I recently had this beer in chicago and i'm working off of Baulder's clone on hopville clone. Any suggestions what mash temp and fermentation temps to aim for?
I was thinking of mashing around 152 (not really sure i want to mess with a decoction). Also, i have no real recollection of how fruity the beer was and i've never used the London ESB yeast, so i don't know if i should aim for the colder side or the warmer side of the fermentation range.
Any suggestions would be helpful.