Black IPA de Hughes All Grain 1 23.0 26.9 60 52.0 1.047 1.009 38 67 5.0 2 7 20.0 7 18.0 4 2.0 2.3 18.0 Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts 3 EBC Pale Malt (2 Row) Bel Grain 6.5 3 80.0 Dark malt that gives a rich red or brown color and nutty flavor.Use for: Brown ales, porters, some stoutsMaintains some malty flavor, not as dark as roasted malt. 450 EBC Chocolate Malt Grain 0.25 450 73.0 De-husked chocolate malt for a smoother flavour. Dark version. Adds color and aroma. Dark beers, Alts, Bockbiers 470 EBC Carafa Special III (Weyermann) Weyermann Grain 0.2 470 75.7 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 0.022 12.0 Boil 70 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 0.03 12.8 Boil 10 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 0.0456 12.8 Aroma 10 Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.Used for: IPAs, AlesAroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.Substitutes: Cascade, Centennial, SimcoeStorage: Good8-11% AA / 6-7% Beta Amarillo 0.04 8.4 Aroma 10 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 0.045 12.8 Dry Hop 0 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 0.014 TRUE 60 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.004 TRUE 15 American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. Safale American 0.05 FALSE US-05 DCL/Fermentis 76.5 Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. 5.4 75.6 Saccharification Temperature 75 65 Mash out Temperature 10 75