swensbrewlog blogspot.com
Swens Brew Blog
Sunday, January 4, 2015. 88 Nashville Pre-Prohibition Ale. Way back when Gerst first came out, Linus posted. The recipe breakdown as follows. 12 Cara 20 malt. Bittered with Perle, flavor and aroma with Tettnanger. Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation. From that post I went with the following recipe for a 3 gallon batch. Nashville Pre-Prohibition Amber Ale. 2-Row 2.0 SRM. Vienna Malt 3.5 SRM. CaramelCrystal Malt - 20L 20.0 SRM. But it was a g.
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Sunday, January 4, 2015. 88 Nashville Pre-Prohibition Ale. Way back when Gerst first came out, Linus posted. The recipe breakdown as follows. 12 Cara 20 malt. Bittered with Perle, flavor and aroma with Tettnanger. Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation. From that post I went with the following recipe for a 3 gallon batch. Nashville Pre-Prohibition Amber Ale. 2-Row 2.0 SRM. Vienna Malt 3.5 SRM. CaramelCrystal Malt - 20L 20.0 SRM. But it was a g.CONTENT
This web page swensbrewlog.blogspot.com states the following, "Sunday, January 4, 2015." We saw that the webpage said " Way back when Gerst first came out, Linus posted." It also said " The recipe breakdown as follows. Bittered with Perle, flavor and aroma with Tettnanger. Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation. From that post I went with the following recipe for a 3 gallon batch. CaramelCrystal Malt - 20L 20. But it was a g."SEEK SIMILAR DOMAINS
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