Here's the honest truth. Had a box of 6 Plinys show up on my door step in December 2015. A friend of my son went to California to become a Vintner and knew my wish for Pliny delivered some on Christmas break. The batch was 2 weeks old. Before this, only had 2; 7/14 and 3/15. I remembered the 7/14 being extremely floral, perfectly bittered and balanced, just an incredible beer! Not so much with the 12/15s. The couple who brought me those two earlier beers, I gave a couple bottles to. Them and I were sorely disappointed. None of the 6 had any flavors we remembered. Basically only bitter with some maltiness. Got one with a trade last year and seemed to fall in the middle of 7/14 and 12/15 batches.
So it's a complicated answer. No I have not made a clone that matched any of these beers. It's not just me talking, but to my hop head friends, this recipe was the best DIPA I've made to date...or since. It's really not drinkable for the first couple weeks, but it kicks into gear after. I have not, as of yet, been able to match that floral I remember from 7/14 tho.
I've been mucking around with different equipment, techniques, and styles so really haven't tried this in a while. (Along with massive overtime) Once I get my oxygen free modifications done, plan on some New England styles first then revisit this recipe. It may not be a clone, but it's damn good! One note, I do mash at 153-154, as I like a hair more body in my beers.
Let me add more commentary. About the time of this post #544, I learned more about hop oils and how difficult oils volitilize at different temperatures. Myrcene volatilize at 147F. So I started dividing whirlpool additions in half; a 175F and 147F addition. This SIGNIFICANTLY increased hop flavor. Just something to think about.
http://beersmith.com/blog/2013/01/21/late-hop-additions-and-hop-oils-in-beer-brewing/