Please do post it. I would be interested in trying it. Unfortunately I would not be able to try it alongside a Racer 5 for comparison as I live in NH and they do not sell it here, but I still remember the taste and would love to at least come close to reproducing it.
Here you go, I will still fine tune the bittering hops, even with my last change. I do think the Franco Belges grains makes a big difference too, so hopefully you can get a hold of them.
Looking at my notes, I ended up with 77% efficiency into the BK, below recipe assumed 73%, so I overshot my OG by 4pts, adjust as needed, I use Brewer's Friend.
Batch Size 5.5g (to account for the hop loss and maintain ~5g to bottle)
Boil Size 7.23g
Boil Time 90 min
11.4 # Franco Belges 2 row
1.65# American White Wheat
0.6# American Crystal 20L
0.5# Belgian Carapils
0.25# German CaraMunich 1
Mash 60 min (1.25qt/#, I go thick, stir well, Franco seems to dough up)
Mash at 154- another issue, I hit too hot, but cooled by 15 min to 154. This was a bit sketchy for me, I brewed on 11/25 and was 50 out, so mashed inside
Batch Sparge at 172
0.3oz Columbus (12.7AA)90
0.535oz Cascade (7.1AA)90
1oz Columbus 20
1oz Cascade 20
0.5oz Columbus 5
0.5oz Cascade 5
1oz Columbus Dry Hop 7 days
1oz Cascade Dry Hop 7 days
0.5oz Chinook (AA13) Dry Hop 7 days
0.5oz Centennial (AA 10) Dry Hop 7 days
Irish Moss at 15 min
Wort Chiller into BK at 15 min (to sanitize)
1 pk Wyeast Am Ale 1272, starter to hit 270B cells (I was trying not to over pitch, some may choose to go higher). I was still using the shake like mad method, now I'm using O2 so looking forward to that touch as well.
Cooled wort down to 66 in 15 min and pitched with full starter that was 15hrs old, high Krausen. This beer was bubbling like mad!
My OG was 1.075, overshot by 4, FG 1.016
So will tweak some more, but I think this is one fine place to start!
Cheers
if you brew it, let me know how it turns out!
And, to turn back towards the thread title- I'm about to enjoy sharing a quart of LS now with my gf.