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Scott Simpson (New South Wales) English Bitter

Score: 38.5/50 (6 gallons/23 L, all-grain) OG = 1.036; FG = 1.010 IBU = 29  ABV = 3.4%; 75% mash efficiency

Ingredients:

7 lb.  0.6 oz. (3.2 kg) Bairds Maris Otter pale malt
6.3 oz. (0.18 kg) Bairds dark crystal malt
6.3 oz. (0.18 kg) Bairds brown malt
1.5 oz. (43 g) East Kent Goldings pellets for 60 minutes (20.4 IBU)
0.5 oz. (14 g) East Kent Goldings plugs for 20 minutes (5.2 IBU)
0.5 oz. (14 g) East Kent Goldings plug for 10 minutes (3.1 IBU)
0.5 oz. (14 g) East Kent Goldings plug at flameout
Koppafloc kettle finings for 10 minutes
Wyeast 1469 West Yorkshire yeast (800 ml starter)

Step by Step:

Mash at 154 °F (68 °C) for 60 minutes. Fly sparge to preboil volume of 7.4 gallons (28 L). Boil for 60 minutes, adding hops at indicated times. Ferment at 66 °F (19 °C) for 14 days. Prime with 4 g/L dextrose to give 2 volumes of CO2.