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	6444
vanilla night sky	5.5 gal	7.9%	29.38	1.080	1.020		All Grain	5474
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	3135
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	2836
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	2102
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	2048
Buggles Fitter	5.5 gal	4.88%	35.26	1.053	1.016		BIAB	1899
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1654
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1517
Old Speckled Hen Clone	5 gal	4.93%	35.52	1.048	1.011		BIAB	1227

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB	40 L	5.37%	39.58	1.055	1.014		All Grain	10
Sam Smith Old Brewery Bitter Clone	5.5 gal	4.7%	50.72	1.048	1.012		BIAB	5
Cliveden Place Best Bitter	6.5 gal	3.55%	0	1.036	1.009		All Grain	4
Cliveden Place Best Bitter	6.5 gal	3.89%	0	1.040	1.010		All Grain	2
Year-ender 2	21 L	5.64%	35.2	1.057	1.014		All Grain	12
Awesome Recipe	11 L	5.32%	44.13	1.052	1.012		All Grain	2
Grandpa's ESB	5.5 gal	5.48%	39.46	1.056	1.014		BIAB	15
Champion Extra Bitter	10 L	5.16%	35.73	1.057	1.018		extract	12
Fullemann	23 L	4.28%	39.85	1.042	1.010		BIAB	9
Quarantine ESB	5.5 gal	5.2%	40.57	1.054	1.015		All Grain	5

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	599	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
American - Caramel / Crystal 60L	134	American	Grain	crystal malt	60°L	34	7%	1% - 21%
United Kingdom - Crystal 60L	115	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 17%
American - Pale 2-Row	100	American	Grain	base malt	1.8°L	37	63%	4% - 100%
American - Caramel / Crystal 120L	92	American	Grain	crystal malt	120°L	33	4%	0% - 14%
American - Caramel / Crystal 40L	87	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Victory	74	American	Grain	roasted malt	28°L	34	8%	2% - 28%
Belgian - Biscuit	69	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
United Kingdom - Chocolate	58	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 13%
Torrified Wheat	57		Grain	other	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	528	5	31%	0% - 100%
Fuggles	310	4.5	27%	6% - 100%
Challenger	206	8.5	30%	5% - 100%
Target	120	11.5	28%	3% - 67%
Willamette	82	4.5	26%	5% - 100%
Northern Brewer	77	7.8	32%	4% - 100%
Magnum	77	15	28%	3% - 100%
Cascade	75	7	27%	4% - 100%
Goldings	60	4.5	26%	4% - 100%
Styrian Goldings	51	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	12	American	Grain	crystal malt	60°L	34	52%	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 - Victory	6	American	Grain	roasted malt	28°L	34	45%	13% - 100%
American - Caramel / Crystal 40L	6	American	Grain	crystal malt	40°L	34	55%	29% - 100%
Belgian - Biscuit	6	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 - Caramel / Crystal 120L	4	American	Grain	crystal malt	120°L	33	60%	7% - 100%
American - Aromatic Malt	4	American	Grain	base malt	20°L	35	46%	33% - 50%
United Kingdom - Crystal 55L	4	United Kingdom	Grain	crystal malt	55°L	34	58%	38% - 95%

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	280	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	119	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	76	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	54	Danstar	Ale	Med-High	High	77%	57°F	70°F
Danstar - London ESB Yeast	47	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Fermentis - Safale - American Ale Yeast US-05	42	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - London Ale III 1318	39	Wyeast	Ale	0.1	High	73%	64°F	74°F
Mangrove Jack - Liberty Bell Ale M36	27	Mangrove Jack	Ale	n/a	Med-High	76%	62°F	74°F
White Labs - British Ale Yeast WLP005	27	White Labs	Ale	Medium	High	70.5%	65°F	70°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	147	Water Agt	Boil	31%	0% - 100%
Irish Moss	94	Other	Boil	78%	0% - 100%
Whirlfloc	77	Water Agt	Boil	80%	1% - 100%
Epsom Salt	57	Water Agt	Mash	10%	0% - 36%
Calcium Chloride (dihydrate)	54	Water Agt	Mash	21%	0% - 79%
Calcium Chloride (dihydrate)	51	Water Agt	Sparge	20%	0% - 100%
Lactic acid	50	Water Agt	Mash	75%	1% - 100%
Baking Soda	43	Water Agt	Mash	7%	0% - 50%
Table Salt	29	Water Agt	Mash	13%	0% - 98%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	21%	0% - 57%

Photos