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Mexico Porter Special
By sebmacroaster

This is a Recipe madre for me,
Malts 4.6 Kg 2 Row Malt .3 Kg Crystal Malt .3 Kg Chocolate Malt .1 Kg Black Malt Hops .25 ounces Centennial Hops (60 min) .75 ounces Cascade Hops (30 min) 1 teaspoon Irish Moss (20 min) .75 ounces Cascade Hops (10 min) Nottingham Ale Yeast
1.Mash at 153 degrees for 60 minutes. 2.Sparge with 170 degree water for 45 minutes until you have collected approximately 6.9 gallons of liquid (pre-boil) in your boil kettle. Do a fairly vigorous 60 minute boil which should leave about 5 gallons of liquid before fermentation. viva la cerveza!!! lol.

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