Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). Water treated with brewing salts to: Ca=110, Mg=18, Na=17, Cl=49, S04=92 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate and a Cl:S04 ratio of 1:2 - we're not making a hoppy American beer here so we go a bit easy on accentuating bitterness). For complete details on how to adjust your water, refer to our step by step Water Adjustments guide. 1.25 qt/lb mash ...
“The Cream of Manchester” is a standard English bitter, fiercely golden with a thick white head.
English Bitter Ale
Session pale ale