https://www.reddit.com/r/Homebrewing/comments/igckfr/best_all_grain_esbstrong_bitter_recipe_go/
skindiddy
The standard jumping off point for the style is
90% English pale malt 10% crystal (I usually wouldn’t go over 80° for this high a percent, but use whichever variety you prefer)
Mash low because attenuation isn’t great on most of the English yeasts.
EKG hops to 15-20 ish @60 EKG hops to another 10-15 @20 or so I usually pop in an oz or two of EKG at FO
WLP002 or WY1968 make lovely beer, but will want to quit early on you, ferment low end of suggested range and start ramping up after 3 days or so. Both strains bad for diacetyl, and quitting early, but they will drop crystal clear as long as you give it a good rest and ramp that temp.
Feel free to sub in any English hops you like. I am partial to a mix of challenger and EKG, but I think the all EKG is a good first ESB
3.75 kg Ale Malt
375g Medium crystal
25g Perle @ 60, 5%AA, 15 IBU
25g EKG @ 20, 6.5%AA, 9 IBU
25g EKG @ flameout
SafAle S-04 yeast
Mashed in with 78 degree water, mash temp 68. Mashed for 60 minutes. Boil as above. No-chill in pots over night.
2025-05-20 FG 1.023. Racked, bulk primed with 80g sucrose, bottled.
