I'll dig this one up from the brink of death. . . I don't have a recipe but I can throw some ideas out and we can go from there.
Malt: what malt? my guess is mostly two row with a very small amount of c-40 and maybe some munich for color and head retention and depth and that might be too dark, it's damned pale. I detect little to no nuttiness. . . no victory, aromotic, etc. in this.
Hops: For fact I can tell you there are Citra hops in this bad boy. It says on the website. I'd also guess that there are some amount of british style hops going on here too, judging from the label and smell/taste.
Yeast: gotta be cal ale 001 or 1056 but it pours as clear as can be, just like every TBK beer I've ever drank. I don't know if they filter or if they are using a high flocking yeast. If they aren't filtering then I guess I'd almost have to be wrong about 001 or 1056 then. Not a speck of yeast on the bottom of the bottle. . .they filter right. Whatever it is, it attenuates well, the finish is dry and crisp, makes me want another sip
Speaking of another sip, that finish has to make you believe in a low mash temp. . . 148? Put that together with a clean well attenuating yeast and a low crystal/caramel content and things sound about right to me. . . anyone agree with those thoughts?
Water: I'm not sure what they do with the water. . . and I'm too lazy to look up anything for cleveland. I'd guess at a high load of gypsum though. The bitterness supports a Sulfite to Cholrite ratio of 2:1 or greater.
damn, it smells like the good stuff. I see why they named it this. Can I just have the dry hop bill? Dry hopped you say? Please, obviously.