Recipes  
Mongers Old Ale
Style 19A: Old Ale
Submitted by Ed Mathis

Batch size: 11 gal

Malt Bill:
38 lbs 2-row Pale malt (31 lbs Dingeman, 7 lbs Briess)
1 lb Brown Malt (Crisp)
1 lb Caramunich (Dingemann)
1 lb Extra Special Roast (Briess)
1 lb Honey Malt (Gambrinus)
1 lb Special B (Dingemans)
1 lb Victory (Briess)

Mash at 158°, collected 19.4 gal, 4 hour boil
OG: 1.108

Hop Bill:
4 oz Challenger @ 75 min
0.5 oz Challenger @ 15 min
0.5 oz Challenger @ 2 min
2 oz Challenger Dry Hopped for 28 days
IBUs: 57

Other ingredients:
Irish Moss for fining

Fermentation:
Yeast - 3rd generation White Labs English Ale yeast slurry
Temp - 68°
FG: 1.036
ABV: 9.65%

Notes:
Has twice won BOS ('07 Great Heron HO & '08 WI State Fair)
It doesn't fit the new 2008 BJCP guidelines, but it was a great beer non-the-less




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