I brewed this several weeks ago and just tapped the keg on it. I did make a few modifications, so I'll list those first:
Originally Posted by AZ_IPA
10lbs 2 row
1lb Crystal 60L
Mash @ 152*F
1.5oz Centennial (9.1%AA) @ 60
1.5oz Centennial (9.1%AA) @ 15
2oz Cascade @ 0
WLP005 with a starter
In the grain bill, I used 12oz of Crystal 60L and 12oz of Carastan. I don't remember why I did that now, but I did.
For the hops, on my initial tasting of Red Chair, I thought I picked up more Centennial, so I split the 15 minute addition and flame-out addition 50/50 Cascade and Centennial.
I used Wyeast 1968 rather than WLP005.
So, here are my notes...
Color: As close to dead-on as I can pick out with my eye
Aroma: Initially it was a little more present, but a bit more subdued/different in the actual aroma because of my increased Centennial/decreased Cascade. So, I'll definitely go back to the original hops schedule on the next batch.
Flavor: Again, a little more subdued due to the Centennial/Cascade change. Definitely less pronounced than Red Chair. The malt flavor seemed very close, though I feel like Red Chair may have a little more initial sweetness. As I said above, I'll go back to the original hops schedule next time as the Centennial definitely changed the overall hop flavor. For the sweetness, I'll probably go back to the original amounts of Crystal 60L. Also, as the OP said, mashing a little higher might help too.
I fermented about 68F or so and I didn't detect much in the way of esters. I see Wyeast says 1968 will produce some additional fruitiness at 70-74F. I'm not sure if I want much of that, but I might let it run around 70-72F next time and see.
I'm still undecided on dry-hopping. I think the aroma level was where it should be and maybe just didn't seem as "bright" because of the increase in Centennial and decrease in Cascade.