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A lager recipe for a dry, light and crisp American lager designed with a recession budget in mind.
This recipe for a dry, light, and crisp American lager was designed with a recession budget in mind. This is best fermented with a lager yeast at 52°F (11°C), though an ale yeast at 65°F (18°C) is acceptable.
OG (est): 1.043
FG (est): 1.010
IBU (est): 11
ABV (est): 4.2%
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