Source: Jeff Frane (email@example.com), r.c.b., October 13, 1995
Here is a 10 gallon version, with a little fiddling. I'm pretty sure they harden the water with gypsum; I know I had to with Portland's soft water.
I've subsequently made versions I liked better, although they weren't as true to the original. I substituted some dextrine malt for some pale (about 2 pounds), and use British caramel malt rather than (yuk) American. Problem is, it's richer and darker that way.
You can't really over-hop this beer, and my experience was that the dry-hopped beer reached its peak after about 4 weeks in the keg. Problem was that the beer usually ran out at about that point. The SN brewer made a similar comment about aging it on the hops (4-6 weeks, I remember) before kegging/bottling.