Pale ale malt
Crystal malt
Munich malt
Roasted barley
Chocolate malt
Brown malt
Goldings 5,6aa%
Oak chips soaked in Laphroaig single malt whiskey added about 24 hours after pitch after fermentation had peaked.
Between 67-70C for an hour then natural sink to 65C before sparging with boiled water bringing mash temp up to around 74-75C.
Vossakveik
2 teaspons
Also added brewers clarex for miss gluten free.