Recipe Type: All Grain
Yeast: Chico American Ale (Wyeast 1056, WLP001, US-05)
Yeast Starter: Yep!
Batch Size (Gallons): 10
Original Gravity: 1.077
Final Gravity: 1.016
IBU: 79
Boiling Time (Minutes): 90
Color: 7.5
Primary Fermentation (# of Days & Temp): 14 days, 68F
Secondary Fermentation (# of Days & Temp): 14 days, 60F
Tasting Notes: Beat the original five out of five in a blind taste test!

Found this recipe on Morebeer's site some time back (since reproduced in Zymurgy), and have modified it somewhat. Actually an 11 gallon batch, not a 10.

Ingredients:
22.0 lb American 2-row
4 lb Wheat Malt
1.5 lb Crystal Malt 20°L
1.0 lb Belgian Cara-Pils
1.0 oz Columbus (15.0%) - added during boil, boiled 60 min
2.0 oz Columbus (15.0%) - added during boil, boiled 20 min
2.0 oz Cascade (5.5%) - added during boil, boiled 20 min
1.0 oz Columbus (15.0%) - added during boil, boiled 10 min
1.0 oz Cascade (5.5%) - added during boil, boiled 10 min
1.0 tsp Wyeast Nutrient - added during boil, boiled 10 min
2.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min

2.0 ea Wyeast 1056

1.0 oz Amarillo (8.5%) - added dry to secondary fermenter
1.0 oz Columbus (15.0%) - added dry to secondary fermenter
1.0 oz Centennial (10.0%) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 9.7 gal; Strike: 164.02 °F; Target: 152.0 °F
01:03:00 Mash - Rest: 60 min; Final: 152.0 °F
01:13:00 Mash Out - Rest: 10 min; Final: 168.0 °F
01:58:00 Fly Sparge - Sparge Volume: 5.9 gal; Sparge Temperature: 168.0 °F; Runoff: 11.96 gal


Results generated by BeerTools Pro 1.5.11