Muddy Dawg Paw

My "House Brew"
If you like a good IPA with a lot of hops, try this. It has been brewed many times and in my opinion is perfected to my taste. Give it a try.

Brewer:	Steve Heyman		Email:	clevbrown@aol.com
Beer:	Muddy Dawg Paw		Style:	India Pale Ale
Type:	All grain		Size:	10 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	42 IBU
OG:	1.062		FG:	1.013
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Against many peoples beliefs, I use tap water which I let set over night in 5 gallon buckets. This inclused the mash and sparge water. This provides time for the chlorine to evaporate. I do add 2 tablespoons of gypsym for the entire 60 minute boil.
Grain:	20 lb. American 2-row .5 lb. Belgian aromatic .5 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 50-60L
Mash:	75% efficiency
	Heat 7 gallons of water to 175°. Add grain to the water gradually sturring it in. When complete, the mash temperature is usually 153-156. Let set for 60 minutes. You can check your PH, if you like, mine always falls into the proper PH of 5.2 - 5.5. Heat 12 gallons of sparge water to 170°. Before heating sparge water, bring the PH up to 5.7 - 6.0. I always have to add a couple teaspoons of lactic acid to achieve this. I sparge untill I get 12 gallons to boil. My run-off usually starts out at 1.088 and finishes at 12 gallons around 1.020.
Boil:	60 minutes	SG 1.051	12 gallons
	4 oz. Brown sugar
	Add 4 oz of Brown Sugar for 60 minutes of boil. Add 2 tablespoons of gypsom for 60 minutes of boil. Add 2 tablespoons of Irish Moss for last 10 minutes of boil.
Hops:	1.25 oz. Centennial (10.6% AA, 60 min.) 2 oz. Cascade (6% AA, 30 min.) 2 oz. Cascade (6% AA, 5 min.)
Yeast:	I use Wye yeast Irish Ale. I use one bag and make a 1 quart starter, then transfer into a 1/2 gallon starter. This is plenty of yeast for 10 gallons.
Log:	I ferment for normally 10-14 days. I do not secondary. It seems to be a waisted step to me. Typically I keg and force carbonate, but I have bottled. I ferment in my basement, usually around 65°.
Carbonation:	I force carbonate up to 18 PSI for 2-3 days. I like a lot of head on my beers, but carbonated to your liking. I usually back down the pressure to 8 PSI for delivering the ale. My opinion is carbonate to your own taste, rather than the style.
Tasting:	I like this recipe just as it is. You better like hops though. If you forget the Irish Moss, you may get a cloudy beer and some chill haze. It should come out crystal clear. I brew 10 gallons at a time because it appears to go quickly. I always try to have some on tap. Give it a try, let me know what you think.

Recipe posted 04/22/99.