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	15098
vanilla night sky	5.5 gal	7.9%	29.38	1.080	1.020		All Grain	8807
[BYOBRA] Gale's HSB	12 L	5.21%	28.5	1.052	1.012		All Grain	6279
EXTRA SPECIAL BITTER (ESB)	23 L	5.27%	32.57	1.053	1.013		All Grain	5403
Tanglefoot	77 L	4.43%	28.08	1.044	1.010		All Grain	5199
Scrotum Repair	10 gal	4.71%	25.16	1.051	1.015		All Grain	4912
03 ESB	28 L	5.57%	38.97	1.059	1.017		All Grain	4837
Fuller's ESB Clone	5 gal	5.46%	39.42	1.060	1.019		extract	4701
Buggles Fitter	5.5 gal	4.88%	35.26	1.053	1.016		BIAB	3460
Bramble Strong Bitter	26 L	5.83%	53.48	1.055	1.011		All Grain	3345

Newest Strong Bitter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB V2	5.5 gal	6.07%	37.53	1.057	1.011		All Grain	25
Rootstock Pale	44 L	6.11%	58.67	1.064	1.018		All Grain	41
canonfire	10.4 L	4.61%	51.34	1.047	1.012		extract	38
Not that special bitter	5 gal	5.09%	43.02	1.052	1.013		BIAB	38
ESB	5.5 gal	6.04%	31.99	1.061	1.015		All Grain	35
FULLERS ESB	54 L	5.39%	37.8	1.051	1.010		All Grain	51
Eltham ESB - Sub Amber with Biscuit	40 L	5.77%	32.38	1.054	1.010		All Grain	41
ESB2026	5.5 gal	5.42%	30.07	1.062	1.020		All Grain	29
English Esb	36 L	5.85%	37.43	1.057	1.013		All Grain	99
Best Bitter	21 L	5.73%	40.35	1.059	1.015		All Grain	33

Fermentables Used In Strong Bitter Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	851	United Kingdom	Grain	base malt	3.75°L	38	78%	4% - 100%
Caramel / Crystal 60L	208		Grain	crystal malt	60°L	34	7%	1% - 21%
American - Caramel / Crystal 40L	151	American	Grain	crystal malt	40°L	34	7%	0% - 20%
United Kingdom - Crystal 60L	150	United Kingdom	Grain	crystal malt	60°L	34	7%	2% - 17%
American - Caramel / Crystal 120L	133	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%
Belgian - Biscuit	101	Belgian	Grain	roasted malt	23°L	35	6%	1% - 22%
American - Victory	98	American	Grain	roasted malt	28°L	34	8%	2% - 28%
United Kingdom - Golden Promise	90	United Kingdom	Grain	base malt	3°L	37	69%	4% - 98%
Torrified Wheat	89		Adjunct	raw	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	940	5	31%	0% - 100%
Fuggles	529	4.5	28%	5% - 100%
Challenger	338	8.5	30%	5% - 100%
Target	180	11.5	30%	3% - 100%
Magnum	138	15	28%	3% - 100%
Cascade	120	7	28%	4% - 100%
Northern Brewer	115	7.8	31%	4% - 100%
Willamette	106	4.5	28%	5% - 100%
Goldings	88	4.5	26%	4% - 100%
Styrian Goldings	76	5.5	29%	7% - 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 - Caramel / Crystal 120L	8	American	Grain	crystal malt	120°L	33	50%	7% - 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 - 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%
Aromatic Malt	5		Grain	specialty malt	20°L	35	41%	22% - 50%
American - Caramel / Crystal 20L	5	American	Grain	crystal malt	20°L	35	55%	33% - 75%

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	487	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	116	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	74	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	73	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	58	Wyeast	Ale	0.1	High	73%	64°F	74°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	48	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - West Yorkshire 1469	45	Wyeast	Ale	0.09	High	69%	64°F	72°F
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST	43	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	433	Water Agt	Mash	25%	0% - 100%
Calcium Chloride (dihydrate)	218	Water Agt	Mash	16%	0% - 100%
Epsom Salt	190	Water Agt	Mash	10%	0% - 100%
Irish Moss	165	Fining	Boil	68%	0% - 100%
Whirlfloc	156	Water Agt	Boil	69%	0% - 100%
Lactic acid	155	Water Agt	Mash	68%	0% - 100%
Baking Soda	110	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (anhydrous)	103	Water Agt	Mash	18%	0% - 100%
Yeast Nutrient	50	Other	Boil	31%	0% - 100%
Calcium Chloride (dihydrate)	46	Water Agt	Other	19%	0% - 100%

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