I brewed this and it turned out quite nice. Here are a few notes that would be helpful.
OG 1.056, FG 1.018
I removed the first hop sack when I transferred the wort to the fermenter, I think that's is a personal preference item, did not want this overly hoppy. I squeezed out a bunch of the goodness during the boil though.
I let this ferment for three weeks at 67 degrees to reach the final gravity value, also carbed in the bottle for three weeks at 69 degrees. I used Dry Malt Extract since in my experience it reduces the 'cidery' taste. I let it sit in the fridge for three days before drinking.
This is a great recipe- great flavor, good head, great color.