Having some more of these again and still can't help but think this is the best session beer on earth. Here's a recipe I found:
OG: 1.057 (75% eff.) SRM: 7.5 IBU: 61.2
Grain:
9.5 lb. American pale malt (2-row)
6 oz. 60L crystal malt
5 oz. 40L crystal malt
8 oz. Cara-Pils malt
Hops: (all hops are whole hops)
1 oz. Magnum @ 14% 90 minutes
.5 oz. Ahtanum @ 6% 20 minutes
1 oz. Ahtanum @ 6% knockout
Yeast:
White Labs WLP005, WLP001, Wyeast 1028, 1275, 1335 or 1056.
Single infusion mash @ 150, mash out @ 168 is recommended.
Boil 90 minutes.
Ferment @ 68 dF, then secondary for 1 week @ 68 dF. Cold condtion @ 35-45 dF for 2 weeks, then package.
There is something very bready/biscuity about the body/flavor of this beer that makes me think there might be something else in there... if anyone has any thoughts/info, please share!