I made a close version of Denny's Rye IPA. On brew day I realized I forgot the C60, so I added half as much C120, and bumped the base malt by the other half. Not the best solution, but It was the best I could do on the fly. I also adjusted my malt bill to allow for the water adjustments in the Brewing Chemistry Primer sticky, adding acid malt to my very soft tap water. Fermented 21 days, and used gelatin as a fining for another 7 days at 35F to drop the yeast, and since I don't keg, I tried to add a kegged dry hop character by steeping the Mt. Hood in the priming sugar before putting it in the bottling bucket. I've gotten great feedback from friends, and won a Gold in an AHA/BJCP competition in the Specialty Beer Category. Thanks, Denny for the great recipe, and for your participation here and on The Brewing Network!