Mash with amylase enzymes.
Primary ferment at 64-68 degrees 4 to 7 days.
Rack to secondary and add candi syrup.
Secondary ferment at 67 degrees until FG is achieved (approx 14 days my last brew).
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Last Updated: 2019-05-20 01:17 UTC
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NEW Water Requirements:
Gluten Free Stout
Equipment Profile Used
System Default
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Water Requirements:
Gluten Free Stout
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Recipe Cost
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