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	8733
ESB SMaSH EKG	25 L	5.35%	38.68	1.047	1.007		All Grain	7117
Old Thumper Clone	21 L	2.86%	34.96	1.057	1.036		All Grain	6929
Bass Brewers - Bass Pale Ale Clone	5.5 gal	5.04%	47.06	1.054	1.016		Partial Mash	6512
minesweeper	18 L	6.07%	38.37	1.060	1.014		All Grain	6416
Common Room ESB	17 gal	5.82%	46.02	1.059	1.015		All Grain	5553
Bakke Brygg ESB 25 L	25 L	5.39%	41.6	1.056	1.014		All Grain	5027
ESB All Grain - 3rd Revision (WLP002)	6 gal	5.57%	36.01	1.056	1.014		All Grain	4838
Fuller's ESB (BIAB)	5.5 gal	5.51%	52.62	1.059	1.017		BIAB	4823
ESB	6 gal	5.23%	38.47	1.055	1.015		All Grain	4793

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
English Pale Ale	620 L	5.2%	38.7	1.053	1.013		All Grain	17
English bitter xperimental	6 gal	5.3%	32.9	1.055	1.015		All Grain	16
Sommar Ale 2026	20 L	6.18%	31.61	1.065	1.018		All Grain	22
ESB	3.5 gal	5.23%	35.82	1.058	1.018		BIAB	40
AG110 Oak Beauty 31	22.5 L	5.49%	43.76	1.054	1.012		All Grain	40
Honey Pale Ale	108.5 gal	5.71%	35.11	1.057	1.014		extract	60
Gunny Pub Ale	186 gal	5.84%	0	1.059	1.015		All Grain	61
ESB 2026	5.25 gal	6.19%	50.45	1.062	1.015		BIAB	113
and tan	5.5 gal	5.46%	39.38	1.055	1.013		All Grain	50
[57] Fullers 1845 V2	17 L	6.27%	52.77	1.068	1.020		BIAB	183

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	535	United Kingdom	Grain	base malt	3.75°L	38	77%	4% - 100%
Caramel / Crystal 60L	132		Grain	crystal malt	60°L	34	7%	1% - 24%
US - Pale 2-Row	121	US	Grain	base malt	1.8°L	37	69%	5% - 100%
Belgian - Biscuit	89	Belgian	Grain	roasted malt	23°L	35	6%	0% - 33%
United Kingdom - Crystal 60L	88	United Kingdom	Grain	crystal malt	60°L	34	7%	1% - 20%
American - Caramel / Crystal 40L	77	American	Grain	crystal malt	40°L	34	8%	1% - 25%
United Kingdom - Pale 2-Row	66	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%
United Kingdom - Chocolate	65	United Kingdom	Grain	roasted malt	425°L	34	1%	0% - 4%
Torrified Wheat	64		Adjunct	raw	2°L	36	3%	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	515	5	29%	3% - 100%
Fuggles	345	4.5	26%	3% - 100%
Challenger	217	8.5	29%	3% - 100%
Cascade	134	7	27%	5% - 87%
Willamette	126	4.5	26%	6% - 75%
Target	113	11.5	30%	7% - 78%
Northern Brewer	87	7.8	27%	6% - 80%
Goldings	64	4.5	25%	3% - 67%
Kent Goldings	60	5	33%	9% - 100%
Magnum	55	15	26%	1% - 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%
United Kingdom - Crystal 60L	11	United Kingdom	Grain	crystal malt	60°L	34	62%	18% - 100%
American - Carapils (Dextrine Malt)	11	American	Grain	crystal malt	1.8°L	33	32%	13% - 67%
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%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	51%	25% - 100%
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	278	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - London ESB Ale 1968	135	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safale - American Ale Yeast US-05	83	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	81	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	49	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	26	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
Wyeast - British Ale 1098	19	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	19	Lallemand	Ales	Medium	High	80%	50°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	161	Water Agt	Mash	26%	0% - 100%
Whirlfloc	80	Water Agt	Boil	67%	0% - 100%
Epsom Salt	77	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (dihydrate)	72	Water Agt	Mash	17%	0% - 75%
Baking Soda	48	Water Agt	Mash	5%	0% - 30%
Lactic acid	44	Water Agt	Mash	59%	0% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	15%	0% - 100%
Yeast Nutrient	18	Other	Boil	13%	0% - 57%
Phosphoric acid	18	Water Agt	Mash	56%	3% - 100%

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