Recipe Type: All Grain
Yeast: Nottingham Ale Dry
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 2.5
Original Gravity: 1.052
Final Gravity: 1.013
IBU: 47.0
Boiling Time (Minutes): 60
Color: 7 SRM
Primary Fermentation (# of Days & Temp): 10 days @ 68 deg.
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: See Below

This is my take on an ESB, but using American hops and primarily 2-Row instead of Maris Otter. This was my first BIAB, and I am very happy with the results even though it has only been in the bottle for 14 days. It is light caramel in color, a nice off-white head and the hops, although somewhat prevalent, do not overpower the malt.

Grain Bill

4.0 lbs American 2-Row
.25 lbs Crystal - 60L
.25 lbs Munich Malt
.25 lbs Cara-Pils

Hops/Additions

0.75 oz. Willamette [4.8%] (60 min)
0..25 oz. Willamette [4.8%] (20 min)
1.00 Irish Moss (15 min)
0.50 oz. Northern Brewer [8.5%] (10 min)

Mash

Mash at 152F for 60 min. Sparge at 168F to desired preboil volume.