Brewing Method: All Grain
Yeast: Burton Ale (WLP #023)
Yeast Starter:
Batch Size: 5.5
Original Gravity: 1.066
Final Gravity: 1.015
Alcohol Content: 6.7 %
Total Grains: 13#
Color: 10
Extract Efficiency: 77 %
Hop IBU's: 66
Boiling Time: 90
Primary Fermentation: 10d/68F
Secondary Fermentation: 10d/68F
Additional Fermentation:

Grain Bill:

10# Organic 2-Row
1# Vienna
1# Biscuit
1# Crystal 10L

Hop Bill:

1oz Northdown (8.5%), 90 min-FWH, 32.3
1oz EKG (5%), 40 min, 14.2
1oz Challenger (7.5%), 10 min, 8.8
1oz EKG (5%), 10 min, 5.9
1oz Challenger (7.5%), 5 min, 4.8
1oz EKG (5%), Dryhop (10d)

Mash Schedule:

single infusion, 16.25 qt of 164F water for a 150F strike temp, hold for one hour. Mash out by adding 8 qt boiling water to bring to 168F. Collect about 8g. My evaporation rate won't quite work this down to 5.5g in 90 min, so I put the first of two sparges on the stove while the rest of the wort goes into the main kettle. That effectively doubles my evaporation for the first 30 min. Then combine and continue as usual.

Brewers Notes:

Here's one for the hopheads getting sick of Cascade, Chinook and Crystal. Though the BU:GU is 1:1, the British hops are more floral/spicy rather than the NW citrus thing, so be prepared for something different. This brew will slap your mouth and challenge you to a duel. For even more robust hop presence (same IBU) try trading the ounce of Northdown with 3/4 ounce Target.
You may notice a discrepancy in the SRM value: the 90 min boil will darken it a bit.