Well, I went ahead and I took a taste off the cold, but flat keg last night. It's nearly spot on, and the tiny differences now, may very well change by the time it's conditioned for a week or so.
At the moment: it appears to be about .5SRM too light, the bitterness is
pinch more evident in the finish, and it could have used a hint more Centennial. That's my initial, green-beer-tasting-guess. As I said, by the time the beer clears up, carbs up, and conditions some, that could easily change.
Bear in mind, I'm really digging to find differences. It smells and tastes identical. I handed it to my fiance, and her response was: "Yup, that's definitely it."
Brewing it again, I'd go back to 1.33lbs Dextrose, and drop the 2-row accordingly to get the FG back down to 1.006-1.008. I'd still mash at like 146-148. Possibly still a step mash. The goal obviously is maximum attenuation.
The color is really close, and it's too early to tell what it will look like once it clears up. It might need like 2oz more C40 -- so like 9oz maybe? And for the dry hops, I might have added .25oz more Centennial, and .25oz less of....I don't know....maybe Simcoe? I might also drop the hop extract down by 5ml or so.
It's so flipping close I'm not really sure. And considering that Younger is slightly different every year (we're chasing a moving target), I'm confident calling this bad boy cloned. I literally had to restrain myself from drinking several
flat pints of this beer last night. It turned out
that close, and
that good.
I'll know much more in a week or so.
Ok Scottland, you have brewed PTY twice with different recipes. As I recall, the second attempt used a two temperature mash, but had a higher FG. Given what you have learned, what would your third attempt look like, with respect to mash and ingredients.
How's your batch going?