So I did the 001/007 split that I mentioned above. Kegged the 007 version tonight. Not sure what to say.
The recipe was:
10 lbs Maris Otter
1 lb Caramunich (cause I didn't have any C40)
1/2 lb C120
3 oz Pale Chocolate
40 g of EKG and 10 g of Fuggles (both were the last of what I had and I'd only use 40g if fresher)
1 vial of WLP007 without a starter or re-pitch of WLP001
Mashed at 156 for 60 mins.
Fermented at 68F
The beer is interesting. It has an almost "maple syrup" aftertaste. I think that may be from the C120 but I've never used that much caramunich before either. It could be some diacetyl but I am not very perceptive when it comes to diacetyl plus I've done an awful lot of beer at this temp with this yeast and haven't had this sort of taste. I think the high amount of crystal that I put in is dominating the flavour.
Plus, the beer is clearly over attenuated. It's pretty thin at 1.010. I have a pitch of WLP002 working on another beer and I think a re-brew with less crystal and a less attenuative yeast is in order.
I would also suggest that maybe I underpitched by using just a vial without a starter. I know at this OG I shouldn't absolutely need to but the vial was at the far end of the "best before" window as well so I think I'm getting a bit of ester production from the under pitch. A batch of English IPA is next on the agenda using this yeast and I'll be able to pitch it much higher (and then split it for a double batch of the same assuming everything goes as planned).
Gonna keg the WLP001 version tomorrow and see how it compares.