Necro post! Yes toga, I built up a respectable starter using yeast harvested from the bottle. It's a really unique variety with a bit of fruity flavor but still a clean profile, and in order to truly clone it, I don't know of any commercial yeast which would come close enough.
BYO mag (based out of southern Vt, so they've got proximity credits) released a clone recipe today which is damn close to what I just came up with this weekend when I attempted a clone. I'll post my recipe after sampling, but the difference between mine and theirs were subtle with the one major exception of my use of their house yeast as opposed to WLP001, but here's what their recipe said word for word:
3.3 lbs. (1.5 kg) Briess light, unhopped, liquid malt extract
1.5 lbs. (0.68 kg) light dried malt extract
1 lb. (0.45 kg) 2-row pale malt
10 oz. (0.28 kg) light carastan malt (14 °L)
1 lb. (0.45 kg) carastan malt (34 °L)
2 oz. (57 g) black malt (530 °L)
9.6 AAU Simcoe® hop pellets (60 min.) (0.75 oz./21 g at 12.8% alpha acids)
1.7 AAU Sterling hop pellets (5 min.) (0.25 oz./7 g at 6.7% alpha acids)
1.1 AAU Vanguard hop pellets (5 min.) (0.25 oz./7 g at 4.5% alpha acids)
1.1 AAU U.S. Saaz hop pellets (5 min.) (0.25 oz./7 g at 4.3% alpha acids)
½ tsp. Irish moss (30 min.)
½ tsp. yeast nutrient (15 min.)
White Labs WLP001 (American Ale), Wyeast 1056 (American Ale) or Safale US-05 (American Ale) yeast
Priming sugar (if bottling)
Step by Step
Steep the crushed grain in 2.5 gallons (9.5 L) of water at 154 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the malt extract and boil 60 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. When done, add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. When complete, transfer to a carboy, avoiding splashing, and allow the beer to condition 1 week. Then bottle or keg.
All-grain option:
This is a single step infusion mash using an additional 7 lbs. (3.2 kg) 2-row pale malt to replace the malt extracts. Mix all of the crushed grains with 3.5 gallons (17 L) of 166 °F (78 °C) water to stabilize at 154 ºF (68 ºC) for 60 minutes. Sparge with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute Simcoe® hop addition to 0.5 oz. (14 g) (6.4 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grains recipe.