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* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 8 pounds of malt extract; we used Munich and Amber malt syrups
* 4 gallons of water; we used tap water
* 4 gallons of water; we used tap water
* 1 liquid vial of Dry English ale yeast (wlp007)
* 1 liquid vile of Dry English ale yeast (wlp007)




Line 105: Line 105:
and a different yeast (Danstar Nottingham) was pitched.
and a different yeast (Danstar Nottingham) was pitched.


03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale. 2 weeks later it was racked to secondary.
03/24/2012: added extra wort from the Yerba Matte Ale into this carboy... so now it's a Yerba Matte Ginger Ale.


04/22/2012: bottled with brown sugar.
04/22/2012: bottled with brown sugar.
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