It was as follows:
4.25kg Pale Malt, Maris Otter
300g Caramel/Crystal Malt - 80L
260g Oats, Malted
200g Oats, Flaked
400g Brown Sugar, Light
25g Amarillo Gold - Boil 60.0 min
22g Centennial - Boil 60.0 min
16g Amarillo Gold - Boil 30.0 min
0.5 Protofloc Tablet
28g Amarillo Gold - Aroma Steep 45.
SafAle English Ale S-04
28g Amarillo Gold - Dry Hop 7.0 Days
Some pics
Grain bill
Collecting wort
First Hops
Bang on gravity
Lively Fermentation
This brew went very smoothly, except I forgot to add the sugar during the boil so I boiled 1 litre of water and took it off of the heat then added the sugar to it. I cooled this down to 20 degrees and then added it to the FV. I then checked the gravity @ 1052, I was happy with that so I pitched the yeast Safale S-04. Added the dry hops after the fermentation had subsided in a steralised muslin bag. After 8 days I rechecked the gravity and it was ready for bottling. This will be 6 weeks conditioning on the 18th May.