ESB (Extra Special Bitter), English style reddish/amber coloured bitter, slightly sweet.
Brewed with ale, Munich, three crystal malts, chocolate and black malt. Mashed at 66 - 67 degrees. Undiluted gravity 15.2 Plato (SG 1062).
Estimated bitterness on dilution 40 IBU. Hopped with Northdown and Fuggles.
For dried yeasts use either Safale S-04, or Mangrove Jack's New World Strong Ale. Wyeast ESB 1968 and Whitelabs English Ale WLP 002 will probably finish too sweet, try instead Wyeast London Ale III 1318, Thames Valley 1275, or Whitelabs British Ale WLP005 or Burton Ale WLP 023.
This ESB can also be brewed with less or no added water.