BeerBorg

I've made this recipe 3 other times, just brewed it again last weekend.
O.G: 1.053 READY: 6 WEEKS
1–2 weeks primary, 2–4 weeks secondary,
1–2 weeks bottle conditioning

SPECIALTY GRAIN
-0.75 lbs Belgian Caramel Pils
-0.25 lbs Briess Caramel 120

FERMENTABLES
-6 lbs Pilsen malt syrup
-1 lb Pilsen dry malt extract
HOPS & FLAVORINGS
-1 oz Chinook (60 min)
-0.5 oz Chinook (10 min)
-0.5 oz Chinook (1 min)
- 1 oz Chinook (dry hop 1 week before bottling)

DRY YEAST (DEFAULT):
Safale US-05 Ale Yeast. Optimum
temp: 59–75° F.
LIQUID YEAST OPTION:
Wyeast 1056 American Ale.
Apparent attenuation: 73–77%. Flocculation: low–medium.
Optimum temp: 60°-72°F

It's freaking good! Nice and crisp, light yet heavy flavor, piney as hell.
My latest batch was made using Danstar West Coast Ale strain instead of S05, I think it will be a good match as it's a strain designed for Hoppy West Coast IPAs.

I brewed the AG version (didn't buy from NB but used the same recipe) and it was very blah. Doubt I did something wrong but maybe I did.
It wasn't until I dry hopped 2 more oz in the keg after it was kegged 3 weeks that it finally was something I could drink.
To me, it' snot an IPA but a slightly hoppy pale ale. Not bad, just no great. It is a quick recipe though and can be ready in under 4 weeks if kegging.