Different beers, same yeast!

Tomorrow I shall be brewing a beer with Fullers yeast for the March meeting of The North Hampshire Brewers. The theme for the meeting is "Different beers, Same yeast" and the chosen yeast is Fullers.

The objectives are firstly to give people a gentle nudge to try liquid yeast if they've not done so before and secondly to demonstrate the character that the particular strain of yeast imparts to the beer. Hopefully all the beers should share that character irrespective of the style and ingredients of the brew. Knowing Fullers they'll probably all taste of diacetyl (euch!).

The recipe I'm toying with is for Fullers AK from 1910. The only thing that concerns me is the liberal use of brewing sugar. I don't have an issue with brewing sugar as such but this recipe calls for 19% of the sugars to come from the stuff. I'll be expecting a thin beer possibly with an overtone of green apples.

Maybe I ought to just brew London Pride or ESB and be done with it.....