Ingredients (yields 40 pints)

• 5.5 lbs dry light malt extract
• 0.5 lb Crystal 20L malt, crushed
• 0.5 lb American 6-row malt, crushed
• 0.5 oz Centennial hops - 60 minutes
• 1 oz Cascade hops - 15 minutes
• 1 oz Centennial hops - 15 minutes
• 1 oz Cascade hops at flame out
• 0.5 oz Centennial hops at flame out
• 6 gallons tap water, split (3 gallons cooled in refrigerator)
• 11.5 g package Safale US-05

Directions

1. Tie the American 6-row malt and Crystal 20L malt in a mesh-hop bag. Heat 1 gallon of water to 160°F and remove from heat. Add malt and steep for 20 min.
2. Slowly raise tempertaure to 170°F (make sure mesh bag is not sitting directly on the bottom of the pot). Remove grain bag and add 2 more gallons of water.
3. Bring the wort to a rolling boil. As water is heating, slowly add malt extract and stir constantly until dissolved. Once it starts boiling, add 0.5 oz Centennial hops in a mesh bag
4. Let boil for 45 minutes
5. Add 1 oz Cascade and 1 oz Centennial in a mesh bag
6. Let boil for another 15 minutes
7. Add 1 oz Cascade and 0.5 oz Centennial hops in mesh bag and cover (once wort cools below 180°F, everything must be sanitary and limited exposure to open air)
8. Place wort in an ince bath until it has cooled below 85°F. Transfer to sanitized fermentor
9. Top off with 2 gallons of refrigerated water
10. Sanitized outside of yeast package, fermentation stopper, and airlock
11. Once the wort has cooled below 70°F, pour yeast into it and agitate
12. Ferment in a dark place between 62-66°F
13. Bottle after 2-3 weeks

Reference: American Pale Ale from SeriousEats