If you're ever in Bremerton checkout Olympic Brewing Supplies. they've got everything you need.
http://www.olybrew.com


American style IPA

9 lb light malt extract
2lb cara pils
2lb crystal 40L
1.5oz chinook hops 60 min.
1.25oz cascade hops 10 min.
1.25oz centennial hops 10 min.
.5oz cascade hops dry hop
.5oz centennial hops dry hop
wyeast 1056

add dry hops into secondary fermenter
let dry hop for 2 weeks

Liberty Bay IPA

Here's a recipe for the serious Hop Head. It's a small partial mash, with enough extract to hit a 1.066 OG. We use six ounces of Cascade and Columbus hops. That's a chunk of bittering and a whole lot of flavor.

7 lbs Light Malt Extract
2 lbs Light Dry Malt Extract
1 lb 2-Row Pale Malt
1 lb Crystal Malt 40L
1/2 lb Munich Malt
1/2 lb Victory Malt
1 oz Columbus Hops 15 HBUs (Boiling)
1 oz Cascade Hops 5 HBUs (Boiling)
1 oz Cascade Hops (30 min)
1 oz Cascade Hops (20 min)
1 oz Cascade Hops (10 min)
1/2 oz Columbus (5 min)
1/2 oz Columbus (1 min)
1 oz Columbus (dry hop)
Wyeast 1056 American Ale Yeast
1 1/4 cup Dry malt extract (bottling)

Add cracked 2-Row, Crystal, Munich, and Victory Malt to 3 qts of 170º water. The mash temp will drop to 150º. Hold that temp. for 1 hour. Sparge the grain with 6 more quarts of 170º water. You should collect about 2 gallons of wort. Add the Light Malt Extract and Light Dry Malt Extract then bring to a boil. Add 1 oz each of Columbus and Cascade Hops. Boil for 30 mins. Add 1 oz of Cascade Hops and boil for 10 mins. Add 1 oz of Cascade Hops and boil for 10 mins. Add 1 oz of Cascade Hops and boil for 5 mins. Add 1/2 oz of Columbus Hops and boil for 4 mins. Add 1/2 oz of Columbus Hops and boil for 1 min. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter and add 1 oz of Columbus hops(in a hop bag). Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.