Recipe Type: Partial Mash
Yeast: White Labs California Ale Yeast
Yeast Starter: nope
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.015
IBU: 36 IBU
Boiling Time (Minutes): 60
Color: 32 (HCU)
Primary Fermentation (# of Days & Temp): 10 days at 70°F
Additional Fermentation: In the bottle
Secondary Fermentation (# of Days & Temp): nope
Tasting Notes: Very similar to what I was aiming for, not quite as hoppy as I thought.

I have this posted in another topic, but thought I would do it right. Very basic recipe, I added the cinnamon and brown sugar to give it my own little touch.

Ingredients:
1 lb 45L Crystal
1 lb. Munich Malt
6 lb. Amber Malt Extract
1 lb. Amber DME
1 oz Zues (13%)
1 oz Centennial (bagged) (9.0)
1 oz Willamette (5.7%)
*.8 oz Brown Sugar
* 5 shakes of Cinnamon at middle of boil
White Labs California Ale

Method:
1. Purified 5 gallons of water using Brita Filter
2. Steep Flavoring Malt in oven at 155 F for 35 minutes
-Removed Grain placed into bowl
3. Bring wort to near boil
4. Add extracts, and brown sugar
-added extracts
5. Added 1 oz. Zeus
6. Added 1 oz. Willamette
7. Added 1 oz. Centennial after boil
8. Let Wort cool to under 85 F, siphoned into secondary
9. Added yeast, lightly shook fermenter

Ferment:
10 days at a steady 70 F

SG - 1.060 FG - 1.015

Bottling:
Add 3/4 cup priming sugar to 1 pint of water.