In the heart San Francisco, on Mariposa street, back in 1975, a brewery had the idea to make an American bitter, what soon became American Pale Ale. This is a tribute to the early makers of American Pale Ale, a style that helped resurrect an industry.

Ingredients

10 lbs - Pale Ale Malt - Mash
0.5 lb - Wheat Malt, Red - Mash
0.5 lb - Caramel Malt 60L - Mash
0.5 lb - Bonlander® Munich Malt - Mash
1 oz - Perle Hops (8.2% AAU) - 60 min boil
1 oz - Cascade Hops (5.5% AAU) - 10 min boil
2 oz - Cascade Hops (5.5% AAU) - 5 min boil
1 pack - WLP001 Old Sonoma Ale Yeast - Fermenter
1 capsule - Servomyces Yeast Nutrient - 10 min boil

Directions

Bring 3.8 gallons of water to 165ºF.
Mash grains at 152ºF for 1 hour.
Heat 4.25 gallons of 180ºF sparge water in a kettle.
Sparge and collect 6 gallons in kettle; bring to a boil.
Add 1 oz Perle hops.
After 50 minutes, add 1 oz Cascade hops and yeast nutrient.
After 5 minutes, add 2 oz Cascade hops.
Boil 5 more minutes, remove from heat and cool to 70ºF.
Transfer to primary fermenter, and pitch the WLP076 yeast.