Triple Perle All Grain 1 24.5 30.3 60 72.0 1.066 1.013 5 25 7.0 2 4 19.4 10 19.4 30 18.3 2.0 18.0 1 EBC Viking Pilsner Malt Brouwland Grain 5.6 1 80.0 Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 0 EBC Candi Sugar, Clear Sugar 0.7 0 100.0 Significantly increases foam/head retention and body of the beer.Also sold under the names "Dextrine" and "Cara-Foam" 2 EBC Cara-Pils/Dextrine Grain 0.45 2 75.0 Adds body, color and improves head retention.Also called "Crystal" malt. 25 EBC Carared Grain 0.3 25 74.0 Hallertau Perle 0.025 8.0 Boil 60 Hallertau Perle 0.015 8.0 Boil 15 Hallertau Perle 0.06 8.0 Boil 0 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.001595 FALSE 15 AROMA CHARACTERISTICS:Some pear esters, possibly strawberry or kiwi-like aromas can be expected. Clean,delicate malt and hop aromas will survive fermentation. If hop and/or malt aromas areprominent in the beer this strain’s aroma characteristics will fade to the background.FLAVOR/MOUTHFEEL CHARACTERISTICS:Clean, mostly neutral and smooth, finishes beers moderately dry but does not stripaway body. Silky, lightly smooth texture, light to medium body, mild acidity and mostlyneutral flavor. Aroma contributions from this yeast strain makes it a good all-rounderfor a wide range of ales.HIGHER ALCOHOL BEERS:As a very good strain for strong ales, this yeast provides brews with plenty of body,without being heavy or dense. Liberty Bell Ale 0.0 FALSE M36 Mangrove Jack's 76.0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 5.4 75.6 Mash In Infusion 15.9 72.1 60 65