It's pretty basic, IIRC.
the listing on FX Matt's website.
Here's the important data:
Malt: Pale, English Crystal
Hops: EK Goldings, Cascades
OG: 13.5P (1.055)
Doesn't give any info on IBU or SRM. But I can combine personal experience and other people's tasting notes to arrive at a reasonable fascimile, I think.
First, color. Described as 'copper', 'golden', 'amber', 'bronze', 'red'. I'd put that somewhere between 9 and 14 SRM. I remember it being somewhat deeper amber than golden.
Second, IBU. I don't remember this as being overly bitter, but I do remember citrusy American hops in the finish. I'd bitter this to no more than 40 IBU, probably around 35 (0.64 BU:GU ratio).
Now, let's come up with a grist. First, the bulk grain is going to be pale malt, more than probably US 2-row. UK Crystal is used for color and flavor. A good place to start would be 90% 2-row to 10% 60L UK Crystal. In my brewery, that'd be 9 lbs 2-row and 1 lb Crystal to get an OG of 1.055 in 5 US gallons.
Now, to bitter. FX Matt doesn't say what hops they use where. But I remember Cascades in the finish (as do the reviewers), so that's what we'll do. I wouldn't waste Goldings for bittering, so I'd sub in something else like Northern Brewer or Perle. An ounce of Perle pellets at 8% AA will give about 36 IBU in 5 US gallons; finish with a half-ounce of Cascades at flameout.
Now, to fermentation. We know - because Matt's has reported it - that Saranac Pale Ale is 5.5% ABV. As we know the OG, we can use the ABV to calculate the FG, which we can use to figure attenuation and help us choose a yeast.
OG = 1.055 FG = 1.013 = 5.5% ABV = 76% attenuation. I don't remember any fruity, estery character to the beer, so we're looking for a clean American ale yeast that will attenuate that far. Wyeast 1056 will give that profile and attenuation, as will S-05 (the dry version of 1056) and White Labs WLP001. In fact, I recommend WLP001 in this instance, properly pitched using the Mr Malty Pitching Rate Calculator.
How's that sound?