https://www.facebook.com/groups/thebruclub/permalink/4418728401476523/
mostura = 14 l lavagem = 21 l SG mash = OG pre fervura Mash 68C 60min trub quente 1,5l trub frio 1l OG 1050 FG 1010
1.2 kg ginger 2x large lemon, 4 x small lime, star anaise, cinamon bottled 27/2/21 w 45g of brown sugar btch prime and i canderell per bottle regardless of size