Anyone used floor malted MO? I have not heard of it before, looking to use it for an IPA to hopefully build a malty backbone. The semi-LHBS said not to use more than 20% as compared to using regular MO for all the base malt. I don't see many references to it on the web.This makes me curious. Can you ask the LHBS about the 20% rule of thumb and the logic and reason behind it? Oh, and for what beer styles. I use Fawcett/Crisp often at 90+% for British beers, and just used Warminster for a bitter at 95%. I like the resulting beer's malt flavor.
It was SF Brewcraft; I won't have time to make it up there anytime soon. I was only asking in reference to getting a decent malt backbone for an IPA. They were not pushing; it was just something to try. I did limit to 20% and step-mashed just that portion first at 135. Thinking I'll keep an eye out for it next time I buy bulk malt. They also mentioned to not overlook Golden Promise.
Learning a lot on this one; double-batched the day with two distinctly different styles.