Sure! I had some help with the hop schedule, check out this thread here:
I ended up doing heywatchthis suggested in that thread. I had 13 lbs MO to get a 1.060 OG, mashed at 153, used US-05 yeast.
Here's how I hopped:
.5 oz FWH
1 oz @ 60
.5 oz @ 10
2 oz @ 0
2 oz dry hop
Columbus is a pretty heavy hitter (13% AA?) but this wasn't overly bitter. It was very hoppy but with all the late hops it was nicely balanced, I had a few people love this that normally hate IPAs. It came out a dark golden color, had plenty of dank, woodsy, citrusy hop flavor, and had a "dry toast" malty finish that I think is the signature of Marris Otter.
I love the idea of using all local ingredients! Too bad you can't use a local yeast.