2019-08 : Ho ho ho, MOTHERFUCKERS All Grain 1 16.0 19.3 80 75.0 1.092 1.023 37 32 9.1 2 4 19.4 10 19.4 30 18.3 2.3 18.0 Base malt for all English beer stylesLower diastatic power than American 2 Row Pale Malt 5 EBC Pale Malt (2 Row) UK Grain 5.5 5 78.0 Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt. 45 EBC Biscuit Malt Grain 0.354 45 79.0 Malted wheat for use in Wheat beers 3 EBC Wheat Malt, Bel Grain 0.3 3 81.0 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. 425 EBC Candi Sugar, Dark Sugar 0.25 425 100.0 Dark malted wheat base for use in dark wheat styles such as Dunkleweizen. 17 EBC Wheat Malt, Dark Grain 0.144 17 84.0 Also called Hallertauer Northern BrewersUsed for: Bittering and finishing both ales and lagers of all kindsAroma: Fine, dry, clean bittering hop. Unique flavor.Substitutes: Hallertauer Mittelfrueh, HallertauerExamples: Anchor Steam, Old Peculiar, Northern Brewer 0.025 8.5 Boil 80 One of the four noble hops along with Saaz, Spalt, and Hallertau Mittelfrueh, a group of mainland European hops that are prized for their similar, delicate flavor and aroma profile.Used for: German ales, lagers, wheatAroma: Noble, Mild and pleasant with balanced earthy, herbal and floral aroma impressionsSubstitutes: Saaz, Spalt, Hallertau MittelfruehStorage: Poor2.5-6% AA / 3-5% Beta Tettnang (Tettnang Tettnager) 0.02 4.0 Boil 15 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 Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. SafBrew Specialty Ale 0.024 FALSE T-58 DCL/Fermentis 73.0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 5.4 75.6 Mash In Infusion 15.7 73.2 60 66