Recipe was (for 34L):
6.5kg Maris Otter
1kg Lager malt
660g Munich
540g Light Crystal
320g Aromatic (replacing Victory)
320g Dark crystal
160g Pale Choc
120g Carapils (didn't have quite enough light crystal...)
Mashed at 67C for an hour and a quarter.
Hopping:
Summit 14.3% 10g 70min FWH (added a small amount to avoid boilover...)
Amarillo 10.7% 18g 20min
Centennial 11% 18g 20min
Amarillo 10.7% 32g 10min
Centennial 11% 32g 10min
Amarillo 10.7% 40g 0min
Centennial 11% 40g 0min
OG turned out a little high at 1069... IBUs should be about 35 - the majority of which come from those big late additions.
Yeast was a 1.7L starter of WLP001. (Which I forgot to split so will need to top crop off a little...
