Guinness Extra Stout All Grain 1 19.0 24.8 60 70.0 1.041 1.01 78 49 4.1 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 3.16 5 78.0 Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. 3 EBC Barley, Flaked Grain 0.4 3 70.0 Roasted at high temperature to create a burnt, grainy, coffee like flavor.Imparts a red to deep brown color to beer, and very strong roasted flavor.Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. 1300 EBC Roasted Barley Grain 0.4 1300 55.0 Variant of Northern Brewers heritageUsed for: Both aroma and bittering for ales and lagersAroma: Fruity in flavor, spicy aroma, blends wellSubstitutes: N/A Challenger 0.024 7.5 Boil 60

Leaf

Used for: English ales and lagersAroma: Robust aroma and flavorSubstitutes: East Kent Goldings Target 0.015 11.0 Boil 60

Leaf

Dry diacetyl, fruity flavor characteristic of stouts. Full bodied, dry, clean flavor. Irish Ale 0.12420999999999999 FALSE

Liquid

1084 Wyeast Labs 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 9.9 73.2 75 66