Both recipes kind of suck. Neither one uses nearly enough hops. Hold on for a few minutes, I'll write you a great recipe...
UPDATE: Bear Republic says Racer 5 is a showcase for both Cascade and Columbus hops. I looked up several recipes online, gave me some ideas. Funny how most of them don't even include Columbus hops. So anyway... try this, should get you pretty close:
Racer 5 IPA Clone (Extract w/ Grains)
4.5 lb Light DME
2.0 lb Wheat DME
1.0 lb Cane Sugar
10 oz Crystal 20
10 oz Crystal 40
1.0 oz Columbus (13.5% alpha, 60 minutes)
1.25 oz Cascade (5.9% alpha, 60 minutes)
1.0 oz Columbus (dry hop)
2.75 oz Cascade (dry hop)
Several yeast options, you can try WLP051, Wyeast 1272, or, for a dry yeast, I would recommend W-34/70. I picked the latter based on consistent attenuation with the other two, in the 72-74% range. Other yeasts including BRY-97 will attenuate much higher, which is fine if you plan for it but won't be consistent. Over time, maybe try all three of my picks, I'm honestly not sure which one will turn out the best. Both the WLP051 and W-34/70 are actually lager yeasts but they ferment great at warm temperatures, no need to cool down the fermenter much.
With the liquid yeasts, you'll need to make a yeast starter. Whereas, with the dry yeast, no need for any special treatment, just sprinkle it in (one of the big advantages of dry yeast!).
Use distilled or RO water with 1/2 tsp gypsum. Steep the crushed grains while heating up 6 gallons of water until it hits 170 F, then pull out the grains. Remove from heat, add the extract and sugar, stir to dissolve, bring to the boil. Add boil hop charge, boil 60 minutes. Cool and ferment about 65-68 F until activity slows down quite a bit, approximately 4 days, then add the dry hops and wait another week before packaging.
You can do the entire fermentation in the first bucket, no need to transfer until the day you bottle or keg it.