Recipes: Premium Bitter

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Style Profile based on 253 recipes

OG

1.047

FG

1.012

IBU

34

ABV

4.6%

BU:GU

0.75

Hops

3.9 g/L

Grain Bill Composition

  • 89% Base
  • 7% Crystal
  • 7% Toast
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 59% East Kent Goldings
  • 32% Fuggles
  • 19% Challenger
  • 11% Styrian Golding
  • 7% Cascade
  • 7% Target
  • 6% Willamette
  • 5% Magnum (GR)
  • 4% Southern Brewer
  • 4% Northdown

% of Premium Bitter recipes using each hop

Common Fermentables

  • 31% Pale Malt, Maris Otter
  • 13% Caramel/Crystal Malt -120L
  • 13% Caramel/Crystal Malt - 60L
  • 12% Wheat, Torrified
  • 11% Pale Malt (2 Row) UK
  • 10% Maris Otter (Crisp)
  • 8% Chocolate Malt
  • 8% Cara-Pils/Dextrine
  • 7% Caramel/Crystal Malt - 40L
  • 7% Munich Malt

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 19% SafAle English Ale (S-04) Fermentis
  • 9% English Ale Yeast (WLP002) White Labs
  • 8% London ESB Ale (1968) Wyeast Labs
  • 8% British Ale Yeast (WLP005) White Labs
  • 8% Dry English Ale Yeast (WLP007) White Labs
  • 6% West Yorkshire Ale (1469) Wyeast Labs
  • 5% Safale American (US-05) Fermentis
  • 5% LalBrew Nottingham Lallemand
  • 2% London Ale Yeast (WLP013) White Labs
  • 2% Burton Ale Yeast (WLP023) White Labs

% of Premium Bitter recipes using each strain

Recipes Styles Login Calcs