ESB All Grain - 3rd Revision (WLP002) Beer Recipe | All Grain Extra Special/Strong Bitter (ESB) | Brewer's Friend
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ESB All Grain - 3rd Revision (WLP002)

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday January 22nd 2015
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 89.8%
14 oz United Kingdom - Crystal 50L14 oz Crystal 50L 34 50 7.1%
6 oz Belgian - Special B6 oz Special B 34 115 3.1%
196 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 13.2 Boil 60 min 26.27 22.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 4.3 Boil 20 min 4.27 18.7%
14 g Fuggles14 g Fuggles Hops Pellet 4.3 Boil 20 min 4.27 18.7%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 4.3 Boil 0 min 18.7%
16 g Fuggles16 g Fuggles Hops Pellet 4.3 Boil 0 min 21.3%
75 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal 5 Sparge Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
White Labs - English Ale Yeast WLP002
1 Each
Attenuation (custom):
Very High
Optimum Temp:
65 - 68 °F
Fermentation Temp:
68 °F
Pitch Rate:
From Brown Ale V3 (8oz)
1 Each
Attenuation (avg):
Optimum Temp:
0 - 0 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 4 11 63 58 0
Brun' Water: 5.33.
Actual pH 5.32-5.33 @62.2 degrees. on target!
Brun'Water Amber Malty Prof.
76% Apparent Attenuation.
3rd generation yeast.
Mash Chemistry and Brewing Water Calculator

Brewed successfully on 03/19/16.
Efficiency was higher probably due to the pH.
OG 14.3 brix (1.0558-1.056*). I got about 6 full gallons - aimed for 71% efficiency (got 73% reflected on recipe).
Pitched yeast @66 degrees.
Mash at 154.4 & 154.4@ 30 mins.
I saw some bubbles @ about 2.5 hours after I pitch, it's fermenting but no signs of active fermentation otherwise.
03/23/16: Gravity measured @ 7.1 brix (1.0126). Seems like this particular yeast strain likes to attenuate much higher than expected (5-7 points under this calculator [usually 3 under])
03/29/16: Gravity 7.25 brix (1.013 @5.4% - 76% attenuation**)

04/04/16: kegged @7.1 brix (1.0126 at 5.5%).
05/02/16: Tapped the keg. Poured a still-cloudy pint. Flavor was actually very malty and reminescent of the brown ale almost, it did have a hint of hop aroma, and finishes with more hops. It feels pretty thick on the tongue, so either mashing lower or using a higher attenuating yeast will be more to my liking.
Also the water profile was set for amber-malty.
Alcohol wise it's much easier on the brain.
We'll see how it mellows out.
05/03/16: I tasted today with a clean palate and overall it's a very drinkable beer. There's caramel and sweetness up front that's followed by some hop in the after-taste. Does not taste like 35 IBUs, but it does have more hop aroma than the brown ale. I can see myself brewing this again but with more attenuative yeast, and dry water profile.
Visually it's cloudy (probably because of the hop oils), and I fined it today. Foam has a slight red-hue to it. Overall not bad.

05/07/16: Tried several pours and the gelatin is starting to make it sparkly very nicely. It's pretty malty and thick, with some caramel and dark fruits, but not much toffee or nuttiness like I expected. The hops come in at the end to keep the beer balanced- you can really taste how much the Fuller's yeast enhances the malt profile.

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  • Public: Yup, Shared
  • Last Updated: 2016-06-04 01:30 UTC
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