Brewing Method: All Grain
Yeast: E. Kent Goldngs/Fuggles
Yeast Starter: 500ml of Wyeast #1968
Batch Size: 5 US Gallons
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.7 %
Total Grains: 9 lbs. + 1/2 lb brown sugar not mashed
Color: 15.6
Extract Efficiency: 65 %
Hop IBU's: 21.1
Boiling Time: 70 minutes
Primary Fermentation: 12 days @64F
Secondary Fermentation: none
Additional Fermentation: none

Grain Bill:

2.00 oz. Belgian Special-B
0.50 lb. Brown Sugar added to brew kettle
0.50 lb. Oats (flaked)
6.00 lb. American Two-Row (Schriers)
0.50 lb. Belgian CaraMunich
1 cup Brown Sugar for priming

Hop Bill:

0.50 oz. E. Kent Goldngs (4.6% AA)60 min.
0.50 oz. Fuggles (4.5% AA)45 min.
0.50 oz. Fuggles (4.5% AA) 0 min. (at end of boil)

Mash Schedule:

Batch Sparge Method:
Boil temp of water: 212F
Grain Starting Temp: 70F
Desired Grain/Water Ratio: 1.83 qts/lb.
Mash Water: 4.25 gal. @ 162F to rest at 150-152F for 60 min.
Collect 3.125 gal first runnings @ 1.053 gravity
Sparge Water: 3.125 gal. @ 176F to rest at 170F for 15 min.
Collect: 3.125 gal. second runnings @ 1.014 gravity.
Add enough filtered water to make up 6.0 gal. (you should not need additional water but deal with it)
Boil gravity will be 1.033
Recipe gravity will be 1.038-1.042

Brewers Notes:

Allow enough time to prepare a 500ml yeast starter of Wyeast #1968 London Extra Special Bitter (ESB) Ale:
Add 0.50 lb Brown Sugar to brew kettle and boil for 10.0 minutes then add first hop addition and start your timer for 60 min. At 45 min add the second hop addition and at 60 min cut off heat and add third hop addition and steep for 15 minutes then start the cool. Note: if you have an immersion chiller you can start the cooling right away.
OG should be at 1.038 or a little higher say to 1.042.
Areate and pitch yeast starter at 80F... Allow to cool slowly, (6 to 8 hours), to 64F and maintain 64F temp. in primary fermenter for 12 days. Prime with 1 Cup Brown Sugar and bottle.