Fermentables
4 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Chocolate Wheat Malt EBC 1000 – 1200
300 gr. Flaked Barley
200 gr. Oatmeal
50 gr. Roasted Barley
Mash for 60 min. at 67°C

Hops
Challanger 7,0% 33 gr. 90 min.
Northern Brewer 6,6% 33 gr. and Challanger 12 gr. 45 min.
Fermentation
Yeast: Wyeast London Ale
Temperature: 22°C
OG: 1.049
Volume: 23L
October 16th
Temperature: 22°C
FG: 1.013
Very nice, very dark colour and also a very roasted taste.
Bottled with 200g corn sugar to 1 5L mini-key, 1 2L bottle, 16 Grolsch bottles, and some small bottles.

Pictures of the first mini-keg.

Fermentables
5 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Cara-hell EBC 20 – 30
500 gr. Cara amber EBC 60 – 80
Mash for 90 min. at 68°C and 10 min. up to 76°C

Hops
Northern Brewer 6,6% 50 gr. 90 min.
Northern Brewer 6,6% 20 gr. 30 min.
Northern Brewer 6,6% 20 gr. 15 min.
Northern Brewer 6,6% 10 gr. 5 min.
Fermentation
Yeast: Safale US-56
Temperature: 22°C
OG: 1.060
Volume: 20L
September 12
Racked to another fermenter. Light coloured and easy taste with bitter, hoppy aftertaste.

Temperature: 22°C
FG: 1.011
September 25
Add 100g corn sugar, fill 3 mini-kegs, add 25g corn sugar and fill 10 0,5L and 3 0,33L bottles.