Gordon Strong’s Strong Bitter

Strong Bitter, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.013
IBU = 39  SRM = 13  ABV = 5.2%

Ingredients

13 lbs. (5.9 kg) Maris Otter malt
12 oz. (340 g) Crystal malt (70–80 °L)
8 oz. (227 g) flaked maize
5.3 oz. (150 g) Briess Victory® malt
1 oz. (28 g) black patent malt
4.5 AAU Styrian Golding hops (first wort hop) (1 oz./28 g at 4.5% alpha acids)
4.1 AAU Challenger hops (60 min) (0.5 oz./14 g at 8.3% alpha acids)
4.5 AAU Fuggle hops (20 min.) (4.5% alpha acids)
1 oz. (28 g) Styrian Golding hops (0 min.) 
1 oz. (28 g) Styrian Golding hops (whirlpool) 
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), Imperial Yeast A09 (Pub), or LalBrew London ESB yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium sulfate and 1⁄4 tsp. calcium chloride to the mash.

This recipe uses a single infusion mash, with a no-sparge lauter. Use enough water to have a moderately thin mash (2 qts./lb). Mash in the Maris Otter malt and flaked maize at 152 °F (67 °C) and hold for 60 minutes. Add remaining grains, then raise the mash temperature with boiling water to 168 °F (76 °C) and recirculate for 20 minutes. 

Drain the kettle completely without sparging. Add brewing liquor necessary to achieve 6.5 gallons (24.5 L) volume in the kettle (do not sparge, add the water directly to the kettle). Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. The FWH hops go in the empty kettle before lautering.

Chill the wort to 66 °F (19 °C), pitch the yeast, and ferment until complete. 

Rack the beer, prime and bottle condition, package in a cask, or keg and force carbonate.

Strong Bitter, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.053  FG = 1.013
IBU = 39  SRM = 13  ABV = 5.2%

Ingredients

6.5 lbs. (3 kg) Maris Otter malt extract
12 oz. (340 g) Crystal malt (70–80 °L)
5.3 oz. (150 g) Briess Victory® malt
1 oz. (28 g) black patent malt
4.5 AAU Styrian Golding hops (first wort hop) (1 oz./28 g at 4.5% alpha acids)
4.1 AAU Challenger hops (60 min) (0.5 oz./14 g at 8.3% alpha acids)
4.5 AAU Fuggle hops (20 min.) (4.5% alpha acids)
1 oz. (28 g) Styrian Golding hops (0 min.) 
1 oz. (28 g) Styrian Golding hops (whirlpool) 
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), Imperial Yeast A09 (Pub), or LalBrew London ESB yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crystal, Victory®, and black malts for 30 minutes, then remove.

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the first wort hops. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding remaining hops at the times indicated. When done, chill the wort to 66 °F (19 °C), pitch the yeast, then ferment until complete. 

Rack the beer, prime and bottle condition, package in a cask, or keg and force carbonate.