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Brew 119, Groggy Ale
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Date started:   18 February 2008

Half of:

7 kg          Weyermann Pils malt
1.5 kg        Joe White Caramalt

                Wyeast 1728 Scottish Ale Yeast, second level starter

100 g           Pride +, 2006 harvest, 13.0%, 60 min
50 g            Tettnang, 2006 harvest, 3.9%, 10 min
Mash type: sliding infusion
Volume:                    45 litres
Fermentation temperature:  20°

Fermentation temperature

Fermentation temperature graph

Notes


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