An attempt at a Hop Head Red. A buddy of mine came up from San Diego and wanted to make something similar. Pretty much a shot in the dark from doing a little scouring on the web. The Green Flash website has the vitals and worked off that. We split the 7 gallon batch into two. He has no temp control while I do. Hotter than hell the day we brewed. Should be interesting to taste these side by side.

7 gallons

Estimated OG: 1.069
Estimated FG: 1.012
Estimated Color: 17 SRM
Estimated IBU: 60 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.2%

Grain
14 lbs Pale Malt (2 Row) US (2.0 SRM) 67.9 %
4 lbs 3 oz Munich Malt (9.0 SRM) 20.4 %
1 lbs 6 oz Oats, Flaked (1.0 SRM) 6.8 %
11 oz Special B Malt (180.0 SRM)  3.3 %
3 oz Caramel/Crystal Malt -120L (120.0 SRM) 0.8 %
3 oz Chocolate Malt (350.0 SRM) 0.8 %

Schedule
38.65 g Columbus (Tomahawk) [14.00 %] – Boil 60. 41.4 IBUs
19.32 g  Nugget [13.00 %] – Boil 30.0 min 14.8 IBUs
9.66 g    Amarillo Gold [8.50 %] – Boil 10.0 min  2.3 IBUs
9.66 g    Amarillo Gold [8.50 %] – Boil 5.0 min 1.3 IBUs
38.65 g  Amarillo Gold [8.50 %] – Boil 1.0 min   1.1 IBUs
84.00 g  Amarillo Gold [8.50 %] – Dry Hop 7.0 Days  0.0 IBUs
19.60 g  Nugget [13.00 %] – Dry Hop 7.0 Days 0.0 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water no additions
Half Ventura water(high bicarbonates and sulfates)
Mash in 8 gallons 163F and let stabilize to 152F for 75 min
Mash out 168F
Batch Sparge 2.5 gallons 170F

Yeast
San Diego Super Yeast 2L starter