Pimp #4 - SMASH Rakau NEIPA de Alex (D'Argembeau) All Grain 1 21.0 27.5 30 70.0 1.052 1.012 9 41 5.3 2 4 19.0 10 19.0 30 18.0 2.0 18.0 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 5 EBC Pale Malt, Maris Otter (Thomas Fawcett) Thomas Fawcett & Sons Grain 5.0 5 82.5 Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta Rakau (Alpharoma) 0.03 10.5 Boil 30

Pellet

Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta Rakau (Alpharoma) 0.02 10.5 Boil 10

Pellet

Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta Rakau (Alpharoma) 0.15 10.5 Dry Hop 7200

Pellet

Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. Lactic Acid Water Agent Mash 0.021 FALSE 60 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. Epsom Salt (MgSO4) Water Agent Mash 0.010628 TRUE 60 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. Gypsum (Calcium Sulfate) Water Agent Mash 0.006201 TRUE 60 Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. Salt Water Agent Mash 0.001261 TRUE 60 The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas WHC SANDERS 0.0 FALSE

Liquid

WHC 75.0 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. 5.2 75.6 Saccharification Infusion 12.5 73.2 75 66 Mash Out Temperature 10 75