Yeah, he sent this:
Glad you like the Pako's. I scaled it down to five gallons for you on this recipe. It's only about 60 IBUs most of the hop perception comes from the dry hops. Don't spare the simcoes!
note the kettle hops are in grams and you'll have to interpolate the dry hops at a rate of 1.1 pounds per barrel (31 us gallons)
OG is 15.5 plato which I think is going to roughly be 1062 sg, you better check my math on that.
If you're using extract you'll just need something that will give a light version of that english pale color.
But you can see the grain bill in the recipe.
Pale Malt - 8.82 lbs.
Cara Munich 34 - .19 lb.
Munich - .52 lb.
Mash temp: 149*
He said they do a 2 hour boil for Pako's.
Here's the hop schedule:
.48 oz. Columbus - 2 hours
.58 oz. Simcoe - 2 hours
.21 oz. Columbus - 1 hour 45 min.
.25 oz. Simcoe - 1 hour 45 min.
.375 oz. Columbus - 30 min.
Gypsum added at 30 min.
2.75 oz. Simcoe (dry hop)
2.75 oz. Columbus (dry hop)
The recipe didn't specify how long they dry hop for, but I assume 7 days.
In The Fermenter: None
Bottled: "It's A Small Stout After All" Oatmeal Stout, "Pumpkin Guts" Imperial Pumpkin Ale