Malt Bill 4.950 kg
4.5 kg Marris Otta Pale malt
0.2 kg Vienna malt
0.25 kg Crystal malt 120 ecb

Hops (pellets)
16 grams Northern Brewer 9% aau @ 60 minutes
18 grams Galaxy 14% aau @ 30 minutes
1 tablet Whirlfloc @ 15 minutes
14 grams Amarillo 9% aau @ 10 minutes
20 grams Galaxy 9% aau @ 0 minutes

Yeast- 11 grams US-O5

Steps-

1) Mash (4.950 kg) cracked grains @ 66C for 60 minutes (approx 16 litres of water 5.2 ph
2) At 60 minutes, raise mash temp to 76C with near boiling water or recirculating system, rest 15 minutes.
3) Start run off recirculating until clear. Sparge slowly with 76C water until boil volume reaches 25 +/- litres.
4) Heat to a rolling boil. Add hops as indicated for 60 minutes (whirlfloc or irish moss @ 15 minutes)
5) Stand for 15 minutes with lid on to settle. Cool the wort to under 24C.

Pitch yeast @ 20C Ferment @ 20 - 22C for best results. (8 to 10 days minimum

Malt Bill 

4.54kg Two row- Traditional Ale
0.23kg Chocolate Malt
0.11kg 120(ebc) Crystal Malt
0.11kg Amber/Biscuit/Victory Malt
0.23kg 60-80 Crystal Malt

Hops (pellets)

Chinook (13% AAU)    13G for 60 minutes
Amarillo (9% AAU)   28G for 15 minutes
Whirlfloc/Irish Moss for 15 minutes
Amarillo (9%AAU)   50G EOH

Yeast- US-05 or BRY-97 Yeast

Steps-

Mash at 67 degrees for 60 minutes, single infusion

1048 Target