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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
vanilla night sky
5.5 gal 7.9% 29.38 1.080 1.020
All Grain 5041
Hobgoblin Clone
5 gal 5.58% 26.36 1.056 1.014
All Grain 4401
Fuller's ESB Clone
19 L 5.18% 33.4 1.055 1.016
All Grain 3529
Scrotum Repair
10 gal 4.71% 25.16 1.051 1.015
All Grain 2933
Young´s Special London Ale #1
12 L 6.35% 33.53 1.064 1.015
All Grain 2299
03 ESB
28 L 5.57% 38.97 1.059 1.017
All Grain 1814
[BYOBRA] Gale's HSB
12 L 5.21% 28.5 1.052 1.012
All Grain 1803
Buggles Fitter
5.5 gal 4.88% 35.26 1.053 1.016
BIAB 1766
ESB
20 L 5.37% 50.24 1.053 1.012
BIAB 1469
EpecialStrongBitter
27 L 4.97% 37.33 1.051 1.013
All Grain 1436

Newest Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Ides of March
10.5 gal 5.09% 30.72 1.052 1.013
extract 27
autonomous collective esb
5 gal 5.02% 35.16 1.058 1.019
All Grain 1
ESB
5.5 gal 5.22% 31.84 1.059 1.019
All Grain 6
ESB
11.5 gal 5.38% 33.33 1.053 1.012
All Grain 32
Bitter to the Bone ESB
5 gal 4.82% 48.46 1.053 1.016
extract 8
TCP IPA
6 gal 6.02% 59.38 1.059 1.014
All Grain 8
Soprano
21 L 5.58% 50.18 1.058 1.015
All Grain 11
1956 Tennant Queen Ale
7 L 4.03% 26.62 1.044 1.014
All Grain 11
Gladfield ESB
5 L 6.32% 34.4 1.063 1.015
BIAB 17
#188 Strong Bitter
23 L 6.05% 40.63 1.060 1.014
All Grain 18

Fermentables Used In Strong Bitter Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
United Kingdom - Maris Otter Pale 542 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
American - Caramel / Crystal 60L 123 American Grain crystal malt 60°L
34 7% 1% - 21%
United Kingdom - Crystal 60L 113 United Kingdom Grain crystal malt 60°L
34 7% 2% - 17%
American - Pale 2-Row 92 American Grain base malt 1.8°L
37 65% 4% - 100%
American - Caramel / Crystal 120L 87 American Grain crystal malt 120°L
33 4% 0% - 14%
American - Caramel / Crystal 40L 76 American Grain crystal malt 40°L
34 7% 0% - 20%
American - Victory 71 American Grain roasted malt 28°L
34 9% 2% - 33%
Belgian - Biscuit 63 Belgian Grain roasted malt 23°L
35 6% 1% - 17%
United Kingdom - Pale 2-Row 53 United Kingdom Grain base malt 2.5°L
38 72% 6% - 98%
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 467 5 31% 3% - 100%
Fuggles 285 4.5 27% 6% - 100%
Challenger 193 8.5 29% 5% - 100%
Target 107 11.5 28% 3% - 67%
Willamette 72 4.5 25% 5% - 100%
Northern Brewer 70 7.8 32% 4% - 100%
Northern Brewer - Cascade 69 8 26% 4% - 100%
Magnum 65 15 28% 3% - 100%
Goldings 58 4.5 25% 4% - 100%
Styrian Goldings 47 5.5 29% 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 49% 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 48% 31% - 67%
American - Caramel / Crystal 40L 6 American Grain crystal malt 40°L
34 53% 20% - 100%
American - Victory 6 American Grain roasted malt 28°L
34 47% 20% - 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 - 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%
German - Munich Light 3 German Grain base malt 6°L
37 60% 29% - 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-04 248 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 104 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 51 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 39 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Danstar - London ESB Yeast 38 Danstar Ale Med-High Low 70% 65°F 72°F
Wyeast - London Ale III 1318 37 Wyeast Ale 0.1 High 73% 64°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
Mangrove Jack - Liberty Bell Ale M36 24 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 121 Water Agt Mash 32% 0% - 100%
Irish Moss 93 Fining Boil 78% 0% - 100%
Whirlfloc 55 Water Agt Mash 78% 0% - 100%
Calcium Chloride (dihydrate) 51 Water Agt Mash 20% 0% - 100%
Lactic acid 44 Water Agt Mash 76% 1% - 100%
Epsom Salt 43 Water Agt Mash 9% 0% - 36%
Calcium Chloride (dihydrate) 38 Water Agt Mash 20% 0% - 79%
Baking Soda 35 Water Agt Mash 8% 0% - 50%
Table Salt 26 Water Agt Mash 14% 0% - 98%
Chalk 16 Water Agt Boil 19% 0% - 71%

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