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Final Gravity for BACON! Smoked Red Ale

I am two weeks into fermentation and my gravity was 1.020, I don’t know what the final should be and was hoping someone did this brew to know where I should be at. I checked the gravity at room temp, 66-68 degrees.

Any help is appreciated!

Was this extract or all grain? Recipe? Temps? The more information we have the better.

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