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How To Use This Recipe Calculator Template
1. Watch Recipe Calculator Tutorial and related What's New videos on my YouTube Channel
Brewing Recipe Template Playlist
2. Download this Excel file and save it to your computer.
3. Rename the Excel file to the name of your recipe.
4. Configure the Brewhouse Setup & Cacls tab for your equipment,processes, altitude, and desired outcomes.
5. Go to Grain & Sugar Calcs tab to specifiy your desired types and amounts of grains and sugars.
6. Go to Hops Calcs tab to specify types and amounts of hops.
7. Go to Recipe Sheet tab to select yeast strain, add other ingredients as necessary, and enter other miscellaneous information
8. Save, print (or use tablet, phone, or laptop to view), and use on brew day.
9. If you find this spreadsheet and related videos helpful, please consider supporting my work by donating via PayPal:
PayPal Donation for BEER-N-BBQ by Larry

Version History:
<2.0 Various updates not tracked.
2.0: Revamped to add Metric units ability, pulldown and cascading menus, data validation in important cells, lists for
grain/sugar/hops/yeast ingredients, combined the Mash Calcs tab with the Brewhouse tab, predict FG, calculate actual IBUs co
predicted, AAU columns, expected and actual attenuation, expected ABV, improved descriptions of some parameters and other
improved readability, and added a refractometer section. Updated for Office 2010. (some functions do not work on Office 2007 o
Added BJCP category and style.

2.0.1 - Fixed issue with first row of Grain List (acidulated malt) causing #NA errors. Added empty first row as workaround.
2.0.2 - Changed website information
2.0.3 - Added many missing Yeast Attenuation values and some new yeast strains. Added Best Malz Red X grain.
2.0.4 - Added more Fermentis yeast information.
2.1 - Adjusted calcs for splitting sparge steps. Update yeast fermentation range to display current temperature units, fixed lallem
yeast temp ranges. Added manual input for grain absorption ration. Rearranged Brewhouse Setup & Calcs tab. Adjusted Brix F
per www.seanterrill.com and added an adjustable Wort Correction Factor to the brewhouse set up tab. Corrected error in Strike
Temp calc for Metric units.
2.2 - Added SRM calculation to estimate color.
- Updated Grain List and recalculated PPGs with corrected values from malt analysis sheets. (Apparently the grain list that I cop
somewhere online had incorrect or very generic PPG values for many grains. Using the formula at the previous link and using
analysis sheets from the malter's websites, I have updated the PPG values for the grains. They should now be more accurate.
NOTE: This may change your calculated extract efficiency from previous batches, so beware and be careful. Mine chan
from 72% to 80% which makes me feel a whole lot better about my process.
- Added keg carbonation section to Recipe Sheet.Renamed 'Priming' tab to 'Carbonation' tab to account for forced carbonation.
- Added new grains/malts.
- Added new Malt Sheet PPG Calcs Tab to help determine PG from malt analysis sheets.

2.2.1 - Fixed value in Hops tab for U calc when determining U from a row tagged as 'FWH'. No effect if on the first row where it
- Added 2-row Brewer's malt (Rahr) on Grain & Sugar List
- Added sucrose formula to Common Variables tab
- Added secondary US Gallon fields.
- Reformated Brewhouse Setup & Calcs to be more in order of actual brew day steps. Added Total Water Req'd calculation.
- Added Imperial yeast strains.
- Added Rahr 6-row malt.
- Added Hop Stand and 2 min as options on Hop Calcs tab. NOTE: No IBUs for Hop Stands are calculated; only the boil additio
to add hop stand IBU calcs in a future update.
- Added rice hulls to grain list.

