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British Bitter - Strong Bitter


An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by th

Flavor Profile: Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately hi

Ingredients: Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required

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 6791
Young´s Special London Ale #1
12 L 6.35% 33.53 1.064 1.015
All Grain 4962
Xmas Hops bitter
5.5 gal 5.58% 43.58 1.056 1.013
All Grain 4644
Scrotum Repair
10 gal 4.71% 25.16 1.051 1.015
All Grain 3874
[BYOBRA] Gale's HSB
12 L 5.21% 28.5 1.052 1.012
All Grain 3618
03 ESB
28 L 5.57% 38.97 1.059 1.017
All Grain 3263
Tanglefoot
77 L 4.43% 28.08 1.044 1.010
All Grain 2715
Buggles Fitter
5.5 gal 4.88% 35.26 1.053 1.016
BIAB 2614
Fuller's ESB Clone
5 gal 5.46% 39.42 1.060 1.019
extract 2463
ESB
20 L 5.37% 50.24 1.053 1.012
BIAB 2443

Newest Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Plain Maggie
5.5 gal 5.06% 39.37 1.051 1.013
All Grain 5
Best Bitter
22 L 5.13% 34.23 1.051 1.012
All Grain 9
Rugkjeks 2
28 L 5.63% 27.68 1.056 1.014
All Grain 62
Red Deer
11 gal 5.58% 41.57 1.057 1.014
All Grain 78
Awesome Recipe
20.8 L 5.83% 37.96 1.057 1.013
All Grain 11
Phil's Hat
5 gal 5.15% 32.98 1.056 1.017
All Grain 29
AHA Gold Medal ESB
3.25 gal 5.44% 48.31 1.061 1.019
BIAB 17
Libsbee
5.5 gal 5.51% 38.29 1.061 1.019
BIAB 27
Bass Ale Clone
5.5 gal 5.38% 41.24 1.050 1.009
BIAB 31
English ESB
35 gal 4.8% 26.33 1.052 1.016
All Grain 2

Fermentables Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 732 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
Caramel / Crystal 60L 162 Grain crystal malt 60°L
34 7% 1% - 21%
United Kingdom - Crystal 60L 135 United Kingdom Grain crystal malt 60°L
34 7% 2% - 17%
American - Caramel / Crystal 40L 130 American Grain crystal malt 40°L
34 7% 0% - 20%
US - Pale 2-Row 111 US Grain base malt 1.8°L
37 63% 4% - 100%
American - Caramel / Crystal 120L 110 American Grain crystal malt 120°L
33 4% 0% - 14%
American - Victory 90 American Grain roasted malt 28°L
34 8% 2% - 28%
Belgian - Biscuit 86 Belgian Grain roasted malt 23°L
35 6% 1% - 17%
United Kingdom - Chocolate 73 United Kingdom Grain roasted malt 425°L
34 2% 0% - 13%
United Kingdom - Golden Promise 70 United Kingdom Grain base malt 3°L
37 69% 4% - 95%

Hops Used In Strong Bitter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 706 5 31% 0% - 100%
Fuggles 415 4.5 28% 5% - 100%
Challenger 252 8.5 30% 5% - 100%
Target 148 11.5 29% 3% - 67%
Magnum 103 15 27% 3% - 100%
Willamette 98 4.5 28% 5% - 100%
Northern Brewer 91 7.8 32% 4% - 100%
Cascade 90 7 27% 4% - 100%
Goldings 78 4.5 25% 4% - 100%
Kent Goldings 63 5 35% 8% - 100%

Steeping Grains Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Caramel / Crystal 60L 11 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%
American - Caramel / Crystal 40L 7 American Grain crystal malt 40°L
34 53% 29% - 100%
United Kingdom - Maris Otter Pale 7 United Kingdom Grain base malt 3.75°L
38 53% 31% - 75%
American - Caramel / Crystal 120L 7 American Grain crystal malt 120°L
33 52% 7% - 100%
American - Victory 7 American Grain roasted malt 28°L
34 47% 13% - 100%
Belgian - Biscuit 6 Belgian Grain roasted malt 23°L
35 27% 13% - 50%
Aromatic Malt 5 Grain specialty malt 20°L
35 41% 22% - 50%
American - Caramel / Crystal 20L 5 American Grain crystal malt 20°L
35 55% 33% - 75%
United Kingdom - Crystal 55L 5 United Kingdom Grain crystal malt 55°L
34 52% 29% - 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-04 374 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 147 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - English Ale Yeast WLP002 92 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 64 Danstar Ale Med-High High 77% 57°F 70°F
Danstar - London ESB Yeast 56 Danstar Ale Med-High Low 70% 65°F 72°F
Fermentis - Safale - American Ale Yeast US-05 51 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - London Ale III 1318 50 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - British Ale Yeast WLP005 36 White Labs Ale Medium High 70.5% 65°F 70°F
Wyeast - West Yorkshire 1469 35 Wyeast Ale 0.09 High 69% 64°F 72°F
Mangrove Jack - Liberty Bell Ale M36 34 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 283 Water Agt Mash 27% 0% - 100%
Irish Moss 137 Fining Boil 71% 0% - 100%
Calcium Chloride (dihydrate) 130 Water Agt Mash 19% 0% - 100%
Whirlfloc 124 Other Boil 71% 0% - 100%
Epsom Salt 121 Water Agt Mash 9% 0% - 83%
Lactic acid 90 Water Agt Mash 72% 0% - 100%
Baking Soda 81 Water Agt Mash 8% 0% - 50%
Calcium Chloride (anhydrous) 50 Water Agt Mash 15% 0% - 75%
Calcium Chloride (dihydrate) 49 Water Agt Mash 19% 0% - 100%
Table Salt 36 Water Agt Mash 15% 0% - 98%

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