I found this recipe on another board for Goose Island IPA some time ago. I made it, and bought a rack of the real thing and compared them side by side. The result was astounding! No one sampling could tell the difference.
This is a partial mash recipe that could easily be converted into either an all-extract or all-grain recipe.
2# Pale Malt
1# Crystal 20
0.5# Dextrin Malt
Strike Temperature: 166˚F, Mash Temperature: 154˚F for 60 minutes in 1.25 gallons of water and batch-sparged (using the slowly pour over the mash with a coffee cup method) with 2 gallons of water heated to 180˚F, initially.
While collecting the runnings, I had in the pot for first wort hopping (FWH), which means this hop addition sits, soaking in the runnings during the entire sparge:
12.5 AAU Centennial Pellets (1.25 oz of 10.0% alphas)
Brought it to volume (I boil 3 gallons total in a 4 gallon pot) and then brought it to a boil. After a rigorous 45 minute boil, I removed the pot from the burner and did a late-extract addition of:
7# Light LME
Once dissolved, this went back on the heat, was brought back to a boil, and the timer was set for an additional 20 minutes. Further additions were:
7/8 oz Fuggle pellets (4.4%) + 1/8 oz Centennial pellets (10%) @ 15 minutes left.
1 tsp Irish Moss @ 15 minutes left.
1 oz Cascade pellets (5.2%) @ 2 minutes left.
When done and cool, it was racked to the carboy, brought to volume, and I pitched:
Wyeast 1968. (2000 ml starter)
This IPA spent one week in primary and a month in secondary before bottling.