Here’s the Recipe I used:
2.4 kg Marris Otter
2.3 kg Wheat Malt
270g Munich Malt
200g Porridge Oats
Mash 90 min 67 degrees Centigrade.
94 g Hallertauer Hersbrcker (2.1 % aa) 90 mins.
last 15 mins: 20 g Hallertauer Hersbrcker. 8g Irish moss. 11g crushed corriander seeds. 10g orange peel.