D - Smokette All Grain 1 18.0 24.1 60 67.0 1.056 1.016 29 61 5.3 2 4 19.4 10 19.4 30 18.3 3.0 18.0 Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts 5 EBC Pale Malt (2 Row) Bel Grain 4.0 5 80.0 Malt that has been smoked over an open fire.Creates a distinctive "smoked" flavor and aroma.Used primarily for German Rauchbier but can also be added to Brown Ales and Porters. 17 EBC Smoked Malt Grain 0.7 17 80.0 Caramel, copper colored malt. Used in Belgian ales and German bocks. 110 EBC Caramunich Malt Grain 0.3 110 71.7 Used to intensify aroma and color in dark, Munich beers and stouts. 811 EBC Carafa II Weyermann Grain 0.07 811 70.0 Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale Chinook 0.018 13.0 Boil 70 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.018 6.0 Boil 70 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.018 6.0 Boil 15 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.018 6.0 Boil 0 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.004929 FALSE 65 General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. SafBrew Ale 0.024 FALSE S-33 DCL/Fermentis 73.0 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.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 full body beer profile. 5.2 75.6 Saccharification Infusion 12.7 75.5 60 68 Mash Out Temperature 10 75