NEIPA 30L All Grain 1 30.0 36.4 65 72.0 1.069 1.015 11 27 7.1 2 4 19.4 15 19.4 15 18.3 2.3 18.0 6 EBC Pale Malt (Weyermann) Weyermann Grain 8.42 6 82.2 1 EBC Oats, Flaked Grain 0.842 1 80.0 Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown Citra 0.0251 12.0 Boil 45

Pellet

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 0.013900000000000001 12.0 Boil 15

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 0.01 TRUE 10 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. Calcium Chloride Water Agent Mash 0.007925 TRUE 10 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.015 TRUE 10 Dried lemon peel. To use either add last 5-10 min of the boil or alternatly make a tea with it and add tea to taste. Lemon Peel Flavor Secondary 1.0 TRUE 5760 BRY-97 is suitable for primary fermentation for beers up to 12% ABV. The yeastwould require extra nutrition above that level of alcohol such as an addition of1g/hL of Servomyces. Slightly estery, almost neutral. American West Coast Ale 0.022 TRUE

Dry

BRY-97 Lallemand/Danstar 76.5 Vérifier PH Après empâtage. Tester iode empâtage 36L avant ebu pour compenser l’évaporation 5.4 75.6 Mash In Infusion 23.2 73.2 60 66 mash out Temperature 10 75