There are a few competitions coming up in October and I'm working on a way to split a batch to hit a few different styles. The categories that I know I need are Oktoberfest (Marzen), Belgian Pale and Irish Red Ale. All 3 are malty amber beers with moderate hops and slightly different malt profiles. My plan is to put together my Belgian Pale recipe... https://www.brewersfriend.com/homebrew/recipe/view/471085/barely-belgian-pale-ale ...and either split the boil late for different hops or just hop the same and use additions and ammendments in the fermenter to change the flavors slightly to adjust for style. For instance, the basic recipe without the candisugar and the addition of a small amount of steeped Black Patent for color and drier finish should fit nicely into the Irish Red profile. The Octoberfest could stand to be a llittle maltier than the Belgian Pale so I might just add some LME instead of candisugar and throw in a little Mittlefruh for dry hop. Different yeasts could be used to further accentuate the style characteristics. Any ideas or thoughts?