Crack the base and Crystal malts and follow mash schedule. Sparge with 1/2 gal 170 deg F water. Add water to 5 gal and bring to a boil. At 60 minutes left add bittering hops. Boil for 45 minutes. Add flavor hops, Whirlfloc and liquid extract and boil 10 minutues. At end of boil add aroma hops.
Add 1 gal cold water and chill to 70 degree F. Strain into fermenter. Bring water to 5 gal. Pitch yeast and ferment at 70 degree F.
Ferment one week and then rack into secondary. Add final dry hop after one week. Let set for one more week and then bottle with priming sugar.