Fermentables:
Lager Malt - 60.5%
Pale Malt - 19.5%
Carafa Special III - 5%
Wheat Malt - 5%
Flaked Oats - 5%
Cara Aroma (Weyermann) - 5%
Hops:
Pacific Gem - 14.6 % @ 35 mins - 24g
Magnum - 14.5 % @ 35 mins - 24g
Hallertauer Mittlefruh - 4.2 % @ 0 mins - 53g (80c Steep for 30mins)
Magnum - 14.5 % @ 0 mins - 48g (80c Steep for 30mins)
Hallertauer Hersbrucker - 3.0 % @ 0 mins - 49g (80c Steep for 30mins)
Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol Content: 4% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 80 %
Bitterness: 62 EBU
Colour: 119 EBC
Mash: 90mins @ 68c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc 'Lager'
The malts and temp:

Today's hopping, Bittering from Pacific Gem & Magnum, 80c Steep from Hersbrucker; Magnum & Mittlefruh:

I recircuated about 6 litres to get a good clear flow of wort:

Boiling away nicely:

Bittering hops going in:

150g of 80c Steep hops:

Got 89% Mash Efficiency, hit a few points over my target OG after the boil and liquored back to 1042 with Hydrometer 1039 with Refractometer.
I'm starting to get a better feel for the new mash tun and can cope with having to add 2.5 Litres of cooled boiled liquor after the boil
