4.85kg Bairds Ale
650g JW Pils
750g JW Med Crystal
10g Galaxy(15%AA) @ FWH, 15.1 IBU
10g Galaxy @30, 11.6 IBU
20g Galaxy @10, 11 IBU
20g Galaxy @0, 0 IBU
Single infusion mash at 64°C, double batch sparge at 78°C.
OG 1.050, IBU 38.
This is based on my OG Sierra Nevada Pale Ale recipe, with all the hops replaced by Galaxy!
Mmmm… Galaxy. 
The mash got pretty badly stuck, but once I’d done a sparge using sieves and pots and crazyness, I noticed that the flow had started to free up. So I took all the wort that I’d collected from the sieve and added it as sparge water at the top, and recollected it, which filtered it a lot better.
Did a no-chill overnight with a towel on the pot sitting in a tub of water. Pitched a Coopers kit yeast in the morning (kit yeast stamped with PA, which I think is a lager/ale mix), OG 11 Brix, equating to 1.044, a bit disappointing really as I was aiming for something in the 50s. I used a Coopers yeast because I’m really on a tight schedule for tasting here; I leave the country in a month+2 days, and need something drinkable before then! Perhaps I’ll be getting on the flight with a hangover… 
Pitched a second yeast (also stamped PA) when I got home from work, just to make sure. Going great guns the next morning.
