Valymber Strong Bitter - via AHA

Mash all grains at 155° F (68° C) for 90 minutes. Add malt extract to runoff for kettle boil. Force carbonate with 10 pounds CO₂.

Primary fermentation for 10 days at 66° F (19° C).

Secondary fermentation for 40 days at 36° F (2° C).

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