Has anyone worked up a clone?
Here's what I've put together...comments and suggestions welcomed.
What we know:
OG 22.5 P
IBU97
Grain
2 row
various crystal
amber
chocolate
HOPS: Chinook: bittering and flavor, double dry hopped with Simcoe and Centennial, 4.5# per barrel
My framework, for 1bbl batch - 75% efficiency, Tinseth (1.10)
91.5% (100#) 2 row
3.2% (3.5#) Amber
2.3% (2.5#) Crystal 40
1.8% (2#) Crystal 80
1.1% (1.25#) Chocolate
SRM 16.2
75 min boil
60 min 14 oz Chinook 73.5 IBU
Whirlpool hops (30 min whirlpool at flameout)
8 oz each of Chinook, Centennial, Simcoe
DryHop, load 1:
8 oz each Centennial, Simcoe
drop hops after 4 days from cone, reload with load 2:
8 oz each Centennial, Simcoe
IBU (calculated, using 2 minutes for the whirlpool addition) 84 IBU - I left this low because I don't know the real extraction that 30 minutes with 1.5# of hops in the whirlpool will yield
WLP001 or Wyeast 1968 or CL50 - I suppose they use their house yeast, but I like these three and can get them any time
Mash 152*
Ferment at 67*
OK, thoughts, ideas? criticism or tips?
Cheers.
