Hoppy New Year Amber Ale

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Acidify sparge water to ph 5.6 with lactic acid.

Single infusion mash at 156° F, target ph of 5.2 to 5.5. Boil for 60 mins. Chill to 195° F and add whirlpool hops. Recirculate for 15 mins. Chill to 62° F, then oxygenate with pure oxygen for 20 seconds and pitch 2L yeast starter. Ferment in mid 60° F range until fully attenuated. Carbonate to about 2.5 vol CO2.

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Hoppy New Year Amber Ale

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