I’ve been toying with a recipe that features Biscuit Malt (a toasted malt with a nice, shortbready nose).  I have two ideas for this: one is an ESB (British Extra Special Bitter), and the other is a Belgian something.  Here is what I have for the British version:

• 9.5 # Marris Otter
• 1.25 # Biscuit malt
  
• .25 # 40L Crystal
• .25 # Chocolate malt
• Bittered with Target, Kent Goldings for mid-flavor, and Challenger for the aroma (these are all traditional British hops)
• Nottingham or Safale S-04

The Belgian version of this still isn’t settled.  Certainly a different yeast (I’m thinking T-58, which I just happen to have a spare packet of).  And different hops.  Oh, and it could be bigger, maybe start with 12# of a more appropriate base malt (Maris Otter is so British it practically wears a bowler hat).  And maybe lose the Chocolate.  Ok, so nothing about this beer is decided yet, except that it’ll contain Biscuit….