400g grain steeped in a grain bag in 4 litres of water @ 72 degrees for 30 minutes, then add to boil. Boil 20 litres of water.
Add 2 x tin at start.
Add 1kg of DME at 10 mins before end with chiller.
Chill to 80 degrees, add hops and steep for 15 minutes then continue to chill to 20 degrees.
Take specific gravity and pitch yeast.
Leave to ferment for 10 days
5 days warm (19-21 degrees)
5 days cooler (17-19 degrees)
Cold'ish for dry hopping for 5 days at 16-18 degrees
50g of priming sugar (assuming 23 litre batch