I'm still working out the kinks on the electric rig. Instead of bouncing around different types of beer, I'm thinking that after my next brew, my next three brews will be a SMASH where the only changing recipe component is the hops. I'm a big fan of bready flavor, so I'm thinking about using the floor malted Maris Otter- Crisp Malt.
Things to keep in mind, my SG is usually off by .003-.007. I really want to keep the IBUs down, that's likely my biggest question mark.
I'm thinking something to the effect of:
10-11lbs MO - mash around 153°
.5 to 1 oz bittering (insert hop here) at 60 min
.5 oz flavoring at 15 min
.25-.5 oz aroma at 5 min
oh, and yeast nutrients at 10 min and whirlfloc at 5 min