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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