Current brewing plans, ideas, and recipes

Ok, so, until my mind changes, which happens alot, here are my brewing plans for the near future. Alot of my brewing decisions are based on what sounds good, if I find/make a recipe a want to brew alot, what ingredients I can get, the cost of ingredients (I'm not going to make any double IPAs anytime soon), the ability to use all of my ingredients before they go stale, and yeast reusle.

Next Brew:

Sweet Stout:

6.0 lbs. Amber LME (Briess) (70 min)
1.0 lbs. Lactose
.75 lbs. Simpson's Black Malt
.50 lbs. Simpson's Chocolate Malt
.25 lbs. Simpson's Dark Crystal Malt
1.0 oz. Cluster Hops (7% AA; 60 min)
Wyeast 1028 London Ale, no starter
1/2 cup dextrose (priming)

Dark Mild (Jamil's recipe)

3.5 lbs. John Bull 100% Maris Otter LME (65 min)
.75 lbs. Caramel 60L (Briess)
.50 lbs. Caramel 120L (Briess)
.50 lbs. Fawcett Pale Chocolate Malt
.75 oz. East Kent Goldings (~5% AA; 60 min)
Safale S-04 dry yeast, 1 packet
3/8 cup dextrose (priming)

Southern English Brown

6.0 lbs. Gold LME (Briess) (65 min)
.25 lbs. Caramel 60L Malt (Briess)
.75 lbs. Simpson's Dark Crystal Malt
.50 lbs. Caramel 120L Malt (Briess)
.50 lbs. Fawcett Pale Chocolate Malt
.50 lbs. Special Roast Malt (Briess)
***Yes, that is 2 1/2 lbs. of steeping grains, yummmm***
.25 oz. Galena Hops (~ 13% AA, 60 min)
.25 oz. Kent Goldings Hops (~ 5% AA, 60 min)
Partial amount of Safale S-04 dry yeast cake from above Mild (or maybe just a fresh pack, depending upon how motivated I am to clean/sanitize an extra time or if I get a carboy/siphon)
3/8 cup dextrose (priming)

You can tell I like brown ales.

So, I will basically be doing another run of brew-then-repitch on an old yeast cake. I like to do this for 3 reasons. It saves time by not having to clean the fermentor every single time and consolidating brew/bottle days. It could also be a good starter for a higher gravity second ale (not so much in this case). It also saves money by cutting the cost of yeast in half for each batch.

The end result. More tasty beers.