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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. This recipe is the same as Mud Season at Binnshire Bitter, Batch 65, with the addition of Ultra-Ferm. 2019-04-04: Starter started. 2019-04-05: Besides sticking when I tarted the pump towards the end of mash-in, all has gone well. The Brewmometer on the MT looked more like 147°F than 149°F but I guess that’s fine, especially if I had the Ultra-Ferm as planned. The other batch without the Ultra-Ferm should look the same - that is mash at 147°F when set to 149°F so I can have a good comparison. All my London Pride derived batches have been set the same way, the only differene is that I ran sachrification for 90 minutes today, and not 60 minutes. Due to inattention, I collected an extra 3/4G. Oh well. The EKG package had 0.8 oz of hops in it. I put aside the 0.2 extra from the 60 minute addition for the flame out addition. The Northern Brewer ended up in at 50 minutes instead of 57 minutes. Oooops. Added pure oxygen to fermenter, then yeast and Ultra-Ferm. Collected a little more than needed but not 0.75 more. I am loosing more to boil than anticiapted. We have wort! 2019-04-06: Bubbling away at 66°F with an ambient temp of 68°F at the thermostat. It’s definitaly cooler on the floor where the other secondaries are at 64°F. 2019-04-08: Krausen has largley colapsed with only a fair amount of thin large bubble foam on top. 68°F for both the room and the carboy. 2019-04-09: Bubbling slowed more and carboy temp to 66°F while the room remains at 68°F. Racking to secondary. Unlike usually. I am using a plastice Better Bottle for secondary as it is all I have left. 2019-04-11: Refractometer of 1.020 or 5 Brix which gives us 1.003 at 66°F. Wow. I think I like the less dry full body version but it is good and malty with little perception of sweet. Hop bitterness more obvious. 2019-05-12: Racked to Keg #3. Refractometer reports 4.5 Brix/1.017. That gives us and FG of 1.0 even, and an ABV of 6.2%. Taste is light. malty, good. Easier drinking than it’s non Ultrafirm cousin. Destined for HombrewCon 2019 in RI.