Greg's brewing log Brew 108, Coopers Stout

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Date started:   19 May 2007

1.7 kg          Coopers “Stout” hopped malt extract.
0.5 kg      Dextrose

                Wyeast 1768 English Ale Yeast, from primary of brew 106.

Volume:     20 litres

Fermentation temperature:  18°

Fermentation temperature

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