Style: Extra Special/Strong Bitter (ESB)

All Styles

Style Profile based on 194 recipes

BU:GU

0.66

Hops

5.6 g/L

Mash pH

5.55

Dry hop

0.2 g/L

Typical Grain Bill

70% Pale
14% Pilsner
7% Crystal
4% Toast

% of total grain weight across all recipes · sums to ~100%

Common Additions

92% Pale (88%)
80% Crystal (9%)
36% Toast (8%)

% of Extra Special/Strong Bitter (ESB) recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.37 g/L 1.5 g/L

0.75 g/L

Flavour

0.33 g/L 1.37 g/L

0.69 g/L

Aroma

0.45 g/L 1.5 g/L

0.77 g/L

Whirlpool

0.24 g/L 1.37 g/L

0.48 g/L

Dry Hop

0.48 g/L 1.5 g/L

0.81 g/L

Common Hops

44% East Kent Goldings
27% Fuggles
15% Challenger
10% Northern Brewer (GR)
8% Willamette
8% Target
7% Cascade
7% Southern Brewer
4% Magnum (GR)
3% Columbus

% of Extra Special/Strong Bitter (ESB) recipes using each hop

Common Fermentables

26% United Kingdom - Maris Otter Pale
7% American - Caramel / Crystal 40L
7% American - Caramel / Crystal 60L
6% Torrified Wheat
6% American - Pale 2-Row
5% United Kingdom - Crystal 45L
5% United Kingdom - Maris Otter Pale
5% United Kingdom - Chocolate
4% Flaked Barley
4% American - Victory

Colour = malt category · bar = % of recipes

Common Yeasts

28% SafAle English Ale (S-04) Fermentis
7% Safale American (US-05) Fermentis
7% London ESB Ale (1968) Wyeast Labs
3% English Ale Yeast (WLP002) White Labs
2% Danstar London ESB Yeast

% of Extra Special/Strong Bitter (ESB) recipes using each strain

Typical Water Profile

Ca²⁺ 81 ppm

Mg²⁺ 9 ppm

Na⁺ 23 ppm

Cl⁻ 71 ppm

SO₄²⁻ 99 ppm

HCO₃⁻ 100 ppm

median across recipes with a declared water profile

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