tweaked recipe to fit our brewgr numbers to be the numbers listed in the book
mashing at 153
Target Water Selection: London (Porters, dark ales)
Yeast Starter: 1.75L, 5.3oz/149.8g DME, getting us 300 billion cells
Ferment at 68degrees
Mash temp 152
Mash pH 5.6
Mash out, 2 gal at boiling going into the mash that was sitting at 144, 168.5F
First Runnings OG (2.5gal mash 2gal) = 1.066 (1.05 @ 152)
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