Here are the recipes I used. I do 2.5 gallon batches. My mash temperature is usually around 150 - 153 F.
Nut Brown Ale
Amt Name
8.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Munich Malt (9.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
4.0 oz Barley, Flaked (1.7 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
0.50 oz Saaz [3.30 %] - Boil 15.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12
0.25 oz Northern Brewer [8.00 %] - Boil 45.0 min
3 lbs Pale Malt (2 Row) US (2.0 SRM)
Farmhouse Ale
Amt Name
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs White Wheat Malt (2.4 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Corn, Flaked (1.3 SRM)
1.00 oz Saaz [3.00 %] - Boil 1.0 min
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [125.00]
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 oz Brewer's Gold [9.40 %] - Boil 45.0 min
1.00 tsp Irish Moss (Boil 60.0 mins)
Pumpkin Porter
Amt Name
4.0 oz Chocolate Malt (350.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
4.0 oz Special B Malt (180.0 SRM)
4 lbs Pale Malt (2 Row) US (2.0 SRM)
0.75 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Fuggles [4.00 %] - Boil 10.0 min
0.50 oz Goldings, East Kent [4.50 %] - Boil 60.0
0.25 tsp Cloves (Boil 5.0 mins)
0.25 tsp Ginger (Boil 5.0 mins)
0.50 tsp Cinnamon (Boil 5.0 mins)
0.50 tsp Nutmeg (Boil 5.0 mins)
4.00 lb Pumpkin (Mash 60.0 mins)
3.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
2.1 oz Black (Patent) Malt (500.0 SRM)
1.0 pkg London Ale Yeast (Wyeast Labs #1028)