First of all thanks everyone for all the great advice over the last few months, I'd never have got to this stage without y'all. It's an English Special Bitter that I've produced before using extract and crystal malt. It's based on a Palmer Recipe but I've altered nearly every part of it so I feel it's ok to share.
19L recipe
3.0kg Maris Otter Pale
250g crystal
0.5kg Flaked Maize
35IBU total
17IBU - Northern brewer 60min 14g
11IBU - Goldings 30min 24g
7IBU - Goldings 15min 23g + werlflock tablet (free from H&G order)
mashed for 60minutes
15L strike water @ 74.5oc (ratio of 4L/kg)
69oc strike temp
64.5oc final temp
Photos here -> http://www.pbase.com/mattw/beer
Doughing in

There was initially a good few inches of liquid ontop of the grain but the grain swelled to accomodate this nicely. Could maybe fit in a double recipe at a squeeze?
Mashing

Sparging

The T-bar sparge arm worked nicely

Lauter water @ 80.5oc
collected ~ 25L wort
Stong boil with rapid hot break dispersal. The burner is only 8.5kw but I run it flat out and the final boil volume was ~17L so I lost 7L (a whopping 28% reduction over 1hr)
Left it to rest for 15minutes before cooling. I'd already got the CFC going using a recirculating system based around a 5gal fermenting bucket and a £10 pond pump. This water wound up at ~ 40oc and I used it to clean the boiler out with.


Cold Break

There was a lot of cold break but I didn't see any hot break
Pitched the yeast @ 34oc
Final Gravity @ 1.0467 (corrected to 15oc)
aimed for 1.047

Will have to work out my efficiency sometime
cost= 11.3p/ 500ml

People were sceptical when I reported on here that MrWallis of the Pensans brewery had told me he could brew beer for ~ 20p/ pint

can't wait to drink it
Matt