This weekend I am planning on an English bitter to enter into a competition. Taking a different approach I will be using decoctions rather than a simple infusion. For those that don't know this means I will be taking the thick part of the mash out of the main mash to bring to the boil before returning to the main mash to raise the temperature. My step mash schedule will be 50 degrees, 63 degrees and 69 degrees before mashing out.

I'll be using Thomas Fawcett floor malted Maris Otter ale malt and a smattering of Simpsons Imperial Malt as the grist with a blend of Styrian Goldings and East Kent Goldings for the hops. This is going to be a great beer and I'm looking forward to it. I hope it does well in the competitions too.