alteracao para 40% do dry hopping na fermentacao ativa 12h apos pitch (biotransformacao) e 60% dry hopping tradicional (pensando bem acho q nao vale a pena pois nao temos os dados de geraniol destes lupulos)
alteracao do lupulo monroe (nao precisa de fervura)
alteracao do malte de aveia por aveia em flocos (tbm nao precisa)
hopstand de 15 min aprox 90-80C
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