Brew Your Own Magazine, Replicator column
Clone of Hop Jack Pale Ale, made by the Widmer Brothers Brewery in Portland, Oregon

Widmer Hop Jack 
(5 gallons, extract with grains) 
OG = 1.056 FG = 1.013 IBUs = 36 to 40 

Ingredients 
2 x 3.3lb cans John Bull light malt extract syrup
0.5 lb. Vienna malt 
1 lb. Munich malt
1.5 lb. 40°crystal malt
7.3 AAU Cascade hops for 60 min (1 oz. of 7.3% alpha acid) 
7.3 AAU Cascade hops for 15 min (1 oz. of 7.3% alpha acid) 
7.3 AAU Cascade hops for 5 min (1 oz. of 7.3% alpha acid) 
1 tsp Irish moss for 60 min. 
Wyeast 1056 (American Ale)
O.75 cup of corn sugar for priming 

Step by Step 
Smacked yeast at 8:30 am.
Created 16oz starter wort.  Pitched at 11:30 am.
Steep crushed malts in 5 quarts water at 150º F for 45 minutes. (use more water, and do partial mash with protein rest)
Remove grains from wort, add malt syrup and bring to a boil. 
Add hops at prescribed intervals, using muslin hop bags.
When done boiling, cool using chiller.
Put hop bags in strainer, and ladel wort over hop bags (for increased hoppiness and filtration) 
Cool the wort to 80º F, aerate the beer and pitch starter into primary fermeter. 


Notes:
Original gravity of 1.042 (substantially lower than desired) due to 6.25-gallon size.
Use more water during steeping/mash, and do protein rest during mash (better mash temperature control in general).
Also, use hot water to sparge the grain bags after steeping.