Put about 5 gallons of room temperature water in a pot and add one tablespoon of amylase that has been dissolved in one cup of water per manufacturers directions.
Place chips in a grain bag and steep in 5 gallons of water for at least 1-2 hours. During this time raise and lower the bag five to six times every hour or so to obtain maximum sugar extraction.
During the the soaking and extraction process, the chips will absorb and retain about 3-4 quarts of water. At the end of the soak, you should end up with an amber-colored wort with a gravity of 1.016-1.020.
Remove grain bag and drain thoroughly. Top off to 5 gallons (18.93L).
Bring wort to a boil.
Add Fuggles in a hop bag and continue to boil for another 30 minutes.
Add dextrose and boil for 15 more minutes. At this time the gravity is usually 1.049-1.053.
Remove from heat and steep Cascade in a hop bag for another 30 minutes. Remove hops and chill to pitching temp.
Rack to fermenter, pitch, and ferment at ambient temperatures, usually a little over three days.
Once fermentation is complete, rack to secondary and add 1 ounce of 100 bloom type B clarifying gelatin as per manufacturers instructions. Mix thoroughly, clarify for three to four days.
Bottle or keg as usual.