Blackoat Mild

12#  Bairds Maris Otter

1#  Simpsons Golden Naked Oats

1#  Bairds Black Malt

1.75 oz  Styrian Goldings pellets - 5.2%  AA  (90 min)

Wyeast 1469 West Yorkshire Ale & 1068 London ESB

Irish Moss & Wyeast Brewer's Choice Yeast Nutrient

4 grams of CaCl in the Mashtun.

Mashed @ 153.

OG : 1.036

TG : 1469 @ 1.009, 75% AA & 3.6% abv, 1968 @ 1.010, 72% AA & 3.5% abv

In this beer I could get a little of the berry fruitiness of the Golden Naked Oats that people had written about- also some oaty, grainy notes.  Some coffee in the nose as well.  Pretty balanced.  I think twice as much of the Golden Naked Oats would've been better.

The 20 : Scottish 60/-

11 3/4#  Baird's Maris Otter

6 oz    Baird's Roast (3%)

1.5 oz  Styrians (5.2% aa) 60 min

Wyeast 1728

Moss & Yst Nutrnt

Salts in Mash Tun : 2g CaCl, 1g CaSO4, 1g CaCO3

Thick mash @ 158.5

OG: 1.031   TG: 1.009  71% aa, 2.9% abv

I love the 2.9% beer.  Biscuity and much fuller in flavour than it's meager gravity would suggest.  A great quaffer.  Next time I might add 1% dark crystal malt.  Maybe.

Dobbie's Best Bitter

15#  Great Western 2-row Brewers Malt

1#  Simpsons Dark Crystal (80L)

6 oz  Crisp Amber Malt

Cascade Hops : 35 IBUs @ 90 min, 1 oz @ 30 min, 1 oz @ KO, 1 oz Dryhop

Wyeast 1026 Cask Ale & 1028 London Ale

Moss, Yst Nutrient, & 4g CaSO4 in Mash Tun

Mash @ 152

OG: 1.047

TG: 1026: 1.011, 76.6% aa & 4.8% abv.   1028: 1.009, 81% aa & 5% abv.

American Pub Beer.  Nicely fruity, citrusy, and piney.  Pleasant and drinkable with some biscuity maltiness and medium body.