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When cooked we need to get the temperature down to 20-22 before pitching the yeast. Running cold water to there rescue (we want to do it as fast as possible, infection risk again).

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While the hops cook we’ll sterilize anything that’ll come into contact with the beer cooked, the beer is sensitive to bacteria you see. So say hello to Iodphor (gloves recommended).

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Now we’re cooking. The first hops (cascade) will cook for sixty minutes for bitterness, EKG for twenty and cascade ten for taste and amarillo five for aroma.

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Between 65-78 degrees C we’re dipping the mashed crystal malt. Using a ladies sock no less (clean I might add).

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From top left: 150 gm crystal malt, 15 gm cascade, 15 gm east kent holdings, 10 gm cascade and 20 gm amarillo.

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Let’s start.12 liters of cold, clean water. Into which we’ll pitch the malt extract (1.6 kg). Then bring it to boil.

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