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The Louisville Lager
By TheBeerOrg

Delicious, thirst quenching lager goodness.
8# Weyermann Pils Malt
1# Weyermann Munich Malt
1# Carapils (Dextrin Malt)
2oz Hallertau
Wyeast 2308 or 2206
- Make a yeast starter, keep the yeast starter at 60F
- Mash at 152F
- Boil for 2 hours with evenly spaced hop additions
- Chill wort and pitch yeast.
- Drop temp. to 50-52F to ferment for 14 days.
- Drop to 36F to condition another 7-14 days until clear.

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