Since we're in the Extract section, I'm assuming that's the recipe you want. This is from BYO's 150. I've made it twice. Came out great both times. Just did the AG version a week ago.
(5 gallons, extract with grains)
OG = 1.060 FG = 1.014 Bitterness = 35 IBUs ABV=5.9%
Ingredients
1 lb. (0.45 kg) Crisp Maris Otter (3.5-4.5 L)
1 lb. 4oz. (0.57 kg) crystal malt (60 L)
1 lb. 5oz. (0.6 kg) corn sugar
2.2 lbs. (1 kg) light dried malt extract (DME)
3.3 lbs (1.5 kg) light liquid malt extract (LME)
5.25 AAU Target hops (.42 oz./12 gm of 10% alpha acid) (60 min)
2.6 AAU Challenger hops (0.46 oz./13 gm of 7.5% alpha acid) (60 Min)
0.83 AAU Northdown hops (0.1 oz./2.7 gm of 8.5% alpha acid) (15 Min)
1.66 AAU Goldings hops (0.33 oz./9.4 gm of 5% alpha acid) (15 Min)
1 Whirfloc Tablet and yeast nutrient(15 min)
Special London yeast slurry (Wyeast 1968) (2 qt./~2 L yeast starter)
3/4 cups light corn sugar for priming
Step by Step
In a large pot, heat 3.4 quarts of water to 165 Deg F. Add crushed grains to grain bag. Submerge bag and let grains steep around 154 deg F for 45 minutes.
While grains steep, heat 2.25 gallons of water in brewpot. When steep is over, remove 1.1 quarts from brewpot and add to steep pot. Remove grain bag. Sparge grain with steep liquid. Add to brewpot.
Heat brewpot to a boil. Add DME. Add target and Challenger hops.
Begin 60 min boil.
With 15 min remaining, add corn sugar, Whirfloc and yeast nutrients, Northdown and Goldings hops.
Turn off heat. Add LME. Stir to dissolve.
Return pot to boil.
Remove from heat, cool. Add to fermenter along with enough chilled, pre-boiled water to make up 5.25 gallons.
When cooled to 70° F, aerate well and pitch yeast. Ferment at 70° F for seven days. Rack to secondary, condition at 70° F for seven days or when beer falls clear. Prime with corn sugar and bottle. Bottle condition for 2 weeks.
