EricCSU over on Homebrew talk posted it
http://www.homebrewtalk.com/f12/can-you ... pa-278783/Here is the recipe
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
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If you brew this, please reply with your results for discussion.
Big thanks to elproducto for transcribing this recipe! Even used my format and everything!
OG 1071
SRM not listed
IBU not listed
FG 1018
90 minute boil
5.58kg 2-row base malt 77.8%
850g Munich 11.9%
430g Caramunich 60lov. 6%
310g Carafa Special (Brewer said Carafa II) 4.3%
Mash at 154F
16.5g Warrior 17%AA 90 min.
22g Centennial 8%AA 20 min.
15g CTZ 13.9%AA 0 min.
29g Simcoe 12%AA Dry Hop
58.5g Centennial 10%AA Dry Hop
US-05 yeast or Wy1056/WLP001 [canned product uses US-05 and the brewpub uses US-05 or WLP001]
Ferment at 68 degrees
Notes: Kim Wood (homebrewer) said she adjusted her bittering addition to 80min. to compensate for the 15 min. whirlpool hops. Kim dry hopped 4 days into fermentation, she said the yeast was still fairly active. Kim noted that she added gypsum (1.5tsp, probably during the mash but she didn't specify). Jamil noted that adding the high color malts will alter the mash pH and a brewer should consider adding chalk, but that depends on your water.
BN Crew said it was definately cloned.
