Malts/grains
10 lbs British Pale Ale Malt
12 oz Crisp Amber Malt
6 oz Caramel/Crystal 40L
8 oz Caramel/Crystal 120L
4 oz Roasted Barley 4 oz
Hops
3 oz Target 60 min
1 oz Northern Brewer 20 min
1 oz Fuggle 0 min/flame out
Yeast
Scottish Ale Wyeast 1728
Mash In: 5 gallons at 162*F (152*F for 60 min)
Sparge Step: batch sparge with 2 steps 2 gallons each
Boil down to 7.5 gallons then follow hop schedule
I may adjust malt % based on my being an inefficient all grain brewer and needing more malts/grains to hit the target OG