I was toying around with my new copy of BeerTools Pro (future review post coming) and starting thinking about Extra Special Bitter or ESB. I make a regular Ordinary Bitter and thought about kicking it all up a bit and trying something with a little more oompf. Here is what I came up with (exported directly from BeerToolsPro). I’ll let you know how it comes out in a future post. It’s fermenting nicely at 70F right now.

ESB

8-C Extra Special/Strong Bitter (English Pale Ale)

Size: 6.5 gal
Efficiency: 62%
Attenuation: 75.0%
Calories: 187.24 per 12.0 fl oz

Original Gravity: 1.056 (1.048 - 1.060)
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Terminal Gravity: 1.014 (1.010 - 1.016)
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Color: 15.8 (6.0 - 18.0)
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Alcohol: 5.53% (4.6% - 6.2%)
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Bitterness: 48.28 (30.0 - 50.0)
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Ingredients:

14.5 lbs English 2-row Pale
1.0 lbs Crystal Malt 40°L
1.0 lbs Victory® Malt
3.0 oz Chocolate Malt
1.75 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 10 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 0 min
1.0 ea White Labs WLP005 British Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60 °F
Elevation: 0.0 ft

00:05:00 Mash In - Liquor: 4.59 gal; Strike: 171.3 °F; Target: 154 °F
01:05:00 Conversion - Rest: 60 min; Final: 154.0 °F
01:10:00 Mash Out - Water: 2.04 gal; Temperature: 205 °F; Target: 168 °F
01:30:00 Batch Sparge - Sparge #1: 0.0 gal sparge @ 168.0 °F, 4.5 gal collected, 10 min; Sparge #2: 5.01 gal sparge @ 168.0 °F, 2.69 gal collected, 10 min; Total Runoff: 7.38 gal

Results generated by BeerTools Pro 1.0.28