British Bitter - Strong Bitter
BJCP Style GuideTop 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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