Recipe provided by Dean Kelly (Saskatoon, SK).
BIAB method
Standard 2-Row; Rahr Mash (Mash Tun) 2.3 kg
Maris Otter Malt; Bairds Malt Mash (Mash Tun) 2.3 kg
Crystal 40; Great Western Mash (Mash Tun) 0.45 kg
Simcoe® (13.0%) Boil (Kettle) 60 m 28 g
Spruce Tips; Late Addition (Kettle) 5 m 0.216 kg
Simcoe® (13.0%) Post-Boil (Kettle) 0 m 28 g
Fermentis US-05 Safale US-05 Primary (Fermenter) 1 ea
Simcoe® (13.0%) Secondary (Fermenter) 28 g Dry hop
I usually shoot for 67 or 68°C mash temp.