Help formulating recipe

I would try contacting the brewer. More often than not they'll be happy to give you hints, or sometimes even the whole recipe.

 

I hope that you have looked at the Elector webpage? This and your eyes, nose, and taste buds should get you started along the correct path. How far you get will depend upon your experience in designing recipes. As an American amber it likely has a fair bit of crystal, uses American hops, and if fermented with an American or English Ale yeast.

 

Maybe it's just me, but I think I have always put my own spin on clones. They taste different, but I'm glad they do. If I want an Elector I'll go to the store. Exceptions are for beers I can't buy in Indiana, or seasonals.

 

So what part do you need help with? He gave you all the required info on the beer.

 

That is totally cool that he gave you that info. Many brewers will do this, and some will give you plenty enough hints, even if they don't give you this much info. I love this sport!

Sounds like you need some extract, and some cargill special pale malt (if you can find it). Otherwise use something as similar as you can find. I'm not familiar with that malt. You'll also need some crystal malt, medium. Partial mash the malt and the crystal malt. Remember mashing does not equal steeping, they are not the same.

You'll like partial mashing, it won't be long tho till you'll want to go all grain once you start.

EOB sounds like end of boil. Flameout, as some say. Whirlpool sounds like "hopstand" to me.

 

Rough ball park recipe (AG) for 5g finished (5.5 into fermenter, 75% efficiency)

14# Pale
1.5# Medium Crystal
Mash high (assume ~154F?)
OG: 1.070 (17P=~1.068, 18P=~1.072)

1oz Nugget at FWH, 30, and 0min each gave me 67 IBU
Finish with Cascade in Whirlpool - would move to either fermenter or dry hopped.

Not familiar (i've heard of it but not used it - so not sure on attentuation) with the San Diego Super, assuming 75% attenuation, that only puts it at 7.1% ABV