23 Litre Batch
3230 gms Marris Otter
500 gms Flaked Barley
250 gms Amber Malt
250 gms Chocolate Malt
200 gms Roasted Barley
200 gms Caramalt
40 gms Boadicea (7.6% AAU's) 60 min boil
1 Packet of dried Nottingham brewers yeast
So first of all here's the ingredients

Dough in

First runnings, lovely and black


Hot break and hops added

At this point I forgot to take any more pics, but the good news is I hit the estimated OG of 1045 aswell as hitting the target brew length. I still haven't bothered figuring out efficiency, mainly because when I do my runnings and pour back in to the mash tun I don't measure the gravity. But seeing as I hit the targets I can't be doing too badly
