We're back - Jamil's ESB

We haven't brewed in a long time, but Sara got the bug so she picked the recipe and did all the work. Hopefully this will get us back in the swing of things. It should be ready for Christmas. The Recipe is from Brewing Classic Styles by Jamil Zainasheff.

The Numbers:
Batch size 11 gallons
Boil size 14.1 gallons
Boil time 90 minutes
Grain weight 23.5 pounds
Efficiency 70%
Original gravity 1.056
Final gravity 1.016
Alcohol (by volume) 5.3%
Bitterness (IBU) 27
Color (SRM) 9.7°L ___

Grain:
94% Maris Otter (22 lbs)
4% Crystal 20 (1 lb)
2% Crystal 120 (.5 lb)

Single Infusion Mash:
Saccharification rest at 152 F for 45 min.
Sparge at 168 F.

Hops and Boil:
90 min. boil

2.75 oz E.K. Goldings added at 60 minutes.
1.25 oz E.K. Goldings addes at knockout.

Yeast:
2 liter, 2 day starter of 2 vials of White Labs (WLP002) English Ale Yeast.

Notes:
Ferment at 68 F for one week or until primary fermentation dies down. Then crash cool it to 55 for another few days and keg it up.

Sara brewed the whole thing and she hit all her numbers dead on... However, I screwed up the recipe when I was putting it into the software and I put in 70% efficiency, when I know that the brewhouse gets north of 75%. We ended up getting closer to 80%, which means we ended up over shooting the gravity by almost 8 pts. oops. Oh well, 'tis the season.