2.2.2 - Fixed missing selection of first 5 rows in Grain List.
- Estimated Weyermann Acidulated Malt extract value from other acidulated malt value due to lack of information from Weyerma

7% Citra® (U.5% Citra® (U.com . Pale American Ale Brewer: BEER-N-BBQ by Larry Support my work by donating on PayPal: Style: 18B.50 3. 2-row (Briess) 11.020 YouTube Channel: BEERNBBQBYLARRY Courtesy of Please consider donating via the PayPal link above.52 qt Efficiency: 72.7 °F # of Steps Required 2 Add for 1st Step 0.63 4.0 FWH Vienna Malt: Goldpils® Vienna Malt (Briess) 1.00 77.S.8% Batch Vol: 21 qt App Atten: 69% SRM: 11.1% Citra® (U.00 13.5 Pre-Boil SG: 1.065 Keg Pressure = 11.4% Citra® (U.8 qt Add/Drain for 2nd Step 13.xlsx Category: 18.S.2 PSI FG: 1.02 Post-Boil Vol: 23. Pre-Boil Vol: 27. Boil Time: 75 min IBUs: 73. & Sugars Hop Bill & Schedule Qty % of Alpha Qty Time Type Species Type AAU lb Bill (%) oz (min) Pale Malt: Brewers Malt.0 1.2 qt Whirfloc Tablet 1 15 min Strike Water Temp 165.S.5% Citra® (U.S.00 13.00 13.5 qt/lb Yeast Starter 750 mL NA Strike Water to Add 21.) Pellet 13.S.50 3.00 7.) Pellet 13.00 qt Expected Actual Units Expected Actual NOTES: Ferment @64-68 deg F for 7-10 days.4 Actual Forced Carbonation Hydro Refractometer (See Carbonation tab for bottling information) Expected meter ° Brix SG Volume of CO2 = 2.) Pellet 13.8 qt Add/Drain for 3rd Step 0.9 qt Drain for 1st Step 13.0 1.0 Dry Hop Dextrin Malt: Carapils® (Briess) 0. 72 Desired Mash Temp 154. Adjuncts.00 13. American Pale Ale Brew Date: PayPal Donation for BEER-N-BBQ by Larry Grain Bill.0 5 Melanoidin Malt: Melanoidin Malt (Weyermann) 0.beernbbqbylarry.0 1 Munich Malt: Bonlander® Munich Malt 10L (Briess) 0.00 13.) Pellet 13.0% Keg & carbonate.0 1.0 °F OG: 1.0 °F London ESB Ale 1968 Wyeast 69% 64 .055 Serving Temperature = 38.53 3.0 1. Dry hop for 7-10 days. Facebook: BEERNBBQBYLARRY BEER-N-BBQ by Larry Twitter: @BEERNBBQbyLarry www.0 15 Caramel Malt: Caramel Malt 20L (Briess) 0.) Pellet 13. 393409773.25 qt ABV: 5.0 1.7% Mash Variables & Steps Yeast Information Variable/Step Value Actual Units Strain Brand Atten Temp °F Ambient Grain Temp 66.0 °F Other Ingredients/Additions Amount Time Water/Grist Ratio 1.

