I normally use the BCS (Brewing Classic Styles) book and the book's APA recipe. Jamil Z and John Palmer are both credited as authors, but my understanding is most of the recipes are Jamil's, and he did a great job on them! I've never had one that wasn't good. Supposedly all or most are "award winning". And very easy for us to scale to our BIABacus file.
The APA recipe, I think is based on Sierra Nevada Pale Ale (the original APA). Very easy to tweak it one way or the other... And with minor changes, can have some definite differences in beer. Minor hop changes, but also yeast changes. I grow Cascade hops on the west side of my house. It always gets used in my APA...sometimes 100% Cascade. One time a year, at harvest in late August here, I can make Fresh Hop Pale Ale (awesome!!!).
With Fresh Hop APA, Wyeast's NW Ale Yeast (Wyeast 1332) is awesome! Always everyone's favorite; very smooth. But normal day-to-day, I think I prefer Wyeast 1056 American Ale Yeast (same as WLP001, and US05). Hops come through stronger.. I've used WLP005 / Wyeast 1272 before and it seems like it finishes similar to but maltier than 1056 American Ale Yeast. Haven't used it for years... Just brewed another test of APA with1056 vs 1332. Been in kegs only 2 days. May have to do a 1056 vs 1272 next time...
Well thanks for the beer tip. Is that a New Zealand beer? Here in the US, occasionally have Sierra Nevada Pale Ale and also Deschutes Mirror Pond... (Fresh is much better than a few months old). I drink a lot more of my beer than others, but APA is a style I consume lots of.