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Maltodextrin (8 oz)
Maltodextrin is a non-fermentable sugar used to enhance body, mouthfeel, and head retention. These changes can affect the perceived taste of beer, but maltodextrin itself does not contribute any significant sweetness. Typical usage is between 0.8-1.6 oz per gallon. 8 oz.
Enhances Body, Mouthfeel, and Head Retention
Can Affect Perceived Taste
Pale Ale Malt
This is a great choice for a 2-Row base malt that is grow right here in America, Montana to be specific. The malt works well with single infusion mashes and has no problem handling adjuncts.
Diastatic: 84 (min) 96 (max)
Any - All
Summit Hop Pellets
Summit™ is a high alpha variety of recent origin that was bred by the American Dwarf Hop Association. It is the first U.S. high alpha variety that can be grown commercially
on low and high trellis. The variety exhibits unusually high alpha acids content, high alpha/beta ratios, excellent storage-stability and powdery mildew resistance. Summit™ has a strong aroma profile that includes citrus notes, such as orange, grapefruit and tangerine.
Alpha Acids 16 – 18%
Beta Acids 4.0 - 6.0%
Cohumulone (% of alpha acids) 26 - 33%
Total Oils (Mls. per 100 grams dried hops) 1.5 - 2.5
Myrcene (as % of total oils) 30 - 50%
Caryophyllene (as % of total oils) 10 - 15%
Humulene (as % of total oils) 15 - 25%
Farnesene (as % of total oils) < 1.0%
Possible Substitutions: CTZ, Warrior, Simcoe
Safale S-04 Beer Yeast (11.5 g)
Safale S-04 Beer Yeast is a popular ale strain as it naturally bottom ferments. It also provides clarity to your finished beer as it tightly compacts at the bottom of your fermenter.
Recommended Use: Temperature: 54°-77° F. Expect moderate flocculation and attenuation.
Bottom Fermenteting Yeast
Styles: Pale Ales, Porters, Stouts, Brown Ales, India Pale Ales and English Barley Wines
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