https://www.themaltmiller.co.uk/product/five-points-best-best-bitter/
Watch the Youtube vids as well.
I was told by the brewery Burtonise the water and it's mentioned in the video but it's not clear on the real numbers.
I went with this water ratio as a bit of a compromise
I aimed for 30.5 litres in fermenter and used
4.9 kg Maris otter
0.223 kg Bairds amber malt
0.223 kg Med crystal
0.223 Wheat malt
Yeast nutrient, carrageenan and the hops .
Fuggles all the way.
I went with 50 g for 60
50 g for 15
100g at flameout
as mention above wrong yeast used wyeast 1098 and that is too dry.
Next time will get the right yeast.
Pitched yeast in from starter at 18 with Clarity ferm and let rise to 20 for that yeast and no pressure for first 72 hours then a few psi.
Racked off the trub and early yeast on day three.
Then raised to 22 for next 2 days and it was done at 1006
Then added finings and moved to the cellar at 16 celsius.
Testing this weekend with the engine ( they say best with sparkler ).
Will have to take there word for it.
I will find out what they really do for their water though.
Hopefully will get some wet Fuggles in the next week or so as it's harvest time down here.