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
Flaked White Wheat
Greatly increases head retention and body. Use 4 to 6 ounces in a 5 gallon batch.
Improves Beer's Head Formation
This flaked corn comes pre-gelatinized, and the starch content will contribute to the alcohol, but little flavor. Flaked corn imparts a roundness, sparkling, golden quality to your brews.
Fain's Pure Raw Honey
Fain's Raw Natural Honey comes from Texas brush country where one of the primary nectar sources is bee brush (also called white brush). It produces incredibly sweet smelling, tiny flowers after each rain and gives Fain's natural raw honey its wonderful flavor.
Harvested and packed in Texas
Raw & gently filtered
No Cholesterol, No trans-fats
Mild yet distinctive flavor
Magnum Hop Pellets
Magnum is a bittering/aroma type cultivar, bred in 1980 at Huell, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3. (alpha acid: 10.0-12.6% / beta acid: 5.0-7.0%)
Cascade Hop Pellets - 1 oz
Cascade is an aroma hop that was developed by the U.S.D.A. breeding program in Oregon and released in 1972. It has a medium strength aroma that provides a unique floral/spicy character with well balanced bittering potential. It is the most popular hop with the U.S. craft brewing industry.
Alpha Acids 4.5 - 7.0%
Beta Acids 4.8 - 7.0%
Cohumulone (% of alpha acids) 33 - 40%
Total Oils (Mls. per 100 grams dried hops) 0.7 - 1.4
Myrcene (as % of total oils) 45 - 60%
Caryophyllene (as % of total oils) 3.5 - 5.5%
Humulene (as % of total oils) 8.0 - 13%
Farnesene (as % of total oils) 3.0 - 7.0%
Possible Substitutions Centennial, Amarillo
US Simcoe Hop Pellets
Created at Yakima Chief Ranches, this hop provides both bittering and hop aromas and improves the flavoring of other hops while producing a mellow pine and citrus flavor. This hop is great in American Ales and IPAs.
Typical Alpha Acid: 12.0%-14.0%
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