Whirlpool for 70 - 90 min starting at 57*. Orange zest at high krausen. Hops shown as pellets because we've converted weight from dried cone to pellet.
Brewed 8/31. Overnight mash (7ish hours from dough-in to starting vorlauf) starting at 154 and ending around 149. Yielded 3.5 gal @ BRIX 17.2 / 1.071 OG. Didn't add any hops in whirlpool due to time constraints.
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