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You lost me Unionrdr. The OP ask about making a Victoria Bitter, XXXX Bitter and so forth. Current examples of Australian bitters can be summed up as highly carbonated adjunct lagers. I'm thinking you're getting them confused with English bitters which is a completely different animal.

Negative. Commercial Australian bitters use Pride of Ringwood hops for bittering only, domestic 2-row, around 30% CANE SUGAR and lager yeast. I've seen some Australian breweries advertise Cluster but more times then not it's Pride of Ringwood. To lighten their beers they use cane sugar...

I overlooked that you specified DME. 6.75 lbs would be correct for LME. In most cases you could probably just sub in .62 lbs DME or .75 lbs LME for every pound of base malt. When it comes to Munich or Wheat extract you have to remember those generally are blended with 50% 2-row.

Not worth it. I'd be surprised if it's even drinkable at this point.

You have a brown ale. Atchinator and the others are spot on, you need some Black Patent for it to place as a Porter. I would cut back the crystal if you're looking for something more traditional.

All your numbers appear to be accurate up until your final O.G. reading. I would agree 1.068 would be accurate regardless of the actual reading.

I'll second what the others have said. I will however interject on it being "really important". Brown sugar in a Sottish ale seems a little out of place.

If you're looking for an APA/IPA you'll need to cut the crystal in about half and bump the lovi up to about 40-60L. It's also pretty standard practice to add some Munich. You can either do a mini-mash with a pound or use 2 lbs Munich extract and 6 lbs LME. I don't include late hop additions...

Without the presence of enzymes responsible for breaking down starches into sugar there is no mashing taking place, it's just steeping. I offered a recipe with a conservative amount of oats for this reason. I apologize for not addressing the confusion sooner.

Ah, I obviously missed that. My bad. Not everyday you get the opportunity to do that.

Coopers Australian Bitter kit, 1.5 pounds of cane sugar and fermented with a lager yeast at traditional lager temps. That's about as authentic as you're going to get.

The recipe and some more brewing details may give some more insight. What was the O.G.?

Judging by the color of the beer, the LME was old. I just made a couple wheats using old extract and it was that color. I bought it knowing it was old because I got it on the cheap and was doing a mini so it was only going to account for half of the fermentables.

You posted at 4:30pm on a Saturday, asking for a recipe, with no ingredients on hand and to be brewed that night? Your shop must have some good store hours. Any style you have in mind? A brown, stout, porter, bitter......

I've should have addressed this as it ties into what Bob is saying. The grains in the recipe have no diastic power which is responsible for sugar conversion. This isn't an issue with crystal or roasted barley but flaked oats will add starches that ideally need to be converted. It...

What ingredients do you have and I'll see if anything comes to mind. At least that's how I do it.

Yes it's worth it. I have 3 chest freezers with a couple different type thermostats. One can still function as a freezer if need be. I would certainly invest in one before any other piece of equipment. I can't tell you the last time I did an all grain but I still use the freezers for my...

Generally spiced and fruit beers are limited to just bittering hops. Another option would be to drop the spices and just add the pumpkin to an IPA or APA recipe.

Have to agree, the hopping is wrong for a pumpkin ale. The grain bill for an IPA might be useable if you up the crystal a little.

Though it's not ideal, every retailer just about offers partial oatmeal stout kits with guess what? Oats for steeping. Have you picked up any home brewing books recently? They also have partial oatmeal stout recipes that require you to steep oats. You have your work cut out for you Bob.