The original recipe is listed at American Pale Ale. Since I never seem to be able to find a set of ingredients more than once, this time around there were numerous substitutions. Let's hope it doesn't impact the flavor.
1/2 lb Lt. Crystal malt
1 lb Munton's plain extra light dry malt extract (DME)
1 lb rice syrup solids
2 oz maltodextrin
4 lb IronMaster American Light Beer hopped liquid malt extract (LME)
1/2 tsp Irish moss
1/2 oz Cascade whole-leaf hops (flavor)
1/2 oz Cascade whole-leaf hops (aroma)
1 vial California Ale Yeast (White Labs WLP 001)
Heat 3 gallons of water to 150°F. (Actual temp: 154°F.)
Steep Crystal Malt for 1 hour. (Temp at end had dropped to 138°F.)
Add DME, rice syrup solids, maltodextrin, LME and enough water to bring up to 5 gallons.
Bring to a boil.
Add Irish moss.
Add Cascade hops (flavor).
Add Cascade hops (aroma).
Cool immediately to 70°-74°F. Pitch yeast.
F.G. 1.012 (as of transfer to secondary, 7-02-2005)
F.G. 1.012 (as of transfer to keg, 7-19-2005)
Notes: This recipe was brewed on 7-25-2005. This brew was tasty, and the keg was finished off on 8-27-2005. The fermentation occurred at about 76°F.