English Pale Ale - Extra Special/Strong Bitter (ESB) (BJCP 2008)

Top 10 Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Golden NW Extra Special Bitter	5.25 gal	5.08%	50.48	1.052	1.014		All Grain	8529
ESB SMaSH EKG	25 L	5.35%	38.68	1.047	1.007		All Grain	6956
Old Thumper Clone	21 L	2.86%	34.96	1.057	1.036		All Grain	6699
minesweeper	18 L	6.07%	38.37	1.060	1.014		All Grain	6299
Bass Brewers - Bass Pale Ale Clone	5.5 gal	5.04%	47.06	1.054	1.016		Partial Mash	6204
Common Room ESB	17 gal	5.82%	46.02	1.059	1.015		All Grain	5384
Bakke Brygg ESB 25 L	25 L	5.39%	41.6	1.056	1.014		All Grain	4900
ESB All Grain - 3rd Revision (WLP002)	6 gal	5.57%	36.01	1.056	1.014		All Grain	4622
ESB	6 gal	5.23%	38.47	1.055	1.015		All Grain	4512
Front Porch - Hobgoblin - Dark English Ale	5.5 gal	5.14%	36.65	1.052	1.013		extract	4504

Newest Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
H&T Plum Tree ESB	2 gal	5.05%	32.46	1.051	1.012		All Grain	17
Awesome Recipe	34 gal	6.72%	0	1.068	1.017		All Grain	39
Afterlife	19 L	5.3%	0	1.052	1.011		All Grain	47
English Pale Ale	20 L	5.09%	40.98	1.052	1.013		All Grain	66
American ESB	5.2 gal	5.83%	38.23	1.055	1.010		All Grain	134
English ESB 1	5.5 gal	5.63%	13.45	1.054	1.011		All Grain	120
Speckled Hen	25 L	4.36%	32.6	1.043	1.010		All Grain	85
Pops ESB	22 L	5.75%	39.99	1.058	1.014		BIAB	119
English Pale Ale	23 L	5.13%	26.55	1.051	1.011		All Grain	105
ESB malty bitter	1 gal	4.86635%	0	1.051	1.014		All Grain	163

Fermentables Used In Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	529	United Kingdom	Grain	base malt	3.75°L	38	77%	4% - 100%
Caramel / Crystal 60L	132		Grain	crystal malt	60°L	34	7%	1% - 24%
US - Pale 2-Row	121	US	Grain	base malt	1.8°L	37	69%	5% - 100%
Belgian - Biscuit	89	Belgian	Grain	roasted malt	23°L	35	6%	0% - 33%
United Kingdom - Crystal 60L	87	United Kingdom	Grain	crystal malt	60°L	34	7%	1% - 20%
American - Caramel / Crystal 40L	77	American	Grain	crystal malt	40°L	34	8%	1% - 25%
United Kingdom - Pale 2-Row	66	United Kingdom	Grain	base malt	2.5°L	38	75%	14% - 100%
American - Caramel / Crystal 120L	65	American	Grain	crystal malt	120°L	33	4%	1% - 9%
Torrified Wheat	64		Adjunct	raw	2°L	36	3%	0% - 14%
United Kingdom - Chocolate	63	United Kingdom	Grain	roasted malt	425°L	34	1%	0% - 4%

Hops Used In Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	507	5	29%	3% - 100%
Fuggles	343	4.5	26%	3% - 100%
Challenger	216	8.5	29%	3% - 100%
Cascade	134	7	27%	5% - 87%
Willamette	125	4.5	26%	6% - 75%
Target	110	11.5	30%	7% - 78%
Northern Brewer	87	7.8	27%	6% - 80%
Goldings	63	4.5	24%	3% - 67%
Kent Goldings	60	5	33%	9% - 100%
Magnum	55	15	26%	1% - 100%

Steeping Grains Used In Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	15		Grain	crystal malt	60°L	34	53%	11% - 100%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	39%	7% - 80%
United Kingdom - Crystal 60L	11	United Kingdom	Grain	crystal malt	60°L	34	62%	18% - 100%
American - Carapils (Dextrine Malt)	11	American	Grain	crystal malt	1.8°L	33	32%	13% - 67%
Belgian - Biscuit	9	Belgian	Grain	roasted malt	23°L	35	35%	19% - 56%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	51%	25% - 100%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	40%	33% - 56%
United Kingdom - Maris Otter Pale	7	United Kingdom	Grain	base malt	3.75°L	38	47%	22% - 100%
United Kingdom - Roasted Barley	6	United Kingdom	Grain	roasted malt	550°L	29	42%	5% - 100%
American - Caramel / Crystal 15L	5	American	Grain	crystal malt	15°L	35	67%	29% - 100%

Yeasts Used In Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	273	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	132	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	82	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	81	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	49	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Dry English Ale Yeast WLP007	29	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - British Ale Yeast WLP005	26	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Danstar - London ESB Yeast	21	Danstar	Ale	Med-High	Low	70%	65°F	72°F
Wyeast - British Ale 1098	19	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
White Labs - Burton Ale Yeast WLP023	18	White Labs	Ale	Medium	Medium	72%	68°F	73°F

Other Ingredients Used In Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	168	Other	Boil	77%	1% - 100%
Gypsum	155	Water Agt	Mash	26%	0% - 100%
Whirlfloc	77	Fining	Boil	67%	0% - 100%
Epsom Salt	75	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (dihydrate)	67	Water Agt	Mash	18%	0% - 75%
Baking Soda	45	Water Agt	Mash	5%	0% - 30%
Lactic acid	42	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (anhydrous)	33	Water Agt	Mash	15%	0% - 100%
Yeast Nutrient	17	Other	Boil	14%	0% - 57%
Chalk	15	Water Agt	Mash	5%	0% - 26%

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