1.8 lb Maris Otter Pale
0.2 lb Crystal 60
0.3 oz East Kent Golding (60 minutes)
0.3 oz East Kent Golding (15 minutes)
0.3 oz East Kent Golding (5 minutes)
London ESB Ale (Wyeast 1968)
Heat 2.75 quarts of water to 162 F and add the grains in a grain bag. Add grains in a small mesh grain bag. Keep grains at 152 F for one hour while periodically checking the temperature of the grains and stirring every 10-15 minutes. Heat about 2.5 quarts of sparge water to 165 F. Carefully lift your bag of grains out of your wort and let it drain back into your wort for 1-2 minutes. To make sure that as many sugars are extracted from your mash as possible, move your grain bag to your fresh hot water and let it soak for 15 minutes. Combine all wort into your pot and begin your boil.
Boil your wort for 1 hour, adding hops according to the above schedule. At flame out, create a whirlpool in your wort for 30 seconds and place the kettle in an ice bath until the wort's temperature is around 70 F. Use a funnel and a strainer to pour your wort into a sanitized fermenter. Pitch your yeast and shake your fermenter for a few minutes. Secure a blow-off tube to your fermenter and let it roll.