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!