British Bitter - Strong Bitter - Beer Recipes | Brewer's Friend
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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
Young´s Special London Ale #1
12 L 6.35% 33.53 1.064 1.015
All Grain 10287
ESB
5.5 gal 5.82% 27.93 1.059 1.015
All Grain 10279
vanilla night sky
5.5 gal 7.9% 29.38 1.080 1.020
All Grain 8298
[BYOBRA] Gale's HSB
12 L 5.21% 28.5 1.052 1.012
All Grain 5429
Scrotum Repair
10 gal 4.71% 25.16 1.051 1.015
All Grain 4528
03 ESB
28 L 5.57% 38.97 1.059 1.017
All Grain 4438
Tanglefoot
77 L 4.43% 28.08 1.044 1.010
All Grain 4407
EXTRA SPECIAL BITTER (ESB)
23 L 5.27% 32.57 1.053 1.013
All Grain 4312
Fuller's ESB Clone
5 gal 5.46% 39.42 1.060 1.019
extract 3931
Buggles Fitter
5.5 gal 4.88% 35.26 1.053 1.016
BIAB 3157

Newest Strong Bitter Recipes

Title Size ABV IBU OG FG Color Method Views
English Special Bitter
5.5 gal 4.63% 0 1.051 1.016
All Grain 8
36 Strong Bitter LC S-04
30 L 5.63% 44.68 1.039 0.996
All Grain 35
English ESB
5.5 gal 6.21% 41.56 1.063 1.015
extract 22
Mr Robot - ESB
20.8 L 4.76% 48.4 1.047 1.010
BIAB 32
Tollers-ESB
5 gal 5.95% 40.12 1.057 1.011
BIAB 28
ESB #1
12 gal 5.13% 41.12 1.052 1.013
All Grain 37
ESB
31 gal 4.95% 38.44 1.050 1.013
All Grain 29
Northants County
24 L 6.01% 45.7 1.060 1.015
All Grain 50
ESB3
20 L 6.3% 39.74 1.060 1.012
All Grain 36
ESB
204 gal 5.04% 35.04 1.051 1.013
All Grain 51

Fermentables Used In Strong Bitter Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 819 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
Caramel / Crystal 60L 196 Grain crystal malt 60°L
34 7% 1% - 21%
United Kingdom - Crystal 60L 149 United Kingdom Grain crystal malt 60°L
34 7% 2% - 20%
American - Caramel / Crystal 40L 146 American Grain crystal malt 40°L
34 7% 0% - 20%
American - Caramel / Crystal 120L 128 American Grain crystal malt 120°L
33 4% 0% - 18%
US - Pale 2-Row 120 US Grain base malt 1.8°L
37 63% 4% - 100%
American - Victory 97 American Grain roasted malt 28°L
34 8% 2% - 28%
Belgian - Biscuit 95 Belgian Grain roasted malt 23°L
35 6% 1% - 17%
Torrified Wheat 86 Adjunct raw 2°L
36 6% 0% - 21%
United Kingdom - Golden Promise 81 United Kingdom Grain base malt 3°L
37 68% 4% - 98%

Hops Used In Strong Bitter Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 876 5 31% 0% - 100%
Fuggles 491 4.5 28% 5% - 100%
Challenger 317 8.5 29% 5% - 100%
Target 175 11.5 29% 3% - 67%
Magnum 125 15 29% 3% - 100%
Cascade 116 7 28% 4% - 100%
Northern Brewer 109 7.8 32% 4% - 100%
Willamette 108 4.5 29% 5% - 100%
Goldings 85 4.5 26% 4% - 100%
Kent Goldings 74 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 12 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%
American - Caramel / Crystal 40L 8 American Grain crystal malt 40°L
34 54% 29% - 100%
American - Victory 8 American Grain roasted malt 28°L
34 45% 13% - 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%
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 - Carapils (Dextrine Malt) 5 American Grain crystal malt 1.8°L
33 42% 20% - 100%
Aromatic Malt 5 Grain specialty malt 20°L
35 41% 22% - 50%

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-04 451 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 169 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - English Ale Yeast WLP002 118 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 69 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 69 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - London ESB Yeast 61 Danstar Ale Med-High Low 70% 65°F 72°F
Wyeast - London Ale III 1318 59 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - West Yorkshire 1469 43 Wyeast Ale 0.09 High 69% 64°F 72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 40 Lallemand Ales Medium High 80% 50°F 72°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST 40 Lallemand British Ales High Low 65% 65°F 72°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 393 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 191 Water Agt Mash 17% 0% - 100%
Epsom Salt 173 Water Agt Mash 10% 0% - 100%
Irish Moss 161 Other Boil 68% 0% - 100%
Whirlfloc 145 Water Agt Boil 70% 0% - 100%
Lactic acid 135 Water Agt Mash 69% 0% - 100%
Baking Soda 105 Water Agt Mash 8% 0% - 75%
Calcium Chloride (anhydrous) 91 Water Agt Mash 19% 0% - 100%
Calcium Chloride (dihydrate) 47 Water Agt Mash 19% 0% - 100%
Yeast Nutrient 44 Other Boil 33% 0% - 100%

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