Found a problem, and made an excellent solution: Of the two ESBs in my experiment, I liked the Fawcett Optic much more. However, my LHBS doesn't carry and Fawcett malts. So rather than take another go at the same recipies and try to get more hop aroma I decided to just combine the leftover base grain and come up with a recipie to brew with it. Here is the porter I made last night (recipe shown as 5 gallons for easy refferance):
3# Fawcett Optic
3# Maris Otter
0.75# Chocolate Malt
0.5# English Crystal 70-80L
0.25# English Crystal 160L
1oz Bramling Cross (7.4% for 22IBUs) @30min
WLP023 Burton Ale Yeast
Hit my numbers for once! Did a 3 gallon batch of this recipe with an OG of 1.046. Took a while to chill but my sanitation was good, so it'll be fine.
Towards the end of the boil the hops and roast smelled WONDERFUL together. The guy at the shop said that he has gotten some nice choclate notes from the burton yeast, so I'm really looking forward to this.
As for the ESB experiment, I picked up some more base grains and made sure that my LHBS can actually order sacks of them this time. In a couple of weeks I'll be repeating the experiment with Golden Promise and Mutton's Pale Ale malts. I'll also be upping the flameout addition and dryhopping this time.
My fiancé and I brew together. No SWMBO here, only SWBBMS (she who brews by my side).
Primary: Kentucky Common
Secondary: ESB Base-Grain Experiment, Pantry Porter
Bottled: Lady Rumpkin Imp. Pumpkin Ale
Planned: Bramling ESB, White House Honey Ale, Sage/Rye Saison, Ethiopian Coffee Porter