Imperialism isn't dead yet

the 300g of roasted barley is actually roasted rye
the 200g of roasted barley is actually roasted wheat

64-66 degrees at start of mash
63 - 65 at end

5.6 pH at start of mash. 5.2 at end

pre boil gravity was 1.070.
mash efficiency was around 70%

we used Pinner tap water. No chemistry additions (only 1 campden tablet).
First mash with cooler mash tun! mashed with 20L to the 8kg of grain. After an hour (just over), we started it draining and recirculated 2.5l and then quite quickly (after a couple of litres) added 5L of sparge water (around 75 degrees slowly over the top of the grain bed with some foil with holes in on top, i.e. a bit like continuous sparging.
Then around half way through we sparged with 2l (the grain bed looked dry before and then was saturatd after). And then finally 3l of 75 degree sparge water.

We collected 24 litres (from 30l in). Started the boil all together - MASSIVE hot break.

boiled for 90 mins. didn't lose as much liquid as we hoped.

used protofloc. Standard hop additions, cool down (chiller to 25 degrees) and transfer to fermenter (multiple trabsfer back and forth for oxygenation and then vigorous shaking).

Used 3 packs of mangrove jacks new world strong ale (M42), which rehydrated to fill the conical flask so we added some wort to empty it.

OG of 1.082

fermentation started within a few hours, was at 18 degrees, then up to 20 degrees by the following evening (24 hours from start)