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 | 8112 | |
| ESB SMaSH EKG |
25 L | 5.35% | 38.68 | 1.047 | 1.007 | All Grain | 6352 | |
| Old Thumper Clone |
21 L | 2.86% | 34.96 | 1.057 | 1.036 | All Grain | 6020 | |
| minesweeper |
18 L | 6.07% | 38.37 | 1.060 | 1.014 | All Grain | 5840 | |
| Bass Brewers - Bass Pale Ale Clone |
5.5 gal | 5.04% | 47.06 | 1.054 | 1.016 | Partial Mash | 5714 | |
| Common Room ESB |
17 gal | 5.82% | 46.02 | 1.059 | 1.015 | All Grain | 4888 | |
| Bakke Brygg ESB 25 L |
25 L | 5.39% | 41.6 | 1.056 | 1.014 | All Grain | 4383 | |
| ESB All Grain - 3rd Revision (WLP002) |
6 gal | 5.57% | 36.01 | 1.056 | 1.014 | All Grain | 4289 | |
| Front Porch - Hobgoblin - Dark English Ale |
5.5 gal | 5.14% | 36.65 | 1.052 | 1.013 | extract | 4226 | |
| ESB |
6 gal | 5.23% | 38.47 | 1.055 | 1.015 | All Grain | 3929 |
Newest Extra Special/Strong Bitter (ESB) (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Jack Russell ESB |
20 L | 5.38% | 37.54 | 1.053 | 1.012 | All Grain | 51 | |
| esb |
19 L | 5.43% | 29.81 | 1.059 | 1.018 | All Grain | 22 | |
| 이상견빙지 mk.1 |
20.8 L | 5.22% | 39.47 | 1.052 | 1.013 | All Grain | 37 | |
| ESB |
5 gal | 5.67% | 20.99 | 1.058 | 1.015 | extract | 35 | |
| 1832 Truman XXXX Mild |
10 gal | 10.56% | 106.31 | 1.115 | 1.035 | All Grain | 45 | |
| SMASH - East Kent Goldings |
5.5 L | 6.78% | 47.13 | 1.064 | 1.012 | extract | 39 | |
| AG89 |
22 L | 5.52% | 40.6 | 1.056 | 1.014 | All Grain | 42 | |
| esb |
5.5 gal | 5.51% | 31.58 | 1.054 | 1.012 | All Grain | 59 | |
| Pablo’s Emotional Support Beer v2 |
5.5 gal | 6.17% | 52.46 | 1.063 | 1.016 | All Grain | 89 | |
| Pablo's Emotional Support Beer 2.0 10gal |
11 gal | 6% | 48.81 | 1.063 | 1.017 | All Grain | 67 |
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 | 508 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 77% | 4% - 100% |
| Caramel / Crystal 60L | 127 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 24% | |
| US - Pale 2-Row | 119 | 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 | 85 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 20% |
| American - Caramel / Crystal 40L | 73 | American | Grain | crystal malt |
40°L
|
34 | 8% | 1% - 25% |
| United Kingdom - Pale 2-Row | 67 | 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% |
| American - Victory | 62 | American | Grain | roasted malt |
28°L
|
34 | 7% | 1% - 19% |
| Torrified Wheat | 58 | 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 | 491 | 5 | 29% | 3% - 100% |
| Fuggles | 327 | 4.5 | 26% | 3% - 100% |
| Challenger | 207 | 8.5 | 29% | 3% - 100% |
| Cascade | 133 | 7 | 26% | 5% - 87% |
| Willamette | 124 | 4.5 | 27% | 6% - 75% |
| Target | 107 | 11.5 | 31% | 9% - 78% |
| Northern Brewer | 83 | 7.8 | 27% | 6% - 80% |
| Goldings | 62 | 4.5 | 24% | 3% - 67% |
| Kent Goldings | 58 | 5 | 33% | 9% - 100% |
| Magnum | 55 | 15 | 27% | 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 | 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% |
| 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% |
| American - Caramel / Crystal 20L | 7 | American | Grain | crystal malt |
20°L
|
35 | 51% | 25% - 100% |
| United Kingdom - Maris Otter Pale | 7 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 47% | 22% - 100% |
| American - Caramel / Crystal 120L | 7 | American | Grain | crystal malt |
120°L
|
33 | 40% | 33% - 56% |
| 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 | 265 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - London ESB Ale 1968 | 129 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 81 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - English Ale Yeast WLP002 | 78 | 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 | 29 | 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 | 21 | 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 |
| Wyeast - West Yorkshire 1469 | 17 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°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 | Water Agt | Boil | 77% | 1% - 100% |
| Gypsum | 142 | Water Agt | Mash | 26% | 0% - 100% |
| Whirlfloc | 74 | Water Agt | Boil | 68% | 0% - 100% |
| Epsom Salt | 70 | Water Agt | Mash | 8% | 0% - 75% |
| Calcium Chloride (dihydrate) | 59 | Water Agt | Mash | 17% | 0% - 75% |
| Baking Soda | 45 | Water Agt | Mash | 5% | 0% - 30% |
| Lactic acid | 37 | Water Agt | Mash | 58% | 0% - 100% |
| Calcium Chloride (anhydrous) | 30 | Water Agt | Mash | 15% | 0% - 100% |
| Yeast Nutrient | 16 | Other | Boil | 12% | 0% - 50% |
| Chalk | 15 | Water Agt | Mash | 5% | 0% - 26% |
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