If you're doing all-grain and are interested in a "semi-tough" brew day, give this a try. It's an all wheat brown porter (the name NBW = Nothing But Wheat). The keys are (1) to use a lot of rice hulls in the mash, (2) lautering slowing, and (3) using the Wyeast 1026 strain, which ferments quickly and settles well. Let me know if you have any questions.
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NBW Brown Porter (version 1)
(American Brown Porter)
5.5 gallons (7.5 gallon boil)
75% mashing efficiency
OG = 1.054; FG = 1.014; Color = 19.24 SRM
Bitterness = 42 IBU; Alcohol = 5.2%
9.5 lb German wheat malt
14 oz Caramel wheat malt
8 oz Chocolate wheat malt
0.75 oz Northern Brewer (whole, 6.5%) for 60 min
0.75 oz Willamette (whole, 4.8%) for 45 min
1.0 oz Centennial (whole, 6.5%) for 30 min
0.75 oz Mt Hood (whole, 3.6%) for 5 min
0.75 oz Liberty (whole, 4.6%) for 5 min
Mash with rice hulls at 150-152F for 60 min. Sparge with 170F water.
Wyeast 1026 British Cask Ale
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NBW Brown Porter (version 2)
OG = 1.053; FG = 1.016 (at kegging); Efficiency = 80%; IBU = 40; SRM = 25.5
6.5 lb American wheat malt
2.5 lb Weyermann dark wheat malt
13 oz Weyermann crystal wheat malt
7 oz Weyermann chocolate wheat malt
1 lb rice hulls (in mash to aid lautering) [Note: I will probably add more next time I make this beer.]
2 oz Willamette whole hops in mash
1 oz Cascade (4.3%) whole hops, first wort
1 oz Centennial (6.2%) whole hops, first wort
0.75 oz Northern Brewer (6.3%) whole hops for 60 min
0.5 oz Liberty whole hops for 15 min
0.5 oz Liberty whole hops for 5 min
0.5 oz Liberty whole hops at flameout
0.5 oz calcium chloride in mash
0.5 ml phosphoric acid in sparge water
1 whirlfloc tablet for 15 min
0.5 tsp Wyeast yeast nutrient for 15 min
Wyeast 1026 British Cask Ale, 4th generation slurry (350 ml)
2.75 oz rock sugar (candi sugar) for keg priming
Mash in with 11.6 l hot water, hold at 40C for 15 min, add 2.6 l boiling water and heat, hold at 60C for 15 min, add 1.3 l boiling water and heat, hold at 67C for 60 min, then mashout at 77C.
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