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	4797
Hobgoblin Clone	5 gal	5.58%	26.36	1.056	1.014		All Grain	3583
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	2837
Fuller's ESB Clone	19 L	5.18%	33.4	1.055	1.016		All Grain	2549
Young´s Special London Ale #1	12 L	6.35%	33.53	1.064	1.015		All Grain	2114
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	1673
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	1568
EpecialStrongBitter	27 L	4.97%	37.33	1.051	1.013		All Grain	1363
ESB	20 L	5.37%	50.24	1.053	1.012		BIAB	1356
Admiral Half Chub	7.5 gal	5.4%	44.64	1.055	1.014		All Grain	1134

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Interequipos 2019	20 L	4.8%	42.45	1.048	1.011		All Grain	2
ESBitte	6 gal	5.17%	36.66	1.053	1.013		All Grain	2
Bitter	6 gal	4.64%	33.35	1.050	1.015		BIAB	3
1845	3 gal	6.11%	48.74	1.066	1.019		All Grain	0
Union Jack	5.5 gal	5.39%	41.97	1.058	1.016		All Grain	15
Enggerm bitter	40 L	6.05%	66.08	1.060	1.014		All Grain	1
Bitter	21 L	5.1%	45.5	1.052	1.013		All Grain	7
Extraordinary Ordinary Bitter	5.5 gal	4.46%	38.2	1.048	1.014		All Grain	2
fall strong bitter	23 L	7.19%	40.13	1.069	1.014		All Grain	7
wobbly Bob	19 L	5.92%	47.32	1.062	1.017		All Grain	0

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	508	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
United Kingdom - Crystal 60L	111	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 17%
American - Caramel / Crystal 60L	107	American	Grain	crystal malt	60°L	34	7%	1% - 20%
American - Pale 2-Row	89	American	Grain	base malt	1.8°L	37	65%	4% - 100%
American - Caramel / Crystal 120L	79	American	Grain	crystal malt	120°L	33	4%	0% - 13%
American - Caramel / Crystal 40L	73	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Victory	65	American	Grain	roasted malt	28°L	34	9%	2% - 33%
Belgian - Biscuit	62	Belgian	Grain	roasted malt	23°L	35	6%	1% - 17%
Torrified Wheat	51		Adjunct	raw	2°L	36	6%	0% - 20%
United Kingdom - Pale 2-Row	50	United Kingdom	Grain	base malt	2.5°L	38	72%	6% - 98%

Hops Used In Strong Bitter Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	430	5	31%	3% - 100%
Fuggles	256	4.5	27%	6% - 100%
Challenger	179	8.5	29%	5% - 100%
Target	99	11.5	28%	3% - 67%
Willamette	69	4.5	25%	5% - 100%
Cascade	66	7	26%	0% - 100%
Magnum	64	15	29%	3% - 100%
Northern Brewer	63	7.8	31%	4% - 100%
Goldings	53	4.5	25%	4% - 100%
Styrian Goldings	43	5.5	30%	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	9	American	Grain	crystal malt	60°L	34	53%	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%
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 - Victory	5	American	Grain	roasted malt	28°L	34	52%	20% - 100%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	60%	31% - 100%
American - Caramel / Crystal 80L	4	American	Grain	crystal malt	80°L	33	34%	13% - 50%
American - Caramel / Crystal 120L	4	American	Grain	crystal malt	120°L	33	60%	7% - 100%
United Kingdom - Golden Promise	3	United Kingdom	Grain	base malt	3°L	37	55%	40% - 82%

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	232	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	93	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	49	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	35	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Danstar - London ESB Yeast	34	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Wyeast - London Ale III 1318	31	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - British Ale Yeast WLP005	24	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	21	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
Gypsum	95	Water Agt	Mash	32%	0% - 100%
Irish Moss	91	Herb	Boil	78%	0% - 100%
Calcium Chloride (dihydrate)	54	Water Agt	Mash	20%	0% - 100%
Whirlfloc	50	Fining	Boil	82%	0% - 100%
Lactic acid	36	Water Agt	Sparge	77%	1% - 100%
Epsom Salt	32	Water Agt	Mash	7%	0% - 33%
Baking Soda	26	Water Agt	Mash	10%	0% - 50%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	20%	0% - 79%
Table Salt	18	Water Agt	Mash	7%	0% - 29%
Chalk	11	Water Agt	Mash	18%	0% - 71%

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