I have made a few changes to my recipe and have departed from the Colonial malts a bit by adding some rye. The hop profile now seems about right and it tastes pretty damn good and is fairly close to the original (at least according to a few mates).
Latest recipe:
Guten
75% efficiency
Batch Volume: 26 L
Boil Time: 60 min
Vitals
Original Gravity: 1.036
Final Gravity (Fixed): 1.009
IBU (Tinseth): 32
Colour: 13 EBC
Mash
Mash In — 66.7 °C — 75 min
Mash Out — 75.6 °C — 10 min
Malts (4.13 kg)
1.74 kg (42.1%) — Maris Otter Pale Malt, Maris Otter — Grain — 5.9 EBC
760 g (18.4%) — Barrett Burston Wheat Malt (Barrett Burston) — Grain — 3 EBC
650 g (15.7%) — Weyermann Rye Malt — Grain — 5.9 EBC
540 g (13.1%) — Weyermann Munich I (Weyermann) — Grain — 14 EBC
220 g (5.3%) — Weyermann Caramunich I (Weyermann) — Grain — 101 EBC
220 g (5.3%) — Gladfield Light Crystal Malt — Grain — 63 EBC
Hops (185 g)
10 g (11 IBU) — Chinook 13% — Boil — 30 min
9 g (12 IBU) — Columbus (Tomahawk) 16.1% — Boil — 30 min
12 g (4 IBU) — Centennial 10.8% — Boil — 5 min
23 g (1 IBU) — Cascade 6% — Aroma — 10 min hopstand @ 80 °C
22 g (2 IBU) — Centennial 10% — Aroma — 10 min hopstand @ 80 °C
20 g (2 IBU) — Citra 12% — Aroma — 10 min hopstand @ 80 °C
11 g (1 IBU) — Chinook 13% — Aroma — 10 min hopstand @ 80 °C
38 g — Citra 12% — Dry Hop — 6 days
23 g — Centennial 10.8% — Dry Hop — 6 days
17 g — Cascade 6% — Dry Hop — 6 days
Hopstand at 80 °C
Miscs
2.72 g — Calcium Chloride (CaCl2) — Mash
1.46 g — Epsom Salt (MgSO4) — Mash
2.77 g — Gypsum (CaSO4) — Mash
2 ml — Lactic Acid 80% — Mash
2.88 g — Calcium Chloride (CaCl2) — Sparge
1.54 g — Epsom Salt (MgSO4) — Sparge
2.93 g — Gypsum (CaSO4) — Sparge
