If you were going to build this on a MR Beer HME - what would you suggest?
I was thinking American Light or Canadian Blonde would take more IBU additions for the character Cluster/Mt Hood Hop additions and the PM grains.
So maybe the American Light plus a pack of Smooth LME (Victory and Crystal sub.), 1 oz 6 row + 4 oz Flaked Corn + 1.5 oz Carafa -II PM, then the hops. 0.5 oz Cluster 15 min and 0.25 oz Mt Hood 5 min (and take them out? or not?) gets pretty close, ABV 4.83, IBUs 19.3, SRM 13.2.
But I am not sure how the flavor will be.
Talking of fermentation temps , I was looking at the "Craft Week" Recipes Mr. B has this week, and noticed that all of them say ferment between 70 and76 deg. Seems a little warm for some of them. I am thinking it is just a boilerplate number not catered to the recipe/yeasts - which is a bit disappointing.
I am especially intrigued by the Pennsylvania Lager, but I am thinking even for S-04, 70-76 may be a bit high especially as Fermentis says
"ideally 15-20°C (59-68°F)."
And this is the Wort temp not ambient.
I think I will just keep it at my cellar temp of 62-64 ambient.