OK, I'll be the first..."King Henry" Clone:
If anyone has had this amazing beer and discovered that they immediately retired it, you know why a proper clone is absolutely necessary.
Just working off info from Goose's website, random interviews of brewers and techniques they've used in other English style and Imperial beers. My computer (with beersmith) is in the shop, so I'm just using Hopville. I'll run it through my system later.
"King Henry Clone"
Recipe Type: All Grain
Mash Efficiency: 75% (60min. @ 154F)
Yeast: Wyeast 1968 cake
Batch Size: 5 gal.
Original Gravity: 1.134
Terminal Gravity: 1.033
Boil Time: 90 min.
Color: 23 SRM
Primary Fermentation: 14 days @67F + D rest
Secondary Fermentation: 9 months @ 68F
91% - 22lb Pale Malt (Maris Otter)
5% - 1lb 4oz Crystal Wheat Malt (Thomas Fawcett)
4% - 1lb Caramel Malt -120L
0% - ⅛oz Chocolate Malt (Thomas Fawcett)
3oz Pilgrim (11.5% AA) @ 60 min.
2oz Styrian Goldings (5.4% AA) @ 30 min.
1oz Styrian Goldings (5.4% AA) @ 10 min.
Whirlfloc tablet @15
1oz American oak cubes (boiled, dried, then soaked for 4 months in 3oz GI Bourbon County Brand Stout and .5oz Heaven Hill Bourbon).
I know its not exact, but it looks pretty damned close.
I'll probably brew a nice big batch of ESB or English IPA first then rinse the yeast and pitch according to the pitch rate calculator.
What do you all think? Any glaring errors or do you think this could work?