I haven't found a clone online for this so I figured I'd add one. I had this when I was in San Francisco on work and even though I don't like IPA's, I loved this beer. I'm in the dry hopping stages but I took a sip of it before moving it to the secondary and it's looking like it's going to be quite delicious. Let me know if you have any questions or suggestions.
OG 1.089 (my actual: 1.100)
7.5lbs Briess Pilsen-Light Liquid Malt Extract
2.0lbs Breiss Pilsen-Light Dry Malt Extract
2lbs 2-Row Malt Extract
1lb, 2.5oz Domestic Munich malt
4.8oz Crystal Malt 10L
2.7oz Crystal Malt 60L
7.0oz Carapils Dextrin Malt
2.25oz Summit Hops
1.0oz Millenium Hops
4.0oz Centennial Hops
3.5oz Armarillo Hops
3.0oz Citra Hops
1.5lbs Dextrose (Corn Sugar)
1.0tsp Irish Moss
WLP007 or Wyeast 1098
Bring 2 gallons of water to 150 degrees and steep grains for 45 minutes.
Sparge with 1.5 gallons of 150F water. Add water to bring the volume to 4 gallons.
Bring to a boil.
At first boil, remove from heat and add Liquid and Dry extract.
Bring to a boil
At first boil, add 0.75oz Summit Hops (90 minutes)
After 15 minutes, add 1.0oz Millenium Hops (75 minutes)
After 15 minutes, add 1.5oz Summit Hops (60 minutes)
After 15 minutes, add 1.0oz Centennial Hops (45 minutes)
After 30 minutes, add 0.5oz Amarillo Hops, 1.50lbs Dextrose, 1.0tsp Irish moss (15 minutes)
After 14 minutes, add 1.0oz Citra Hops, 1.0oz Amarillo Hops, 1.0oz Centennial Hops (1 minute)
After 1 minute, remove from heat and cool. Top up to 5 gallons
Ferment at 68F for 5-7 days (watch airlock)
Rack to secondary and add 2.0oz Amarillo hops, 2.0oz Centennial Hops, 2.0oz Citra hops.
Dry hop for two weeks and then bottle with 4.0oz of sugar and keep at a cool temperature for 3 weeks.