To brew Charlie’s Brown Ale, reverse osmosis water with 1/2 tsp gypsum and 1 tsp calcium chloride per 5 gallons. Step-insuion mash (20 minutes at 122° F/50° C, 30 minutes at 143° F/62° C, 60 minutes at 152° F/67° C).
Primary fermentation for 14 days at 68°F (20°C).
Secondary fermentation for 14 days at 38°F (3.5°C).
Forced carbonated to 2 vol.
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