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British Bitter - Strong Bitter

BJCP Style Guide

Top 10 Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
Hobgoblin Clone
5 gal 5.58% 26.36 1.056 1.014
All Grain 6444
vanilla night sky
5.5 gal 7.9% 29.38 1.080 1.020
All Grain 5474
Scrotum Repair
10 gal 4.71% 25.16 1.051 1.015
All Grain 3135
Young´s Special London Ale #1
12 L 6.35% 33.53 1.064 1.015
All Grain 2836
03 ESB
28 L 5.57% 38.97 1.059 1.017
All Grain 2102
[BYOBRA] Gale's HSB
12 L 5.21% 28.5 1.052 1.012
All Grain 2048
Buggles Fitter
5.5 gal 4.88% 35.26 1.053 1.016
BIAB 1899
ESB
20 L 5.37% 50.24 1.053 1.012
BIAB 1654
EpecialStrongBitter
27 L 4.97% 37.33 1.051 1.013
All Grain 1517
Old Speckled Hen Clone
5 gal 4.93% 35.52 1.048 1.011
BIAB 1227

Newest Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
ESB
40 L 5.37% 39.58 1.055 1.014
All Grain 10
Sam Smith Old Brewery Bitter Clone
5.5 gal 4.7% 50.72 1.048 1.012
BIAB 5
Cliveden Place Best Bitter
6.5 gal 3.55% 0 1.036 1.009
All Grain 4
Cliveden Place Best Bitter
6.5 gal 3.89% 0 1.040 1.010
All Grain 2
Year-ender 2
21 L 5.64% 35.2 1.057 1.014
All Grain 12
Awesome Recipe
11 L 5.32% 44.13 1.052 1.012
All Grain 2
Grandpa's ESB
5.5 gal 5.48% 39.46 1.056 1.014
BIAB 15
Champion Extra Bitter
10 L 5.16% 35.73 1.057 1.018
extract 12
Fullemann
23 L 4.28% 39.85 1.042 1.010
BIAB 9
Quarantine ESB
5.5 gal 5.2% 40.57 1.054 1.015
All Grain 5

Fermentables Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 599 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
American - Caramel / Crystal 60L 134 American Grain crystal malt 60°L
34 7% 1% - 21%
United Kingdom - Crystal 60L 115 United Kingdom Grain crystal malt 60°L
34 7% 2% - 17%
American - Pale 2-Row 100 American Grain base malt 1.8°L
37 63% 4% - 100%
American - Caramel / Crystal 120L 92 American Grain crystal malt 120°L
33 4% 0% - 14%
American - Caramel / Crystal 40L 87 American Grain crystal malt 40°L
34 7% 0% - 20%
American - Victory 74 American Grain roasted malt 28°L
34 8% 2% - 28%
Belgian - Biscuit 69 Belgian Grain roasted malt 23°L
35 6% 1% - 17%
United Kingdom - Chocolate 58 United Kingdom Grain roasted malt 425°L
34 2% 0% - 13%
Torrified Wheat 57 Grain other 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 528 5 31% 0% - 100%
Fuggles 310 4.5 27% 6% - 100%
Challenger 206 8.5 30% 5% - 100%
Target 120 11.5 28% 3% - 67%
Willamette 82 4.5 26% 5% - 100%
Northern Brewer 77 7.8 32% 4% - 100%
Magnum 77 15 28% 3% - 100%
Cascade 75 7 27% 4% - 100%
Goldings 60 4.5 26% 4% - 100%
Styrian Goldings 51 5.5 28% 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 12 American 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%
United Kingdom - Maris Otter Pale 7 United Kingdom Grain base malt 3.75°L
38 53% 31% - 75%
American - Victory 6 American Grain roasted malt 28°L
34 45% 13% - 100%
American - Caramel / Crystal 40L 6 American Grain crystal malt 40°L
34 55% 29% - 100%
Belgian - Biscuit 6 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 - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 60% 7% - 100%
American - Aromatic Malt 4 American Grain base malt 20°L
35 46% 33% - 50%
United Kingdom - Crystal 55L 4 United Kingdom Grain crystal malt 55°L
34 58% 38% - 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-04 280 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 119 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - English Ale Yeast WLP002 76 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 54 Danstar Ale Med-High High 77% 57°F 70°F
Danstar - London ESB Yeast 47 Danstar Ale Med-High Low 70% 65°F 72°F
Fermentis - Safale - American Ale Yeast US-05 42 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - London Ale III 1318 39 Wyeast Ale 0.1 High 73% 64°F 74°F
Mangrove Jack - Liberty Bell Ale M36 27 Mangrove Jack Ale n/a Med-High 76% 62°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

Other Ingredients Used In Strong Bitter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 147 Water Agt Boil 31% 0% - 100%
Irish Moss 94 Other Boil 78% 0% - 100%
Whirlfloc 77 Water Agt Boil 80% 1% - 100%
Epsom Salt 57 Water Agt Mash 10% 0% - 36%
Calcium Chloride (dihydrate) 54 Water Agt Mash 21% 0% - 79%
Calcium Chloride (dihydrate) 51 Water Agt Sparge 20% 0% - 100%
Lactic acid 50 Water Agt Mash 75% 1% - 100%
Baking Soda 43 Water Agt Mash 7% 0% - 50%
Table Salt 29 Water Agt Mash 13% 0% - 98%
Calcium Chloride (anhydrous) 17 Water Agt Mash 21% 0% - 57%

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