English Pale Ale - Extra Special/Strong Bitter (ESB) (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 8003
ESB SMaSH EKG
25 L 5.35% 38.68 1.047 1.007
All Grain 6176
Old Thumper Clone
21 L 2.86% 34.96 1.057 1.036
All Grain 5804
minesweeper
18 L 6.07% 38.37 1.060 1.014
All Grain 5657
Bass Brewers - Bass Pale Ale Clone
5.5 gal 5.04% 47.06 1.054 1.016
Partial Mash 5576
Common Room ESB
17 gal 5.82% 46.02 1.059 1.015
All Grain 4700
Bakke Brygg ESB 25 L
25 L 5.39% 41.6 1.056 1.014
All Grain 4268
ESB All Grain - 3rd Revision (WLP002)
6 gal 5.57% 36.01 1.056 1.014
All Grain 4152
Front Porch - Hobgoblin - Dark English Ale
5.5 gal 5.14% 36.65 1.052 1.013
extract 4128
ESB
6 gal 5.23% 38.47 1.055 1.015
All Grain 3742

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

Title Size ABV IBU OG FG Color Method Views
Bandymas Nr. 87
21 L 5.35% 25.32 1.051 1.010
All Grain 2
AG86 Heart & Dart VI
23 L 4.13% 65.18 1.042 1.010
All Grain 19
American Pale Ale
5.5 gal 4.43% 28.5 1.049 1.015
All Grain 23
Cheetah Golden Ale
24 L 5.7% 122.77 1.054 1.010
All Grain 29
Canadian Hewitt
21 L 5.69% 29.55 1.056 1.013
All Grain 27
Baldur's Folly
20 L 4.31% 26.78 1.044 1.011
extract 52
(old) English Pale Ale #2
2 gal 5.41% 26.33 1.055 1.014
BIAB 60
40-English Pale ale
21 L 5.31% 35.44 1.054 1.014
BIAB 56
DH ESB
1.6 gal 5.95% 22.29 1.056 1.010
BIAB 50
Wizard Ale
5 gal 6.5% 46.17 1.066 1.017
extract 427

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 500 United Kingdom Grain base malt 3.75°L
38 77% 4% - 100%
Caramel / Crystal 60L 126 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 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 69 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 65 United Kingdom Grain base malt 2.5°L
38 75% 14% - 100%
American - Victory 60 American Grain roasted malt 28°L
34 7% 1% - 19%
Torrified Wheat 56 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 477 5 29% 3% - 100%
Fuggles 318 4.5 26% 3% - 100%
Challenger 204 8.5 29% 3% - 100%
Cascade 130 7 26% 5% - 87%
Willamette 120 4.5 27% 6% - 75%
Target 108 11.5 31% 9% - 78%
Northern Brewer 82 7.8 27% 6% - 80%
Goldings 62 4.5 24% 3% - 67%
Kent Goldings 56 5 34% 9% - 100%
Magnum 53 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 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%
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 20L 6 American Grain crystal malt 20°L
35 54% 25% - 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-04 253 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London ESB Ale 1968 130 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Fermentis - Safale - American Ale Yeast US-05 80 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 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
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 167 Fining Boil 77% 0% - 100%
Gypsum 138 Water Agt Mash 25% 0% - 100%
Whirlfloc 71 Water Agt Boil 66% 0% - 100%
Epsom Salt 68 Water Agt Mash 7% 0% - 75%
Calcium Chloride (dihydrate) 55 Water Agt Mash 16% 0% - 75%
Baking Soda 44 Water Agt Mash 5% 0% - 30%
Lactic acid 39 Water Agt Mash 59% 0% - 100%
Calcium Chloride (anhydrous) 30 Water Agt Mash 14% 0% - 100%
Yeast Nutrient 16 Other Boil 12% 0% - 50%
Calcium Chloride (dihydrate) 15 Water Agt Mash 13% 0% - 50%

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