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Will be making this in the next few days so I thought I'd share. I make this a lot, with many variations on the hops used, this one is very conservative. I based it on historic recipes and it works for me, at least. I use brown sugar because I think it's an adequate substitute for brewer's...

Bit late but thought I'd better make a beer for Christmas/winter. Brewing this tomorrow. The plan is to ferment it out, cold crash a few days, transfer to secondary, add some oak chips, leave at cellar temp (approx 13C) until mid-December, bottle. Hoping the oak chips and a bit of oxygenation...

I have some packets of malt and hops getting old, thought I might as well use them up, what's to lose? This will be a 22 litre batch. Base malts to use or lose... Crisp Maris Otter pale malt, 1.010Kg (29%) Rye Malt, 697.8g (20%) Simpsons Golden Promise pale malt, 680.3g (19%) Oat malt, 228.5g...

New to this forum but reasonably experienced brewer. Came across the forum when searching on Fermentrack so thought I'd join.