Here's the last one I made that really came in below expectation. It was a an ESB, all-grain, brewed using White labs Burton Ale Yeast. *Note: this was for a 2.5 gallon batch.
2.5 lbs Marris Otter
1 lb Biscuit Malt
8 oz Wheat malt (going for head retention on that)
4 oz Victory Malt
.3 oz both Northern Brewer and Goldings for 60 minutes
.2 oz both fuggles and goldings for last 5 minutes of boil
Made a starter, and pitched at about 70. Fermented low, about 62 ambient. OG was close to 1.038 FG reading was pretty inacurate (which I fixed later) but was close to 1.014.
Definitely thin on body, and overall flavor just seems kind of bland. I think I got close to 65% efficiency on mash.
*A lot of "I thinks" in here. I have improved my methods since this batch but at the time I was making some mistakes.