British Bitter - Strong Bitter

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	4517
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	2670
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	2661
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	1884
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1500
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1366
Fuller's ESB Clone	19 L	5.18%	33.4	1.055	1.016		All Grain	1293
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1244
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1224
Admiral Half Chub	7.5 gal	5.4%	44.64	1.055	1.014		All Grain	1072

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB	22 L	5.31%	40.67	1.054	1.013		All Grain	5
Mild	5 gal	4.83%	0	1.049	1.012		BIAB	1
Awesome Recipe	8 L	9.58%	523.7	1.094	1.021		All Grain	5
Strong Bitter Prox, zeus y celeia y leva esb	21 L	5.01%	37.74	1.055	1.016		All Grain	8
extra special bitter	16.5 L	4.97%	38.81	1.049	1.011		All Grain	9
California Caravan	210 gal	7.14%	33.76	1.067	1.013		All Grain	10
ESB-All grain	5.75 gal	4.99%	38.45	1.055	1.017		All Grain	44
Fuller’s ESB Clone	18.9 L	5.39%	34.44	1.055	1.014		BIAB	8
Esb	5.5 gal	4.75%	35.67	1.050	1.014		All Grain	19
Cooper's - Hop Gobbler	5 gal	5.63%	0	1.060	1.017		extract	16

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	488	United Kingdom	Grain	base malt	3.75°L	38	77%	4% - 100%
United Kingdom - Crystal 60L	107	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 17%
American - Caramel / Crystal 60L	94	American	Grain	crystal malt	60°L	34	7%	1% - 20%
American - Pale 2-Row	85	American	Grain	base malt	1.8°L	37	65%	4% - 100%
American - Caramel / Crystal 120L	72	American	Grain	crystal malt	120°L	33	4%	0% - 10%
American - Caramel / Crystal 40L	67	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Victory	63	American	Grain	roasted malt	28°L	34	9%	2% - 33%
Belgian - Biscuit	59	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
Torrified Wheat	48		Adjunct	raw	2°L	36	6%	0% - 20%
United Kingdom - Pale 2-Row	43	United Kingdom	Grain	base malt	2.5°L	38	72%	6% - 98%

Hops Used In Strong Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	405	5	31%	3% - 100%
Fuggles	246	4.5	27%	6% - 100%
Challenger	168	8.5	30%	5% - 100%
Target	95	11.5	28%	3% - 67%
Willamette	66	4.5	26%	5% - 100%
Cascade	62	7	27%	0% - 100%
Northern Brewer	61	7.8	30%	6% - 100%
Magnum	56	15	28%	3% - 100%
Goldings	49	4.5	25%	4% - 90%
Northdown	45	8.6	22%	5% - 53%

Steeping Grains Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 60L	9	American	Grain	crystal malt	60°L	34	53%	13% - 100%
United Kingdom - Crystal 60L	8	United Kingdom	Grain	crystal malt	60°L	34	68%	10% - 100%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	50%	31% - 67%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	45%	26% - 80%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	55%	33% - 75%
American - Caramel / Crystal 80L	4	American	Grain	crystal malt	80°L	33	34%	13% - 50%
American - Victory	4	American	Grain	roasted malt	28°L	34	55%	20% - 100%
American - Caramel / Crystal 120L	4	American	Grain	crystal malt	120°L	33	60%	7% - 100%
German - Munich Light	3	German	Grain	base malt	6°L	37	60%	29% - 100%
American - Aromatic Malt	3	American	Grain	base malt	20°L	35	50%	50% - 50%

Yeasts Used In Strong Bitter Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	217	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	89	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	57	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	46	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis / Safale - Safale - American Ale Yeast US-05	33	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Danstar - London ESB Yeast	30	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Wyeast - London Ale III 1318	29	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - British Ale Yeast WLP005	22	White Labs	Ale	Medium	High	70.5%	65°F	70°F
White Labs - Burton Ale Yeast WLP023	20	White Labs	Ale	Medium	Medium	72%	68°F	73°F
Wyeast - West Yorkshire 1469	18	Wyeast	Ale	0.09	High	69%	64°F	72°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	91	Fining	Boil	79%	0% - 100%
Gypsum	80	Water Agt	Mash	33%	0% - 100%
Calcium Chloride	59	Water Agt	Mash	20%	0% - 100%
Whirlfloc	38	Fining	Boil	82%	0% - 100%
Lactic acid	31	Water Agt	Sparge	79%	2% - 100%
Epsom Salt	27	Water Agt	Sparge	5%	0% - 33%
Baking Soda	24	Water Agt	Mash	7%	0% - 50%
Table Salt	15	Water Agt	Mash	9%	0% - 29%
Chalk	11	Water Agt	Mash	18%	0% - 71%
Wyeast - Beer Nutrient	4	Other	Boil	12%	1% - 33%

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