I just finished up my first ESB, and am super excited to find out how it tastes? I have never used Marris Otter, Cara aroma, or Caramunich III before.
The recipe was:
4 kg Marris Otter
250 g Cara-munich III
125 g cara-aroma
1/2 oz centennial 60 min
1/2 oz fuggles 60 min
1 oz fuggles 30 min
1/2 oz fuggles 10 min
wyeast 1028 London Ale (1.2 L starter)
It's a 5 gallon batch, 38.6 ibu, OG ended up being 1.052, hoping to finish around 1.010 to 1.012-ish. Fermenting around 18 C (64/65 F) ambient.
Hopefully it gets a nice nutty malty flavour, with a hint of earthy hops, and evenly balanced bitterness. I used the centennial for bittering because they were left over from the centennial blonde I am drinking now (love you Biermuncher. For real. LOVE you).
Anyways, anyone think this recipe is out to lunch? It was bang in the middle to style for an esb, so hopefully it works out.