British Bitter - Strong Bitter

Top 10 Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
IIPA	6 gal	7.08%	124.18	1.073	1.019		All Grain	4260
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	2493
03 ESB	28 L	6.04%	51.61	1.057	1.011		All Grain	2454
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	2007
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	1595
British Bitter	25 L	4.72%	35.45	1.051	1.015		All Grain	1383
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1314
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1150
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1102
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1099

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Castleman ESB 2	5.5 gal	5.25%	39.37	1.055	1.015		extract	4
In the doghouse ESB	23 L	2.44%	50.63	1.025	1.006		All Grain	2
Pale Ale	22 L	5.04%	40.36	1.054	1.016		All Grain	8
SK - Bihter (ESB)	23 L	5.63%	32.98	1.055	1.012		BIAB	7
Gales of Horndean	25 L	4.54%	32.4	1.051	1.017		All Grain	4
Awesome Recipe	11 gal	4.51%	67.2	1.046	1.011		All Grain	4
Gaffer's Home Brew	5.5 gal	9.02%	46.52	1.092	1.023		BIAB	9
Windchill Warmer ESB	5.5 gal	5.64%	38.34	1.057	1.015		All Grain	9
Extra Special Bitter	5 gal	4.89%	44.62	1.049	1.012		All Grain	15
brick 2	21 L	5.54%	57.75	1.058	1.016		All Grain	9

Fermentables Used In Strong Bitter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Maris Otter Pale	434	United Kingdom	Grain	Base malt	3.75 °L	38	77%	4% - 100%
Crystal 60L	97	United Kingdom	Grain	Crystal malt	60 °L	34	7%	2% - 17%
Caramel / Crystal 60L	85	American	Grain	Crystal malt	60 °L	34	7%	1% - 18%
Pale 2-Row	76	American	Grain	Base malt	1.8 °L	37	65%	6% - 100%
Caramel / Crystal 120L	64	American	Grain	Crystal malt	120 °L	33	4%	0% - 12%
Caramel / Crystal 40L	62	American	Grain	Crystal malt	40 °L	34	7%	0% - 20%
Victory	59	American	Grain	Roasted malt	28 °L	34	9%	2% - 33%
Biscuit	54	Belgian	Grain	Roasted malt	23 °L	35	6%	1% - 17%
Torrified Wheat	45		Adjunct	Raw	2 °L	36	6%	2% - 20%
Pale 2-Row	42	United Kingdom	Grain	Base malt	2.5 °L	38	74%	6% - 94%

Hops Used In Strong Bitter Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
East Kent Goldings	357	5.3	31%	3% - 100%
Fuggles	221	4.4	26%	6% - 100%
Challenger	138	8.5	28%	5% - 100%
Target	82	11.5	29%	3% - 100%
Willamette	66	4.9	25%	5% - 76%
Northern Brewer	55	9.3	31%	8% - 100%
Cascade	54	6	27%	0% - 100%
Magnum	50	14.5	25%	3% - 100%
Goldings	42	4.5	26%	6% - 90%
Styrian Goldings	37	5.5	31%	10% - 100%

Steeping Grains Used In Strong Bitter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	8	American	Grain	Crystal malt	60 °L	34	47%	13% - 100%
Crystal 60L	8	United Kingdom	Grain	Crystal malt	60 °L	34	68%	10% - 100%
Maris Otter Pale	5	United Kingdom	Grain	Base malt	3.75 °L	38	46%	31% - 67%
Caramel / Crystal 20L	5	American	Grain	Crystal malt	20 °L	35	55%	33% - 75%
Victory	4	American	Grain	Roasted malt	28 °L	34	55%	20% - 100%
Caramel / Crystal 80L	4	American	Grain	Crystal malt	80 °L	33	34%	13% - 50%
Caramel / Crystal 120L	4	American	Grain	Crystal malt	120 °L	33	60%	7% - 100%
Caramel / Crystal 40L	4	American	Grain	Crystal malt	40 °L	34	50%	31% - 80%
Biscuit	3	Belgian	Grain	Roasted malt	23 °L	35	20%	13% - 25%
Golden Promise	3	United Kingdom	Grain	Base malt	3 °L	37	55%	40% - 82%

Yeasts Used In Strong Bitter Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - English Ale Yeast S-04	188	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
London ESB Ale 1968	77	Wyeast	Ale	0.1	Very High	69	64°F	72°F
English Ale Yeast WLP002	53	White Labs	Ale	Medium	Very High	66.5	65°F	68°F
Nottingham Ale Yeast	42	Danstar	Ale	Med-High	High	77	57°F	70°F
Safale - American Ale Yeast US-05	29	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
London Ale III 1318	22	Wyeast	Ale	0.1	High	73	64°F	74°F
London ESB Yeast	22	Danstar	Ale	Med-High	Low	70	65°F	72°F
British Ale Yeast WLP005	21	White Labs	Ale	Medium	High	70.5	65°F	70°F
Burton Ale Yeast WLP023	18	White Labs	Ale	Medium	Medium	72	68°F	73°F
West Yorkshire 1469	17	Wyeast	Ale	0.09	High	69	64°F	72°F
British Ale 1098	16	Wyeast	Ale	0.1	Med-High	74	64°F	72°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
irish moss	83	Other	Boil	79%	2% - 100%
Gypsum	61	Water Agt	Boil	35%	0% - 100%
Calcium Chloride	43	Water Agt	Mash	21%	0% - 100%
Yeast nutrient	41	Other	Boil	43%	0% - 100%
Whirlfloc	33	Fining	Boil	83%	12% - 100%
Lactic acid	20	Water Agt	Boil	75%	2% - 100%
Epsom Salt	18	Water Agt	Mash	7%	0% - 33%
Baking Soda	17	Water Agt	Mash	9%	0% - 50%
protofloc	10	Fining	Boil	64%	6% - 100%
Table Salt	10	Water Agt	Mash	10%	0% - 29%
Protafloc	10	Fining	Boil	55%	2% - 100%

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