This recipe was taken from the Sierra Nevada website. The only changes I made to the recipe were the water salts, (which weren't noted on the website,) and the 30 minute hop addition I moved to 10 minutes, (same amount.) Fermented around 65F in primary, no secondary. Kegged after 2 weeks, carbonated 30psi/45F/48 hrs. See tasting notes for results!
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