Cobbled together in Beersmith based on info from their site, this should get you pretty close. I chose Nottingham so it could attenuate the beer down more than the Chico / US05 strain. Steep the grains around 155 for 30 minutes.
Type: Partial Mash
Date: 4/30/2011
Batch Size: 5.25 gal
Brewer: Rob
Boil Size: 7.11 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.50 lb Light Dry Extract (8.0 SRM) Dry Extract 73.33 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.33 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 36.2 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 6.3 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.9 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.55 % Actual Alcohol by Vol: 6.00 %
Bitterness: 46.4 IBU Calories: 248 cal/pint
Est Color: 10.3 SRM Color: Color