I found a few recipes on a UK site...
Can't vouch for them but they appear to have been used a few times.
These ones match the hop details given from the brewery so they should give something pretty close...
I don't think they mention yeast per se but most of the brewers on the site use s04 or Nottingham. Any good english ale yeast would be good.
Both the recipes are missing some details but the general consensus appears to be a mix of ale and pilsner/lager malt, some crystal and wheat and a little oats or flaked barley.
The flavour comes from generous late additions of styrian goldings and hallertau hersbrucker, with challenger for bittering.
3000g Lager malt
300g Wheat malt
150g Xtal
250g Malted oats
2000g Pale malt.
Challenger 22g @ 75mins
Hallertauer Hersbrucker 54g @75mins
Styrian Golding 39g @10mins
Hallertauer Hersbrucker 22g @2mins
Styrian Golding 64g @2mins
32 litre boil.
This one has the IBUs etc. Smaller batch though... THe styrian ibus seem a bit odd...
Batch Size 15 liters
Volume Boiled 23 liters
Mash Efficiency 68 %
Total Grain/Extract 2.71 kg.
Total Hops 113.0 g.
2.33 kg. English 2-row Pale info
0.14 kg. English Wheat Malt info
0.09 kg. British Crystal 55L info
0.12 kg. Barley Flaked info
11.19 g. Challenger (Whole, 7.00 %AA) boiled 90 min. info
10.47 g. Hallertau Hersbruck (Whole, 3.3 %AA) boiled 90 min. info
33.73 g. Styrian Goldings (Whole, 2.00 %AA) boiled 10 min. info
14.07 g. Hallertau Hersbruck (Whole, 3.3 %AA) boiled 2 min. info
43.49 g. Styrian Goldings (Whole, 2.00 %AA) boiled 2 min. info
Yeast : Gervin
Color 6.4
Bitterness 27.0 IBU