Kelly Rye IPA or Kelly RIPA
by Tim Eichinger
5.5 Gal Batch
5# 2-row
5# Pils
3# Rye
1# Caramunich
1# Munich I
4 oz. Special B
Wyeast 1332 Northwest Ale Yeast
1 oz. Olympic FHP
0.5 oz. Centennial 60 min
0.5 oz. Centennial 45 min
0.5 oz. Centennial 30 min
0.5 oz. Cascade 20 min
0.5 oz. Cascade 10 min
0.5 oz. Cascade 0 min
2 oz. Simcoe or Amarillo Dry x14 days
Mash at 150-153 F x 60 min
60 minute boil
Tim notes that "This is not an over the top
hoppy beer in my opinion. The caramel
malts add complexity that mutes the
sharp hoppiness."
Mongers Old Ale
by Edward Mathis
11 Gal Batch
38# Belgian 2-row Pale
1# Belgian Biscuit
1# British Brown
1# Belgian Caramunich
1# Briess Extra Special Roast
1# Honey Malt
1# Special B
1# Briess Victory
2# Rice Hulls
White Labs WLP 002 English Ale Yeast (3rd generation)
Water Profile:Yorkshire, England
4.0 oz 7.1% AA Challenger 75 min
0.5 oz Challenger 15 min
0.5 oz. Challenger 2 min
2.0 oz Challenger Dry x28 days
Thick Mash at 158 F x 90 min
240 min boil
56.9 Est IBUs, 21.5 Est SRM,
1.108 OG, 1.036 FG, 9.65% ABV
68% Mash Efficiency
Ferment at 68 F
Bottle Condition at 2.3 Vol CO2
Let age at least one year after bottling.
Edward notes "This is a beer where your patience will be rewarded."