The hops will fade a bit in your over time and it might come across a little more Belgiany. Flying Dog probably filters their beers. Do you think the SRM difference might be that yours isn't filtered?

All in all it sounds like you've got yourself a repeatable recipe. It's a good beer to be able to clone too.

Oh, congrats on Marshall's win in the bowl game too

I've wondered about the SRM thing. I think it may be the vigor of my boil. My beers tend to be darker and hoppier then the recipe calculators. Part of the SRM is probably too much crystal though. I didn't think about it but filtering may have some part too.
Flying dog does filter. Then they bottle with a lager yeast I think. May be why I thought mine had more Belgian character in the blind tasting.

I live in Huntington and graduated from Marshall, but grew up near Charleston and have been a WVU fan my whole life. I still root for Marshall (all but one game) and am glad to see them finally winning again. I just hope we can do the same.
Glad to see MU's bball team doing so well too. The eers lost a tough one last night. We better mature fast or my friends will all ride me after the game in Charleston.

They definitely bottle their In Heat Wheat with their hefe yeast, but it's probably an exception to the filtering, since they definitely DO filter some (most?) of their beers.

They use thier "el diablo" strain to ferment RB. I think it's the same that they use for thier woody creek wit, which could probably be harvested. I was going to try that. You always have to wonder around here though how old bottles are and what conditions they have been kept at. I decided on a fresh strain. I may try a harvested strain later.

This was the focus of a recent "Can You Brew It?" episode. I haven't gotten to listen yet but here is the recipe. Our numbers are slightly different; thier system is set up for a 15% evaporation rate and they measure IBUs in Rager. Here are thier numbers:
OG 1074
SRM 9.8
IBU 73.2
FG 1013
I kept thier values and you can tweak to your own system which is what I will do later. I used Briess but I don't think they specified a maltster.

Raging Bitch Clone CYBI

Style: Belgian Pale Ale OG: 1.070
Type: All Grain FG: 1.017
Rating: 0.0 ABV: 6.94 %
Calories: 228 IBU's: 46.95
Efficiency: 70 % Boil Size: 6.92 Gal
Color:   10.0 SRM   Batch Size: 6.00 Gal
Boil Time: 90 minutes
 
Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
 
Grains & Adjuncts
Amount Percentage Name Time Gravity
1.10 lbs 6.21 % Briess Caramel 60L 60 mins 1.034
16.60 lbs 93.79 % Briess 2-Row Brewers Malt 60 mins 1.037
 
Hops
Amount IBU's Name Time AA %
1.00 ozs 40.05 Warrior 90 mins 15.00
0.21 ozs 2.99 Amarillo Gold 15 mins 11.50
0.21 ozs 3.90 Columbus (Tomahawk) 15 mins 15.00
0.67 ozs 0.00 Amarillo Gold 0 mins 8.50
0.67 ozs 0.00 Columbus (Tomahawk) 0 mins 14.00
 
Yeasts
Amount Name Laboratory / ID
1.00 pkg Belgian Wit Ale White Labs 0400
 
Additions
Amount Name Time Stage
6.00 g Gypsum 15 mins Mash
12.00 g Gypsum 15 mins Boil
 
Mash Profile
Sacch' Rest 60 min @ 153.0°F

What was the verdict? Cloned or not?

I think they say cloned but I haven't listened yet. I'm going to listen on my way to work.

Was under the impression they used plain 2-row, from this post:

Can you Brew It recipe for Flying Dog Raging Bitch