15. Mountain Goat Hightail

Brewed on: 8/10/06

  • 1.7kg Coopers Real Ale tin
  • 1kg Light dry malt extract
  • 100g Crystal malt (steeped for 20 minutes)
  • 75g sucrose and 25g maltodextrin
  • 17g Fuggles steeped for 10 mins with the LME and syrup from the crystal.
  • Yeast from a coopers lager (coopers ale yeast)

Bottled on: 22/10/06, SG: 1.010

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