Landrace ESB

Landrace ESB

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.010
IBU = 50  SRM = 13  ABV = 4.7%

Ingredients
8.8 lbs. (4 kg) Maris Otter pale ale malt 
8.8 oz. (250 g) crystal malt (60 °L)
3.5 oz. (100 g) chocolate malt
4.5 AAU Fuggle hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
4.5 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
2.5 oz. (71 g) Fuggle hops (5 min.)
2.5 oz. (71 g) East Kent Golding hops (5 min.)
White Labs WLP039 (East Midlands Ale), Omega Yeast OYL006 (British Ale I), or LalBrew Nottingham Ale yeast 
2⁄3 cup corn sugar (if priming)

Step by Step
Mash grains at 149 °F (65 °C) for 60 minutes. Batch sparge for 15 minutes at 162 °F (72 °C). Collect enough wort to result in 5.5 gallons (21 L) after conducting a standard 60-minute boil. Add hops as indicated. After the boil is complete, cool wort to 65 °F (18 °C) and transfer to fermenter. Add yeast as packet directs. Ferment at 68 °F (20 °C) for one week, then package in keg and force carbonate to 2.2 v/v or prime and bottle.

Extract with grains option:
Replace the pale ale malt with 6 lbs. (2.7 kg) Maris Otter liquid malt extract. Place the crushed malts in a muslin bag and steep in 4 gallons (15 L) of water as it heats up to 170 °F (77 °C). Turn off the heat, remove the grains then stir in the liquid malt extract. Once fully dissolved bring wort to a boil for 60 minutes.

Follow the remainder of the all-grain recipe, topping up fermenter to 5.5 gallons (21 L) after chilling.