ESB (Extra Special Bitter) Recipe (All-Grain): 5 to 30 Gallons
An all-grain Extra Special Bitter (ESB) recipe you can brew at 5 to 30 gallons: 4.7% ABV and 32 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Extra Special Bitter (ESB) at a glance: 4.7% ABV, 32 IBU, OG 1.052. An English extra special bitter: toasty Maris Otter and a little crystal malt, a firm, earthy bitterness from Challenger and East Kent Goldings, and a fruity English yeast. Balanced, malty and very drinkable at 4.7%.
Bräu Supply recipe · All-grain
Extra Special Bitter (ESB)
Grain · for 5 gal into the fermenter
| 9.5 lb (4.31 kg) | Maris Otter | 90% |
| 0.75 lb (0.34 kg) | Crystal 60 | 7% |
| 0.25 lb (0.11 kg) | Biscuit malt | 2% |
Hops
| 1 oz (28 g) | Challenger · 7.5% AA | 60 min |
| 1 oz (28 g) | East Kent Goldings · 5% AA | 15 min |
| 1 oz (28 g) | East Kent Goldings · 5% AA | At flameout |
Yeast and water
| 1 pkg | English ale yeast (Wyeast 1968, WLP002 or S-04) | |
| Water | Moderately hard water with more sulfate than chloride sharpens the bitterness. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66°F (19°C) for 10 to 14 days
- Condition: Package when the gravity is stable; ready in 2 to 3 weeks
- Carbonate: 1.8 to 2.0 volumes of CO₂, for a soft, pub-style pour
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 152°F (67°C) for 60 minutes.
- Boil 60 minutes, adding the hops on schedule.
- Chill to 64°F (18°C), oxygenate and pitch the yeast.
- Ferment at 66°F (19°C) until the gravity is stable.
- Package at about 1.8 to 2.0 volumes of CO₂.
Tips
- Serve at 50 to 55°F (10 to 13°C) with low carbonation to taste the malt.
- English yeasts drop clear quickly; a day or two cold before packaging is plenty.
Frequently asked questions
Is ESB bitter?
Firmly, but balanced by a solid malt backbone. “Bitter” is the English name for the pale ale family, and ESB is the strongest of them.
What’s the difference between ESB and English IPA?
An English IPA is hoppier and usually stronger, with less malt sweetness.
Related guides
History of IPA, water chemistry guide, English porter recipe.