Maris Otter Version
Decided to brew the American ESB with Maris Otter. Recipe as follows:
Batch size: 5 Gal.
Original Gravity: 1.062 Estimated Alcohol: 6.2%
Mash 152 (75 Min.)
Batch Sparge: 168 (multiple sparges)
Mash was a combination of BIAB and Batch Sparge
8.75lb Maris Otter
1.75lb Munich-10L (Briess)
0.50lb Victory (Briess)
3oz. Chocolate Malt
0.50oz. Nugget (60 Min.)
1.00oz. U.S. Golding (40 Min.)
1.00oz. U.S. Golding (10 Min.)
1/4tsp Irish Moss (10 Min.)
White Labs English Ale WL007
I did add a 1/2# of pale malt and munich from the original recipe to bump it up a little. Also added .25oz of U.S. Goldings at the 40 minute. The additional hops and added alcohol I decided on a longer fermentation compared to the american esb.
Fermented at 68 for 2 weeks then put in the basement for more aging in the secondary for a week. Only reason for secondary was it didn't seem it was clearing as well as i thought, but I think if I would have left it in the primary it would have been fine.
Kegged and carbed at a traditional english cellar level. Beer was great, nice and rich malt flavor, but balanced with the hops. Not overly bitter.
The chocolate definitely gave it a nice roasty flavor.
This was the first time using Maris Otter so I can't give an honest opinion whether to use american 2 row in place, the two recipes are just different enough to give a completely different flavor profile.
It is my work in progress beer but have greatly enjoyed both.