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	7732
ESB Fullers Clone	42 L	4.72%	40.52	1.047	1.011		All Grain	7140
ESB SMaSH EKG	25 L	5.35%	38.68	1.047	1.007		All Grain	5680
Old Thumper Clone	21 L	2.86%	34.96	1.057	1.036		All Grain	5334
minesweeper	18 L	6.07%	38.37	1.060	1.014		All Grain	5328
Bass Brewers - Bass Pale Ale Clone	5.5 gal	5.04%	47.06	1.054	1.016		Partial Mash	5236
Common Room ESB	17 gal	5.82%	46.02	1.059	1.015		All Grain	4336
Bakke Brygg ESB 25 L	25 L	5.39%	41.6	1.056	1.014		All Grain	4066
Front Porch - Hobgoblin - Dark English Ale	5.5 gal	5.14%	36.65	1.052	1.013		extract	3929
ESB All Grain - 3rd Revision (WLP002)	6 gal	5.57%	36.01	1.056	1.014		All Grain	3875

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
GMM ESB	50 gal	5.52%	45.49	1.053	1.011		All Grain	18
Pale Ale 5,8	60 L	5.81%	27.97	1.058	1.013		All Grain	19
Extra Special Bitter	1.25 gal	5.36%	48.57	1.054	1.014		BIAB	24
SMaSH First Born	18 L	4.86%	50.42	1.049	1.012		BIAB	55
AG77 Heart & Dart	23.5 L	4.91%	32.27	1.048	1.011		All Grain	11
AG77 Heart & Dart	23.5 L	4.91%	32.27	1.048	1.011		All Grain	27
EKG ESB	5.5 gal	3.91%	34.89	1.043	1.013		All Grain	29
Fat Angel Clone Brew	20 L	4.95%	30.15	1.057	1.019		All Grain	48
Beer Engine ESB Recipe	2.5 gal	5.79%	41.41	1.059	1.015		BIAB	48
38-Stag Hill English Pale Ale	21 L	5.38%	36.82	1.054	1.013		Partial Mash	51

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	485	United Kingdom	Grain	base malt	3.75°L	38	77%	4% - 100%
Caramel / Crystal 60L	124		Grain	crystal malt	60°L	34	7%	1% - 24%
US - Pale 2-Row	117	US	Grain	base malt	1.8°L	37	69%	5% - 100%
Belgian - Biscuit	86	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%
American - Caramel / Crystal 120L	66	American	Grain	crystal malt	120°L	33	4%	1% - 9%
United Kingdom - Pale 2-Row	64	United Kingdom	Grain	base malt	2.5°L	38	75%	14% - 100%
American - Victory	58	American	Grain	roasted malt	28°L	34	7%	1% - 19%
Torrified Wheat	53		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	456	5	29%	3% - 100%
Fuggles	300	4.5	26%	3% - 100%
Challenger	197	8.5	29%	3% - 100%
Cascade	125	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	54	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	241	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	124	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	78	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	77	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	162	Fining	Boil	77%	0% - 100%
Gypsum	127	Water Agt	Mash	27%	0% - 100%
Whirlfloc	72	Fining	Boil	66%	0% - 100%
Epsom Salt	57	Water Agt	Mash	7%	0% - 50%
Calcium Chloride (dihydrate)	45	Water Agt	Mash	16%	0% - 75%
Baking Soda	38	Water Agt	Mash	4%	0% - 30%
Lactic acid	33	Water Agt	Mash	63%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	13%	0% - 50%
Yeast Nutrient	12	Other	Boil	15%	0% - 49%

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