This Extra “Special Roast” Bitter (ESRB) showcases the biscuit, tangy-sourdough character of Briess Special Roast Malt. Special Roast is a complex flavored, drum-roasted malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters, and other dark beer styles. Or use in smaller quantities in IPAs, ESBs, Amber, and other flavorful ales for subtle background notes. Brew Your Own magazine subscribers will find this recipe on the Briess/White Labs recipe tear-out sheet in the November 2014 issue. Or visit the Briess Recipe Database for a printer-friendly version. Cheers!


Type: Ale

Style: Extra Special Bitter

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team


  • 6.6 lbs—Briess CBW® Pilsen Light LME—20 minute boil
  • 1 lb—Briess Pale Ale Malt
  • 0.5 lbs—Briess Special Roast Malt
  • 0.5 lbs—Briess Carapils® Malt
  • 0.75 oz—Target Hops (12% AA)—60 minute boil
  • 0.5 oz—Tettnang Hops (4.0% AA)—20 minute boil
  • 0.5 oz—Golding Hops (5.0% AA)—20 minute boil
  • 0.5 oz—Tettnang Hops (4.0% AA)—5 minute boil
  • 0.5 oz—Golding Hops (5.0% AA)—5 minute boil
  • 1 vial—WLP006 Bedford British Yeast


  1. Steep grain at 152-158ºF for 30 minutes
  2. Remove grains, bring to boil, add first hop addition
  3. Boil 40 minutes, remove from heat, add second hop addition and LME
  4. Boil 15 minutes, add final hop addition
  5. Boil 5 minutes
  6. Cool to 68ºF, oxygenate wort
  7. Pitch 1 vial WLP006 Bedford British Yeast


  • Primary Fermentation: 1-2 weeks at 68ºF
  • Secondary Fermentation: Optional 1-2 weeks
  • Fermentation Notes: Force carbonate or bottle condition


  • Original Gravity: 1.054º Plato
  • Final Gravity: 1.014º Plato
  • ABV: 5.2%
  • ABW: 4.2%
  • IBU: 42
  • Color: 9º Lovibond