I mashed this sucker at 154 F for a nice medium bodied beer. Simple single infusion mash with a mash out and batch sparge. Easy.
Boil and add hops at times specified, chill and pitch yeast. Transfer to secondary once fermentation is complete and dry hop for 2-weeks with crystal hops.
Prime bottles with 1 1/4 cup DME for a smooth, rich mouthfeel.
Really, the only thing I might change about this beer is the 1.5 lbs of US 2-row. I just happened to have that around the house so I used it. Just go with Brittish 2-row for the whole grist if you want.