Ingredients:

• 3 lbs 10.2 oz - Pearl (2.1 SRM) (Grain)
• 4.6 oz - Caramel Malt - 60L (Briess) (60.0 SRM) (Grain)
• 3.9 oz - Acidulated (Weyermann) (1.8 SRM) (Grain)
• 3.9 oz - Chocolate Malt (350.0 SRM) (Grain)
• 3.7 oz - Dark Crystal Malt (Muntons) (150.0 SRM) (Grain)
• 2.3 oz - Valley Malt Chocolate Malt (200.0 SRM) (Grain)
• 1.0 oz - First Gold [7.5%] - Boil 15 min (Hops)
• 0.50 - Whirlfloc Tablet (Boil 5 min) (Misc)
• 0 pkgs - London ESB Ale (Wyeast Labs #1968) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.038 (9.4° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 3.1%
Color SRM: 22.9  Color Sample 
Bitterness IBU: 25.7
Recipe Type: all-grain
Yield: 3.00 US Gallons

Source: Brewing Classic Styles