Hey there. I just made my own from the ingredients I found on their website. I had to search around to see what the consensus was for the IBU rating in that beer (I found folks saying 35-45 IBU). Used Fuggles and EKG for the hops.
The first batch is still in the fermenter, but I've tasted it and it seemed to be pretty good. I plan to do a side-by-side with SS IS once its done.
I can only do 3 gallon batches for all-grain so I converted the recipe to % of grist and IBU terms so you can calculate for your own system.
Here's my recipe:
86% maris otter
11% roasted malt
3% cane sugar (I used table sugar at the beginning of the boil).
Fuggle 4.5%AA at 80 mins for 29 IBU
EKG 5.5%AA at 30 mins for 10 IBU
EKG 5.5%AA at 15 minutes for 6 IBU
Mash maris otter and roasted malt at 152-154*F for 60 minutes or until starch conversion is complete. Dissolve in sugar as wort heats to boil. Boil for 90 minutes. Ferment with WLP002 English Ale Yeast at 67*F for 3-4 weeks. Bottle condition or keg with 2 vols of CO2.
Drinking: Tripel, Pils, Dry Stout, Oatmeal Stout, Imperial Saison, GF Blond, Session IPA
Conditioning: Westy 12 Clone
Fermenting: Special Bitter, Mead
On Deck: Red IPA, Stone Xocoveza Clone, GF Blonde Test Batch 2
Reason: forgot mash temp