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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
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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