First ESB

I just picked up Ray Daniels' "Designing Great Beers" and have formulated my first original ESB recipe. This version employs actually mashing the grain.

Brewer:	Matt		Email:	tcbrewguy@hotmail.com
Beer:	First ESB		Style:	English Strong (Extra Special) Bitter
Type:	Partial mash		Size:	5 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	46 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Add up to 1 tsp gypsum or burton salts to both strike water and sparge water depending on how soft your water is.
Grain:	4.66 lb. British pale .66 lb. American crystal 40L .66 lb. American crystal 60L .50 lb. Belgian biscuit
Mash:	70% efficiency
	Bring 2.8 (this figure accounts for absorption loss) gallons of strike water to 168 degrees. Dough in and make sure mash temp stays at a constant 150 degrees for 60 minutes. Halfway through the mash (30 min) begin heating 2 gallons sparge water to 170-180 degrees. Collect approx 2 gallons of first runnings. Then sparge and collect second runnings. You should end up with approx 4 gallons pre-boil wort. This figure takes into account an approximate .5 gallons evaporation loss. You should end up with a post-boil volume of 3.5 gallons.
Boil:	60 minutes	SG 1.072	4 gallons
	3.3 lb. Light malt extract
	Add Irish Moss at 15 minutes. Wait until 5 min. remaining in boil to add LME.
Hops:	1 oz. Challenger (8.2% AA, 60 min.) .5 oz. Kent Goldings (6.1% AA, 60 min.) .5 oz. Challenger (8.2% AA, 15 min.) 1 oz. Kent Goldings (6.1% AA, 15 min.)
Yeast:	Wyeast London ESB Ale W1968
Log:	In primary for 1 week, secondary for 2, bottles for 3.
Carbonation:	2.67 oz corn sugar for bottling solution.

Recipe posted 01/14/06.