This is a GREAT Double IPA and anyone in Texas that likes IPA's needs to try this one. Great balance and lots of tropical fruit notes from the hops.
The website give me a SG of 1.078 with an ABV of 8.9%, which would mean the FG is 1.011. Pretty low FG for a beer with that much malt. It also gives the IBUs of 76 and lists the hops as Columbus, Simcoe, and Centennial.
Other things I know:
-They use a "dark crystal" malt
-They use some brown sugar (but not too much)
-They have a proprietary yeast strain which is the key to the malt flavor, they suggested London ESB though.
-Dry hopping while warm is important (which sounds like a whirlpool hop)
So which dark crystal malt would be best. Crystal 80?
How much brown sugar, this will affect the SRM as well as the FG.
Mash temp? How to get this beer to finish at 1.011, especially with London ESB, which has a low attenuation.
Hop Schedule? I'm guessing Columbus for bittering and Simcoe/Centennial for Flavor/Aroma/Dry Hop.