Finally got to pitch the Mongrel Brew onto the WLP-022 yeast cake i've got going (this'll be the 4th batch onto it - it's a beast & seems to be hitting ~78% attenuation! (Cam, wtf!?!)).
For the record, i also got OG=1.076.
So i also finally got around to throwing together some sort of guesstimate for the recipe into a spreadsheet.
I basically just decided to summarise the various malts into mainly Ale malt (83.5%), plus some Munich (10%), Med Xtal (5%), & Choc (1.5%) (all adding up to hit 1.076).
The hops i estimated to be ~1/20th of the amounts reported (not sure what the cubed volume ended up being, but i'm guessing it was ~20x20Ls (Fwiw, mine had ~18-19L in it, so i'm hoping that helps cover a fudge factor in the estimate if i'm a little under)). So that basically came out to, per 21L, 40g EKG @60mins, then 20g Cascade + 5g each of Simcoe, Galaxy, & Hallertauer all @30mins (estimating for whirlpool time plus a little cube time).
These specs come out to be roughly OG=1.076, FG=1.017, IBU=42, EBC=39, alc%=8.0 (all for 75% attenuation).
FWIW, this actually is bang on for the specs of an English Old Ale, whereas it massively overshoots the strength of an American Brown (though diluted, it'll also be bang on for a US Brown).
I point that out simply to suggest 2 ways we could look at this beer. I can see why MJ's suggesting an American Brown, as it fits in the general flavour components, especially the use of the US hops.
A minor point is that the amount represented in each cube is actually pretty small, so i'll be keen to see how the final flavour ends up - whether the fruity/citrus hops are prominently detectable or if they're very subtle. If it's subtle then the Old Ale option might be worth considering.
TBH, I was intending to dry hop the bejesus out of this with Simcoe & Citra to go down the US Brown/IPA path. However, realising it fits some aspects of an Old Ale i'll also consider either leaving as is or using some EKG dry hopped.
2c
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EDIT: can't seem to open image on laptop, but should work on phone