Recipe Type: All Grain
Yeast: Windsor (dry)
Yeast Starter: none
Additional Yeast or Yeast Starter: Windsor (dry)
Batch Size (Gallons): 6
Original Gravity: 1.068
Final Gravity: 1.012
IBU: 42
Boiling Time (Minutes): 60
Color: 10.6
Primary Fermentation (# of Days & Temp): 10 @ 64
Secondary Fermentation (# of Days & Temp): 14 @ 64
Tasting Notes: see below

I ended up hitting 1.068 on this beer, and it was a glorious accident. It kept a strong malty backbone and had a hint of alcohol hotness to it while still retaining the typical English phenolics.

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Recipe: Blimey's ESB
Brewer: HopHed
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.060 SG
Estimated Color: 10.6 SRM
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.24 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.84 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.92 %
3.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 42.0 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12.75 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.98 gal of water at 165.9 F 154.0 F