British Bitter - Strong Bitter

Top 10 Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
vanilla night sky	5.5 gal	7.9%	29.38	1.08	1.02		All Grain	4416
05 ESB	28 L	5.55%	36.17	1.055	1.012		All Grain	2606
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	2591
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	2334
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	1737
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1428
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1252
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1202
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1177
Admiral Half Chub	7.5 gal	5.4%	44.64	1.055	1.014		All Grain	1030

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB	6 gal	5.73%	49.31	1.058	1.015		extract	2
NH ESB	5.5 gal	4.97%	42.58	1.055	1.017		All Grain	4
Bitter April 2019	12 L	5.13%	37.81	1.053	1.014		BIAB	9
Awesome Recipe	21 L	49.22%	0	1.5	1.125		All Grain	2
Awesome Recipe	5 gal	5.78%	48.46	1.059	1.015		extract	2
Maris/Fuggles Strong Bitter	17 L	6.57%	39.57	1.067	1.017		BIAB	17
A Bitter to Be Proud Of	11 gal	3.8%	298.53	1.041	1.012		All Grain	5
Bitter Earl Grey	1 gal	5.29%	49.99	1.058	1.018		BIAB	6
Fuller's ESB Clone	10.75 gal	4.54%	33.31	1.049	1.015		BIAB	22
capful's BITTER2	21 L	5.11%	30.87	1.051	1.012		All Grain	8

Fermentables Used In Strong Bitter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Maris Otter Pale	470	United Kingdom	Grain	Base malt	3.75 °L	38	77%	4% - 100%
Crystal 60L	106	United Kingdom	Grain	Crystal malt	60 °L	34	7%	2% - 17%
Caramel / Crystal 60L	89	American	Grain	Crystal malt	60 °L	34	7%	1% - 18%
Pale 2-Row	82	American	Grain	Base malt	1.8 °L	37	66%	6% - 100%
Caramel / Crystal 120L	71	American	Grain	Crystal malt	120 °L	33	4%	0% - 10%
Caramel / Crystal 40L	66	American	Grain	Crystal malt	40 °L	34	7%	0% - 20%
Victory	62	American	Grain	Roasted malt	28 °L	34	9%	2% - 33%
Biscuit	57	Belgian	Grain	Roasted malt	23 °L	35	6%	1% - 17%
Torrified Wheat	45		Adjunct	Raw	2 °L	36	6%	2% - 20%
Chocolate	43	United Kingdom	Grain	Roasted malt	425 °L	34	2%	0% - 5%

Hops Used In Strong Bitter Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
East Kent Goldings	391	5.8	31%	3% - 100%
Fuggles	236	3.23	27%	6% - 100%
Challenger	155	8.5	29%	5% - 100%
Target	89	10.4	28%	3% - 67%
Willamette	64	5.3	25%	5% - 76%
Northern Brewer	59	9.3	31%	8% - 100%
Cascade	57	6	26%	0% - 100%
Magnum	56	12.4	27%	3% - 100%
Goldings	47	4.5	24%	4% - 90%
Northdown	41	8.6	21%	5% - 53%

Steeping Grains Used In Strong Bitter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	9	American	Grain	Crystal malt	60 °L	34	53%	13% - 100%
Crystal 60L	8	United Kingdom	Grain	Crystal malt	60 °L	34	68%	10% - 100%
Maris Otter Pale	6	United Kingdom	Grain	Base malt	3.75 °L	38	50%	31% - 67%
Caramel / Crystal 20L	5	American	Grain	Crystal malt	20 °L	35	55%	33% - 75%
Caramel / Crystal 40L	5	American	Grain	Crystal malt	40 °L	34	48%	31% - 80%
Caramel / Crystal 80L	4	American	Grain	Crystal malt	80 °L	33	34%	13% - 50%
Victory	4	American	Grain	Roasted malt	28 °L	34	55%	20% - 100%
Caramel / Crystal 120L	4	American	Grain	Crystal malt	120 °L	33	60%	7% - 100%
Brown	3	United Kingdom	Grain	Roasted malt	65 °L	32	37%	19% - 56%
CaraFoam	3	German	Grain	Crystal malt	1.8 °L	37	15%	5% - 25%

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	204	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
London ESB Ale 1968	84	Wyeast	Ale	0.1	Very High	69	64°F	72°F
English Ale Yeast WLP002	55	White Labs	Ale	Medium	Very High	66.5	65°F	68°F
Nottingham Ale Yeast	45	Danstar	Ale	Med-High	High	77	57°F	70°F
Safale - American Ale Yeast US-05	34	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
London ESB Yeast	26	Danstar	Ale	Med-High	Low	70	65°F	72°F
London Ale III 1318	24	Wyeast	Ale	0.1	High	73	64°F	74°F
British Ale Yeast WLP005	23	White Labs	Ale	Medium	High	70.5	65°F	70°F
Burton Ale Yeast WLP023	20	White Labs	Ale	Medium	Medium	72	68°F	73°F
West Yorkshire 1469	17	Wyeast	Ale	0.09	High	69	64°F	72°F
London Ale Yeast WLP013	16	White Labs	Ale	Medium	Medium	71	66°F	71°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	90	Fining	Boil	79%	0% - 100%
Gypsum	70	Water Agt	Mash	35%	0% - 100%
Calcium Chloride	51	Water Agt	Boil	20%	0% - 100%
yeast nutrient	41	Other	Boil	43%	0% - 100%
Whirlfloc	37	Fining	Boil	82%	12% - 100%
Lactic acid	26	Water Agt	Sparge	79%	2% - 100%
Epsom Salt	23	Water Agt	Sparge	6%	0% - 33%
Baking Soda	22	Water Agt	Mash	7%	0% - 50%
Protafloc	11	Fining	Boil	59%	2% - 100%
Table Salt	11	Water Agt	Mash	11%	0% - 29%
Chalk	10	Water Agt	Mash	20%	0% - 71%

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