I use Zionsville city water cleared of chlorine. The water can vary, but those are details I received. I do a 1-hour mash at 152°F (67°C). Acidify mash to desired pH. I do a long boil of 2 to 4 hours. I fermented at a constant 68°F (20°C). This beer needs to sit for a least six months to a year.
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