Thanks to @larsga Ive made a keptinis that really works for me. With the right amount of bitterness and simple grist I've made a lovely English bitter with it. Yeast choice is crucial so the flavours marry well. This latest concoction is a winner and uses 25% oats.
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2. Break crust, review, can bake another 30 mins if wished. I find 60 mins is enough. Break up and pour directly into 50 degree water. Warm total to 66-9 degrees, add 50g fresh lager malt and mash to convert any leftover starch. Sparge as for an infusion mash.
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3. Bitter with challenger or target to get 35 IBU with a 60 min boil and CaCl2 and CaS04 to taste. Add 5g Golding at 15m, then 5g golding and 5g challenger/target at whirlpool ( 70 degrees, 30 mins ). Dry hop with 5g challenger/target. Yeast is the secret here; WLP002 at 20-24C
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