Mine Bitter AG^6

[Bigveees]

Mash on, so will have to come back and edit this post with details:

Grain bill:

4KG Pale Malt
200g Munich Malt
200g Amber Malt
100g Crystal Malt
20g Black Malt

Hops: (last minute change)

Challenger 75min bittering with 32grams
Northdown 60mins dual purp with 10g
Northdown 45mins dual purp with 10g
Golding 15mins for aroma with 20g
Challenger 0mins power off and stirred 20g finals

Beer engine is suggesting I'll get an EBC of 27 and should be 51 IBUs, which suits me down to the ground! Most importantly is reusing the caputured Timothy Taylor yeast from a previous brew! It remains one of my bench mark bitters to improve upon. Just unsure wether to use Irish moss or the complimentary protofloc that copper kettle brewing sent me?

Update 1830hrs - Bang on target at 1042 OG, so go to work my beastie yeast cells and do your thing! (Irish moss as it was open). Ambient 21C for the ferment.