(5 gallons/19 L, extract w/ grains)
OG=1.054 FG=1.014, IBU=32-34

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Ingredients
5 lbs Muntons unhopped light dry malt extract
1.25 lbs crystal malt (Schreier crsytal 100 or Muntons crystal dark)
0.5 lbs chocolate malt
7 aau’s Chinook Hops (0.6 oz of 12% aa)
5 aau’s Willamette Hops (1.25 oz of 4% aa)
6 aau’s Willamette Hops (1.5 oz of 4% aa)
White Labs WLP051 California V Ale Yeast

3/4 cup corn sugar or 1 cup dme for priming

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Heat specialty grain in 2.5 gallons of water at 152 degrees for 45 minutes. Remove grain, add dry malt extract, bring to a boil and add 1 oz Chinook hops. Boil for 85 minutes and add 1.25 oz Willamette hops. Boil 5 minutes and remove from heat for a rest, then add 1.5 oz Willamette hops. Boil 5 minutes and remove from heat and allow to rest for 15 minutes. Bring up to 5.25 gallons with chilled, pre-boiled (if you live in lower Alabama) water. Cool to 72 degrees. I take a nap. Add yeast in your regular routine, aerate, & let ferment for 5-6 days at 70-73 degrees, or at the lower end of your yeast manufacturer’s recommendation. Age for one week before racking into bottles or kegs. Definitely aerate. I had to agitate the bucket 18 hours later because of no fermentation (yet).

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2008-10-01  Update: here’s the page & qbrew.