Just curious - was the 1.046 OG what your brewing software predicted, or what you actually got .......... or both!
I plugged your recipe in to Beersmith 2, as I think I will give it a try at some point - I drank my fair share of "Ex" when living in Montreal many years ago!
In the recipe, I added a few ounces of crystal 120 just to darken it a tad, (looking at the side by side pic that you posted.
But even then, my Beersmith only predicted 1.037 OG
Not sure which is right, and why the difference, but I almost thought 1.037 might be closer to what I would expect, as the grain bill is quite small - although you do have sugar in the recipe too. (I figured I might use dark brown rather than light. Often throw a can of Lyle's golden syrup in my UK ales. - used to love that stuff on toast as a kid growing up in England!)
PS - I thought afterwards -maybe the difference in OG happens because differences that you and I have in assumptions of mash and brewhouse efficiency with our respective systems in Beersmith - or whatever software you use if you use software!
Brian just don't add the sugar to the recipe I took it out and went with this. The gravity in BS is probably due to equipment difference.
Here's what worked better
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.050 SG
Estimated Color: 3.2 SRM
Estimated IBU: 30.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
9 lbs G&P Premium Canadian Two-Row Malt (1.9 S Grain 2 100.0 %
2.15 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 3 30.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 5 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 9 lbs
Name Description Step Temperat Step Time
Saccharification Add 6.88 gal of water at 158.5 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort