Pale ale using Pilsner malt and touch of Crystal. Magnum as bittering hop. Trying combination of German Noble hop (Hallertau) and English hop (Fuggles), to see if they combine well. Highish mash start temp of 68°C, for a sweeter, fuller bodied, weaker beer. Also experimenting with S-04 yeast (usually use US05 on pales).
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