I'm brewing a black esb tonight and it's going to be amazing. I might call it Burnt Toast. I guess technically it would be called a extra special black bitter. In any case it's a typical esb focusing on toasty toasty malt characteristics with a half pound of black patent malt thrown in to give it a black color. I've never seen or tasted a beer like this so I am especially excited about the prospects of this beer. I was inspired to create this beer by a seasonal beer Moonlight Brewing Company puts out called Toast. I really respect MBC because they remind me of my favorite brewery back home called Lake Louie Brewing Company out of Arena , Wisconsin. They limit their output to focus on their quality. MBC caps their kegs at 1000 a year. Their beer is of extremely high quality, and their beer Toast is exemplary of this. Toast is an amber lager emphasizing the toasty huskiness of the grains, and it's an unique brew. want to create a similar profile, though as an ale. An esb provides a great platform to create that flavor and mouthfeel. Our grain bill starts off with 7 pounds of Maris Otter to give it that English pub ale mouthfeel we're going for. Follow that with 3 pounds munich, 1/2 pounds each victory, biscuit, and black patent malt. This shit is gonna be so good. We're going to add an ounce of challenger hops (8.3%) at boil, 1/2 ounce east kent golding (5.7%) at half an hour, 1/2 ounce east kent holding at 15 minutes, and we're gonna dry hop with another ounce of east kent holding. We're using London style liquid ale yeast. The target alcohol percentage is around 4%. Can't wait to report back on this beer. Give me five weeks.