After I left Coors, I worked for a few different brewpubs. I had always brewed a variation of Banquet using what was available for a single infusion system. This beer usually did prove to be one the the most popular beers on the menu.
Aim for OG of 1.048
75% Colorado malt (I have used malt from Colorado Malting Company, Root Shoot Malting, and Troubador Maltings. If you cannot obtain any of these, Rahr 2 row Standard will work)
25% Briess Brown Rice Flakes (I have found that the Briess product does give a higher yield and cleaner flavor)
Rice hulls (however much as needed to prevent stuck sparge)
Mash at 148F for 75 minutes
12-15 IBU hops at 60 minutes. (I always use a 90 minute boil. The hops are added with 60 minutes left in the boil. Some variations have used Colorado grown Cascade hops. I have also used Hallertau Tradition)
I always use Fermcap to prevent boil overs. Yeast nutrient and Whilfloc added with 15 minutes left to go in the boil.
Most of the times I made this beer, I used US-05 fermented at 65F.
When FG is stable, (around 1.008) drop the temp to 40F and pull the yeast. Add Biofine Clear, drop temp to 32. After clarification, transfer to serving vessel and carbonate.
When I had the equipment, I would always filter this beer with a plate and frame filter using 3 micron media.
Cheers,
Wayne