Recipe check, smash!

[The_CuRe]

Hey there, I would like to brew a smash next weekend using Muntons Maris otter and centennial, keeping it near the pale ale profile, I've calculated around 30 IBU with this schedule:
0.5oz @60 min
1.0oz @15 min
1.0oz @0 min
2-3oz 3 day dray hop
kveik voss in the yeast and targeting 1.050 in the OG.
So what do you guys think, any advice?
cheers

 

[Jag75]

You had me at Maris Otter lol. One of my favorite grains . Just not sure how it will turn out in a pale ale mouth feel wise . But heck you never know until you try . I say do your thing and report back how it turns out .

The only reason I mention mouthfeel is I use it in my stouts and it feels fuller . Of course that could be mash temp as well . I'm interested.

 

[Jag75]

Check out this experiment. I may have to try a smash with the MO.

https://brulosophy.com/2016/06/06/g...ter-vs-domestic-us-2-row-exbeeriment-results/

 

[Sammy86]

MO is an excellent grain! One of my favorites as well! You're gonna have a tough time IMO really getting a feel for the hops using the kveik yeast.

I would use something cleaner like an WLP 001, US-05, WY 1272. Just one brewers opinion though.

 

[The_CuRe]

Yeah I kinda felt the kveik thing before but sadly the T drops to 8-10C at night and I have no way to control temp when ambient is low, during summer i do have control, and already lost a batch cos of that with us05, while voss seems to autokeep the warm and finish ok.