A good fit of an ESB with flavor complexity, keeping to English ingredients yet not too specific that the LHBS will carry them stock. Oats for a silky mouth feel. Keeping the ABV low for session-ability. Dry yeast because I won't have time to prep a starter. BIAB. I added a tbsp of 5.2 because the pH was pretty low (too acidic) hoping to raise it. I would prefer not to do that in the future. I think the hop utilization is a bit low using the BIAB bag for hops.