Ben’s Belgian Pale Ale

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BIAB method.

Heat 7.9 gal tap water to 157° F. Add grain and mash at 152° F for 60 minutes, stirring every 20 minutes. Remove bag and let drain while starting boil. Boil for 70 minutes.  Chill to 68° F, oxygenate and pitch yeast. Let fermentation temperature rise naturally up to 74° F.  After 10 days, rack and let condition for another 10 days. Bottle using dextrose to 2.5 vol. CO2.

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Ben’s Belgian Pale Ale

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