Ingredients:

• 20 lbs 11.4 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 1 lbs 9.3 oz - Caramel/Crystal Malt - 80L (80.0 SRM) (Grain)
• 2.9 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 2.00 tsp - Gypsum (Calcium Sulfate) (Boil 90 min) (Misc)
• 2.5 oz - Cascade [6.0%] - Boil 85 min (Hops)
• 2.5 oz - Cascade [6.0%] - Boil 30 min (Hops)
• 3.00 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 1.00 - Recirculate through March Pump (Boil 15 min) (Misc)
• 2.0 oz - Cascade [6.0%] - Boil 5 min (Hops)
• 2.0 oz - Cascade [6.0%] - Boil 1 min (Hops)
• 4 pkgs - London ESB Ale (Wyeast Labs #1968) (Yeast)
• 1.5 oz - Cascade [6.0%] - Dry Hop 4 days (Hops)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.053 (13.0° P)
Final Gravity: 1.013 SG (3.3° P)
Alcohol by Vol: 5.2%
Color SRM: 9.8  Color Sample 
Bitterness IBU: 48.9
Recipe Type: all-grain
Yield: 12.00 US Gallons

Source: Dan Potts