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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 9931
vanilla night sky
5.5 gal 7.9% 29.38 1.080 1.020
All Grain 6331
Young´s Special London Ale #1
12 L 6.35% 33.53 1.064 1.015
All Grain 4084
Scrotum Repair
10 gal 4.71% 25.16 1.051 1.015
All Grain 3633
[BYOBRA] Gale's HSB
12 L 5.21% 28.5 1.052 1.012
All Grain 2965
03 ESB
28 L 5.57% 38.97 1.059 1.017
All Grain 2867
Buggles Fitter
5.5 gal 4.88% 35.26 1.053 1.016
BIAB 2361
ESB
20 L 5.37% 50.24 1.053 1.012
BIAB 2189
My Beer
20 L 5.61% 40.96 1.061 1.018
All Grain 2168
Tanglefoot
77 L 4.43% 28.08 1.044 1.010
All Grain 2019

Newest Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
The ESB
5 gal 5.94% 13.47 1.065 1.019
BIAB 10
Irish Red ESB
11.5 L 4.7% 35.24 1.049 1.013
All Grain 11
ESB013 #2
19 L 5.05% 37.82 1.051 1.012
All Grain 11
Autumn Ale
1500 L 5.16% 29.17 1.048 1.009
All Grain 18
1909 Whitbread Pale Ale
2.5 gal 5.87% 81.82 1.059 1.014
All Grain 18
Tarkus ESB N1
20 L 5.95% 46.81 1.060 1.015
All Grain 25
ESB
5.5 gal 5.31% 40.22 1.058 1.017
BIAB 17
Exploration Bitter
23 L 4.36% 20.48 1.044 1.011
All Grain 24
Bitter Reuninion Ale
5.5 gal 5.51% 66.56 1.056 1.014
All Grain 35
ESB
10 gal 5.44% 57.27 1.060 1.019
All Grain 28

Fermentables Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 492 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
American - Caramel / Crystal 60L 105 American Grain crystal malt 60°L
34 7% 1% - 18%
United Kingdom - Crystal 60L 105 United Kingdom Grain crystal malt 60°L
34 7% 2% - 17%
Pale 2-Row 84 Grain base malt 1.8°L
37 64% 4% - 100%
American - Caramel / Crystal 40L 79 American Grain crystal malt 40°L
34 7% 0% - 20%
American - Caramel / Crystal 120L 69 American Grain crystal malt 120°L
33 4% 0% - 14%
American - Victory 66 American Grain roasted malt 28°L
34 8% 2% - 28%
Belgian - Biscuit 57 Belgian Grain roasted malt 23°L
35 6% 1% - 17%
United Kingdom - Chocolate 54 United Kingdom Grain roasted malt 425°L
34 2% 0% - 6%
Torrified Wheat 52 Adjunct raw 2°L
36 6% 0% - 21%

Hops Used In Strong Bitter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 441 5 30% 4% - 100%
Fuggles 273 4.5 27% 6% - 100%
Challenger 174 8.5 30% 5% - 100%
Target 100 11.5 28% 3% - 67%
Willamette 74 4.5 26% 5% - 76%
Northern Brewer - Cascade 70 8 26% 4% - 100%
Northern Brewer 65 7.8 31% 4% - 100%
Magnum 64 15 27% 3% - 100%
Goldings 57 4.5 24% 4% - 90%
Styrian Goldings 45 5.5 29% 8% - 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 54% 13% - 100%
United Kingdom - Crystal 60L 8 United Kingdom Grain crystal malt 60°L
34 64% 10% - 100%
American - Victory 6 American Grain roasted malt 28°L
34 47% 13% - 100%
United Kingdom - Maris Otter Pale 6 United Kingdom Grain base malt 3.75°L
38 49% 31% - 67%
American - Caramel / Crystal 40L 5 American Grain crystal malt 40°L
34 60% 31% - 100%
United Kingdom - Crystal 55L 5 United Kingdom Grain crystal malt 55°L
34 52% 29% - 95%
Belgian - Biscuit 5 Belgian Grain roasted malt 23°L
35 22% 13% - 29%
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 56% 25% - 100%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 60% 7% - 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-04 242 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 94 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - English Ale Yeast WLP002 65 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 49 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 35 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - London ESB Yeast 27 Danstar Ale Med-High Low 70% 65°F 72°F
Wyeast - London Ale III 1318 27 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - British Ale Yeast WLP005 23 White Labs Ale Medium High 70.5% 65°F 70°F
Wyeast - West Yorkshire 1469 22 Wyeast Ale 0.09 High 69% 64°F 72°F
Mangrove Jack - Liberty Bell Ale M36 21 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
Gypsum 128 Water Agt Boil 27% 0% - 100%
Irish Moss 95 Fining Boil 74% 0% - 100%
Whirlfloc 72 Fining Boil 78% 0% - 100%
Epsom Salt 54 Water Agt Mash 8% 0% - 36%
Calcium Chloride (dihydrate) 44 Water Agt Sparge 21% 0% - 100%
Baking Soda 43 Water Agt Mash 6% 0% - 50%
Calcium Chloride (dihydrate) 43 Water Agt Mash 18% 0% - 100%
Lactic acid 42 Water Agt Mash 71% 1% - 100%
Table Salt 21 Water Agt Mash 9% 0% - 29%
Calcium Chloride (anhydrous) 18 Water Agt Mash 11% 0% - 50%

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