Irish extra stout - 2023 All Grain 1 26.0 36.8 75 72.0 1.061 1.017 56 36 5.8 2 4 19.4 10 19.4 30 18.3 2.3 18.0 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 3 EBC Pale Malt, Maris Otter Maris Otter Grain 4.0 3 82.5 Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized 1 EBC Oats, Flaked Grain 1.0 1 80.0 Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones. 1 EBC Oats, Malted Grain 1.0 1 80.0 Provides characteristic sharp, bitter flavour to Stouts and some Porters 697 EBC Roast Barley (Crisp) Crisp Grain 0.55 697 71.0 Adds body, color and improves head retention.Also called "Crystal" malt. Very Dark 101 EBC Carabohemian Grain 0.45 101 72.0 Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt. 23 EBC Biscuit Malt Grain 0.3 23 79.0 High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.Used for: Ale, Lager, Stout, hefeweizen, IPA, BitterAroma: No distinctive aroma characteristicsSubstitutions: German Magnum, CTZ, NuggetStorage: Excellent/Very good (80%-85% AA after 6 months at 20 C)10-14% AA / 4.5-7% Beta Magnum 0.03 12.0 Boil 60

Pellet

Excellent for Irish Stouts. Produces slight hint of diacetyl balanced by a light fruitiness and a slightly dry crispness. Irish Ale Yeast 0.001 TRUE

Liquid

WLP004 White Labs 71.5 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 5.4 75.6 Mash In Infusion 18.3 74.4 75 67