Tuesday, March 29, 2016

Meadows Cream Ale recipe

Full batch (22 gal) of Meadows Cream Ale (OG 1.047).
I did protein rest for 30 minutes at 122F, mash it for 75 minutes at 142F and mash it out for 15 minutes at 160F.
Final gravity after 4 weeks - 1.009

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