Right so I got some feedback from the headbrewer. Basically 20plato OG and the hopping is use Summit for bittering and a blend of Simcoe and Amarillo for flavor, finish and dry-hop. On my Pro-Mash recipe software I target 180 IBUs, but in reality I only extract probably half of that. Ferment it with an American yeast and dry hop it with at least a half ounce per gallon towards the end of primary fermentation.
I dont really have much experience with US style hopping, I normally do a bittering addition, a 15, then a 0 steep, am I looking at that for here? Or could there be a 30 minute addition? can anybody sort this out into a recipe for me?