Blimey's ESB

I ended up hitting 1.068 on this beer, and it was a glorious accident. It kept a strong malty backbone and had a hint of alcohol hotness to it while still retaining the typical English phenolics.

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Recipe: Blimey's ESB
Brewer: HopHed
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.060 SG
Estimated Color: 10.6 SRM
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 88.24 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.84 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.92 %
3.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 42.0 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.98 gal of water at 165.9 F 154.0 F

View attachment ESB.bsm

This looks great. After how long in the keg/bottle after secondary fermentation is it no longer green and has good drinkability? I'm asking because I made a recipe VERY similar to this (except I use a small amount of biscuit malt) and am wondering how long I should keep it in my keg after secondary before serving it.

I had this on tap 4-5 weeks after it was brewed. I see no reason why it would need longer than that.

Got this one 15mins into the boil now. It's smelling mighty good so far, and I'm loving the color.

If I wanted to use a liquid yeast, any recommendations?

FWIW - I'm thinking of brewing this and oaking in the secondary. I have a few ounces of american light toasted oak cubes I've soaking in JD since I first used them in a bourbon porter.

WLP005,WLP002 or WLP007, depending on how dry you want it.