MACERACIÓN Escalonada (48-50 °C 25 min, 62-64 °C 60 min y 70-72 °C 30 min).
HERVIDO 90 min.
LUPULADO 60 min Amargor, 15-20 min Sabor, 5-0 min Aroma.
FERMENTACIÓN Fermentar durante 8-15 días, entre 13-16 °C, idealmente últimos 2 días a 20-22 °C.
MADURACIÓN Conservar 10-15 días a una temperatura de entre 1-3 °C.
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