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What I am trying to do here is start with the traditional Fuller’s London Pride recipe and give it a more lager like, malty flavor by adding Munich malt. I could also try adding Simpson’s Aromatic malt in future batches to achieve the same thing in an alternative way and by sticking with UK ingredients. Unfortunately, the Munich malt I received from CSF is Blue Ox Munich and I am not sure how it will do standing in for a German Munich. It isn’t just color that I wanted, it’s that special malt flavor. Another substitution is Northern Brewer for Northdown hops. 2019-04-07: Brewday is here. An hour into the mash and all is well. 3/4L starter pitched in the early afternoon yesterday. No stickng today so far though I disturbed the dough-in more today. I see the Wyeast Yeast Nutrient calls for 0.5 tsp and not 0.25, so I increased it per instructions and updated the ingrdients accordingly. 2019-04-08: Good krausen and bubbling this morning but no need for blow-off. 68°F for botht the room and the carboy. 2019-04-09: Bubbling slowed some and krausen sinking back. Carboy and room temp remains at 68°F. 2019-04-11: SG measures at 1.025 or 6.6 which converts to 1.012. Ready for secondary. Taste is great - very English and more malty as desired. Racking to secondary - I need this primary anyway. 2019-04-29: Refractometer readings exactly the same - no change despite very slow bubbling. Candidate for kegging. Love the flavor!!! 2019-04-30: Racked to keg 7 and headed to keezer. Brix measured at 6.4 or 6.5 => on the edge between 1.011 and 1.012.