What's the connection between these beers and gluten?
I actually live in Ithaca and talk with the brewer once in a while. I made a Zilla clone for a homebrew club "clone" meeting a year or two ago with information he gave me. Here is the recipe I used that time, 12gal:
19.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.25 %
4.00 lb Pale Malt (2 Row) US - Rahr (2.0 SRM) Grain 15.84 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.92 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.99 %
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
2.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
1.50 oz Chinook [13.00 %] (60 min) Hops 25.0 IBU
0.50 oz Magnum [14.00 %] (60 min) Hops 9.0 IBU
2.00 oz Cascade [6.00 %] (15 min) Hops 8.5 IBU
2.00 oz Centennial [9.00 %] (15 min) Hops 11.4 IBU
4.00 oz Crystal [4.50 %] (0 min) Hops -
2.00 gm Chalk (Mash 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [Starter 2000 ml] Yeast-Ale
1 Pkgs Whitbread Ale (Wyeast Labs #1099) [Starter 2000 ml] Yeast-Ale
That information came pretty much directly from him. The hops are the same except for the Magnum which I added to cut the Chinook character a bit. You could also go all cascade at 15. Their yeast is proprietary and he recommended Wyeast 1099 as a sub. Their beers do have an English yeast enhanced malt character. The OG should be 1.060, FG 1.014-6. The recipe numbers above use Tinseth for the IBU. I think one important point is that they use Fawcett medium crystal so you definitely want to go with an English crystal malt in the 60L range. Mash low with that yeast.
We tasted the beers side by side at the brewery and they were pretty close. Mine had more fresh hop character and their's more malt aroma. Both were good.