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	14621
ESB	5.5 gal	5.43%	27.93	1.055	1.014		All Grain	11155
vanilla night sky	5.5 gal	7.9%	29.38	1.080	1.020		All Grain	8511
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	5795
Tanglefoot	77 L	4.43%	28.08	1.044	1.010		All Grain	4781
EXTRA SPECIAL BITTER (ESB)	23 L	5.27%	32.57	1.053	1.013		All Grain	4662
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	4640
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	4626
Fuller's ESB Clone	5 gal	5.46%	39.42	1.060	1.019		extract	4251
Munken	19 L	5.71%	30.86	1.056	1.013		All Grain	3291

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
[27] Fullers ESB	17 L	7.58%	44.09	1.077	1.019		BIAB	5
RECETA DE LIBRO BITTER LLUIS	110 L	4.86%	49.23	1.045	1.008		All Grain	21
ESB (Christmas Gift)	2 gal	4.99%	44.57	1.054	1.016		All Grain	17
ESB	21 L	5.19%	34.22	1.051	1.012		All Grain	64
Yorkshire Style Strong Bitter	5 gal	5.12%	29.12	1.054	1.016		All Grain	54
Strong Yorkshire Bitter	23 L	5.76%	42.51	1.058	1.015		All Grain	31
[08] ESB	17 L	5.39%	53.7	1.058	1.017		BIAB	160
KB ESB	12 L	4.86%	34.99	1.049	1.012		BIAB	23
Gingerbread Ale	5.5 gal	5.82%	45.77	1.056	1.012		All Grain	26
Imperial Smoked Porter	2.75 gal	7.5%	42.98	1.071	1.014		extract	211

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	834	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
Caramel / Crystal 60L	201		Grain	crystal malt	60°L	34	7%	1% - 21%
United Kingdom - Crystal 60L	151	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 20%
American - Caramel / Crystal 40L	147	American	Grain	crystal malt	40°L	34	7%	0% - 20%
American - Caramel / Crystal 120L	129	American	Grain	crystal malt	120°L	33	4%	0% - 18%
US - Pale 2-Row	119	US	Grain	base malt	1.8°L	37	63%	4% - 100%
Belgian - Biscuit	98	Belgian	Grain	roasted malt	23°L	35	6%	1% - 22%
American - Victory	97	American	Grain	roasted malt	28°L	34	8%	2% - 28%
Torrified Wheat	87		Adjunct	raw	2°L	36	6%	0% - 21%
United Kingdom - Golden Promise	84	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	903	5	31%	0% - 100%
Fuggles	508	4.5	28%	5% - 100%
Challenger	327	8.5	29%	5% - 100%
Target	180	11.5	29%	3% - 67%
Magnum	129	15	29%	3% - 100%
Cascade	117	7	28%	4% - 100%
Northern Brewer	112	7.8	32%	4% - 100%
Willamette	108	4.5	28%	5% - 100%
Goldings	88	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%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	52%	20% - 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%
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	460	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	173	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - English Ale Yeast WLP002	117	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	72	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	68	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - London ESB Yeast	63	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® LONDON ENGLISH-STYLE ALE YEAST	41	Lallemand	British Ales	High	Low	65%	65°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	40	Lallemand	Ales	Medium	High	80%	50°F	72°F

Other Ingredients Used In Strong Bitter Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	404	Water Agt	Mash	25%	0% - 100%
Calcium Chloride (dihydrate)	199	Water Agt	Mash	17%	0% - 100%
Epsom Salt	180	Water Agt	Mash	10%	0% - 100%
Irish Moss	162	Fining	Boil	68%	0% - 100%
Whirlfloc	150	Water Agt	Boil	70%	0% - 100%
Lactic acid	140	Water Agt	Mash	69%	0% - 100%
Baking Soda	109	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (anhydrous)	94	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	47	Water Agt	Mash	19%	0% - 100%
Yeast Nutrient	46	Other	Mash	33%	0% - 100%

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