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	4620
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	3015
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	2736
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	1986
Fuller's ESB Clone	19 L	5.18%	33.4	1.055	1.016		All Grain	1753
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1582
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1430
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1297
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1285
Admiral Half Chub	7.5 gal	5.4%	44.64	1.055	1.014		All Grain	1097

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Eldridge Pope - Royal Oak	25 L	5.08%	40	1.050	1.012		All Grain	1
Merstin Kössi-ESB	15 L	5.78%	42.83	1.058	1.014		All Grain	4
Bitter	14 L	5.41%	38.09	1.055	1.014		BIAB	11
Ganz főzés	40 L	5.01%	38	1.049	1.011		All Grain	12
Spring time!	35 L	5.47%	37.94	1.056	1.015		All Grain	8
Chuck's Brewery Bat ESB	6 gal	5.37%	55.12	1.059	1.018		All Grain	13
K1 bitter exeter	13 L	5.34%	41.47	1.055	1.014		Partial Mash	17
30A - Spice Beer - Hot Times CSB	24 L	5.45%	45.48	1.052	1.011		All Grain	14
Crouchback's Strong Bitter	23 L	5.12%	0	1.052	1.013		All Grain	7
knee nocker	21 L	5.23%	47.51	1.052	1.012		BIAB	10

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	496	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
United Kingdom - Crystal 60L	110	United Kingdom	Grain	crystal malt	60°L	34	8%	2% - 17%
American - Caramel / Crystal 60L	99	American	Grain	crystal malt	60°L	34	7%	1% - 20%
American - Pale 2-Row	86	American	Grain	base malt	1.8°L	37	65%	4% - 100%
American - Caramel / Crystal 120L	74	American	Grain	crystal malt	120°L	33	4%	0% - 10%
American - Caramel / Crystal 40L	69	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Victory	64	American	Grain	roasted malt	28°L	34	9%	2% - 33%
Belgian - Biscuit	60	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
Torrified Wheat	49		Adjunct	raw	2°L	36	6%	0% - 20%
United Kingdom - Pale 2-Row	47	United Kingdom	Grain	base malt	2.5°L	38	73%	6% - 98%

Hops Used In Strong Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	414	5	31%	3% - 100%
Fuggles	247	4.5	27%	6% - 100%
Challenger	170	8.5	29%	5% - 100%
Target	95	11.5	28%	3% - 67%
Willamette	67	4.5	25%	5% - 100%
Cascade	65	7	26%	0% - 100%
Northern Brewer	62	7.8	30%	6% - 100%
Magnum	59	15	29%	3% - 100%
Goldings	50	4.5	26%	4% - 100%
Northdown	43	8.6	21%	5% - 53%

Steeping Grains Used In Strong Bitter Recipes (View More)

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

Yeasts Used In Strong Bitter Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	226	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	90	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	60	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	45	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis / Safale - Safale - American Ale Yeast US-05	34	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Danstar - London ESB Yeast	30	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Wyeast - London Ale III 1318	28	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - British Ale Yeast WLP005	23	White Labs	Ale	Medium	High	70.5%	65°F	70°F
White Labs - Burton Ale Yeast WLP023	21	White Labs	Ale	Medium	Medium	72%	68°F	73°F
Wyeast - West Yorkshire 1469	19	Wyeast	Ale	0.09	High	69%	64°F	72°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	91	Herb	Boil	78%	0% - 100%
Gypsum	83	Water Agt	Mash	32%	0% - 100%
Calcium Chloride (dihydrate)	58	Water Agt	Sparge	19%	0% - 100%
Whirlfloc	45	Water Agt	Mash	83%	0% - 100%
Lactic acid	31	Water Agt	Mash	79%	2% - 100%
Epsom Salt	28	Water Agt	Mash	7%	0% - 33%
Baking Soda	26	Water Agt	Mash	9%	0% - 50%
Table Salt	17	Water Agt	Mash	9%	0% - 29%
Chalk	11	Water Agt	Mash	18%	0% - 71%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	24%	1% - 79%

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