Ok, it is a 15 gallon hoppy American Pale Ale. I use a RIMS system with temperature control, so there were no adjustments made for equipment. You can download the file and make whatever adjustment you need to.

Grains
1.00 lb Rice Hulls (0.0 SRM) Adjunct 2.86 %
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.86 %
10.00 lb Munich Malt (9.0 SRM) Grain 28.57 %
5.00 lb Vienna Malt (3.5 SRM) Grain 14.29 %
4.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 11.43 %

Hops
1.00 oz Columbus (Tomahawk) [17.90 %] (60min) Hops 16.8 IBU
1.00 oz Delta [5.00 %] (45 min) Hops 4.3 IBU
1.00 oz Galena [13.00 %] (30 min) Hops 10.4 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 2.1 IBU
1.00 oz Williamette [5.50 %] (0 min) Hops -

Misc.
0.75 tsp Irish Moss (Boil 10.0 min) Misc

75 min Mash In Add 10.00 gal of water at 164.7 F 152.0 F
10 min Mash Out Heat to 168.0 F over 30 min 168.0 F
Sparge with 9.25 gallons of water at 168

OG 1.061
FG 1.016

Ferment using S-05 for a week or so then rack to secondary. After it clarifies, keg and carb. I use 22lbs of pressure for 2 weeks.