BeerBorg

So, I have been wanting to do an all grain batch, and I have a 1 gallon fermenter that is perfect for BIAB "experimental" batches. I was thinking of doing up a SMaSH just to learn a little more. Never used MO, but I hear it's good. I don't know if it is good for IPA's though. And of course, Falconer's is one of my favorite hops, so I thought it would be nice to try this out. I don't have a specific recipe, I was just trying to get some ideas for an AG approach. Something like 2-3 lbs of grains, and FF to the bitterness level I feel like achieving. Right now I am drinking an Imperial IPA, so that might be pushing me want to just amp up the FF and hop my face off. Maybe Beer-lord or the other hop heads can talk me over the edge, or someone else more moderate can talk me off of it.

MO and FF SMaSH sounds pretty darn good. "hop my face off"...that's funny. Go for it. Hop it up man!!!! I think the MO will do just fine for an IPA. It should give it a nice malt character without covering up the hops.

I too have yet to use Maris Otter, and constantly hear people sing its praises. Falconer's Flight is fantastic. This could make a really good, simple IPA. Me being the malt head that I am, still I say go for it! AG is still new to you but the less ingredients you can use at the start, the better. Just practice the process, refine your technique, and make some great beer from scratch! Blonde Ambition IV is the first AG recipe I did because it only used 1 base grain (along with one other grain I've used prior to it for a steep) so the transition was really smooth, not overwhelming.

Hop your face off, as you said!!!

I made two MO SMaSHes, both hoppy. One with Columbus and one with Cascade. I liked the Columbus better. On Brewer's Friend (and others) you can find recipe calculators, IBU calculators, etc. I use Brewer's Friend because it is online (no download) and free. I mashed at 154 and 153, next time I would mash lower to make it drier. MO is quite malty, with plenty of mouthfeel.
I learned to use my BIAB bag to strain the wort into the fermenter, keeping the hops and break back. Otherwise I lose a lot of space (or wort) to trub.

MO give a nice malt backbone to big hoppy beers. I've done some IIPAs with nothing but MO and some where I've split the grain bill 50/50 MO and Pale Malt, all good beers.
A MOFF SMaSH would pretty tasty.

MOFF Diving?! GREAT NAME for the beer

Sounds good. Haven't tried ff, but I love Maris Otter.
My first all grain was a1 gallon MO / liberty.
I was absolutely amazed how good it turned out.
After that I started doing mostly 4 and 5 gallon lagers, but continued doing 1 gallon test batches.
MO /crystal
MO / Cascade.
Tried MO with a little mild ale

Then I found MY APA ( I have made it as an IPA once)

MOMUNICH.

Mo and Munich w/ a little carapils
saaz, hallertauer, and citra
and a lot of it
just brewed 3rd 5 gallon batch after doing 3 - 1 gallon
I will do 5 gallons of this at least one a month all fall and winter
Probably the only ale I'll make till spring
Then it will be all Saisons and Lagers for a while

philm00x wrote:MOFF Diving?! GREAT NAME for the beer

Haha. Love it, so shall it be named. I think I am gonna do it up, and hop it up. 3/4 oz for 99 IBU sound about right? 1/4 oz at 60,45,15 and a dry hop. 3lbs MO for 8 and change ABV. So, mega IIIPA.

Does anyone have a yeast recommendation? Dry yeast is my best bet, since I don't feel comfortable with having liquid shipped. S-05 would work, but I was also looking at S-33, Danstar Bry-97...

Pretty much can't beat 05 for an IPA. Danstar or Notty is very good too.

Thanks Beer-lord! I think I am gonna do Nottingham, for really no other reason than to use something other than 05. 05 is the only yeast I have used (other than fromunda) and this beer is a little bit about stepping out and trying new things to expand my brewing.

Alright so, here goes. I think I have a recipe, and I am leaning to a IIPA. Also, I think I will try FWH...
3 lbs MO
1/4oz FF FWH
1/4oz FF @ 30
1/4oz FF @ 15
1/4oz FF Dry Hop
1 gallon batch, so that gives me 8.3% ABV and 81 IBU.
Nottingham Yeast.

Sounds pretty good to me. I use Notty for my Centennial Blonde and prefer it over 05 for that recipe. How much of the Notty are you going to use for 1 gallon? Let us know how it turns out.

MOFF Diving "turn loose of my ears I know what I'm doing" IIPA.
You can't help but love a beer like that.

Sounds like I have a naked cat approval, so I can go on ahead with this.
As far as the yeast, IDK. In the past for my ciders I have used half pack of yeast, but it seems like a general consensus on the Borg is it isn't a great idea to do that. Again, I have done it before without ill effects. I was gonna do that this morning on an LBK size batch, but my scale wouldn't read the grams for some reason. So I just threw it all in.

Woohoo, first wort hopping! I really love how FWH smooths out the bite of the bittering compared to just adding them at T-60.