L - This is not a be[ea]r spray All Grain 1 18.0 27.5 90 63.0 1.059 1.015 21 77 5.8 faire chauffer eau pour mash a 75c 13.25l 1018 2 4 19.4 10 19.4 30 18.3 2.4 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 5.2 5 80.0 Adds body, color and improves head retention.Also called "Crystal" malt. 59 EBC Caraamber Grain 0.26 59 75.0 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 0.13 39 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. 689 EBC Chocolate Malt Grain 0.04 689 60.0 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.02 5.5 First Wort 90 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.02 5.5 Boil 90 Herkules 0.01 15.3 Boil 90 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.02 5.5 Boil 20 Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal Mt. Hood 0.015 5.5 Boil 10 Tardif de bourgogne 0.02 7.1 Boil 0 Tardif de bourgogne 0.03 7.1 Dry Hop 5760 Used for: General purpose bittering hopAroma: Floral, slightly spicy. Sharp aroma and sharp flavorSubstitutes: Eroica, Galena Cluster 0.0285 7.0 Dry Hop 5760 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 10 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76.5 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.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 14.1 75.5 60 68 Mash Out Temperature 10 75