I'm always leery about giving specific recipes because everyone's system is different (batch size, efficiency, etc). My suggestion is to download the trial version of Promash (
www.promash.com) and develop your own recipe around the following specifications:
American Pale Ale
OG: 1.050 - 1.054 (yes, use a hydrometer)
FG: 1.010 - 1.012 (estimated, use a hydrometer)
IBU's: 46 - 50
Color: 6 - 8 SRM
Grain Bill:
90% Pale 2-row malt (select your own brand)
5% Wheat Malt (head retention and some lightness)
3% Munich Malt (some color and maltiness)
2% Crystal 10 - 15 (some color and sweetness)
Feel free to adjust the percentages slightly to give even weight amounts.
Hop Bill:
33 - 35 IBU's of Nugget or other bittering hop of your choice at 60 minutes
13 - 15 IBU's of Cascades at 20 minutes
1.5 oz of Cascades at 0 minutes, turn off the burner, throw in the hops, put the lid on and let steep for 15 - 20 minutes. The use of Cascades is the classic American hop for this style. Feel free to substitute your bittering hop variety, I don't think it makes a huge difference.
Yeast:
Wyeast 1056 or White Labs WLP001
Make at least a 2 qt starter several days ahead
Other:
Irish Moss or Whirlfloc in the boil at 20 minutes
My personal favorite is Whirfloc
Fermentation:
Ferment as close to 68 F as possible. If you are bottling, I would bottle after 2 weeks total: 1 week in the primary and 1 week in the secondary to assure sufficient yeast to carbonate (or just do the whole 2 weeks in the primary). If kegging, I would let at least 3 weeks total elapse: 1 week primary, 2 weeks secondary, before kegging (or, the whole three weeks in the primary). Personally, I don't use a secondary fermenter, but many here do. Follow your intuition on this one.
Notes:
I do not dry hop my beers. I wouldn't dry hop this one. See how you like it first and tweak it the next time. Dry hopping may be appropriate after you make this at least once. Your bottled beer might be a little cloudy, but after you condition it at room temp for carbonation for 2 or 3 weeks, stick the bottles in the fridge upright and they should clear up within 2 or 3 weeks. Note the evolution in flavor from the first beer to the last as the beer ages and clears.
Prosit!