Recipes: Strong Bitter

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Style Profile based on 1,405 recipes

OG

1.055

FG

1.014

IBU

39

ABV

5.4%

BU:GU

0.71

Hops

4.9 g/L

Grain Bill Composition

  • 89% Base
  • 9% Crystal
  • 8% Toast
  • 2% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 55% East Kent Goldings
  • 28% Fuggles
  • 18% Challenger
  • 10% Target
  • 9% Cascade
  • 9% Southern Brewer
  • 8% Willamette
  • 6% Magnum (GR)
  • 4% Styrian Golding
  • 4% Northern Brewer (GR)

% of Strong Bitter recipes using each hop

Common Fermentables

  • 21% Pale Malt, Maris Otter
  • 14% United Kingdom - Maris Otter Pale
  • 12% Caramel/Crystal Malt - 60L
  • 8% Pale Malt (2 Row) UK
  • 7% Caramel/Crystal Malt -120L
  • 7% Caramel/Crystal Malt - 80L
  • 7% Pale Malt (2 Row) US
  • 5% Cara-Pils/Dextrine
  • 5% Victory Malt
  • 5% Caramel/Crystal Malt - 40L

Colour = malt category · bar = % of recipes

Common Yeasts

  • 17% SafAle English Ale (S-04) Fermentis
  • 12% London ESB Ale (1968) Wyeast Labs
  • 10% English Ale Yeast (WLP002) White Labs
  • 4% LalBrew Nottingham Lallemand
  • 4% Safale American (US-05) Fermentis
  • 3% London Ale Yeast (WLP013) White Labs
  • 3% Burton Ale Yeast (WLP023) White Labs
  • 2% British Ale Yeast (WLP005) White Labs
  • 2% London Ale III (1318) Wyeast Labs
  • 2% Dry English Ale Yeast (WLP007) White Labs

% of Strong Bitter recipes using each strain

Recipes Styles Login Calcs