Hopefully you can find all the ingredients at your local homebrew store. If not, then there's always Steinbart's or B3.
Ingredients to make 10 gallons:
10 lbs Domestic 2 row pale ale malt
1 lb Victory malt
1 lb 60L Crystal malt
13.5 AAU Willamette hops (~2.8 oz @ 4.8% AA)
2 oz Goldings hops (dry hopped)
16 oz Wyeast 1968 or White Labs WLP002 yeast slurry
1 crushed Campden tablet (to remove free O2, and excess Chlorine)
0.25 oz CaCl2
0.25 oz Brewing salts (aka Burton salts)
0.25 oz Ascorbic acid (aka Vitamin C, added to sparge water)
1/2 tablet Koppakleer (kettle finings added to boil)
1/2 tbs gelatin and 1/2 tbs polyclar (prepackaging finings)
Procedure:
Heat 16 quarts of water to 172'F, adding salts and dissolving completely.
Add grain slowly while stirring gently to mix thoroughly grist and liquor.
Add hot or cold water to attemperate to 160'F, and hold for 90 minutes.
Vorlauf 20 minutes, or until wort turbidity is nil, and wort is bright and clear.
Begin sparging with 10 gallons of acidulated 170'F water (treated with the aforementioned Vitamin C).
Sparge until you collect 13.5 gallons of wort, or pH is at 6.0 or higher.
Boil 15 minutes, or until break formation begins, then add all the Willamette hops at once.
Boil 90 minutes, or until volume is at 10.25 gallons, then add copper finings at last 5 minutes of the boil.
Cool immediately to pitching temperature, and pitch oxygenated yeast slurry into cooled wort (I usually pitch at 62~64'F, and allow to rise up to 68~70'F).
After krausen head has fallen, and beer is bright and clear, transfer to carboys, adding 1 ounce of Goldings hop pellets to each carboy.
After a week of dry hopping, chill down to 31'F for 72 hours, and add 1/2 tbs gelatin, and 1/2 tbs ployclar to chilled water and heat till clarified, then add to chilled beer and mix thoroughly, allowing an additional 3 days to settle and clarify.
Package finished beer and carbonate at 2 atm. After CO2 has equilibrated, serve at 55'F, share, and enjoy!
Prost!
Michel
