Professor Frink

Recipes 

I agree, neither of those yeasts are ideal for an ESB, but if I had to pick, I'd use Nottingham.

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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:

http://www.lazydogbrewery.com

westerntrout

Recipes 

isn't that the beauty of HB? i don't like munich in my esb and others like 30%. i don't think carapils should be any where near an esb and others like it. a # of sugar or corn in the brew like the british, good-oh mate! or go american and never let corn or sugar near the brew, perfect. after a while you brew what YOU like to drink and to heck with the rest of the world and the style gudelines. no real right or wrong. i don;t mind a light dose of cascade for an aroma hop in my esb's but it would be absolutely proscribed if i went by the guidelines.

Kayos

Recipes 

AMEN, trout!!!

Well said.

Jo3sh

Recipes 

My rule of thumb for building styles from particular regions is to stick with ingredients from that region (or at least similar to those ingredients). Munich is delicious, but I don't think it has any place in an English-style beer.

By that rule, I'd personally drop the Carapils and use the Victory.

However, the overriding rule of homebrewing, as westerntrout mentions, is to brew what you like to drink, so there's no real wrong answer here.

CBBaron

Recipes 

My choice would be to drop the Carapils and add Munich and/or Victory. I think either or both would improve the beer.
Craig

menschmaschine

Recipes 

FWIW, in Designing Great Beers, Ray Daniels states in the chapter on Bitters and Pale Ales that, of the beer recipes he studied, "body and head enhancers" in the form of Carapils, wheat, and flaked barley collectively appeared in half of them. He also states that Munich, Victory, and other "character grains" appeared in some of them.