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Beerrific

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You can brew anything you want with MO as the base (except for light ales and most lagers).

English Pale Ale
American Pale Ale
Brown Ale
to name a few

What do you have in terms of specialty grains, hops, and yeast?
 

KingBrianI

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My suggestion is a single-malt brew. Kind of like a SMaSH but you can use whatever hops you like. Take about a gallon of the first runnings and boil them down into a thick syrup, then add that back to the rest of the runoff for the boil. This creates a rich, malty, caramelly character that is really nice. I'd aim for about 1.055-1.060 OG, mash at 150, bitter to 30-40 IBU and throw in a bunch of EKG or Fuggle in the last 5 minutes. Ferment with your favorite english yeast.
 

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