You are correct, I just used ingredients that would taste like an ESB, even though they may not be 'classic' ESB ingredients. Some brewers may be better served to stick with the classic ingredients but if you know your ingredients, sub away. For me it's all about the final product, not so much how you got there.While both these recipes look like they will make decent beer, they do not appear to be classic ESB recipes. By classic I assume you mean the traditional English style. Do you really think English brewers use tettnanger, styrian goldings, flaked barley, a german ale strain, scottish base malt or honey malt in their beers?
Judges should not judge all beers in this style as if they were Fuller's ESB clones. - BJCP Guidelines, 8C
Take a look at this thread https://www.homebrewtalk.com/f12/esb-recipe-critique-177641/ There are some posts there from much more educated guys than me. I did the recipe though and it tasted great going into the keg. If you're going traditional S-04 wouldn't be the choice anyway, Wyeast 1968/ WLP002 is the strain Fuller's uses.
Traditional ESB
5.5% abv - 6 gallon batch
bjcp style: 8C. Extra Special/Strong Bitter (English Pale Ale)
11 lbs. ESB Malt
.75 lbs 55 Lovibond Crystal Malt
½ lb corn sugar
2 oz K.Goldings 4.4%AA (90 mins)
.5 oz K. Goldings (15 mins)
.5 oz K. Goldings (5 mins)
.5 oz K. Goldings (dry hop)
White Labs 002 English Ale Yeast
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