ESB
OG 1.044
FG 1.011 @ 75% attenuation
Safale S-04 dry yeast
30 IBU
4.3% ABV
Hop schedule 60, 15
Single infusion mash at 148F for 90 mins.

Try plugging the recipe into a biabacus as best you can with your kettle dimensions and we can help nail down the rest.

Here is the link for version T

http://biabrewer.info/viewtopic.php?f=5&t=1869

Dropbox is messy for someone like me to view. If you can, post the file here in this thread.

From what I see you can do the following

enter 100 in the grams/ratios box in section c, that should then populate the what you will use on the righthand side
enter the AA% and grams in section d, that should then populate the what you will use on the righthand side

work on that bit and we will view it again. thanks...

Attenuation: 75.9%
Original Gravity: 1.058
Terminal Gravity: 1.014
Alcohol: 5.8%
Bitterness: 34
Hop schedule 60, 15

this is based on Fuller's ESB

This is an example of what I mentioned in the above post.  When you know what AA% your hops are, just replace my 5.5% with what yours are.

Hmm, I'm combing through my BIABacus now, 'cause that brew was a winner.

You've moved on from this no doubt, but if you still had tonnes of these ingredients and were looking to smash the hell out of them for a few years...

Try Smashies Old Speckled Hen.  You'll need to modify it slightly though https://www.biabrewer.info/viewtopic.php?f=7&t=820

Ignore the dark crystal and the golden syrup, the crystal is a small amount and will have a scarce impact on efficiency, though the colour will be lighter.  The golden syrup however, you'll still have a decent efficiency without it , though you could scale up your base malt if you eliminate it.  You'll basically be going without some toffee's and caramels, but while nice in this particular recipe, they can be forgone as there would be a lot of basic smash beers in english history with just Marris and EKG - or the basics of this recipe.

Use Biab or a calculator and replace the bittering hop of Northern Brewer with EKG.  

[font=Open Sans]"[/font][font=Open Sans]I thought I'd try a couple of SMASHes just to get a feel for how the ingredients change things"[/font]

The good ole scientific method is the best way of doing it isn't it, got to try it and get a feel rather than blindly follow recipes where you get a result but little knowledge of why you ended up where you did.

It's hard in brewing in that the process is so long, by the time it's in your glass, unless you've got an eidetic memory it's hard to remember what things smelled/tasted like on brew day.

But Hops is easy, make a cup of tea with them.  
Not for bittering, that is something you just calculate how much for how long with a known alpha acid (though the balance between it and malt is where the artisanl aspect lays).  But Flavour/aroma, with short amounts in the boil, the oils come out and gives us access to the aroma and flavor of the hops.  The simple test if you want to know your ingredients is to line up a tiny amount of hops in a cup and put boiling water in it, do it with a number of hops and you can get a comparison about 5 minutes for aroma and 10 for flavour (some flavour hops are added at 20 mins, but the aromas will have mostly gone and taste needs aroma to properly work - you lose your sense of taste if you have a blocked nose for example).  Water is fine, you'll get acquainted with the hop itself, but for context, you could dissolve in some dme or lme or if really elaborate a tiny hint of alcohol (vodka or something as tasteless as possible).  It means you can line up a few different hops next to each other for comparison and only spend a few minutes, whereas within a brew it takes hours and it's impractical to compare numbers of different hops.  

Grain.  You'll typically use 1 base malt - Marris Otter is perfect for most ales (English, APA's etc), Pilsener for Pilseners etc.  But what other grains and how much is the harder thing.  But how to know how all the grains taste/smell?  More elaborate, but you can do an equivalent to the hop tea.

Mashing is in the ballpark of 5kg of grain to 30+(ish) liters which ends up as  20 liters of wort.  So, if you were able to get some form of water bath from a small benchtop home kitchen to chefs kitchen size or otherwise get good temperature control...  Put a number of 1 litre containers of water in the bath, when the temperature is at strike point (eg 66C), put in 100 grams of range of grains in the different containers and stir periodically and basically follow your mash schedule, no need to boil, you'll get the idea after mash.  vienna vs munich vs pilsener vs marris otter vs rye vs wheat comparisons would be interesting, or a range of speciality malts.  Some malts are more biscuit like, others - e.g specialty malts give caramel and other things (almond, dried fruit etc).

But see if you can do the experiment at the lhbs or via a local homebrew group.  Share the experiment and knowledge, I'd be bamboozled for a week if you didn't find several people at the lhbs or homebrew group also interested.