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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 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%

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