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	5201
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	5111
04 RED BITTER	30 L	5.42%	37.7	1.054	1.012		All Grain	4634
Fuller's ESB Clone	19 L	5.18%	33.4	1.055	1.016		All Grain	4458
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	3044
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	2462
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1950
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1906
Buggles Fitter	5.5 gal	4.88%	35.26	1.053	1.016		BIAB	1829
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1561

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.5 gal	5.38%	0	1.055	1.014		BIAB	0
Solitude ESB	5.5 gal	5.25%	37.08	1.050	1.010		BIAB	7
Awesome Recipe	5.5 gal	5.64%	0	1.057	1.014		BIAB	2
Essential Service Bitter	22 L	4.94%	35.98	1.055	1.017		BIAB	5
ESB	12 L	5.99%	31.81	1.061	1.015		BIAB	4
Some sort of Bitter	4 gal	5.4%	51.34	1.055	1.014		All Grain	5
Bitter10G	12 gal	4.17%	38.95	1.042	1.011		All Grain	0
Strong Bitter/ESB	20 L	5.18%	38.09	1.049	1.010		All Grain	15
London Pride clone	16 L	5.07%	36.83	1.053	1.015		extract	10
ESBisley	9.5 L	5.82%	30.15	1.058	1.014		All Grain	15

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	560	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
American - Caramel / Crystal 60L	122	American	Grain	crystal malt	60°L	34	7%	1% - 21%
United Kingdom - Crystal 60L	114	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 17%
American - Pale 2-Row	94	American	Grain	base malt	1.8°L	37	65%	4% - 100%
American - Caramel / Crystal 120L	88	American	Grain	crystal malt	120°L	33	4%	0% - 14%
American - Caramel / Crystal 40L	81	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Victory	70	American	Grain	roasted malt	28°L	34	8%	2% - 28%
Belgian - Biscuit	67	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
Torrified Wheat	56		Adjunct	raw	2°L	36	7%	0% - 21%
United Kingdom - Chocolate	53	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 6%

Hops Used In Strong Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	493	5	31%	3% - 100%
Fuggles	299	4.5	27%	6% - 100%
Challenger	198	8.5	29%	5% - 100%
Target	114	11.5	28%	3% - 67%
Willamette	74	4.5	25%	5% - 100%
Northern Brewer	71	7.8	32%	4% - 100%
Cascade	69	7	26%	4% - 100%
Magnum	69	15	28%	3% - 100%
Goldings	58	4.5	25%	4% - 100%
Styrian Goldings	49	5.5	28%	9% - 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	10	American	Grain	crystal malt	60°L	34	50%	13% - 100%
United Kingdom - Crystal 60L	9	United Kingdom	Grain	crystal malt	60°L	34	63%	10% - 100%
United Kingdom - Maris Otter Pale	7	United Kingdom	Grain	base malt	3.75°L	38	53%	31% - 75%
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	27%	13% - 50%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	55%	33% - 75%
American - Victory	5	American	Grain	roasted malt	28°L	34	52%	20% - 100%
American - Aromatic Malt	4	American	Grain	base malt	20°L	35	46%	33% - 50%
American - Caramel / Crystal 120L	4	American	Grain	crystal malt	120°L	33	60%	7% - 100%
United Kingdom - Golden Promise	3	United Kingdom	Grain	base malt	3°L	37	55%	40% - 82%

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	257	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	110	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	71	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	53	Danstar	Ale	Med-High	High	77%	57°F	70°F
Danstar - London ESB Yeast	43	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Fermentis - Safale - American Ale Yeast US-05	43	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - London Ale III 1318	37	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - British Ale Yeast WLP005	26	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Mangrove Jack - Liberty Bell Ale M36	25	Mangrove Jack	Ale	n/a	Med-High	76%	62°F	74°F
Wyeast - West Yorkshire 1469	25	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
Gypsum	132	Water Agt	Mash	32%	0% - 100%
Irish Moss	92	Fining	Boil	79%	0% - 100%
Whirlfloc	61	Other	Boil	77%	0% - 100%
Calcium Chloride (dihydrate)	51	Water Agt	Mash	20%	0% - 100%
Epsom Salt	50	Water Agt	Mash	10%	0% - 36%
Lactic acid	47	Water Agt	Mash	76%	1% - 100%
Calcium Chloride (dihydrate)	46	Water Agt	Mash	22%	0% - 79%
Baking Soda	41	Water Agt	Mash	7%	0% - 50%
Table Salt	28	Water Agt	Mash	13%	0% - 98%
Chalk	17	Water Agt	Mash	21%	0% - 71%

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