After having a think I have decided to combine elements of both the ledger recipe and Dave Lines along with the information provided by Dennis and other Abbot drinkers. Whether or not it will be similar to the beer of 70's & 80's I cannot say but I'm sure I know some people who will be willing to give a verdict

This is what I will brew sometime this week or next:
Greene King Abbot Ale 1970/8011C. Strong Bitter (English Pale Ale)
Recipe Specs----------------
Batch Size (L): 23.0
Total Grain (kg): 4.930
Total Hops (g): 81.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.54 %
Colour (SRM): 12.8 (EBC): 25.3
Bitterness (IBU): 36.6 (Tinseth)
Balance (BU:GU): 0.68
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90
Grain Bill----------------
4.081 kg Pale Malt (82.78%)
0.310 kg Invert Sugar No. 3 (6.29%)
0.310 kg Flaked Maize (6.29%)
0.185 kg Crystal 30 (3.75%)
0.044 kg Chocolate (0.89%)
Hop Bill----------------
20.0 g Challenger Leaf (7.3% Alpha) @ 90 Minutes (Boil) (0.9 g/L)
36.0 g East Kent Golding Leaf (5% Alpha) @ 90 Minutes (Boil) (1.6 g/L)
15.0 g Fuggles Leaf (5.6% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
10.0 g East Kent Golding Leaf (5% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)
Misc Bill----------------
1/2 Protofloc Tablet @ 15 Minutes (Boil)
Four step mash:
Mash In: 60°C
Step 1: 60°C for 5 Minutes
Step 2: 63°C for 40 Minutes
Step 3: 65°C for 50 Minutes
Step 4: 78°C for 40 Minutes
Fermented at 21°C with Wibblers yeast for 4 days.
Lower to 13°C 24 hours after skimming yeast.
Lower to 10°C 24 hours before racking.
Recipe Generated with