Extra Special Bitter (ESB) Recipe

ESB Recipe #2 Modified slightly from the recipe below it (version #1)

Time to revisit the recipe that I haven’t done since 2007.

Batch Size 6.5gal
Boil Size 7.75gal
OG 1.052
IBUs 42 (Tinseth)
Color 14.6 SRM

12.5lb Maris Otter UK (3L)
0.75lb Crystal 40L
0.6lb Biscuit Malt (25L)
0.5lb Pale Chocolate Malt (200L)
1.0 oz Challenger Hops 7.5%AA 60min
1.0 oz EKG 5%AA 60min
1.0 oz EKG 5%AA 20min
1.0 oz EKG 5%AA 1min
WLP002 English Ale and WLP007 Dry English Ale

(Intend to split the batch 3 gal each and test two yeasts.)

Recipe 2007 Version #1

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)

BeerTools Pro Color Graphic

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

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