Strong Bitter Recipes

    

Spitfire Bitter

Wolf-Creek 2 months ago

• {Math.Round(srm)}° L
• All Grain
• 5.5 Gallon(s)
• Strong Bitter
• 40 IBU
• 5.5 % ABV

    

Pacifica Pilgrim Strong Ale

joelw85 3 days ago

• {Math.Round(srm)}° L
• All Grain
• 15 Liter(s)
• Strong Bitter
• 41 IBU
• 5.4 % ABV

Aromatic malt is actually Chevallier (a powerfully malty heritage base malt). Terrible efficiency as always, no idea what I do wrong!! Bottling some to help get me through my house move. Should be spot on by late summer/early autumn.

    

Bass Ale 3

KOAmps 2 months ago

• {Math.Round(srm)}° L
• All Grain
• 6.5 Gallon(s)
• Strong Bitter
• 26 IBU
• 4.8 % ABV

Dublin salts, 1oz black malt

    

Clone Of Yikes

Chu 29 days ago

• {Math.Round(srm)}° L
• All Grain
• 5 Gallon(s)
• Strong Bitter
• 49 IBU
• 5.4 % ABV

    

Wells Bombardier Clone

Spak 11 days ago

• {Math.Round(srm)}° L
• All Grain
• 5.2 Gallon(s)
• Strong Bitter
• 49 IBU
• 5.9 % ABV

Clone of Wells Bombardier Ale clone I found online.

    

Clusters Last Stand

Sundon about a month ago

• {Math.Round(srm)}° L
• All Grain
• 10 Liter(s)
• Strong Bitter
• 39 IBU
• 5.4 % ABV

    

Fullers 1845 V2

DaveRussell 6 months ago

• {Math.Round(srm)}° L
• All Grain
• 18 Liter(s)
• Strong Bitter
• 48 IBU
• 5.3 % ABV

Brew No.57 Rate: 0/10 ABV: 0% Yeast: WHC Old English Attenuation: 76 – 80% My attenuation: 0% Aroma: Neutral. Low ester Recommended IBU: 30 – 35 My IBU: Recipe: OG: 1065 FG: 1016 ABV: 6.4% Achieved: OG: 1068 FG: 1000 ABV: 0% Notes: . – Recipe said Wyeast London ESB 1968. – Did 30mins at 64ºC last 30 at 67ºC. Accident not intended. – Did 1 hour boil not 90mins as ABV was high. – Did 100g Chocolate, Crystal 150g as sold measures and I forgot to use less. Do again: Came out black so ...

    

Fullers 1845

DaveRussell 2 years ago

• {Math.Round(srm)}° L
• All Grain
• 23 Liter(s)
• Strong Bitter
• 0 IBU
• 4.8 % ABV

Brew No.42 Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted odd to start, so left it, then after 5 months undrinkable as sour taste took over. ABV: 7.35% Yeast: NBS Ale Yeast Attenuation: 63-73% My attenuation: 82% Aroma: Neutral Recipe: OG: 1065 FG: 1016 ABV: 6.4% Achieved: OG: 1068 FG: 1012 ABV: 7.35% Notes: – Love this beer, Googled a clone recipe. – Recipe said Wyeast London ESB 1968. I used NBS Ale as in fridge – 7.4Kg grain was just manageable – During fermentation bubbled over ...

    

Double Diamond Park

frigante 17 days ago

• {Math.Round(srm)}° L
• All Grain
• 40 Liter(s)
• Strong Bitter
• 29 IBU
• 5.5 % ABV

    

Marks Best Bitter

SB-Brewer 6 years ago

• {Math.Round(srm)}° L
• All Grain + Extract
• 5.5 Gallon(s)
• Strong Bitter
• 43 IBU
• 5.7 % ABV

Best Bitter