ESB (Extra Special Bitter)

This is one style that greatly benefits from the use of quality floor malted Maris Otter. There is no need to use specialty grains when doing this, and the color and flavor come out perfect.
Grain Bill:    11 lbs Thomas Fawcett Maris Otter (floor malted)
Hops:          40 IBU's Bittering hops (Target is a very good choice here)
                     1oz pelletized Fuggle, East Kent Golding, or Kent Golding 10 minutes left in
                     boil (flavor)
                     1oz pelletized Fuggle, East Kent Golding, or Kent Golding @ Flame Off (aroma)
Irish Moss or other clarifier : 15 minutes left in boil
White Labs English Ale Yeast or other Favorite UK strain, and a starter culture.

Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I usually do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Once at this temperature get the sparge water ready. Time the final temperature increase with the sparge water becoming ready, with mash out being around 170F. Sparge and collect around 6 gallons of wort.

Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization, along with the flavor hops. When the boil is done (after 10 more minutes), turn off the flame and add aroma hops. Cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.

Fermentation usually takes about a week, give or take. Transfer to secondary at this time and let sit another week. I prefer bottling, using one and a quarter cups of malt extract.

OG usually ends up in the 14-15 Plato range (1.056-1.060). I don't measure the final gravity, as I find it to be a waste of beer, but ABV will be in the 5.5% range.

Notes:
1) Hops should be British, and Target seems to be a favorite for this style.
2) Another method to flavor and aroma hopping this beer would be to add all or the late edition hops to the mash, and eliminate the late hops altogether. There will be a section on mash hopping if it is not already up.
3) I am using water in the 70-100 ppm solids range.
4) Try the Thomas Fawcett. It is a great malt! 
5) Again, no specialty grains are needed if using a quality Maris Otter. The Brits generally do not use anything but base malt in their basic beers, only in darker beers such as Porter, Stout, and Brown Ale.