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 GuideTop 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 | 7784 | |
Young´s Special London Ale #1 |
12 L | 6.35% | 33.53 | 1.064 | 1.015 | All Grain | 5965 | |
[BYOBRA] Gale's HSB |
12 L | 5.21% | 28.5 | 1.052 | 1.012 | All Grain | 4661 | |
Scrotum Repair |
10 gal | 4.71% | 25.16 | 1.051 | 1.015 | All Grain | 4272 | |
03 ESB |
28 L | 5.57% | 38.97 | 1.059 | 1.017 | All Grain | 4011 | |
Tanglefoot |
77 L | 4.43% | 28.08 | 1.044 | 1.010 | All Grain | 3792 | |
EXTRA SPECIAL BITTER (ESB) |
23 L | 5.27% | 32.57 | 1.053 | 1.013 | All Grain | 3433 | |
Fuller's ESB Clone |
5 gal | 5.46% | 39.42 | 1.060 | 1.019 | extract | 3340 | |
Buggles Fitter |
5.5 gal | 4.88% | 35.26 | 1.053 | 1.016 | BIAB | 2988 | |
ESB |
20 L | 5.37% | 50.24 | 1.053 | 1.012 | BIAB | 2748 |
Newest Strong Bitter Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
ESB |
11 gal | 5.69% | 33.06 | 1.060 | 1.016 | All Grain | 49 | |
24/12 Rye ESB |
23 L | 5.17% | 40.96 | 1.053 | 1.013 | All Grain | 169 | |
Biscuit |
6.5 gal | 5.76% | 32.97 | 1.060 | 1.016 | All Grain | 47 | |
Awesome Recipe |
20 L | 5.07% | 31.95 | 1.052 | 1.013 | BIAB | 27 | |
ESB #1 |
5 gal | 5.05% | 35.9 | 1.056 | 1.017 | BIAB | 63 | |
Erticaria |
25 L | 3.58% | 33.39 | 1.035 | 1.008 | All Grain | 63 | |
B.S.S.B. |
6.25 gal | 6.2% | 39.35 | 1.059 | 1.012 | BIAB | 95 | |
Lord Boyo Bach |
19 L | 5.32% | 47.84 | 1.050 | 1.010 | All Grain | 75 | |
Spruce Tip Bitter |
5 gal | 5.57% | 37.55 | 1.059 | 1.016 | All Grain | 107 | |
중급 3주차 비터 |
19 L | 4.59% | 48.48 | 1.054 | 1.019 | All Grain | 71 |
Fermentables Used In Strong Bitter Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 787 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 78% | 4% - 100% |
Caramel / Crystal 60L | 186 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 21% | |
United Kingdom - Crystal 60L | 142 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 17% |
American - Caramel / Crystal 40L | 140 | American | Grain | crystal malt |
40°L
|
34 | 7% | 0% - 20% |
American - Caramel / Crystal 120L | 125 | American | Grain | crystal malt |
120°L
|
33 | 5% | 0% - 18% |
US - Pale 2-Row | 115 | US | Grain | base malt |
1.8°L
|
37 | 63% | 4% - 100% |
Belgian - Biscuit | 93 | Belgian | Grain | roasted malt |
23°L
|
35 | 6% | 1% - 17% |
American - Victory | 92 | American | Grain | roasted malt |
28°L
|
34 | 8% | 2% - 28% |
Torrified Wheat | 82 | Adjunct | raw |
2°L
|
36 | 6% | 0% - 21% | |
United Kingdom - Golden Promise | 79 | 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 | 826 | 5 | 31% | 0% - 100% |
Fuggles | 471 | 4.5 | 28% | 5% - 100% |
Challenger | 300 | 8.5 | 30% | 5% - 100% |
Target | 168 | 11.5 | 29% | 3% - 67% |
Magnum | 120 | 15 | 29% | 3% - 100% |
Cascade | 106 | 7 | 28% | 4% - 100% |
Willamette | 102 | 4.5 | 29% | 5% - 100% |
Northern Brewer | 100 | 7.8 | 32% | 4% - 100% |
Goldings | 82 | 4.5 | 25% | 4% - 100% |
Kent Goldings | 72 | 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 - 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% |
American - Caramel / Crystal 120L | 7 | American | Grain | crystal malt |
120°L
|
33 | 52% | 7% - 100% |
American - Caramel / Crystal 40L | 7 | American | Grain | crystal malt |
40°L
|
34 | 53% | 29% - 100% |
Belgian - Biscuit | 6 | Belgian | Grain | roasted malt |
23°L
|
35 | 27% | 13% - 50% |
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% | |
American - Caramel / Crystal 20L | 5 | American | Grain | crystal malt |
20°L
|
35 | 55% | 33% - 75% |
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 | 419 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - London ESB Ale 1968 | 157 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
White Labs - English Ale Yeast WLP002 | 114 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 68 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Fermentis - Safale - American Ale Yeast US-05 | 63 | 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 | 55 | 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 |
White Labs - British Ale Yeast WLP005 | 36 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST | 36 | 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 | 361 | Water Agt | Mash | 26% | 0% - 100% |
Calcium Chloride (dihydrate) | 173 | Water Agt | Mash | 17% | 0% - 100% |
Epsom Salt | 159 | Water Agt | Mash | 10% | 0% - 100% |
Irish Moss | 154 | Fining | Boil | 68% | 0% - 100% |
Whirlfloc | 138 | Water Agt | Mash | 69% | 0% - 100% |
Lactic acid | 122 | Water Agt | Mash | 69% | 0% - 100% |
Baking Soda | 101 | Water Agt | Mash | 8% | 0% - 75% |
Calcium Chloride (anhydrous) | 77 | Water Agt | Mash | 16% | 0% - 100% |
Calcium Chloride (dihydrate) | 47 | Water Agt | Mash | 19% | 0% - 100% |
Yeast Nutrient | 39 | Other | Boil | 35% | 0% - 100% |