Really looking for any pointers I can get on this, first time trying to come up with a recipe. Here is some details about the beer as stated on the box:
"Alongside ale malt we added Aromatic Barley Malt which imparts the beer's rich toffee colour and satisfying maltiness. We used Goldings hops from 3 farms in East Kent to impart a delicate balancing bitterness and a fruity twist.
We then slowly oak matured the beer to unlock the delicious flavours of vanilla and toffee locked inside the oak grain, only bottling it when we deemed it to have matured to perfection.
Nose: A big malty burst with subtle oak notes and a touch of toffee. Delicate soft fruits from the hops develop with time.
Palate: Full and biscuit-malt sweet with a mouth watering toffee oak character. The hops give a subtle underlying bitterness and a pleasant soft fruit tingle.
Finish: Toffee and hints of vanilla with some hints of madeira cake, sherbert and pear.
Alright so now that that's out of the way this is what I have come up with for a recipe so far.
Batch Size: 23L
Boil Size: 3gal
Light LME: 13lbs
Caramel/Crystal Malt 60L: 8oz
Biscuit Malt: 8oz
Aromatic Malt: 8oz
Roasted Barley: 3.2oz
Flaked Wheat: 4oz (head retention?)
Goldings: 1oz 60min
Goldings: .5oz 30min
Goldings: .25oz 10min
Goldings: .25oz 0min
Yeast: WYeast 1728 Scottish Ale Yeast
Est OG: 1.079 Est FG: 1.020 Est ABV: 7.8%
Steep grains at 158 for 30min.
Boil Hops, wort and 3lbs LME.
Add remainder LME at 15min-Flameout.
1-2 weeks primary
2-4 weeks secondary on oak chips until desired flavour reached.
Any pointers would be greatly appreciated the style would be something like a wee heavy as I understand.