"Bengal Tiger" Rye IPA

A Stong balanced, dare I say "manly" IPA. The rye adds some nice color and flavor to this beer.

Brewer:	Beer Lords		Email:	galloway@netscape.net
Beer:	"Bengal Tiger" Rye IPA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	52 IBU
OG:	1.072		FG:	1.015
Alcohol:	7.3% v/v (5.7% w/w)
Water:	Jackson County Florida well water.
Grain:	2 lb. American 2-row 1 lb. American crystal 20L 2 lb. Flaked rye .5 lb. Flaked wheat
Steep:	Mash grains 1 hour @ 155-165 degrees.
Boil:	70 minutes	SG 1.119	3 gallons
	7 lb. Light malt extract
	Boil a full 60 minutes. Do not start your timer or add the chinooks until after the hot break.
Hops:	2 oz. Chinook (12% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	I like Wyeast 1275 or 1056 for this. They have a northwestern variety, the "number" escapes me, which works well. What ever you use pitch at least a 1 to 2 quart slurry.
Tasting:	Let this one sit for 3 to 4 weeks before drinking. Cold conditioning after a week at room temp. is of course best.

Recipe posted 06/11/99.