[Wort-H.O.G.]

I think the recipe looks great too.  Have you ever considered swapping in some special roast in lieu of the biscuit malt?  Adds an interesting character in small amounts.

thought about it...haven't done it to date.

[Steve Ruch]

I'd use a different yeast, but other than that it looks good.

Such as? I've used wlp02 in similar esb.

Definitely WLP002/Wyeast 1968, or Wyeast 1469, or WLP041, or Wyeast1332.
A couple of years ago I brewed a best bitter and split it between S-04 and Munton's to see how they compared and I ended up liking the Munton's half way more than I expected, so I am thinking about using the Munton's on my next ESB (April or may).

[Wort-H.O.G.]

I'd use a different yeast, but other than that it looks good.

Such as? I've used wlp02 in similar esb.

Definitely WLP002/Wyeast 1968, or Wyeast 1469, or WLP041, or Wyeast1332.
A couple of years ago I brewed a best bitter and split it between S-04 and Munton's to see how they compared and I ended up liking the Munton's half way more than I expected, so I am thinking about using the Munton's on my next ESB (April or may).

i don't know why i didn't think to use wlp02 since i can get it locally vs wyeast 1968 which i have to order. basically same arent they?

[brewinhard]

Yep.  They are one in the same AFAIK.

[HoosierBrew]

Yep.  They are one in the same AFAIK.

Yep, WLP002 = WY1968.

[duboman]

Finally got around to finding my thread on this: https://www.homebrewersassociation.org/forum/index.php?topic=21670.0

My recipe and adjustments are in here and in comp the beer went to mini BOS, didn't medal but scored a 38, I was really pleased! Thanks to all that provided input!

[Wort-H.O.G.]

Yep.  They are one in the same AFAIK.

Yep, WLP002 = WY1968.

i know i knew that and just lapsed.  its just wyeast isn't carried anywhere in the LHBS here...all white labs.

oh well, nor worries. few extra bucks this time.

[erockrph]

WLP013 also makes a tasty ESB if you only have White Labs available locally, although 1968/002 is my go-to yeast for this style. I do need to branch out and try 1469 soon, though.

[Wort-H.O.G.]

so i ended up using 10# maris, 4oz crystal 120, 1.5oz choc (UK 450lovi). im mashing at 150F PH around 5.4.
yeast is 1968 and will pitch at 63-64F and keep around 65-66 for couple days and let it rise up to 70F over the course of fermentation. 45ibu and 125ppm sulfate. OG 1.052

I'd really like to end up around 1.012FG ...any reason you think 1968 wouldn't get there? I do plan to slightly under pitch  - about 150B vs 200B called for in yeast calc.

[brewday]

With a good long rest (60-75 min) at that temp and an active pitch, I don't see why not.  That's where mine seem to end up.  Looks tasty.

[HoosierBrew]

With a good long rest (60-75 min) at that temp and an active pitch, I don't see why not.  That's where mine seem to end up.  Looks tasty.

+1

[Wort-H.O.G.]

ok. i had originally gone with wlp007 because its very similar to flavor and characteristics of wlp002/1968 yet with higher attenuation.

i will keep fingers cross all works out as planned.

[erockrph]

ok. i had originally gone with wlp007 because its very similar to flavor and characteristics of wlp002/1968 yet with higher attenuation.

i will keep fingers cross all works out as planned.

Maybe I'm lucky, but I've never had attenuation issues with 1968. I do try to rouse the yeast every day or so, and bump up the temp at the end, but otherwise no real special attention.

[HoosierBrew]

+1.  Bumping at the end is big with 1968.

[BrewingRover]

+1.  Bumping at the end is big with 1968.

+2, I've had it stall when I left in mid-60s, but bumping it up to 70-72 has always gotten me to 1012 or so.