Sour Squash Ale

Mash at 156°F (69°C) for 90 min. Ferment around 65°F (18°C). When primary fermentation is complete, rack to secondary with 0.2 oz./gal. (1.5 g/L) red-wine soaked medium toast French oak cubes, or into a red wine barrel. Carbonate to 2.2 volumes of CO₂.

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