I'm determined to try this. But my calculations show an OG of 20, or about 1.083 converted, and an ABV of 9.3% which is what my bottle says, to be pretty damn near impossible. Well not impossible but 84% attenuation.
Here's an admittedly noobish shot in the dark at a recipe:
12 lbs 2-row
2 lbs Munich
1 lbs Crystal 10L
60m - 3 oz Summit
30m - 1 oz amarillo/simco each
15m - 1 oz amarillo/simco each
5m - 1 oz amarillo/simco each
dry hop: 1.5 oz amarillo/simco each
any suggestions? I think the color needs to be really light and a pretty low fg. What's the best attenuation yeast out there? I've got a Bell's clone that hit 1.008 on a pale ale, might be a good candidate!