The grist for my best/premium bitter as of now is
MO as base
Biscuit 4%
Crisp C-240 5%
Invert #3 6%
OG 1.042 FG 1.010
Might switch to my dry house yeast for my bitters as it has pretty good character but it does not attenuate as well as my current so I will probably up the OG a little bit. This with 5% flaked barley might get me a little chewier body. @DBhomebrew
MO as base
Biscuit 4%
Crisp C-240 5%
Invert #3 6%
OG 1.042 FG 1.010
Might switch to my dry house yeast for my bitters as it has pretty good character but it does not attenuate as well as my current so I will probably up the OG a little bit. This with 5% flaked barley might get me a little chewier body. @DBhomebrew