Hoppyness is a warm gun and a cold beer

This is the "refinement" of my eagle, globe and anchor pale ale I promised. More malt and more hops, and piss on the judges that said it was too bitter. And why "Hoppyness is a warm gun (etc.)? Hey, if I have to shoot, and I can still tell the gun is warm, that's a good thing, 'cus otherwise there would be no end-of-shift cold beer!

Brewer:	Rathole		Email:	rathole2331@yahoo.com
URL:	http://hometown.aol.com/rathole2331/index.html
Beer:	Hoppyness is a warm gun and a cold beer		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	31 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (3.9% w/w)
Water:	This one was tap water with 1 tsp gypsum added
Grain:	1 lb. American crystal 40L
Steep:	steep the grains in a grain bag at 155° for 30 minutes
Boil:	60 minutes	SG 1.054	5 gallons
	7 lb. Light malt extract
	Irish moss (god bless this expensive seaweed!) in the last 15 minutes. I also added 2 oz isinglass about five days before bottling, the first time I used this. It really doesn't want to settle down gracefully.
Hops:	1 oz. Perle (7.6% AA, 60 min.) .5 oz. Cascade (6% AA, 10 min.) .5 oz. Cascade (6% AA, 5 min.) 3 oz. Cascade (aroma)
Yeast:	It shows coopers ale yeast (dry) on my scribbly notes, usually I use something else in my pale ales, so I don't know if that's a misprint or if I was just too drunk to remember. In any case, I rehydrated it with a wee touch o' the wort to kickstart it. Use what ya feel is good, I haven't got into experimenting with yeast. (I always told my friends to send me to the looney bin, when they start seeing me split my batches into five one-gallon bottles and say I'm doing a yeast comparison)
Log:	For the last 3 oz cascade, it's 1 1/2 oz end of boil and steep 10 min, and 1 1/2 oz dry hopped. What I actually did for this recipie, was modify it midstream by boiling 1/2 oz 10 min, and 1/2 oz 5 min and dumping it (pellet) hops and all into the carboy about five days into the secondary. 3 days in the primary, about 15 in the secondary.
Carbonation:	3/4 cup priming sugar
Tasting:	Ok, this is beginning to approach the hop level I want. I think maybe those judges knew what they were talking about, this is better balanced between malt and bitterness. Next time, I'm going to try the following additional hops and hop schedule: 3/4 oz liberty (3-4% AA) 60 minutes, 1/2 oz cascade each at 20, 15, 10 and 5 minutes (total of 2 oz cascade) 1 oz cascade at end of boil for 10 minutes steeping, and 1 1/2 oz dry hopped. Leave it with perle for bittering if you want to call it an IPA. Did I tell you I like it hoppy? I think my nose has been withered by the smell of bad guys. If anyone trys this hop schedule before me, let me know how it turns out. I am also updating this by posting it in the IPA catagory. I don't think it's really an IPA, but it's more hoppy and bitter than a lot of the IPA recipies I see, but low on the malt. I am crafting what I believe is a true IPA soon... hop lovers beware, this will knock your socks off!

Recipe posted 10/20/03.