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  1. R

    Kettle Sour Not Souring (OLY-605)

    Not really wild or lambic, but this seemed to be the best place for this. Brewing a sour IPA. Recipe is: Batch Size: 20.8 liters (5.5 gallons) OG: 1.067 | FG: 1.009 | ABV: 7.49% | IBU : 22.55 | SRM : 6 FERMENTABLES: 1.8 kg - Pale Wheat Malt (33%) 0.9 kg - Rye Malt (16.5%) 2.75 kg - Low...
  2. R

    Suggestions? Half/half fruit & dry-hop IPA

    I'm brewing a batch this weekend as a semi starter to get enough yeast for a DIPA in a couple of weeks. I obviously want to get some nice beer out of this, so I plan to go for a ~4% IPA. As it's summer, I'm thinking to add fruit to half. So split half and half after primary fermentation into two...
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