Tall poppy is a great beer.

This is another amber ale but is very similar and would be a good start if you can't squeeze much out of Soren ;-)

Glen's recipe is so spot on it is almost scary:)

From a quick glance, the main difference is that I use about 50% more hops and as he suggest my starting gravity is 1.070. I also dry hop, but that's mainly because in our commercial setup, the beer is whirlpooled and settled, before being taken through the heat exchanger, which in itself takes at least an hour. So, after all this time sitting around at almost 100C the hops will loose a lot of the aromatics. To add some freshness I dry hop it. In a homebrew setting, a hefty flameout addition immidiately before cooling would be good.

Amarillo is the main hop and the 2 batches that has been around for a couple of month has Warrior, Columbus and simcoe, The latest batch I substituted the columbus for centennial.

I use golden promise, munich, 3 shades of crystal and a bit of wheat malt.

I use Wyeast 1272 but US-05 would do, but then I'd mash at around 69C to make sure it doesnt dry out too much. In fact, I think Tall Poppy is a little too dry and I'm trying to tweek it a little fatter. I'm trying to make a double red ale, whereas at the moment I think it's almost 'just' another IPA.

Cheers, might try this recipe next.