Mine is 2 row base with some C-40, special roast,wheat and roast barley for color. I shoot for about 1.075 OG. Spice with orange peel, cinnamon and ginger(and this year including some star anise) in the boil and make a tincture out of the same spices to adjust at kegging. I use magnum for bittering and cascade @ 20 min and 1 min. London Ale yeast @ 67 to ferment.