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
Weyermann Caramunich Type 1 Malt
Dark caramel, bread, dried fruits and raisins make up the flavor profile of this sweet, malty malt. Weyermann Caramunich Type 1 Malt is great for improving body and head retention in and style where notes of biscuit, and intense caramel would be appreciated.
Malt Type: Crystal/Caramel
Grain Origin: Germany
Color: 31-38 °Lovibond (80-100 EBC)
Moisture: 4.5% max.
Extract (dry): 75% min.
Diastatic Power: 0 °Lintner
Usage: 10% max.
Biscuit Malt is aptly named. Contributing a warm bread/biscuit flavor and garnet brown color, this malt must be mashed with other malts containing an excess of diastatic power. Use 5-10% max.
Malt Type: Lightly Kilned / Toasted Malt
Variety: 6-row winterbarley
47 – 70 EBC, Lovibond: 18-27
Extract : 70%
Total Protein :11.5%
Flavors: Nutty, Toasty, Bread...y, Bisctuit...y
Nut Brown Ales
Any Beer where a Nutty Addition would be nice
US Nugget Hop Pellets
Bred in 1970 from Early Green, Brewer’s Gold, and Canterbury Golding Hops, US Nugget Hops are one of the most widely cultivated varieties in the Oregon hopyards. A duel purpose hop lending bitterness and aroma to your beer this hop is great in any beer where bitterness is a primary component. American styles especially bring out it's mild and sweet low key qualities and it's herbal/fruit profiles providing a fresh oregano, ginger, rosemary, and lemon candy flavors to your finished brew.
Hop Type: Bittering
Origin: United States
Alpha Acid: 11.5 - 14.0%
Similar Varieties: Galena, Magnum, Columbus
Common Styles: IPAs, American Styles
UK Challenger Hop Pellets
UK Challenger Hops are a dual purpose hop variety owing it's lineage to Northern Brewer Hops. Used for bittering as it has a spicy, woody aroma and flavor, look to use these hops in English Ales, some styles of American IPAs, as well as early/late kettle hopping.
Origin: United Kingdom
Hop Type: Dual-Purpose
Alpha Acid: 6.5 - 8.5%
Similar Varieties: East Kent Goldings, Perle, Styrian Goldings
Common Styles: British-style Ale and Lager
AMARILLO® Hop Pellets
Amarillo Hops are an aroma variety of recent origin, discovered and introduced by Vigil Gamache Farms Inc. in Washington State. It is most often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics.
AMARILLO® is a trademark owned by Virgil Gamache Farms, Inc.
Alpha Acids 8.0 - 11%
Beta Acids 6.0 - 7.0%
Cohumulone (% of alpha acids) 21 - 24%
Total Oils (Mls. per 100 grams dried hops) 1.5 - 1.9
Myrcene (as % of total oils) 68 - 70%
Caryophyllene (as % of total oils) 2.0 - 4.0%
Humulene (as % of total oils) 9.0 - 11%
Farnesene (as % of total oils) 2.0 - 4.0%
Storage (% alpha acids remaining after 6 months storage at 20° C) Good
Possible Substitutions:Cascade, Centennial
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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