Manchester beers

[Mike C]

Hi,
I am a Manchester lad now living in the USA, Minnesota to be more precise.
I am getting back into home brewing after a long layoff mainly because I am fed up with beers that taste like coffee, fruit cocktails, or just so bloody hoppy that you can't taste anything else. I am yearning for a pint of Boddies or Hydes or Holts or Robinsons Best Bitter or Chester's Mild. I have recipes thanks to BYORAH and forums like this for Boddies and Chester's Mild. I need your help picking the right yeasts for Boddies and Chester's.
Would anyone have a recipe for Holt's Bitter or Hydes Mild?
I can get a lot of really good beer here, there are some terrific breweries here in Minnesota but there are very few really good bars where you can get a pint served at the correct temperature. I have to ask for a warm glass to help get my beer to the point where I can taste the beer.
Thanks.

[Whorst]

I suppose you've heard of Summit? Hope you support the Vikings. Don't get me started on that shite from Wisconsin.

I have a recipe for a mild that's killer. I've fine tuned it to make it simple. Use the best water you can find and either Safale-04, or a liquid culture. I'm currently on the Wyeast 1469 bandwagon, which is the Timothy Taylor yeast out of Keighley. Here it is, considering 60% mash efficiency. I'm actually considering dry hopping this with some EKG to mimic Cain's Mild. I plan on brewing this early next week.

3.06kg Maris Otter
.227kg Crystal 120L
.113kg Special Roast(Brown Malt)
.113kg Chocolate Malt
.057kg Black Patent
.021kg EKG @ 45 min.
.0071kg EKG whirlpool when wort cool
Yeast: The crazy Wyeast 1469
O.G. 1.035

[Mike C]

Thanks for the recipe. I am an extract / partial mash brewer at present so I will keep this for later.
I have a copy of BYORAAH published in 1995. In the book GW and RP recommend generic yeasts. Now that there are lots of yeast strains available, thanks to White labs and Wyeast. I am planning on brewing a Marston's Pedigree and I am thinking of using White labs WPL0023, does anyone have any experience with this yeast or can anyone recommend a yeast that is close to the one that Marston's use?
Any help would be greatly appreciated.
Thanks, Mike.

[seymour]

Not very complete recipes, but enough useful clues to get you pretty close:

Holt's Bitter
Joseph Holt & Co - Manchester, UK
OG: 1039
ABV: 3.9%
IBU: 40
Colour: clear deep amber
Grainbill: Pale, Black Malt, Flaked Maize, Light Invert Syrup
Hops: Goldings, Northdown

Hyde's Dark Mild
Hydes' Anvil Brewery - Manchester, UK
OG: 1034
ABV: 3.3%
IBU: 21
Colour: brown
Grainbill: 85% Pale Malt, 10% Crystal Malt, 5% Chocolate Malt
Hops: Fuggles, Goldings