Today is brew day. I have a one pint yeast starter to WLP013, London Ale Yeast, and ten gallons of campden tablet treated water. All I have to do now is jumpt through the usually Tuesday morning hoops and then I'll be ready for an ESB session. The recipe is:

8 lbs. Marris Otter Pale Malt
.5 lbs 20L crystal
.5 lbs. 60L crystal
.5 lbs. victory

.5 oz. Challenger at 60 min.
.5 oz. Challenger at 30 min.

Mashing may be a trick as I have no idea what my thermometer is doing these days and I don't really trust calibration methods to rectify that problem. The thought is 152 for 60 minutes.