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Great advice from Qhrumphf. I'll add that you should try to write your first runnings recipe for 65% efficiency and second runnings at 25%. That always works for me. Good luck.

The difference would be pretty big, I'd have to say. Amber can be substituted best with Victory or Biscuit. The general flavour profile it would give is dry biscuit in smaller amounts (1-5% grist) and gets progressively nuttier with larger amounts. None of these should produce a caramel or sweet...

The grain bill looks nice. A half oz. of Blackprinz is really nice for colour. I've used it with my last few bitters to good effect if you want to save your C120. Good choice of mash temp; under 150 is the way to go for English beers. Gives a brown/burnt-orange hue with no residual flavours at...

Anchor Liberty Ale is a nice place to start. Very clean, lots of floral and grapefruit without being too bitter. Goose Island's Goose IPA is little hoppier but very easy to drink. Full Sail IPA is more English-styled without being too malty. A really nice, balanced, thirst-quenching beer...

My pipes are pretty ugly. I certainly need to learn to be more "refined." Have you ever smoked Peterson's University Flake?? It has a nice, but light. dark fruit flavour to it and the nic hit is just insane. I don't inhale and the first time that I smoked that stuff, I had to lay down for a...

Yeah, I just don't like S-04 in a pale beer. It's fine for a stout or porter. Nottingham is a nice yeast but I wish somebody would make London ESB and Irish Ale in dry form. They were my go-to yeasts but the Wyeast packs crapped out on me too much.

That looks pretty good. The biscuit will help limit the sweetness of the honey malt. I'm a bit of a stickler on the low mash temps. 144 is my preferred temperature for most styles, especially Pale Ales and Bitters. The beer attenuates better and finishes more crisp and dry. I know that it...

Brown malt - to my taste, anyway - is half way between amber and light chocolate. It's an awesome malt, but could be a bit overkill if you use all three. I love the idea of using Nuggets as a FWH. Should be tasty. Again, would love to hear the results!!

Beauty!! Love the Rhodesian-styled pipes. They look great!!

I've been really impressed with all of the Frog Morton stuff that I have purchased. Easily the best American tobacco available, in my opinion.

The base looks great but you may want to consider subbing out the C60 for Melanoidin or Honey Malt. You'll get a cleaner profile and won't have any caramel flavours getting in the way of the natural lemon tones you'll get from the Pilgrims. I'd also consider a lower SG and FG and mashing at a...

I really like a nutty taste to a Brown, personally. I'd take the brown malt out of the equation and double up on the amber. You are using chocolate malt already, so I'd have to think that it would make the brown kind of superfluous anyway. Chinooks in a Brown Ale sounds really different. I...

It sounds like a good recipe. The Maris/2-Row combo makes for a nice base that's clean with some complexity and you have a hop bill that can't miss. The only suggestions that I would have would be to take out the C60 (caramel flavours with citrus-y type hops never worked for me) and to get...

Could be a DMS infection - that's a common cause of overly-vegetal flavours in beer. You can usually fix this with a more vigorous boil, not covering the pot during boil or getting a quicker cool-down before racking to the primary. Can't see it being the dry hopping or the Challenger hops...