
All Grain 2
ESB
2.5 gal 6.34% 45.97 1.069 1.020
BIAB 3
ÖHM BITTER
20 L 6.27% 36.97 1.064 1.016
extract 4
ÖHM BITTER
25 L 1.98% 0 1.020 1.005
All Grain 3
Big Bad Bitter
10 L 4.65% 22.25 1.051 1.015
extract 8
Full Monty
5.5 gal 6.18% 56.22 1.065 1.017
All Grain 2
ESB Attempt 4
18 L 5.4% 45.6 1.052 1.011
Partial Mash 7

Fermentables Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 383 United Kingdom Grain base malt 3.75°L
38 77% 4% - 100%
American - Caramel / Crystal 60L 81 American Grain crystal malt 60°L
34 7% 1% - 18%
United Kingdom - Crystal 60L 80 United Kingdom Grain crystal malt 60°L
34 7% 2% - 17%
Pale 2-Row 65 Grain base malt 1.8°L
37 64% 4% - 94%
American - Caramel / Crystal 40L 61 American Grain crystal malt 40°L
34 7% 0% - 20%
American - Caramel / Crystal 120L 57 American Grain crystal malt 120°L
33 4% 0% - 10%
American - Victory 51 American Grain roasted malt 28°L
34 8% 2% - 28%
Belgian - Biscuit 46 Belgian Grain roasted malt 23°L
35 5% 1% - 17%
United Kingdom - Chocolate 40 United Kingdom Grain roasted malt 425°L
34 1% 0% - 5%
Torrified Wheat 39 Adjunct raw 2°L
36 6% 2% - 20%

Hops Used In Strong Bitter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 327 5 30% 4% - 100%
Fuggles 193 4.5 26% 6% - 100%
Challenger 133 8.5 30% 5% - 100%
Target 72 11.5 28% 3% - 67%
Willamette 56 4.5 24% 5% - 76%
Magnum 52 15 26% 3% - 100%
Northern Brewer 52 7.8 31% 7% - 100%
Cascade 50 7 27% 4% - 100%
Goldings 43 4.5 26% 6% - 90%
Styrian Goldings 33 5.5 28% 10% - 100%

Steeping Grains Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 8 American Grain crystal malt 60°L
34 47% 13% - 100%
United Kingdom - Crystal 60L 6 United Kingdom Grain crystal malt 60°L
34 76% 20% - 100%
American - Caramel / Crystal 40L 5 American Grain crystal malt 40°L
34 60% 31% - 100%
Belgian - Biscuit 5 Belgian Grain roasted malt 23°L
35 22% 13% - 29%
United Kingdom - Maris Otter Pale 5 United Kingdom Grain base malt 3.75°L
38 46% 31% - 67%
American - Caramel / Crystal 20L 5 American Grain crystal malt 20°L
35 55% 33% - 75%
American - Victory 4 American Grain roasted malt 28°L
34 43% 13% - 100%
United Kingdom - Crystal 55L 3 United Kingdom Grain crystal malt 55°L
34 58% 38% - 95%
United Kingdom - Brown 3 United Kingdom Grain roasted malt 65°L
32 37% 19% - 56%
German - Munich Light 3 German Grain base malt 6°L
37 60% 29% - 100%

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-04 171 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 72 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - English Ale Yeast WLP002 53 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 39 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 28 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - London Ale III 1318 22 Wyeast Ale 0.1 High 73% 64°F 74°F
Danstar - London ESB Yeast 21 Danstar Ale Med-High Low 70% 65°F 72°F
Wyeast - West Yorkshire 1469 19 Wyeast Ale 0.09 High 69% 64°F 72°F
White Labs - British Ale Yeast WLP005 19 White Labs Ale Medium High 70.5% 65°F 70°F
Mangrove Jack - Liberty Bell Ale M36 16 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
Irish Moss 72 Fining Boil 79% 2% - 100%
Gypsum 67 Water Agt Mash 32% 0% - 100%
Whirlfloc 37 Fining Boil 84% 1% - 100%
Calcium Chloride (dihydrate) 32 Water Agt Boil 19% 0% - 100%
Lactic acid 23 Water Agt Sparge 77% 2% - 100%
Baking Soda 22 Water Agt Mash 6% 0% - 40%
Epsom Salt 21 Water Agt Mash 5% 0% - 21%
Calcium Chloride (dihydrate) 16 Water Agt Mash 18% 0% - 79%
Table Salt 10 Water Agt Mash 11% 0% - 29%
Chalk 6 Water Agt Mash 14% 0% - 71%

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