Brewday - "77 Ringwood Stout"

Notes
A fellow homebrewer provided a 2ml sample of the infamous Ringwood yeast.  Using my newly acquired stir plate (also donated), I was able to gradually step this to a final 1L starter volume.  Initial plans were to pitch to a pale ale; however, upon researching suggested styles for the yeast, I opted for a Stout.  Stout in the middle of summer?  Hell ya!  The photo below was taken approximately 15hrs from pitching.  I aerated the hell out of the wort.  I attacked it for 5 minutes with my Fizz-X (which I love BTW).  Open vessel fermentation FTW!

I plan to go direct from Primary to bottle.  Hydro sample was outstanding.

Dry Stout (13A)

Recipe Type: All Grain
Yeast: Ringwood
Yeast Starter: 1L
Additional Yeast : Nope
Batch Size (Post Boil): 24L
Original Gravity: 1.052
Final Gravity: 1.016 (est)
IBU: 40.8
Boiling Time (Minutes): 65
Colour (SRM): 34.3 (est)
Primary Fermentation (# of Days & Temp): 15 @ 68F
Secondary Fermentation (# of Days & Temp): N/A 
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

77.0% Maris Otter (Muntons)
07.7% Chocolate Malt (Muntons)
07.7% Roast Barley (Muntons)
07.7% Flaked Barley (Muntons)

40.8 IBU Challenger (59g @ 60 min)

Water (City tap water treated with Campden)

Calcium Chloride and Epsom Salt added, pH 5.47

Ca-52/Mg-15/Na-18/Cl-80/S04-81

Mash Instructions
Single Infusion, 60 minutes (152F), 1.25qt/lb
Double batch sparge (170F), collected ~27.6L into the boil kettle