Bit of a zombie post here.
I brewed this recipe with help from a fellow HBTer who works for Thornbridge. It's very similar to the recipe in the new book on IPAs. Should be simple enough to convert it to extract.
12.00 lb Pale Malt, Gambrinus ESB (3.5 SRM) 88.9 %
1.50 lb Vienna Malt (3.5 SRM) 11.1 %
0.45 oz Magnum [20.50 %] - Boil 75.0 min (29.9 IBUs)
0.10 oz Ahtanum [5.20 %] - Boil 15.0 min (0.8 IBUs)
0.10 oz Centennial [11.30 %] - Boil 15.0 min (1.8 IBUs)
0.10 oz Chinook [15.00 %] - Boil 15.0 min (2.4 IBUs)
0.15 oz Ahtanum [5.20 %] - Boil 10.0 min (0.9 IBUs)
0.15 oz Centennial [11.30 %] - Boil 10.0 min (2.0 IBUs)
0.15 oz Chinook [15.00 %] - Boil 10.0 min (2.6 IBUs)
0.25 oz Ahtanum [5.20 %] - Boil 5.0 min (0.8 IBUs)
0.25 oz Centennial [11.30 %] - Boil 5.0 min (1.8 IBUs)
0.25 oz Chinook [15.00 %] - Boil 5.0 min (2.4 IBUs)
0.50 oz Ahtanum [5.20 %] - Aroma Steep 0.0 min
0.50 oz Centennial [11.30 %] - Aroma Steep 0.0 min
0.50 oz Chinook [15.00 %] - Aroma Steep 0.0 min Hop
0.30 oz Ahtanum [5.20 %] - Dry Hop 7.0 Days
0.30 oz Centennial [11.30 %] - Dry Hop 7.0 Days
0.30 oz Chinook [15.00 %] - Dry Hop 7.0 Days
1.0 pkg American Ale (Wyeast Labs #1056) [1000ml starter]