I’ll tackle the hops as I would be a little rusty on the specialty grains, as it’s been awhile since I’ve done an extract brew. I would suggest an ounce of magnum at 60 minutes, then 0.5 ounces of citra at 5 minutes and 0.5 ounces of citra at flameout. Easy and straightforward and I love citra! :cheers:
I haven’t brewed with Alexander’s for many years. I do have a very basic recipe from my extract brewing days that had 2 - 3.3 lb cans Alexander’s Pale Malt, with 2/3 cup crushed wheat malt and 1/3 cup crushed crystal 40 (back in my pre-scale days). The crushed grains were steeped. I was attempting to brew a mock lager that American beer drinking friends would enjoy. I used 1 oz of Saaz hops in a 30 min boil, with another 1 oz of Saaz at about 5 min. Notes were few, but were “Great light beer, beautiful gold color. Nice hoppy aroma and flavor. Got to make again. Perfect for American beer drinkers.” I used a clean ale yeast. Anyway, The malt is very light and will let hops shine through. For a pale ale I think 8 oz or so of a medium crystal would add a little flavor depth and color, with hops being the primary character. More crystal will work and add additional sweetness, body, and color. I still remember this beer as being very enjoyable, but I never got around to brewing it again and eventually moved on to all grain brewing. The recipe is dated in my records as December of 1990.