oatmeal stout All Grain 1 21.0 26.5 80 80.0 1.05 1.013 72 44 4.9 1 14 19.0 30 18.0 2.0 10.0 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 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 0.5 1 80.0 Adds body, color and improves head retention.Also called "Crystal" malt. 118 EBC Caramel/Crystal Malt - 60L Grain 0.4 118 74.0 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 0.3 886 73.0 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 Dark color and dry roasted flavor characteristic of Stouts and PortersUse for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. 985 EBC Black (Patent) Malt Grain 0.1 985 55.0 Unmalted barley roasted at high temperature to create a dry, coffee like flavor.Imparts a sharp acrid flavor characteristic of dry stouts.Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley 985 EBC Black Barley (Stout) Grain 0.1 985 55.0 Used for: Bittering hops for alesAroma: Strong bittering, heavy, herbal aroma, spicySubstitutes: ChinookExamples: Sierra Nevada Porter Nugget 0.023 11.4 First Wort 80

Pellet

Traditional English-type aroma hop.Used for: English Ales, ESB, Bitter, LagersAroma: Mild, soft, fruity, spicy, woodySubstitute: Fuggle (U.S.), Willamette, Styrian GoldingStorage: Good/Very Good (70-80% AA after 6 months at 20 C)3-5.6% AA 2-3% Beta Fuggle 0.02 5.0 Boil 10

Pellet

Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.005 TRUE 15 High flocculation - settles quickly. Very good reputation as a fast starter and quick fermenter. Clean and only slightly fruity. Some nutty flavor in bottled version. Relatively high attenuation. Nottingham Yeast 0.024 FALSE

Dry

- Lallemand 75.0 5.4 78.0 saccharification Infusion 13.8 74.4 70 67 mash out Temperature 10 78