Brewing Method: All Grain
Yeast: Wyeast 1968 - London ESB
Yeast Starter: About a quarter gallon. I'm not that anal.
Batch Size: 11 US Gallons
Original Gravity: 1.044
Final Gravity:
Alcohol Content: %
Total Grains: 18.5
Color: 10
Extract Efficiency: 70 %
Hop IBU's: 34
Boiling Time: 105 minutes
Primary Fermentation: 10 days, 69 degrees
Secondary Fermentation: 20 days, 69 degrees
Additional Fermentation: 30 days in bottle after priming.

Grain Bill:

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.1 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.8 2.00 lbs. Cara-Pils Dextrine Malt 1.033 2
8.1 1.50 lbs. Crystal 75L Great Britian 1.034 75

Hop Bill:

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Goldings - E.K. Whole 4.75 5.6 First WH
1.00 oz. Fuggle Whole 5.00 11.8 First WH
1.00 oz. Goldings - E.K. Whole 4.75 10.6 90 min.
0.50 oz. Fuggle Whole 5.00 5.6 90 min.

Mash Schedule:

Mash at 148 for 90 minutes. One quart per pound of water. Sparge to starting vlume of about 14 gallons. Preboil gravity 1.034. Boil to 11 gallons at 1.044.

Brewers Notes:

For nhc, the FWH hops was added at the last 10 minutes. This is the beer that earned a 41 in round one, much to my surprise. Comments were that generally that this hit style in the middle of the nose (not OS, but the style guidlines) and I would agree with that assessment. Biggest criticism was aroma...I also agree with that from a style standpoint though I like it the way it is. I would use a modest dry-hop along the lines of a half ounce of EKG if you want lots of aroma. The FWH will probably help that as well.