King Billy Bitter.
It does help if you have your own water tested, but generally the water in Hull is underground water that is low in acids and salts, we can add acids in the form of AMS to the water and add salts in the form of DWB to the mash
Whilst Bricklaying in London in the 80's i really missed the creamy Bitter i had become a fan of, only managing to find some average beers served with no head. then a life-changing find. Fullers London Pride.. it had all the taste and more i was looking for but still served headless.. i asked the barman to put a sparkler on the pump.. he eventually found one and hey presto,, there it was.. if i had to drink one beer for the rest of my life, it would be London pride through a northern pull engine and fine sparkler.. The maltiness is achieved in this recipe through the addition of a little used "Red Crystal" malt, very toffee and Red, as far as i know only available from Fawcetts..
So lets Brew...
Its a standard brew process, mashing for 90mins, i always recirculate until the wort is clear, then boil for 60 mins, with hop additions at 30 mins and 10 mins, protafloc in at 10 mins. chill rapidly to 19'c.
OG shoul;d be around 1.043 and it will finish quite high at around 1.011, giving an ABV of 4.2% . Ferment out at 18'c and leave for a day after fermentation has stopped at 20'c just for a diacatyl rest then chill for a couple of days to clear
Malts
3.4 kg Maris Otter malt
250g Red crystal malt
250G Wheat malt
250g Torrified Wheat
300g Oat malt
Hops
20g summit 30 mins
20G Summit for 10 mins
10G Protafloc 10 mins
15g SO4 Yeast.
OG 1043
FG 1011
Colour 24 EBC
Alcohol 4.2%
Bitterness 28 IBU