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% |