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	8196
ESB SMaSH EKG	25 L	5.35%	38.68	1.047	1.007		All Grain	6601
Old Thumper Clone	21 L	2.86%	34.96	1.057	1.036		All Grain	6197
minesweeper	18 L	6.07%	38.37	1.060	1.014		All Grain	5998
Bass Brewers - Bass Pale Ale Clone	5.5 gal	5.04%	47.06	1.054	1.016		Partial Mash	5822
Common Room ESB	17 gal	5.82%	46.02	1.059	1.015		All Grain	5040
Bakke Brygg ESB 25 L	25 L	5.39%	41.6	1.056	1.014		All Grain	4512
ESB All Grain - 3rd Revision (WLP002)	6 gal	5.57%	36.01	1.056	1.014		All Grain	4389
Front Porch - Hobgoblin - Dark English Ale	5.5 gal	5.14%	36.65	1.052	1.013		extract	4298
ESB	6 gal	5.23%	38.47	1.055	1.015		All Grain	4104

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
ESB-#1	6 gal	5.05%	51.97	1.058	1.020		All Grain	263
ESB(extra special ale)	76 gal	5.43%	28.97	1.052	1.012		All Grain	73
AG93 Oak Beauty 18	23 L	5.39%	42.97	1.053	1.012		All Grain	50
Maquila pale ale	200 L	6.31%	42.33	1.063	1.015		All Grain	54
Shane's Pale Ale	19 L	5.97%	34.11	1.058	1.012		extract	96
Awesome Recipe	5.5 gal	5.04%	29.38	1.054	1.016		All Grain	44
Awesome Recipe	20.8 L	5.92%	0	1.060	1.015		All Grain	46
Roasted Pumpkin Oak Leaf Ale	5.5 gal	4.69%	31.48	1.048	1.012		BIAB	65
Guldkrokens special bitter	33 L	6.11%	17.97	1.063	1.016		All Grain	107
ESB	5.5 gal	5.88%	41.64	1.060	1.015		All Grain	65

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	513	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	120	US	Grain	base malt	1.8°L	37	69%	5% - 100%
Belgian - Biscuit	86	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	74	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%
American - Victory	62	American	Grain	roasted malt	28°L	34	7%	1% - 19%
Torrified Wheat	60		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	495	5	29%	3% - 100%
Fuggles	332	4.5	26%	3% - 100%
Challenger	210	8.5	29%	3% - 100%
Cascade	132	7	27%	5% - 87%
Willamette	124	4.5	27%	6% - 75%
Target	109	11.5	30%	7% - 78%
Northern Brewer	84	7.8	27%	6% - 80%
Goldings	63	4.5	24%	3% - 67%
Kent Goldings	58	5	33%	9% - 100%
Magnum	54	15	27%	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%
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	268	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
White Labs - English Ale Yeast WLP002	81	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis - Safale - American Ale Yeast US-05	80	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	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	Fining	Boil	77%	1% - 100%
Gypsum	146	Water Agt	Mash	27%	0% - 100%
Whirlfloc	76	Fining	Boil	68%	0% - 100%
Epsom Salt	72	Water Agt	Mash	8%	0% - 75%
Calcium Chloride (dihydrate)	62	Water Agt	Mash	16%	0% - 75%
Baking Soda	44	Water Agt	Mash	5%	0% - 30%
Lactic acid	39	Water Agt	Mash	58%	0% - 100%
Calcium Chloride (anhydrous)	31	Water Agt	Mash	17%	0% - 100%
Yeast Nutrient	16	Other	Boil	12%	0% - 50%
Chalk	15	Water Agt	Sparge	5%	0% - 26%

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