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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.