Thought maybe someone would like an update on this.
I took a wild stab at this on my own.
The batch didn't start off great. Ended up running out of gas, and some other issues.
The beer didn't turn out bad, but still, wasn't right.
It's WAY cloudy, even after being kegged in the fridge for several weeks now. Too sweet, dextrinous, and too little hopping.
My girlfriend and I took a trip down to the brewery, and talked to the head brewer about it. These are the notes he gave me:
OG 11°P
FG 1.7/2°P
2 row
Crystal 60 <=5% (just a small handful he says)
mash 5.2-5.5 pH
Wyeast 1056
Columbus or Magnum 15-20ibu
Fermented 62°F + diacetyl rest
I have a batch in the Chronical right now in the process of cold crashing.
Maris Otter 97%
C60 3%
Magnum 13.3% AA 17.5 IBU
WLP001
Mashed 64°C
Fermented 7 days at 16°C
Diacetyl 2 days at 20°C
Took a reading at day 7 of 2.5°P
I'll update in a week or so after it's kegged, with a comparison to commercially available Cougar Bait, before I Nacho the F out of it
If it's not close enough, I won't be wasting my habaneros!