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From Brewing Classic Styles, Zainasheff and Palmer, pg 121, Extra Special/Strong Bitter Consider using Marris Otter Malt Alt yeast: Wyeast 1968 London ESB or Safale S-04 I doubled the 120L Crystal for more appropriate color and ABV. Also, original recipe used 15L Crystal, not 20L. 2015-12-06: Brew day. Brewed solo. Hit or nearly hit all targets. OG=1.66, Vol=5.4Gal. Some lessons learned: 1. To avoid equipment temp calculation, and get correct liquor volume for dough-in, run desired liquor from HLT into MT, run pump to fill RIMS Rocket, pump and lines, and then top off MT to bring level back up to desired level. Then add grain. 2. Sparge liquor needed for enitre time of sparge. Fill HLT and keep temp above sparge temp (175°F to sparge at 168°F) as it doesn't come out that hot. 3. Keep lid on MT during sparge or you will loose too much heat. 4. The pump can be sanitized by running the the boiling wort from the BK through it for the last 10 minutes of the boil. It is bubbling before bedtime tonight. A very good sign! Temps hanging just under 67°F. 2015-12-17: Racked to secondary. SG was 1.022 @ 67.0°F or 1.023. Taste: Wow! Peaches and tropical fruit. Pretty cool! Racked using plastic Better Bottle carboy. 2015-12-22: SG: 1.016@67.3 or 1.017 and there is still obvious fermentation proceeding. Note that this is already under the final gravity estimated by BeerSmith, 1.019. This one can keep going in secondary a while yet. Taste: Very unusual bitterness with peaches and tropical fruit being predominant. Maybe a touch of carmel on the malt side adding to what I perceive as "unusual". 2015-12-30: Still bubbling but SG measures 1.016@67.0°F or 1.017. Not sure what's with the bubbles but the SG is stable. I'm going to keg it. (Did not purge keg before shaking and certainly introduced O2 alhough head space was very low. Watch out for impact...)