Hi, jonesallu -
I'll try to answer your questions in line.
I'm assuming the "@60" and "@20" are the times in the boil, correct? YES
I'm also assuming the numbers after you mention the Pacman from Wyeast are fermentation temps, correct? YES
Do you batch sparge or continuous sparge? Do you dry hop with pellets, plugs or leaf? I know these might be debatable but I'm interested in what has worked for you (I'm getting too old to experiment). BATCH Sparge, PELLETS for all hop additions
A bit about my brewing process; I do BIAB via Deathbrewer's method on this forum. Look in the All Grain and Partial Mash section and I'm pretty sure it has a sticky note under "Stovetop All Grain Brewing." That employs a dunk sparge which is a batch-type sparge.
Ok, now to feedback on 4th iteration. The hops profile is super close. I'm happy with that. I have MORE hop aroma from my brew than Wyld. I'm guessing that is due to fresher product, and that I may be dry hopping more aggressively than they. I like it, though and think I'll stick with this hop schedule into my next iterations.
Color in every iteration from #2 on is fine.
My chief complaint with all my iterations is a lack of maltiness. Every brew, especially the last two, have been good. There's just some malt character missing when compared to Wyld. One of the things I like best is that it is nice and hoppy but you can really get the malt right up there too. So far, my attempts have not been as malt forward as Wyld.
I think this current keg will kick over Thanksgiving weekend.
So, I'll be brewing this grain bill next:
7 lb US 2-row
1 lb CaraPils
1.5 lb Crystal 20
Use same hop schedule.
I may try a different yeast. Perhaps a maltier English type yeast like White Labs WLP002. I plan to do some more research, but 002 or 013 might be an option. What I want is for more malt character to come through.
In summary, I'm making beer that is a tasty session APA. I'm at least 80% there to clone, maybe closer. Color = fine, Hops = super close, malt profile: needs work.
If you haven't started brewing again yet, go ahead a brew the #4 malt bill and do the hopping as mentioned. It's not totally Wyld, but it is getting there.