American Twentieth-Century Pale Ale
(5-gallon, all grain)
OG = 1.048 
FG = 1.012
SRM = 12–14 
IBU = 30

Ingredients

• 8.6 lbs. two-row pale ale malt (3° L)
• 0.9 lbs. crystal malt (40° L)
• 6.72 AAU Galena or Columbus hops (bittering)
• (0.56 oz. of 12% alpha acid)
• 0.25 oz. Willamette hops (flavor)
• 0.5 oz. Willamette hops (aroma)
• Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
• 0.75 cup corn sugar (for bottling)

Step by Step
Mash the grains using a single-infusion mash. Mash in at 152° F and let the mash rest for 60 minutes. Recirculate the wort for 20 minutes or until wort runs bright. Then sparge for about 90 minutes while raising the temperature of the mash gradually to 170° F.

Boil the wort for 90 minutes. Add bittering hops 15 minutes into the boil, flavor hops 75 minutes into the boil, and aroma hops at shut down. Chill the wort to 68° F, aerate and pitch yeast. Ferment at 68–72° F for one week. Rack to secondary  for two weeks. Bottle, condition for one week and serve at 50–55° F.