esb

Huxley’s ESB
(5 gallon/19 L, partial mash)
OG = 1.045
FG = 1.011
IBU = 34 SRM = 13
ABV = 4.4%
There’s really no debate – a great "just-plain-beer" beer is something every homebrewer should have in his recipe file. This extra special bitter (ESB) — well-balanced, with a nice hop flavor and aroma from First Gold hops — will make you a believer in batch sparge partial mashing. 40% of the extract comes from the partial mash.
Ingredients
3 lb. 2 oz. (1.4 kg) 2-row pale ale malt (Maris Otter)
14 oz. (0.40 kg) crystal malt (60 °L)
0.50 lbs. (0.23 kg) Munton’s Light dried malt extract
3.3 lbs. (1.5 kg) Munton’s Light liquid malt extract (late addition)
7 AAU Kent Goldings hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
3.3 AAU First Gold hops (15 mins) (0.66 oz./19 g of 5% alpha acids)
3.3 AAU First Gold hops (2 mins) (0.66 oz./19 g of 5% alpha acids)
1 tsp. Irish moss
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1 qt./~1 L yeast starter)
3/4 cup corn sugar (for priming)
Step by Step
Put crushed grains in a large nylon steeping bag. Heat 5.5 qts. (5.2 L) of water to 165 °F (74 °C) and pour into your 2-gallon (7.6-L) cooler. Slowly submerge grain bag, using a large brewing spoon to ensure that grain mixes completely with the water. Let mash rest, starting at 154 °F (68 °C) for 30 minutes. While mash is resting, heat 0.75 gallons (2.8 L) of water to a boil in your brewpot and 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate by drawing off a pint or two of wort from the cooler and returning it to the top of the mash. Repeat until wort is clear or 3 quarts (~3 L) have been recirculated. Next, run off entire first wort and add to boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off wort as before. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add liquid malt extract, Irish moss and flavor hops with 15 minutes left in boil. Add aroma hops with 2 minutes left in boil. After boil, cool wort until side of brewpot is cool to the touch. Transfer wort to fermenter, add water to make 5 gallons (19 L), aerate well and pitch yeast from yeast starter. Let ferment at 70 °F (21 °C). Once wort falls clear after primary fermentation, bottle beer. (I.e. no need to do a "secondary fermentation.")