English Pale Ale - Extra Special/Strong Bitter (ESB)
Top 10 Extra Special/Strong Bitter (ESB) 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 | 6645 | |
ESB Fullers Clone |
42 L | 4.72% | 40.52 | 1.047 | 1.011 | All Grain | 5180 | |
ESB SMaSH EKG |
25 L | 5.35% | 38.68 | 1.047 | 1.007 | All Grain | 4250 | |
minesweeper |
18 L | 6.07% | 38.37 | 1.060 | 1.014 | All Grain | 4244 | |
Bass Brewers - Bass Pale Ale Clone |
5.5 gal | 5.04% | 47.06 | 1.054 | 1.016 | Partial Mash | 3831 | |
Common Room ESB |
17 gal | 5.82% | 46.02 | 1.059 | 1.015 | All Grain | 3470 | |
Extract ESB |
5.5 gal | 5.74% | 55.61 | 1.056 | 1.012 | extract | 3393 | |
Old Thumper Clone |
21 L | 2.86% | 34.96 | 1.057 | 1.036 | All Grain | 3333 | |
Front Porch - Hobgoblin - Dark English Ale |
5.5 gal | 5.14% | 36.65 | 1.052 | 1.013 | extract | 3278 | |
Bakke Brygg ESB 25 L |
25 L | 5.39% | 41.6 | 1.056 | 1.014 | All Grain | 3235 |
Newest Extra Special/Strong Bitter (ESB) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
GB Pale Ale |
95 L | 6.01% | 32.53 | 1.048 | 1.002 | All Grain | 34 | |
Lank |
5 gal | 4.97% | 36.01 | 1.054 | 1.016 | All Grain | 8 | |
Extra Special Kveik |
23 L | 5.59% | 43.37 | 1.053 | 1.011 | Partial Mash | 31 | |
BBR Molasses ESB |
19 L | 5.31% | 37.23 | 1.049 | 1.009 | BIAB | 4 | |
ESB |
217 gal | 5.74% | 54.47 | 1.058 | 1.015 | All Grain | 10 | |
Fuller's ESB Clone |
5.5 gal | 6.22% | 48.76 | 1.071 | 1.024 | extract | 7 | |
The Chelsea Grin |
6 gal | 5.01% | 22.32 | 1.051 | 1.013 | BIAB | 46 | |
Santa's Chestnut Sack |
5.5 gal | 5.95% | 31.43 | 1.059 | 1.014 | All Grain | 14 | |
ESB- Marris Otter/Challenger Smash |
5 gal | 5.4% | 31.33 | 1.059 | 1.017 | All Grain | 25 | |
French Valley Bitter |
5.5 gal | 4.72% | 35.54 | 1.047 | 1.011 | extract | 17 |
Fermentables Used In Extra Special/Strong Bitter (ESB) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 380 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 76% | 4% - 100% |
American - Caramel / Crystal 60L | 96 | American | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 24% |
Pale 2-Row | 95 | Grain | base malt |
1.8°L
|
37 | 68% | 5% - 100% | |
United Kingdom - Crystal 60L | 73 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 20% |
Belgian - Biscuit | 62 | Belgian | Grain | roasted malt |
23°L
|
35 | 6% | 1% - 33% |
United Kingdom - Pale 2-Row | 62 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 74% | 14% - 100% |
American - Caramel / Crystal 40L | 55 | American | Grain | crystal malt |
40°L
|
34 | 8% | 1% - 25% |
American - Victory | 51 | American | Grain | roasted malt |
28°L
|
34 | 7% | 1% - 19% |
American - Caramel / Crystal 120L | 51 | American | Grain | crystal malt |
120°L
|
33 | 4% | 1% - 9% |
Liquid Malt Extract - Light | 46 | Liquid Extract | extract |
4°L
|
35 | 67% | 24% - 100% |
Hops Used In Extra Special/Strong Bitter (ESB) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 342 | 5 | 28% | 3% - 100% |
Fuggles | 236 | 4.5 | 26% | 3% - 100% |
Challenger | 155 | 8.5 | 29% | 3% - 100% |
Cascade | 107 | 7 | 26% | 6% - 87% |
Willamette | 100 | 4.5 | 26% | 7% - 75% |
Target | 81 | 11.5 | 30% | 9% - 75% |
Northern Brewer | 69 | 7.8 | 27% | 6% - 80% |
Goldings | 53 | 4.5 | 24% | 3% - 67% |
Kent Goldings | 44 | 5 | 32% | 9% - 73% |
Magnum | 42 | 15 | 25% | 2% - 100% |
Steeping Grains Used In Extra Special/Strong Bitter (ESB) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
American - Caramel / Crystal 60L | 14 | American | Grain | crystal malt |
60°L
|
34 | 55% | 11% - 100% |
American - Caramel / Crystal 40L | 12 | American | Grain | crystal malt |
40°L
|
34 | 37% | 7% - 80% |
United Kingdom - Crystal 60L | 10 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 58% | 18% - 100% |
American - Carapils (Dextrine Malt) | 8 | American | Grain | crystal malt |
1.8°L
|
33 | 36% | 13% - 67% |
Belgian - Biscuit | 8 | Belgian | Grain | roasted malt |
23°L
|
35 | 36% | 19% - 56% |
United Kingdom - Crystal 45L | 5 | United Kingdom | Grain | crystal malt |
45°L
|
34 | 65% | 31% - 100% |
American - Caramel / Crystal 20L | 5 | American | Grain | crystal malt |
20°L
|
35 | 60% | 27% - 100% |
United Kingdom - Roasted Barley | 5 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 31% | 5% - 100% |
American - Victory | 5 | American | Grain | roasted malt |
28°L
|
34 | 36% | 21% - 67% |
Honey Malt | 4 | Grain | crystal malt |
25°L
|
37 | 20% | 13% - 33% |
Yeasts Used In Extra Special/Strong Bitter (ESB) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - English Ale Yeast S-04 | 165 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - London ESB Ale 1968 | 98 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
White Labs - English Ale Yeast WLP002 | 66 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Fermentis - Safale - American Ale Yeast US-05 | 61 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 48 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - Dry English Ale Yeast WLP007 | 26 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
White Labs - British Ale Yeast WLP005 | 24 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
White Labs - Burton Ale Yeast WLP023 | 17 | White Labs | Ale | Medium | Medium | 72% | 68°F | 73°F |
Wyeast - British Ale 1098 | 16 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
Danstar - London ESB Yeast | 14 | Danstar | Ale | Med-High | Low | 70% | 65°F | 72°F |
Other Ingredients Used In Extra Special/Strong Bitter (ESB) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Irish Moss | 140 | Water Agt | Boil | 80% | 1% - 100% |
Gypsum | 57 | Water Agt | Mash | 29% | 0% - 100% |
Whirlfloc | 44 | Fining | Boil | 65% | 0% - 100% |
Epsom Salt | 27 | Water Agt | Mash | 4% | 0% - 23% |
Calcium Chloride (dihydrate) | 18 | Water Agt | Sparge | 13% | 0% - 50% |
Baking Soda | 16 | Water Agt | Mash | 1% | 0% - 3% |
Calcium Chloride (anhydrous) | 11 | Water Agt | Mash | 9% | 0% - 42% |
Lactic acid | 10 | Water Agt | Mash | 64% | 0% - 100% |
Table Salt | 7 | Water Agt | Mash | 7% | 0% - 33% |
Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 16% | 0% - 57% |