Style: Strong Bitter

• 77% Pale
• 8% Crystal
• 6% Toast
• 6% Pilsner

% of total grain weight across all recipes · sums to ~100%

• 94% Pale (87%)
• 85% Crystal (9%)
• 43% Toast (8%)
• 22% Roast (2%)

% of Strong Bitter recipes using each malt category (addition % in brackets)

• 55% East Kent Goldings
• 30% Fuggle
• 18% Challenger
• 10% Target
• 9% Northern Brewer
• 9% Cascade
• 8% Willamette
• 6% Magnum
• 4% Styrian Golding
• 4% Golding

% of Strong Bitter recipes using each hop

dated Strong Bitter recipes with at least one dry-hop addition

• 19% Pale Malt, Maris Otter
• 15% United Kingdom - Maris Otter Pale
• 11% Caramel/Crystal Malt - 60L
• 7% Pale Malt (2 Row) UK
• 7% Caramel/Crystal Malt -120L
• 6% Caramel/Crystal Malt - 80L
• 6% Pale Malt (2 Row) US
• 5% Cara-Pils/Dextrine
• 5% Victory Malt
• 4% Caramel/Crystal Malt - 40L

Colour = malt category · bar = % of recipes

• 18% SafAle English Ale (S-04) Fermentis
• 11% London ESB Ale (1968) Wyeast Labs
• 9% English Ale (WLP002) White Labs
• 4% Safale American (US-05) Fermentis
• 4% Nottingham Lallemand
• 3% London Ale (WLP013) White Labs
• 2% London Lallemand
• 2% Burton Ale (WLP023) White Labs
• 2% London Ale III (1318) Wyeast Labs
• 2% British Ale (WLP005) White Labs

% of Strong Bitter recipes using each strain

• 82% Single Infusion
• 15% Step Mash
• 2% Decoction

% of Strong Bitter recipes with mash data

• 80 ppm Ca²⁺
• 8 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 105 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile