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I asked Stu for the recipe after the Tasting at Pomeroy's, as its a pretty good tasting beer.

The info he sent was this: 

https://www.dropbox.com/s/a3ug850uih6lol5/20120830%20Plan%20B.txt 

Now I have done this twice, and I had to reduce the proposed mash temp to 67. As the first time I did it, I finished at 1.018, and tried to fix it, which conluded with an infection.

I am currently Drinking version 2 (had WLP530, instead of the scheduled yeast) and is tasting good currently, although slightly thin.

Brew Away.

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