I'm going to try to rebrew this within the next couple of weeks. Their attenuation is pretty ridiculous, even with a low mash temp, unless you add corn sugar. I'm just going to use a more attenuative yeast (WLP090 Super San Diego) and mash low and just accept a higher FG.
Est OG: 1.061
Est FG: 1.008
ABV: 7%
IBU: 57
SRM: 6
81.5% Pale Malt
7.40% Munich Malt
3.70% Carapils
3.70% Caramel 40L
3.70% White Wheat Malt
1.0oz Magnum @ FWH
2.0oz Amarillo @ Flameout
2.0oz Centennial @ Flameout
2.0oz Simcoe @ Flameout
2.0oz Amarillo @ Dry Hop 4 Days
2.0oz Centennial @ Dry Hop 4 Days
2.0oz Simcoe @ Dry Hop 4 Days
1000ml starter of WLP090
Mash @ 148f for 60 minutes
I'll post my results -- probably be like two months or so.
I've been having great results recently with putting half of my flameout hops in at flameout. Then I start chilling and once the wort drops below 180f, I dump the rest of the flameout hops in and stir pretty vigorously. Then, I do a huge dry hop for a short period. I use a paint strainer bag when transferring to my bottling bucket to strain out all of the hop mass.
After carbing, they're a touch on the "vegetal" side for a few days, but usually by 3 weeks in the bottle that has aged out and you get a huge, "hop flavor" bomb with restrained bitterness.
Anybody have an update on how clone recipe came out, or their own rendition of it?