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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