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Brew 100, Coopers “Draught” (Ale)
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Date started:   25 March 2007

1.7 kg          Coopers “Draught” hopped malt extract.
0.485 kg        Dextrose
                Wyeast 1768 English Ale Yeast, from secondary of brew 98 as starter.

Volume:     18 litres

Fermentation temperature:  18°

8 April:  Racked to secondary, 5.9% Brix.

Fermentation temperature

Fermentation temperature graph

Notes


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