Freestyling this one some what! Never used Chit malt, so decided to do a protein rest on this one, although it's prob totally unnecessary. Also never used caramunch, pacific gems or green bullets, or that yeast for that matter

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: AG6 KiwiPA
Brewer: Rob
Asst Brewer:
Style: English Pale Ale/Strong Bitter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.059 SG
Estimated Color: 17.4 EBC
Estimated IBU: 50.0 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
4.75 kg Pale Malt, Maris Otter (5.0 EBC) Grain 84.37 %
0.53 kg Caramunich Malt (90.0 EBC) Grain 9.41 %
0.35 kg Chit Malt (3.4 EBC) Grain 6.22 %
8.00 gm Pacific Gem [14.60 %] (90 min) (First WorHops 13.8 IBU
8.00 gm Green Bullet [13.70 %] (90 min) (First WoHops 11.7 IBU
8.00 gm Green Bullet [13.70 %] (30 min) Hops 7.6 IBU
8.00 gm Pacific Gem [14.60 %] (30 min) Hops 9.0 IBU
8.00 gm Green Bullet [13.70 %] (10 min) Hops 3.6 IBU
8.00 gm Pacific Gem [14.60 %] (10 min) Hops 4.3 IBU
18.00 gm Green Bullet [13.70 %] (10 min) (Aroma steep @ 80C
20.00 gm Green Bullet [13.70 %] (Dry Hop)
1.2L starter Worthington White Shield yeast
Mash Schedule: Double Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.63 kg
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Double Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
30 min Protein Rest Add 10.56 L of water at 56.4 C 50.0 C
60 min Saccrification Add 9.41 L of water at 90.0 C 67.0 C
Notes:
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Alkalinity
0.76ml -> 1.37*50 = 68.5mg/L
Graham Burton pale ale profile
Treat 33.3L
CRS 8ml
Gypsum 15.5g = 4tsp
MgSO4 3.4g = .75tsp
Salt 1g = .2tsp
1/2 campden tab