Style: Premium Bitter
All StylesStyle Profile based on 253 recipes
BU:GU
0.75
Hops
3.9 g/L
Common Additions
- 90% Pale (88%)
- 87% Crystal (7%)
- 38% Toast (7%)
- 32% Roast (2%)
- 26% Wheat (7%)
% of Premium Bitter recipes using each malt category (addition % in brackets)
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 · 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