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	4177
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	2426
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	1601
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	1421
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1179
GBP BRITISH BITTER	20 L	6%	34.89	1.07	1.024		All Grain	1159
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1110
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1067
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1003
Admiral Half Chub	7.5 gal	5.4%	44.64	1.055	1.014		All Grain	969

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fast	5 gal	5.4%	37.02	1.056	1.015		All Grain	2
Awesome Recipe	17 L	6.13%	52.11	1.062	1.016		All Grain	1
Awesome Recipe	20 L	4.39%	30.33	1.051	1.017		All Grain	3
British Pale Ale	3 gal	4.58%	34.08	1.047	1.012		All Grain	8
Englishman (6bbl)	200 gal	5.02%	39.46	1.05	1.012		All Grain	6
ESB	20 L	4.74%	48.48	1.049	1.013		BIAB	14
Britter	3 gal	6.07%	46.83	1.062	1.015		BIAB	11
Porterhouse Pub Ale	4 gal	5.88%	42.76	1.064	1.019		BIAB	10
LONDON CALLING 3.0	18 L	5.14%	35.63	1.058	1.019		All Grain	8
Awesome Recipe	20.8 L	7.05%	33.86	1.064	1.011		All Grain	7

Fermentables Used In Strong Bitter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Maris Otter Pale	406	United Kingdom	Grain	Base malt	3.75 °L	38	77%	4% - 100%
Crystal 60L	91	United Kingdom	Grain	Crystal malt	60 °L	34	7%	2% - 17%
Caramel / Crystal 60L	81	American	Grain	Crystal malt	60 °L	34	7%	1% - 18%
Pale 2-Row	69	American	Grain	Base malt	1.8 °L	37	66%	6% - 100%
Caramel / Crystal 120L	60	American	Grain	Crystal malt	120 °L	33	4%	0% - 12%
Caramel / Crystal 40L	57	American	Grain	Crystal malt	40 °L	34	7%	0% - 20%
Victory	55	American	Grain	Roasted malt	28 °L	34	8%	2% - 33%
Biscuit	53	Belgian	Grain	Roasted malt	23 °L	35	6%	1% - 17%
Torrified Wheat	45		Adjunct	Raw	2 °L	36	6%	2% - 20%
Pale 2-Row	41	United Kingdom	Grain	Base malt	2.5 °L	38	73%	6% - 94%

Hops Used In Strong Bitter Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
East Kent Goldings	334	5	30%	3% - 100%
Fuggles	203	4.5	27%	6% - 100%
Challenger	131	8.5	29%	5% - 100%
Target	78	11.5	28%	3% - 67%
Willamette	64	4.5	24%	5% - 76%
Northern Brewer	52	7.8	30%	8% - 100%
Cascade	51	7	27%	0% - 100%
Magnum	50	15	24%	3% - 100%
Goldings	40	4.5	26%	6% - 60%
Styrian Goldings	36	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
Crystal 60L	8	United Kingdom	Grain	Crystal malt	60 °L	34	68%	10% - 100%
Caramel / Crystal 60L	7	American	Grain	Crystal malt	60 °L	34	52%	27% - 100%
Maris Otter Pale	5	United Kingdom	Grain	Base malt	3.75 °L	38	46%	31% - 67%
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 20L	4	American	Grain	Crystal malt	20 °L	35	52%	33% - 75%
Golden Promise	3	United Kingdom	Grain	Base malt	3 °L	37	55%	40% - 82%
Munich Light	3	German	Grain	Base malt	6 °L	37	60%	29% - 100%
Caramel / Crystal 120L	3	American	Grain	Crystal malt	120 °L	33	47%	7% - 100%
Caramel / Crystal 40L	3	American	Grain	Crystal malt	40 °L	34	56%	33% - 80%

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	179	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
London ESB Ale 1968	73	Wyeast	Ale	0.1	Very High	69	64°F	72°F
English Ale Yeast WLP002	52	White Labs	Ale	Medium	Very High	66.5	65°F	68°F
Nottingham Ale Yeast	40	Danstar	Ale	Med-High	High	77	57°F	70°F
Safale - American Ale Yeast US-05	25	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
British Ale Yeast WLP005	20	White Labs	Ale	Medium	High	70.5	65°F	70°F
London ESB Yeast	19	Danstar	Ale	Med-High	Low	70	65°F	72°F
West Yorkshire 1469	17	Wyeast	Ale	0.09	High	69	64°F	72°F
Burton Ale Yeast WLP023	15	White Labs	Ale	Medium	Medium	72	68°F	73°F
British Ale 1098	14	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	Fining	Boil	76%	2% - 100%
Gypsum	51	Water Agt	Mash	35%	0% - 100%
Yeast Nutrient	43	Other	Boil	43%	0% - 100%
Calcium Chloride	34	Water Agt	Mash	24%	0% - 100%
Whirlfloc	26	Other	Boil	79%	9% - 100%
Lactic acid	17	Water Agt	Mash	70%	2% - 100%
Epsom Salt	15	Water Agt	Mash	8%	0% - 33%
Baking Soda	12	Water Agt	Mash	11%	0% - 50%
Protofloc	10	Fining	Boil	64%	6% - 100%
Table Salt	10	Water Agt	Mash	9%	0% - 29%
Whirfloc	9	Fining	Boil	64%	29% - 100%

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