Thanks for this, this is incredibly useful... I forgot to mention in my original post that I was curious as to WHAT everyone recorded as well, this is perfect, thanks!
No example handy but I think my process of notation is something like this.
Recipe name, date.
Total mash water, chemical additions, strike temp and grain bill (then details as to the results and the stability over the mash period - now I'll be adding a pH reading here as well)
Total Sparge water, temp, volume used, duration of sparge, volume collected and its SG (also adding a pH reading here).
Post boil volume, SG, pH again, volume to fermenters. Notes on aeration time.
Fermentation lag, temp profile over ferm period, gravity readings daily after a reasonable length.
Total wort transferred to kegs, carb pressure, temp and duration till carbed.
Initial tasting notes, again after a few more weeks cold.