Red Racer Clone(Help if you can or want to).

[Steve21]

Okay so I've never cloned a beer, so I'll get that out of the way right off the hop(pun fully intended)
But in Vancouver years ago I had Red Racers Amber ale on tap, it was honestly one of my favorite beers at the time. I haven't had it since 2010 and most likely wont again unless I brew it myself. So with that being said I'm tossing it out there for people who have had it to help change this recipe in an attempt to make a really good clone.
I've included what I have so far and made the recipe public in my profile.
I have included though the company's ingredients and taste profile.

Brew Method: All Grain
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.038
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.053
Final Gravity: 1.014
ABV (standard): 5.1%
IBU (tinseth): 23.79
SRM (morey): 9.07

FERMENTABLES:
8 lb - American - Pale 2-Row (76.2%)
1 lb - American - Munich - Light 10L (9.5%)
1.5 lb - American - Caramel / Crystal 30L (14.3%)

HOPS:
0.25 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 17.46
0.75 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 5 min, IBU: 6.33
0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 7 days

 

[J A]

Never had it so won't opine as to the accuracy. Nothing about it seems like a bad start. I might argue against over 14% crystal malt for this style, but maybe it's appropriate for that particular iteration. Something as simple as switching the amounts of Munich and Crystal will likely make it a cleaner-finishing beer.
Here's a link to your recipe so others can get a better idea of what you're up to with it:
https://www.brewersfriend.com/homebrew/recipe/view/701418/red-racer-clone-still-in-the-works-

 

[Steve21]

I haven't tried brewing it yet just wanting some input before hand which you have given. I had been curious about a pound and a half of the crystal being to much as well though. Wasnt sure how to get it darker with their grain bill, makes me wonder if they left something out.

 

[J A]

Wasnt sure how to get it darker with their grain bill, makes me wonder if they left something out.

Those descriptions of malts used are not the whole story, I suspect. I've had beers from the NW that list essentially just Pale Ale Malt or something like that and they're deep golden amber. Nothing like a single malt of 2-row or Pale would do. Either there's some decocting going on or they're not bothering to give the whole grain bill ( very likely).
I'd be looking at dropping the Crystal back a little, maybe trying some Dark Munich in it's place for some color and throwing in an ounce or two of Special Roast or a few ounces of Victory for that "toasted body with a touch of sweetness".

 

[Ozarks Mountain Brewery]

so this is my interpretation of what the add reads, it's got a sweet first taste which comes from the caravienne, use any pale ale but not 2 row there is a difference, the caramunich will help with the color and maltness and the late sugar and selection of yeast will dry the finish

FERMENTABLES:
7 lb - Belgian - Pale Ale (71.8%)
1.5 lb - Belgian - CaraVienne (15.4%)
0.75 lb - Belgian - CaraMunich (7.7%)
0.5 lb - Cane Sugar - (late addition) (5.1%)

YEAST:
Mangrove Jack - New World Strong Ale M42

 

[Steve21]

Those descriptions of malts used are not the whole story, I suspect. I've had beers from the NW that list essentially just Pale Ale Malt or something like that and they're deep golden amber. Nothing like a single malt of 2-row or Pale would do. Either there's some decocting going on or they're not bothering to give the whole grain bill ( very likely).
I'd be looking at dropping the Crystal back a little, maybe trying some Dark Munich in it's place for some color and throwing in an ounce or two of Special Roast or a few ounces of Victory for that "toasted body with a touch of sweetness".

I don't think I've ever seen dark Munich at my home brew store but I'll look again. I might toy around with some of your suggestions.
Wonder why they would leave out parts of their grain bill. I suppose people copying it but honestly what's the ratio of home brews to people who just go buy it, maybe if the tables were turned I'd do the same.

 

[Steve21]

so this is my interpretation of what the add reads, it's got a sweet first taste which comes from the caravienne, use any pale ale but not 2 row there is a difference, the caramunich will help with the color and maltness and the late sugar and selection of yeast will dry the finish

FERMENTABLES:
7 lb - Belgian - Pale Ale (71.8%)
1.5 lb - Belgian - CaraVienne (15.4%)
0.75 lb - Belgian - CaraMunich (7.7%)
0.5 lb - Cane Sugar - (late addition) (5.1%)

YEAST:
Mangrove Jack - New World Strong Ale M42

Damn you guys are good lol. Guess I have a few small batches I'm going to need to whip up.
I'll have to read up on the difference between 2 row and just pale, I dont believe the shop I buy from has that either. 150,000 people and 1 place to buy grain, kind of annoying.

 

[J A]

Wonder why they would leave out parts of their grain bill.

I just think of it as a brief description rather than a full list. No reason for them to add the tiny percentage of acidulated malt they might use, for instance. I think it's more about showcasing the type of malt they use.
The simple ingredients they list will make a perfectly wonderful beer and if you did nothing other than that, you'd be happy. Maybe the Munich they use is darker than 10 and it lends some toastiness. Otherwise, I think of Munich and Caravienne together as mostly sweet and aromatic with definite deep-grain malty notes.
If I were assuming no other malt than they list, I'd do 75% 2-row/Pale, 20% Munich and 5% Caravienne and see how it turned out. It's a relatively low-IBU beer so getting just the right residual sweetness without any cloying notes would be important.