Zamba Pale Ale

Single infusion mash at 154° F for 60 minutes. Lauter then boil for 60 minutes. Add whirlpool hops, and allow 15 minutes of contact time. Chill to 68° F and pitch healthy yeast starter. Ferment at 68° F. On day 7, add dry hops and allow temperature to free rise to 72° F. Dry hop for 7 days. Force carbonate to 2.6 vol. CO2.

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