I typically use Brewer's Friend and it will generate a list of styles based on the blueprints of the recipe. It doesn't pick up regional differences of ingredients, like an American wheat vs weizen, but it helps me get close if I'm not sure what style would be appropriate
Brewed a small batch of pumpkin beer. Tomorrow I'll cold crash a rye pale ale that I'm really looking forward to. I got a Prego jar full of Chico yeast from a local brewery and it is the cleanest slurry I've ever seen
It's pretty fun. It has trouble with Imperial units. And I wish I could weigh out ingredients individually and then add them all together (like homebrewers normally do...) but I'm still playing it after 4 hours and about to brew a stout for competition :D
Today I brewed the 2nd batch of some German malt SMaSH beers; same recipe and process, different base malt. The Vienna batch is conditioning in the keg and I'll pitch yeast into the Munich 6L batch tomorrow morning. Next up is Munich 10L to round out the season :D