Recipe Type: Extract
Yeast: Wyeast 1000 headwaters ale
Yeast Starter: 1.5L
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.014
IBU: 66
Boiling Time (Minutes): 60
Color: 5.8
Primary Fermentation (# of Days & Temp): 3 weeks @ 68*
Additional Fermentation: Bottle conditioned using 3.6 oz corn sugar for three weeks @ 69*
Secondary Fermentation (# of Days & Temp): 2 weeks @ 68*
Tasting Notes: A crisp, light pale. Quite hoppy with hints of bitter orange.

.4# crystal 10L
.2# victory malt

Steep in ~1gal water at 152* for 30 mins while bringing 2.5 gal to a boil in a separate kettle. Rinse grains with ~2 qts water @ 170*, combine with water in large kettle and add:
3.8# munton's extra light dme

Bring to a boil and add:
1.25 oz Yakima magnum (14.4%aa) pellets @ 60 min

At 45 minutes, remove heat and add:
3.3# Midwest Supplies gold LME

Return heat and add:
10g Amarillo pellets (8.6%aa) @ 45 min
10g cascade pellets (5.5%aa) @ 45 min
Whirlfloc and yeast nutrient @ 10 min
11g cascade @ flameout
4g Amarillo @ flameout

Chill, top off to 5.25 gal and pitch @ 66*. Ferment at 68* for three weeks in primary. Rack to secondary and dry hop (I did two weeks, the amount of hops is what I had left on hand, so by all means, adjust the dry hopping to taste. Or skip it.)
24 g Amarillo
36 g cascade

I thought this beer turned out pretty nice. A good summertime pale. We drank the batch very quickly, my wife loved it.