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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Or use the hop blend as used for Fullers London Pride, you want total IBU minimum 45-50 because it's a keptinis. Mineral additions help a lot too.
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You really want esters that suit that caramel toffee taste and then go for 30-50% more IBU than you'd otherwise expect. WLP028 (Scottish), WLP002, WLP007 and MAYBE WLP005 I think work well on this front.
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