Using a full 4.5g of grain, but a lower attenuating yeast to leave some sweetness. Even if I get only 70% attenuation this would end at 1.015, which should still be good. Its said that you need to warm up the fermentation as it slows (so maybe start at 66 and then heat to around the 70-72 mark).
http://www.homebrewtalk.com/f66/dales-pale-ale-69888/ Using Amarillo for the bittering hop as its what I had on hand. Moved the first addition to better match the IBU additions at each step. Mix of Crystal 30 and 75L as I could not get 60L
An adapted clone of the kernel found from: http://www.brewuk.co.uk/forums/viewtopic.php?f=9&t=46401 and http://www.thekernelbrewery.com/video.html The smaller maris otter amount is 'extra pale MO', the caramalt should be 'CaraGold'. Aim for 60-61 IBUs