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	7589
ESB Fullers Clone	42 L	4.72%	40.52	1.047	1.011		All Grain	6912
ESB SMaSH EKG	25 L	5.35%	38.68	1.047	1.007		All Grain	5486
minesweeper	18 L	6.07%	38.37	1.060	1.014		All Grain	5215
Old Thumper Clone	21 L	2.86%	34.96	1.057	1.036		All Grain	5150
Bass Brewers - Bass Pale Ale Clone	5.5 gal	5.04%	47.06	1.054	1.016		Partial Mash	5110
Common Room ESB	17 gal	5.82%	46.02	1.059	1.015		All Grain	4180
Bakke Brygg ESB 25 L	25 L	5.39%	41.6	1.056	1.014		All Grain	3978
Front Porch - Hobgoblin - Dark English Ale	5.5 gal	5.14%	36.65	1.052	1.013		extract	3862
ESB All Grain - 3rd Revision (WLP002)	6 gal	5.57%	36.01	1.056	1.014		All Grain	3756

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blonde Ale	20 L	5%	29.34	1.050	1.012		All Grain	15
Tidy Up ESB	21 L	5.28%	40.15	1.049	1.009		All Grain	73
ESB	5.5 gal	5.17%	34.98	1.058	1.018		All Grain	15
Cape Canine IPA	15 L	4.11%	31.2	1.045	1.013		BIAB	24
Rye Don't Cha?	24 L	4.75%	43.95	1.050	1.014		All Grain	23
Awesome Recipe	20 L	6.38%	49.84	1.060	1.012		All Grain	20
ZMAJ PALE ALE	120 L	4.83%	52.49	1.047	1.010		All Grain	70
Extra Special Bitter	50 L	4.7%	42.98	1.050	1.014		All Grain	37
esb	18 L	5.02%	24.66	1.051	1.013		All Grain	37
Awesome Recipe	5.5 gal	4.77%	48.44	1.053	1.016		All Grain	34

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	478	United Kingdom	Grain	base malt	3.75°L	38	77%	4% - 100%
Caramel / Crystal 60L	123		Grain	crystal malt	60°L	34	7%	1% - 24%
US - Pale 2-Row	118	US	Grain	base malt	1.8°L	37	69%	5% - 100%
Belgian - Biscuit	85	Belgian	Grain	roasted malt	23°L	35	6%	0% - 33%
United Kingdom - Crystal 60L	84	United Kingdom	Grain	crystal malt	60°L	34	7%	1% - 20%
American - Caramel / Crystal 40L	68	American	Grain	crystal malt	40°L	34	8%	1% - 25%
United Kingdom - Pale 2-Row	64	United Kingdom	Grain	base malt	2.5°L	38	75%	14% - 100%
American - Caramel / Crystal 120L	62	American	Grain	crystal malt	120°L	33	4%	1% - 9%
American - Victory	57	American	Grain	roasted malt	28°L	34	7%	1% - 19%
Torrified Wheat	52		Adjunct	raw	2°L	36	4%	0% - 14%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	451	5	29%	3% - 100%
Fuggles	296	4.5	26%	3% - 100%
Challenger	193	8.5	29%	3% - 100%
Cascade	123	7	26%	5% - 87%
Willamette	117	4.5	27%	6% - 75%
Target	106	11.5	31%	9% - 78%
Northern Brewer	82	7.8	27%	6% - 80%
Goldings	61	4.5	24%	3% - 67%
Kent Goldings	57	5	33%	9% - 100%
Magnum	53	15	28%	2% - 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	16		Grain	crystal malt	60°L	34	50%	11% - 100%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	39%	7% - 80%
American - Carapils (Dextrine Malt)	11	American	Grain	crystal malt	1.8°L	33	32%	13% - 67%
United Kingdom - Crystal 60L	11	United Kingdom	Grain	crystal malt	60°L	34	62%	18% - 100%
Belgian - Biscuit	9	Belgian	Grain	roasted malt	23°L	35	35%	19% - 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 20L	6	American	Grain	crystal malt	20°L	35	54%	25% - 100%
American - Caramel / Crystal 120L	6	American	Grain	crystal malt	120°L	33	41%	33% - 56%
Munich - Light 10L	4		Grain	specialty malt	10°L	33	30%	25% - 34%

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	234	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	121	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	76	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	76	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	48	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - Dry English Ale Yeast WLP007	28	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - British Ale Yeast WLP005	25	White Labs	Ale	Medium	High	70.5%	65°F	70°F
Danstar - London ESB Yeast	20	Danstar	Ale	Med-High	Low	70%	65°F	72°F
White Labs - Burton Ale Yeast WLP023	18	White Labs	Ale	Medium	Medium	72%	68°F	73°F
White Labs - London Ale Yeast WLP013	17	White Labs	Ale	Medium	Medium	71%	66°F	71°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	160	Fining	Boil	78%	1% - 100%
Gypsum	122	Water Agt	Mash	27%	0% - 100%
Whirlfloc	68	Water Agt	Boil	64%	0% - 100%
Epsom Salt	56	Water Agt	Mash	6%	0% - 50%
Calcium Chloride (dihydrate)	45	Water Agt	Mash	16%	0% - 75%
Baking Soda	37	Water Agt	Mash	4%	0% - 30%
Lactic acid	32	Water Agt	Sparge	62%	0% - 100%
Calcium Chloride (anhydrous)	24	Water Agt	Boil	16%	0% - 100%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	13%	0% - 50%
Yeast Nutrient	12	Other	Boil	15%	0% - 49%

Photos