So, I have a random assortment of depleted specialty malts (c-60, Belgian Biscuit, Munich) and English hops (Fuggles, Northern Brewer, Goldings) on hand, as well as two American ale yeasts (US-05 and 1450), and I’m using them to make the following recipe.
77% (8 lbs) Breiss 2-row
19% (2 lbs) Munich
4% (6 oz) Briess C-60L
60 mins 1.0 oz Northern Brewer
15 mins 0.5 oz Fuggles
10 mins 0.5 oz Goldings
5 mins 0.5 oz Northern Brewer
A few questions
-Would it be reasonable to call this an ESB?
-Am I going overboard with the Munich?
-Should I add my last 1/2 pound of biscuit malt (wouldn’t mind finishing it off)?