Upcoming Brew - Premium Bitter

I'm planning to brew this Saturday, February 6, and decided to go with a style I don't have a lot of experience with, BJCP Style 8B - Special/Best/Premium Bitter.  I've brewed several ESBs, but never it's smaller cousin. Why am I brewing a Bitter, you ask? Lately I've had a craving for sessionable, quaffable, beers that I can drink two or three pints of without feeling the effects. I've got gallons of big beers, commercial and home brewed, taking up space in my basement but all I ever feel like drinking lately are the session beers. Go figure.

Matt helped a little bit with the recipe formulation, and here is what we came up with:

Stats

• 11 gallons
• 1.046 OG
• 36.5 IBU
• 9 SRM

Grain Bill

• 14# Maris Otter
• 1.5# Carastan
• 4 oz. 80L Crystal
• 4 oz. Aromatic

Hops

• 3 oz. Fuggle, 4.9% AA (90 min.)
• 1 oz. Fuggle, 4.9% AA (30 min.)
• 1 oz. Fuggle, 4.9% AA (2 min.)

Yeast

• Batch split between Wyeast 1028 & Wyeast 1098

Procedure

• Mash ~152°F until converted
• Mashout @ 170°F
• Recirc until wort runs clear
• Sparge @ 170°F to collect ~13.5 gallons
• Boil 90 minutes, adding hops at the appropriate times
• Chill, split into two carboys, oxygenate, pitch yeast, and ferment @ 68°F

That's about it. Here's a link to the recipe on the club's BrewBlogger site, where you can download the recipe in BeerXML format: Brad's Premium Bitter. I'll post an update after brew day, and after tasting to let you know if it's crap.