I - Winterbeer All Grain 1 18.0 24.1 60 65.0 1.045 1.011 40 21 4.5 2 4 19.4 10 19.4 30 18.3 2.3 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 3.0 5 80.0 Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. 39 EBC Melanoiden Malt Grain 0.35 39 80.0 Caramel, copper colored malt. Used in Belgian ales and German bocks. 110 EBC Caramunich Malt Grain 0.345 110 71.7 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 0.15 1 80.0 Adds body, color and improves head retention.Also called "Crystal" malt. 59 EBC Caraamber Grain 0.105 59 75.0 Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma. 256 EBC Caraaroma Wyermann Grain 0.105 256 75.0 Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 5 EBC Acid Malt Grain 0.1 5 58.7 Used to intensify aroma and color in dark, Munich beers and stouts. 811 EBC Carafa II Weyermann Grain 0.07 811 70.0 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. 886 EBC Chocolate Malt Grain 0.035 886 73.0 Malted wheat base for use in all wheat styles 3 EBC Wheat Malt, Ger Grain 0.035 3 84.0 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 0.0 0 78.3 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. 541 EBC Candi Sugar, Dark Sugar 0.0 541 78.3 Developed in 1927 from commercial Goldings and wild hop variety.Used for: ESB, Bitters, Pale AleAroma: Mild, fruity, currant aroma.Substitutes: East Kent Goldings, Progress, Whitbred Bramling Cross 0.022 4.0 Boil 60

Pellet

Used for: German style lagers and wheat beersAroma: Noble, pleasant, clean flavorSubstitutes: Mt. Hood, Liberty, Hallertauer, MittelfruehExamples: Wheathook Wheaten Ale Hallertauer Hersbrucker 0.034 4.0 Boil 10

Pellet

Used for: German style lagers and wheat beersAroma: Noble, pleasant, clean flavorSubstitutes: Mt. Hood, Liberty, Hallertauer, MittelfruehExamples: Wheathook Wheaten Ale Hallertauer Hersbrucker 0.034 4.0 Boil 0

Pellet

Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. Coriander Seed Spice Boil 0.008 TRUE 5 Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil. Cinnamon Stick Spice Boil 2.0 FALSE 5 American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. Safale American 0.05 FALSE

Dry

US-05 DCL/Fermentis 76.5 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 18.0 Saccharification Infusion 10.7 75.5 60 68 Mash Out Temperature 10 75