Grain Bill:

7 lbs. light malt extract syrup
1 lb. light dry malt extract
1 lb. Crystal malt 10L
1/2 lb. cara pils malt

Hop Bill:

2 oz. Warrior hops, 17.5% aa
1 oz. at start of boil (60 min boil)
1 oz. at 30 min. (30 min boil)
2 oz. Willamette hops, 4.5% aa (Cascade hops work great too)
1 oz. at 53 min. (7 min boil)
1 oz. dry hopped in secondary, or in keg

Mash Schedule:

In the brew kettel, in a strainer, submerge cracked grains in water. Heat to 155-165 degrees F. Hold at this temp for one hour. Remove strainer, sparge grains with about 1 1/2 gallons of warm water. Heat to a boil, add extracts, boil.

Brewers Notes:

1 tsp. Gypsum added at start of boil
1 1/2 tsp. Irish moss added last 15 min. of boil.
Sparge hops into primary with about 1 1/2 gallons warm water.
I boil all water added to the kettle or primary for at least 5 minutes. Top off water for primary can cool over night. Sparging water can be boiled in another pot, while brewing, and allowed to cool to about 160 for grains, and any warm temp for hops.
1 oz. steamed oak chips added to secondary, wait about 10 - 12 days to rerack. The oak chips make all the difference! Try it.
Dry hopping can be done with the oak chips