Fleetback Kentish Ale

Bishop's Finger Kentish Ale clone
A friend from GB told me that this is the best beer he has ever tasted. I found this recipe and thought I would try to make a batch.

Brewer:	Matt Morand		Email:	-
Beer:	Fleetback Kentish Ale		Style:	English Strong (Extra Special) Bitter
Type:	Extract w/grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	42 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Colorado Springs tap water filtered through a Brita filter
Grain:	2.25 lb. British pale 4 oz. British amber 10 oz. British crystal 50-60L 12 oz. Torrefied wheat
Steep:	I put all of the grains in two large bags and seeped them in 2.5 gallons of filtered water. I brought the temperature up to 150° and held it there for 60 minutes. I removed the grains and topped the brew pot off to 4 gallons.
Boil:	60 minutes	SG 1.062	4 gallons
	4 lb. Light dry malt extract (60 min) 2 oz. Glucose Syrup (60 min)
Hops:	1.0 oz. Target (10.3% AA, 60 min.) 0.5 oz. Kent Goldings (5.3% AA, 15 min.) 0.5 oz. Challenger (6.9% AA, 15 min.) .5 oz. Kent Goldings (aroma) .5 oz. Challenger (aroma)
Yeast:	WYEAST 1968 Special London Ale Yeast
Log:	Brewed on Feb 1, 2001 I added 1 tsp Gelatin to the wort after I transferred it to the secondary.
Carbonation:	1.0 volumes	Corn Sugar: 0.12 oz. for 5 gallons @ 62°F
Tasting:	I will let you know how it is in a few months.

Recipe posted 02/02/01.