Tomorrow I am hoping to do the GH Dubbel-ish. I racked the Belgian Wit and saved some yeast trub for the brew. Am also using up the last of the crushed base malt and also ~2kg of MO bought whole and crushed by hand in the Bulldog Grain Mill that SWMBO assembled last weekend. I got the Bill of Materials (for the Grain Mill) out and started playing with it and, as she likes doing that sort of thing, sent me make a cup of tea whilst she sorted it. Here is the recipe planned: Maris Otter 5.4kg Special B 0.3kg Dark Crystal 0.5kg Sugar syrup of 0.6kg cane sugar. Huell Mellon 30g plus 40g @ 60m / 15m Safale 33 The syrup is made to the Golden Syrup method found off the internet, but darkened slightly to a sort of dark red colour. I have been moaning a fair bit about the grain crush on the Crisp MO I get crushed - it being a bit fine for the GF. I carefully spaced my rollers at the "credit card" gap recommended by David Heath. Needless to say, the grains I milled today look very similar to the ones out of the pre-crushed sack. Onwards and Upwards!