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 Cara-pils malt
1 lb Briess Pilsen Light dry malt extract (DME)
1 lb rice syrup solids
2 oz maltodextrin
3.3 lb Briess Golden Light (6-10°L) liquid malt extract (LME)
1/2 oz Simcoe hop plug (13.2% AA)
1/2 tsp Irish moss
1/2 oz Amarillo hop pellets (8.9% AA, flavor)
1/2 oz Cascade hop pellets (6.0% AA, aroma)
1 vial American Ale Yeast Blend (White Labs WLP 060)
Heat 3 gallons of water to 150°F. (Actual temp: 160°F.)
Steep Crystal Malt for 1 hour. (Temp at end had dropped to 140°F.)
Add DME, rice syrup solids, maltodextrin, LME and enough water to bring up to 5 gallons.
Bring to a boil.
Add Simcoe hops (bittering)
Add Irish moss.
Add Amarillo hops (flavor).
Add Cascade hops (aroma).
Cool immediately to 70°-74°F (Actual temp: 72°F). Pitch yeast.
F.G. 1.012 (as of transfer to keg, 7-19-2007)
During the cooling phase, I stirred the wort continuously to keep it flowing past the cooling coil to increase the heat transfer. The water required filled about 3 washtubs, and it took about 25 minutes.