That's right,break'em in early! He may follow in his fadder's footshtops!
Here's my version of the recipe you pm'd me about for comparison's sake that I added to;
1/2lb German (Weyerman's) rauchmalt
3.5oz chocolate malt
1.75oz Carahell (I think it too was Weyerman's)
1lb plain Extra light Munton's DME
1/2lb Munton's plain light DME
1lb plain Amber Munton's DME
1 can Thomas Cooper's select Heritage Lager
1oz German Haulertauer hops,20 minutes
1oz Czech saaz hops,10 minutes
WL029 kolsh yeast,pitched direct
Mashed @ 152F 1 hour due to use of rauchmalt.
Sparged with a bit over one gallon of water @ 172F (oopsie)
Total BK volume was 3.5 gallons. Used the extra light & light DME's for the boil. Added amber DME & Cooper's can at flame out. Chilled in ice bath down to 72F. The chilled spring water was colder than I thought in the garage. Wort got down to 12C,53.6F. Temp stayed within the yeasts' range of 65-69F the whole time,currently a few days past initial fermentation...