Both the Yeoman's special bitters and the 'Indian' Extra Special Bitters are two of the best beers I have ever had in my life. I'm not very versed in tasting notes, so any descriptions will be just personal taste. All four were/are 'creamy' with lots of hops presence. I used 4 oz EKG for each of the two bitters (two separate boils on my 5-gal equipment) and 5 oz (one oz each centenial, cascade, chinook, coulubus, amarillo) for each batch of 'IESB'. I am very interested in trying different mash temperature variations and English ale yeast strains in future brews, and I will be repeating this 20-gal run for my next four batches.
I used about a pound of crystal/caramel 45-145 mix and the color and flavor from them were to my liking, deep brown in color. The one lb. toasted MO also shined through, but both the caramel and toasted malts were overshadowed by the hops in the IESB's. Also the yeast characteristics were overshadowed by the hops in the IESB's. But I won't be changing the recipes on the next run, maybe different yeasts and mash temps...
Bitters were 1.049, IESB's were 1.060 and all ended around 1.012-1.010 with WY1968 and WY1275.