Yup, followed the BYO recipe to the T. Mashed at 149 for 90 minutes. Grist was 100% Maris Otter.
Actually drinking a bottle of the real thing tonight - surprisingly low carbonation which makes it a tad sweet to me. My hyrdo sample has a good bit more citrus but that's likely just the difference in age. Should be a good match once it's all done, though I'm gonna carbonate it more to American IPA standards.