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That is 100% of the malt they use is MO but that doesn't cover anything else ;)

Caramel?

Look up something like Timothy Taylor's Landlord as a guide. These things tend to be very simple brews, and none the worse for that!

I'll go on record as saying it'll be a Christmas treat. My money is on it working out very well but you'll never again have the patience to reproduce it!

Do it! Do it! Do it!

Found a couple of bottles of a batch from some 6 (I think) years ago that I gave my dad. If that is what oxidation and autolysis taste like, not bad ;) So far as I can guess will have been a simplish pale ale, bit of crystal and brown sugar because most of them are... Like a Fullers...

How would you know maris otter wouldn't be characterful enough unless you tried it first as a straight smash with no roasting? I'd bet you'd be very pleasantly surprised.

Never seen that. Yorkshire Stingo is though.

And I used to work with someone called Maris Piper. Seriously.

Well this time it is off like a shot! Good rocky head in 24 hours from pitching. Seems a proper top fermenter which I was surprised by. I don't have any means to cold crash but since I intend to bottle it'll have a bit of time to settle naturally. Cheers all for your input! D

This old pair of chinos has seen its share of both stains and strains. But nope, never tried any of the Chico variants. I was always brewing with the idea I wanted yeast frutiness so never gave it a thought. Also liquid yeast wasn't readily available really until more recently over here...

Would you believe am using Safale 05 for the first time ever? About 7 years and 100 batches or so and I have somehow avoided it thinking it was just too much of a classic to be worth messing with. Maybe there was an element too of being scared off worrying that it might be too 'clean' for the...

Is that the Graham Wheeler book? I think I have that somewhere. He knows his stuff. Am sure you'd get away with a 60min boil, but I think he researched these recipes properly, so I'd be inclined to do what he says recipe wise. His Brew Your Own British Real Ale book is my standard starting...

They taste great for flavour too. Little background of orangey, marmaladey-ish taste. I really like them.

I wouldn't be worried about using lots of low AA noble types either. Made a top fermented then kept cool to condition brew with loads of saaz to take advantage of the weather over the winter. Tastes really good. Used 4 or 5 oz of saaz to bitter, plus a bit of bobek later on. S'pose it must've...

Don't have to. Just put in mash with the crushed malt and stir well.

Maybe they collect and reuse the CO2 from the fermentation like the Germans are supposed to do?

The groom's dad himself has a beer, don't forget. He could just bring a case of his own along. http://www.duchyoriginals.com/old_ruby_ale_1905.php

The current lot are German, but still beer doesn't seem to be generally regarded as up to snuff for big occasions. Still, it isn't all bad. We get a day off to ignore the wedding completely and go to the pub instead.

Agreed. You'll need the mash enzymes to convert the flaked barley. A Guinness clone is a good place start though I'd say, rather than being a tough one. The dark colour covers up accidental haziness, and the roast flavour helps hide any off flavours.