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thought i'd give this a go soon, ive head maris otter is good enough just on its own...

Maris Otter Summer Ale
Blonde Ale


Type: All Grain
Date: 22/08/2009
Batch Size: 20.00 L
Brewer: Tom
Boil Size: 23.93 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): ? Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 100.00 %
15.00 gm Centennial [11.40 %] (60 min) Hops 19.7 IBU
15.00 gm Saaz [4.00 %] (1 min) Hops 0.3 IBU
15.00 gm Amarillo Gold [8.50 %] (1 min) Hops 0.6 IBU
10.57 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
10.00 L Brisbane, Australia Water
20.00 L Distilled Water Water
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale



Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.65 % Actual Alcohol by Vol: 0.65 %
Bitterness: 20.6 IBU Calories: 90 cal/l
Est Color: 9.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 4.50 kg
Sparge Water: 11.08 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 11.74 L of water at 74.4 C 67.8 C
10 min Mash Out Add 6.57 L of water at 91.5 C 75.6 C

any thoughts? anyone done one like this?

cheers

EDIT: thought id mention im using a no chill technique at the moment....I might drop those hop additions down a little to reduce the increase in IBUs this will probably cause and then add more in a dry hop

Looks to have good potential to me.
Do you really want to mash as high as 67.8ºC? How about 65 or 66ºC instead? Particularly as it looks like you are attempting to achieve a clean ale, given you are using WY1007.
The hops will work well, except I think the Saaz will get lost among the Centennial and Amarillo. I'd save the Saaz for something more suitable.
Your IBU's are on the low side for my taste. I'd look to up it to at least 25 to 30IBU for my taste.

MO is definitely a good malt on it's own, and would definitely be the one if I had to choose only one (for ales at least).

I recently did a SMASH (single malt and single hop) with MO and EKG. It did not fare well in comp as an English Pale, but the responses were that it was a nice drinking beer. I'll follow Warra's theme, and suggest boosting the Centennial to about 25 IBU and let your late hopping come to whatever bittereness on top once you have an idea of how much aroma you want.

FWIW I would like to see the Amarillo dropped in favour of a Saaz only aroma addition

thanks for the suggestions guys
will drop the mash temp to 65.6C...am also saving the amarillo and doubling the saaz
as for the IBUs i think ill keep them where they are - from what ive read of no chill i can probably expect the IBUs to raise by 5 or so
also on reviewing the style ive dropped the amount of MO down to 4kg, thus increasing the hop utilization and the BU/GU ratio

Remember though, that the IBUs raised when NC'ing is due to your aroma additions isommerising because of relatively high temps, knocking out your aroma in doing so. It will not really affect your 60 min addition, more make it like a 90 or so to maximise utilisation for the available AAs.

A suggestion is to perhaps raise your 60 addition slightly to a given IBU, and add some Saaz at cube (nominal extra bitterness - even if you calculate based on a 20min addition IBU contribution), and dry hop with the remainder of the Saaz for the aroma.

On a side note. Take my (and everyone else on the net's) opinions and with a measure of scrutiny, I am trying to learn to use Amarillo in a manner that I enjoy, but I find it overpowering. I recognise it is a good hop, but I am biased against using it. You might think your previous recipe was to die for, only one way to tell.