British bitter ala ghost ship

Heat Water 22,5 liters to 78°C and add water salts
Remove 11,5 liters for the sparge.

Add grain slowly to avoid dough balls to 10 liters of water.
Mash grains at 67°C for 60 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.

Boil time is 60 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment
Add hops according to schedule.

Reduce temperature of boil to 85°C and then whirlpool the last Hops addition. Add Hops & Whirlpool for 20 minutes. Stop if temperature falls below 70°C.

Fermentation temperature/steps: Pitch London yeast at 19c and add Ascorbic acid and Aromazyme and do not allow it to exceed 20° C, Day 4 take a reading after dry hop, you are looking to achieve 1.020.

Transfer to secondary and add at this stage the Farmhouse yeast. Keep at 20° C to achieve to achieve 1.010 by day 7. (3 additional Days), once OG cold crash to 2°c. (couple of degrees per day).

Bottle ferment