Absolutely! According to my notes:

Mashing with 19 L water, for 60 minutes, strike temp 71 °C, manual turning every 15 minutes:

3500 g Simpsons Maris Otter Pale Ale

2000 g Viking Malt Munich Light

500 g Simpsons Premium English Caramalt

1 L additional water at 68 °C for rinsing the malt bag, i.e. having the malt bag in a stainless steel bucket with holes in the bottom, pouring on the water and letting it run through.

Infusion with 3 L boiled water, for 70+ minutes:

4 Large lemons sliced thin

1 Large ginger root sliced thin (unfortunately I don’t have the weight for this… palm sized :)

45 g Saaz hops

45 g Amarillo hops

I boil the water, take it off the hob, add infusables in the kettle in a filter bag and let it sit with a lid on top.

Boiling the wort for 50 minutes and adding hops:

60 g 45 min Challenger

30 g 45 min Saaz

The 3 L infusion is added to the boil when there’s 10 minutes of boil left and flame turned to max to bring it all back to boil for the remaining few minutes.

Yeast starter with 1 L water, 1 dL dark syrup and a pinch of yeast nutrient. Yeast used was the traditional Sahti style fresh yeast. I just can’t let it go :)