Charlie Brown's ESB

Charlie Brown was the well known landlord of a pub called the
Railway Tavern in the East End of London during the early 1900's.
He was famous for amassing an unusual collection of objects brought
to the pub by sailors whose ships would be unloading in the nearby docks.
Sadly, the pub was demolished in 1993.
Anyway, enough of the history lesson, here's the beer:

Brewer:	Cockney Geezer		Email:	sinclaira@nrc-refrig.co.uk
Beer:	Charlie Brown's ESB		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 Imp. gal.
Color:	23 HCU (~13 SRM)		Bitterness:	40 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Water:	All brewing water boiled. Burton salts added.
Grain:	560g British crystal 70-80L
Steep:	Steeped grains in 1 gallon liquor @66° for 45 mins.
Boil:	90 minutes	SG 1.053	5 Imp. gal.
	3000g Light malt extract 168g Light dry malt extract 375g Cane sugar
	The malt extract is Edme Maris Otter Hops are whole leaf
Hops:	29.8g Fuggles (4.75% AA, 90 min.) 37.8g Kent Goldings (5% AA, 90 min.) 20.4g Kent Goldings (5% AA, 15 min.)
Yeast:	Coopers ale yeast

Recipe posted 10/23/00.