Trying something a little different this weekend. I'm doing an aromatic/amarillo SMASH in style of a marzen by the #s, but with an ale yeast (can't lager) and large hop aroma... so really not a marzen, but whatever I dunno what else to call it.
10lbs Aromatic Malt
3.3oz Amarillo (@flameout w/ about 20mins steep)
S-04 or windsor yeast
mash @150F, ferment @66F (cooler if I can)
I wanted to do this with SF lager (WLP810) yeast, but I'm not sure if I can get my temp down low enough. BM's Oktoberfast got good reviews so figured S-04 will work fine for this. I'm thinking I'll need the lower mash temp with the grain bill, but I'm not sure if a higher temp would be more suited for this? I know ohiobrewtus did an aromatic/cascade SMASH pale ale at 150F that came out well.
As for the IBUs, I read in BYO about a brewery that whirlpools about 2oz (if rounded to 5g batch) of hops in a cream ale and was measured to be about 25IBUs. Mine probably won't be as thorough so figured an extra oz should put me in the same neighborhood.