I was "brewing" that way in high school.
Want to ping the homebrewers reddevil?
Yeah, I noticed that too (been homebrewing off and on for a lot of years). Nothing wrong with the recipe, of course. I tend to go the extract-and-specialty grain route myself. But this is a pretty basic brew concoction considering all the hub-bub that’s been ginned up around it. I’ve done as good, or better in my own carboys. You’d think they’d a least have used a liquid specialty yeast for something a little more distinctive.
It is basically how I brew beer at home except I do a 4 gallon steep and boil.
I am back at home from my trip to Mississippi so this Friday ay 5:30 CDT FR will have a Beer Thirty Thread for the homebrewers and wine makers here on FR.
Pinging The Homebrewers List.
This looks like a tolerable beer, though more in the range of of an IPA: SG ~1.072 (assumed "amber crystal malt" = 40L Crystal), 9.1 SRM, 57.6 total IBUs (assuming 4.75% AA and 60-minute boil for both hop additions). Would end up closer to an American Brown Ale if one of the hops is only added at knock-out. (h/t to ProMash and "The New Complete Joy of Homebrewing)
He Didn't Brew That! (The WH Chef does it...)