Hopped up IPA

Modified origional reciepe, reduced the hops for dry hopping, went to all British Pale for the base malt (was ~50/50 two row, British P).

Brewer:	Cheesehead Mike		Email:	mmayer13@aol.com
Beer:	Hopped up IPA		Style:	India Pale Ale
Type:	All grain		Size:	11 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	62 IBU
OG:	1.061		FG:	1.012
Alcohol:	6.3% v/v (5.0% w/w)
Water:	5 micron filtered tap water
Grain:	2 lb. Dextrine malt (Cara-Pils) 4 lb. American crystal 40L 20 lb. British pale
Mash:	70% efficiency
	Recirculated through RIMS throughout entire mash cycle 154° F for 75 minutes, raised temperature to 170 for mash out.
Boil:	75 minutes	SG 1.048	14 gallons
	Irish Moss 2 TSP @ 15 MIN
Hops:	2 oz. Chinook (11.9% AA, 60 min.) 2 oz. Centennial (9.4% AA, 15 min.) 2 oz. Cascade (5.8% AA, 5 min.)
Yeast:	1056 Yeast from my local Brewery
Log:	Brewing date 8/31/03 Primary for 7 days Secondary for 7 days @ 68' Dry hop in secondary (in a hop bag) with 1 oz. Cascade and 1 oz. Perle. I will let this one age in the keg for atleast 2 months before tapping.
Carbonation:	2.5 volumes
Tasting:	Will tap in late October or Early November.

Recipe posted 09/01/03.