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---
batch: 172
style: Ginger Ale
---

2020-06-13
==========

Fermentables
------------
* 670 g Viking Malt Cara pale 8 EBC
* 140 g ginger, diced
* 1 lemon, sliced

Hops
----
No hops

Mash
----
* 7 l water
* Add ginger and lemons to warm water
* heat to 100°C
* Add malts
* Cool ~14h to 30°C

Sparge
------
No sparge

Boil
----
No boil

Cooling
-------
No cooling

Pitching
--------
Move wort to canister
Add ~10 g baking yeast

Fermentation
------------
At room temp (25°C) for 24 h, then in fridge