ESB recipe formulation attempt #1

trying to start formulating my own recipes and craving an ESB so thought now would be a good time to start. Heres my current recipe:

Amt Name Type # %/IBU
4 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) | Grain | 69.7 %
1 lbs 7.9 oz Biscuit Malt (23.0 SRM) | Grain | 24.5 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 4.1 %
1.6 oz Special B Malt (180.0 SRM) | Grain | 1.6 %

1.00 oz Willamette [5.50 %] - First Wort 60.0 mi Hop | 35.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop | 8.8 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop | 0.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Dry Hop 7 Hop | 0.0 IBUs
0.50 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop | 0.0 IBUs

1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast |
or
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast |

Mash at 152 F
Estimated OG: 1.057 SG
Estimated Color: 12.4 SRM
Estimated IBU: 43.7 IBUs

Stuck on which yeast to choose that would complement Special B, or if i should use something different thats maybe a little cleaner?
All help and feedback is greatly appreciated. Thank you.

 

I would drop the special b.

 

I would also drop the Special-B and cut way back on the biscuit or eliminate it entirely replacing with additional pale malt. You have a base of good UK pale malt, it really doesn't need the help of 25% biscuit malt. If you're looking for a little extra malt aroma then a few ounces of biscuit in this recipe should be all you need. For color enhancement try a tablespoon of chocolate malt. Just a touch gives a nice deep copper color.

 

Ok, I was torn between doing a dubbel and an ESB and thought the special B would be a nice touch for some plum raisen taste.
So the special B I really want to leave in.
But I'll be sure to cut down the biscuit or leave it out.

Any suggestions about the yeast?
And opinions on hop schedule?

 

So leave it in. You asked for suggestions/opinions and you got them. If you're looking for support for the Special-B addition you won't get it from me. I love Special-B and yes, you will often get a raisin-like note from it, however, while it's terrific and traditional in a Dubbel, I wouldn't use in an ESB.

Both yeasts are fine. I like London 1028 myself and use it for my standard ale yeast.

The hop/boil schedule looks OK. I'd consider using a 90 minute boil. To me it just gives something extra on traditional UK ales.

 

Yeah. I know I might not get support for special B, though the book brewing great beers skows a few percent using it in ESBs. I've also seen a few using crystal 120L which seems to have similar dark fruit notes.

 

That's OK. I add some Munich Light and some Munich Dark to my ESB, and its not going to be found in the recipe books. I say make yourself happy.

My grain bill for 7.1 gallons at the start of the boil, and ~5.7 gallons to the fermenter:

Maris Otter Pale Ale, 10 lbs.
Briess Victory, 1 lb.
UK 60L Crystal, 0.75 lbs. (or US 60L Caramel)
UK Chocolate, 0.0625 lbs. (or US)
Avangard Munich Light, 0.75 lbs.
Avangard Munich Dark, 0.75 lbs.

 

Thanks, just hope the hops and yeast complement everything