Recipe Type: All Grain
Yeast: Nottingham or S04
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.010
IBU: 50.8
Boiling Time (Minutes): 60
Color: 8.3
Primary Fermentation (# of Days & Temp): 14 at 64-65
Secondary Fermentation (# of Days & Temp): 7 days at 65 (dryhopping)
Tasting Notes: "Clean" hoppy IPA with citrusy notes that are inviting and the taste is great!

Someone on the forums posted the recipe from the brewmaster, but for the full brewery size. I scaled it down, and brewed it a couple of times. I had to sub some hops, as I used chinook for bittering and the original recipe called for columbus.

I never tried it head-to-head, as Lakefront is hard to get for me here, but it's a great beer and I think you'll love it as much as we do!

12 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 91.07 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.36 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.57 %

1.25 oz Chinook [11.50 %] (60 min) Hops 43.5 IBU
1.00 oz Cascade (homegrown) [5.00 %] (5 min) Hops 2.7 IBU
1.00 oz Cascade (homegrown) [5.00 %] (0 min) Hops -

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

1.00 oz Simcoe [12.20 %] (Dry Hop 7 days) Hops -
1.00 oz Cascade (homegrown) [5.00 %] (Dry Hop 7 days) Hops -
1.00 oz Chinook (homegrown) [10.00 %] (Dry Hop 7 days) Hops -

I was fortunate to have lots of homegrown hops for this recipe, but of course commercial hops could be used interchangably with the homegrown. The chinook in the dryhopping is awesome- bigger citrus with a resiny backnote that combined with the simcoe and cascade is a beautiful hoppy experience.

This is on tap again at our house. Bob (the former non-hophead) upon sampling it again, said "THIS is what I'm talking about! We need this on tap all of the time!".

Extract version:
9 pounds DME
.50 pound crystal 20L
.50 pound crystal 40L
Steep grains in bag for 20 minutes, then remove and bring to a boil. Add 1/2 the DME, and begin hopping as the schedule above. With 15 minutes left in the boil, add the rest of the DME, whisking well to dissolve. Add the rest of the hops as the recipe indicates.


PM version:
6 lbs Light Dry Extract
3 lbs Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Caramel/Crystal Malt - 20L
8.0 oz Caramel/Crystal Malt - 40L
Mash the grains in 6 quarts of water at 150-155 degrees. Make sure the grain is "loose" in the bag, so you can thoroughly wet the grains throughout. Keep at 150-155 for 45 minutes, and then lift out the grains and put them in a strainer over the brewpot. Sparge by pouring 170 degree water over the grains until you reach your boil volume. Discard grains. Bring pot up to a boil, and add 1/2 of the DME. Hop as above. With 15 minutes left in the boil, add the rest of the DME, whisking well to dissolve. Add the rest of the hops at the time indicated in the recipe above.