Greg's brewing log Brew 104, Coopers “Draught” (Ale)

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Date started:   23 April 2007

1.7 kg          Coopers “Bitter” hopped malt extract.
0.5 kg          Dextrose
                Wyeast 1768 English Ale Yeast, from primary of brew 102.

Volume:     18 litres

Fermentation temperature:  18°

6 May: Racked

Fermentation temperature

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