9 qt 0. Cooling Loss 0.3125 qt/lb (.0 °F Temperature within milled grains just prior to mashing. Drain for 1st Step 13. Boil Kettle Deadspace 1.0% % Brewhouse mash extract efficiency.3 qt 0.5 for US units.25 US Gal Desired amount of final beer going into keg or bottles after fermentation is complete.5 qt/lb (2.21 US Gal Amount of additional water to add to first step to get equal drain volumes. (Ignore if not using one) Calculations Mash / Lauter Value Units Value Units Description Total Water Required 35.25 US Gal Amount of beer left in fermenter when kegging or bottling.0 qt 0.4 qt 1.77 US Gal Amount of water absorbed grain Total Vol (Grain + Water) 25. Max Fill for Boil Kettle 90% % Max desired fill capacity for boil kettle.31 US Gal Amount of wort left in mash tun after each batch sparge step.25-1.5 qt 6. typically 65-80% for batch sparging.7 °F Temperature of initial water addition for mashing. Pitching Temperature 70.5 qt/lb 0. Wort Correction Factor 1.23 US Gal Effect of cooling wort from boil to pitching temp Post-Boil Volume 23.04 For use with a refractometer. Optimize water vol per step 13. Size of Boil Kettle 32. .8 Real number of batch sparge steps required to collect pre boil volume Optimize # steps 2 Rounded to whole # of sparge and drain steps to collect pre boil volume.8 qt 3. Available to drain in 1st step 12.00 qt 8 US Gal Maximum capacity of boil kettle. Select Units of Measure: US Customary For Video Tutorials.7 qt 6.31 US Gal Initial amount of heated water to add to dry grains in mash tun to start the mash. Ambient Grain Temp 66.5 qt/lb 0. Should allow room for foaming and possibility of boil over.1 qt 3.1 L/kg) Grain Absorption Ratio 0. 1.0 °F Typical range: 148-156°F (64-69°C).44 US Gal Expected amount of wort into the brew kettle for first drain step. Should be less <= 95%. Add/Drain for 2nd Step 13. Lauter Tun Deadspace 1. see: Name Value Brewing Recipe Template Playlist Temperature °F Volume qt Capacity Checks Mass (grain) lb Mash Tun PASS Mass (hops) oz Boil Kettle PASS Pressure PSI Process Parameters Inputs Value Units Value Units Description Target Batch Volume 21 qt 5. Add/Drain for 3rd Step 0.9 qt 3. Lower temp promotes a lighter bodied beer.11 US Gal Assumes dry grain occupies .2 qt 5.25 qt 0. Boil Time 75 min Length of boil Evaporation Rate 11. Equipment Parameters Inputs Value Units Value Units Description Size of Mash Tun 28.23 US Gal Amount of drainable wort available for first step.77 US Gal Free mash tun capacity for adding sparge water Number of Steps Required 1.81 US Gal Sum of the target batch size & mashtun/kettle dead space.043 for Metric units Extract Efficiency 72.8 qt 3. Sparging Grain Absorption Loss 7.25 qt 0.13 USGal/lb Default setting: .31 US Gal Amount of wort left in kettle after racking to fermenter. Optimal # of steps should usually be 2 in most cases.44 US Gal Amount of water to add for second step. Boil Value Units Value Units Description Pre-Boil Volume 27. Higher temp promotes a fuller bodied beer.44 US Gal Goal is to have equally sized draining volumes to maximize extract efficiency. Strike Water Temp 165.00 US Gal Amount of water to add for third step.42 US Gal Combined volume of strike water and grains Sparge Vol Available 15.96 US Gal Account for evaporation loss and wort cooling shrinkage Dry Grain Volume Used 4.85 qt 8.1 qt 1.88 US Gal Account for evaporation loss and wort cooling shrinkage Evaporation Loss 3.8 qt 3.3 qt 5.38 USGal/lb Typical range: 1. Max Fill for Mash Tun 95% % Max desired fill capacity for mash tun. Beware: Adding a third step can add astringency to the beer. Water/Grist Ratio 1.84 US Gal Water lost to evaporation. Desired Mash Temp 154.6-3. 8 gal min recommended for 5 gal batch.9 qt 0. Lautering Add for 1st Step 0.0 °F Wort temperature when racking to fermenter from kettle after chilling the wort.5% %/hr Rate of evaporation during the boil Water Boil Temperature 210.652 L/kg) of volume Mashing Strike Water to Add 21. Used for calculating sparge water required.6 °F Temp at which water boils at your elevation above (or below) sea level.00 qt 7 US Gal Maximum volume capacity of mash tun. Fermenter Deadspace 1 qt 0.

G. Adjunct.16 100% Total Combined . Grain Bill.00 7.037 Vienna Malt: Goldpils® Vienna Malt (Briess) 1.7% Grain 1.5% Grain 1.035 Melanoidin Malt: Melanoidin Malt (Weyermann) 0. 2-row (Briess) 11.5% Grain 1.00 0% From Sugar Total Combined 14. lb Pale Malt: Brewers Malt.036 Dextrin Malt: Carapils® (Briess) 0.7% Grain 1. Adjunct.16 100% From Grain Total Sugar 0. Extract.00 77.50 3.53 3.1% Grain 1. or Sugar % Bill Type S.035 Total Grain 14.63 4.035 Munich Malt: Bonlander® Munich Malt 10L (Briess) 0.50 3.037 Caramel Malt: Caramel Malt 20L (Briess) 0.4% Grain 1. & Extract Yield Calculations Amount Max Yield Malt.

