Here's the one of the beers my buddy and I brewed last week:
Firewolf ESB
For 5 gallons:
<table border=0 cellpadding =10><tr><td valign=top><font face="trebuchet ms, verdana, arial" size="2"><b>Ingredients</b>
4 ¼ + lbs Extra Light or Pale DME
2 lbs Pale Ale Malt
⅛ lb Pilsner Malt
1 ¼ lbs 40º Lov. Crystal Malt
1 lb Flaked Wheat
⅛ lb Roast Barley
½ oz EKG (6.1%) Pellets @ T-60
¼ oz Northern Brewer (7.1%) Pellets @ T-60
⅔ oz EKG (6.1%) Pellets @ T-30
¾ oz EKG (6.1%) Pellets @ T-10
1 oz EKG (5.9%) Leaf @ T-2
½ tsp Irish Moss @ T-10
1 Vial WLP002 British Ale Yeast
6 gallons, 2 qts, 1 pt, Water
Target OG: 1.055
Target Bitterness: 41.33 IBU
</font></td><td valign=top><font face="trebuchet ms, verdana, arial" size="2"><b>Procedure</b>
* Add 1 gallon and 1 pt water to kettle, and bring to 160º
* Crush Grains and add, unbagged to water.
* Stabilize @ 152º and allow to sit for up to 75 minutes, making sure temp stays above 146º and stirring occasionally.
* Meanwhile, bring 3 gallons of water to 170º and hold.
* Line a colander with a sparging bag and place over brew kettle.
* Spoon grains into colander and pour remaining liquid over them.
* Slowly ladle the 170º water over the grains until all there is 3 gallons in the kettle.
* Discard grains.
* Bring to a boil and remove from heat.
* Stir in 4 lbs DME and test OG. Adjust to 1.092 with more DME.
* Return to a boil. Time for 60 minutes.
* Add hops at 60, 30, 10, and 2 minutes and Irish Moss 10 minutes from end of boil.
* Add 2 gallons cold water to the fermenter.
* Strain wort in.
* Top to 5 gallons
* Chill to 75º and pitch yeast.</font></td></tr></table>