Dogfish Head 90 minute clone?

Recipe Specifics
----------------
Batch Size (Gal):         	5.00    		Wort Size (Gal):    5.00
Total Grain (Lbs):       	18.16
Anticipated OG:          	1.088    	Plato:             21.21
Anticipated SRM:          	10.4
Anticipated IBU:         	100.6
Brewhouse Efficiency:       	65 %
Wort Boil Time:            	105    Minutes

Pre-Boil Amounts
----------------
Evaporation Rate:       1.00    Gallons Per Hour
Pre-Boil Wort Size:    6.75    Gal
Pre-Boil Gravity:      1.065    SG          16.02  Plato


Grain/Extract/Sugar
  %     	Amount    	 Name           	Origin        	Potential 	SRM
------------------------------------------------------------------------------------------
90.9    	16.50 lbs. 	Pilsener         	Germany        	1.038      	2
9.1     	1.66 lbs. 	Amber Malt	Great Britain  	1.032 		35

Potential represented as SG per pound per gallon.


Hops
 Amount     	Name                      	Form    	Alpha	IBU  	Boil Time
---------------------------------------------------------------------------------------------------
2.00 oz.    	Amarillo Gold           	Whole		8.00  	50.3  	90 min.
0.62 oz.    	Simcoe                       	Whole   	13.00  	25.3  	90 min.
0.53 oz.    	Warrior                     	Whole   	15.00  	25.0  	90 min.
1.00 oz.    	Amarillo Gold		Whole    	8.00   	0.0  	Dry Hop
0.50 oz.    	Simcoe                       	Whole   	13.00   0.0  	Dry Hop
0.50 oz.    	Warrior                      	Whole   	15.00   0.0  	Dry Hop


Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

WYeast 1099 Whitbread Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   18.16
Water Qts:   22.70 - Before Additional Infusions
Water Gal:    5.68 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :          122  Time:  20
Intermediate Rest Temp :       0  Time:   0
Saccharification Rest Temp : 149  Time:  60
Mash-out Rest Temp :         170  Time:  10
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 7.13 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Mash in @ 122 dF and raise temp to 149. Hold until conversion complete. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops
to the kettle. (This works out to a little over 0.25 oz. every 7.5 minutes.) Primary: 71-74 dF. Dry hop in secondary @ 71 dF for 3-5 days, then cool to 32 dF. FG: 1.021. Prime with 3/4 cup corn sugar.