Still haven't gotten a name for this brew. Today I am going to change the grain bill around a bit.
10 lbs 2 row
1 lb crystal 60l
1 lb black patent malt
used 2 oz Cascade bittering
1 oz willamette for flavor.
Doughed in at 170 degrees and held at 156 degrees for 90 minutes.
I used the yeast from my first batch of red that I bottled today.
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