Crack open a Pale Ale! Mash grains at 68 °C for 60 minutes.
Raise mash temperature to 76 °C, hold for 5 minutes, then recirculate.
Run off wort and sparge with water hot enought to keep the grain bed around 76 °C.
Boil time is 90 minutes. Follow hopping schedule below.
Cool wort to 20 °C and pitch with California ale yeast, AKA Chico ale yeast. Open another Pale Ale, and wait until ending gravity is 2.8 °Plato. Bottle or keg. Enjoy!
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