G.7 2.4 72.1 2.047 18.8 72.055 11.9 4.1 35.0 SRM Total Mash S.1 51.G.123 22. 1.6 1.G.4 From Grain 524.1 72.661 17.9 2.661 18. Contribution 1.3 0.3 34.0 0.9 65.2 1.0% 1.3 72.0% 43.0 From Sugar 0.4 Sugar S.6 54.9 65.0 0.7 36.433 411.0% 1.0 72.ld Calculations Max Max Th Color Extract Yield for Pre Boil Post Boil Eff (%) PPG batch SRM 37.3 2.055 1.065 .000 Total S. Contribution 1.5 36.0 72.6 54.971 37.0 Total Combined 524.0% 2.9 2.5 34.0% 1.0 3.8 2.0% 3.

Adjustment Factors: FWH: 10% Leaf: 0% Hops Additions (Tinseth Equation) Alpha Time (min) Type Species (%) FWH = First Wort Hops -> FWH Pellet Citra® (U.) 13.0 Dry Hop Pellet Citra® (U.0 15 Pellet Citra® (U.0 5 Pellet Citra® (U.) 13.S.S.S.0 1 Pellet Citra® (U.0 .) 13.) 13.S.S.) 13.

10 0.00 1.75 1.20 0.t Factors: Pellet: 10% Plug: 5% inseth Equation) Qty U Adj AAU U IBU Factor oz 1.31 1.000 0.68 1.010 1.10 0.00 0.00 13.00 1.10 0.000 0.00 1.00 73.046 7.00 0.00 13.00 1.000 0.00 1.00 0.10 0.000 0.00 13.000 0.00 0.115 19.02 Total IBU .00 13.265 44.00 1.00 1.29 1.00 1.00 13.00 1.

2 2.42 oz / 5-gal batch 22 71.8.6 3.html) 2 Technical Guide to Bulk Priming (oz.70 British-style ales 2.5.html) .70 gCO2 / Lbeer Desired CO2 Volume Level = 2.50 Belgian ales 3.5.40 European lagers 4.12 Lambic 4.4 2.28 oz / 5-gal batch http://brainlubeonline.00 LCO2 / Lbeer ºC ºF g/L CO2 (L) Beer Style CO2 7. of CO2 g/L Preferred Vol.0 6.7 .75 1.8 1.6 Dextrose Monohydrate (Corn Sugar) 1.5 .13 g / Lbeer 6 42.2.88 LCO2 / Lbeer Temp CO2 Vol.5.86 oz / gal Keg Pressure (psi) = 11.38 g / Lbeer Dextrose Monohydrate 0.5 1.org/archive/1796.6 2.2.0 3.8 3.20 American lagers 2.3 .0 6.95 1.7 .3 2.2 2.93 Liquid Malt Extract3 1. of CO2 = 3.10 oz / 5-gal batch 10 50.5 .34 g / Lbeer Dry Malt Extract3 1.2 Pure Glucose 1.2.org/library/YPrimerMH.8 2.8 Dry Malt Extract3 1.8 .3.3 2.57 oz / 5-gal batch 8.shtml) 3 A Primer on Priming (www.5.4.30 American ales 4.94 g / Lbeer 0 32.94 0.11 oz / gal 5.7 .com/GasLawsBeer.0 2.93 oz / 5-gal batch 8.8 2.8.48 oz / gal 20 68. of Vol.0 1.63 0.36 1.11 g / Lbeer 18 64.99 German Wheat 6.06 1.1 11.20 oz / gal 6.9 .craftbrewer.3.4.34 1.2.0 .brewery.3 .7 .5 6.4 9.73 gCO2 / Lbeer Keg Carbonation Preferred CO2 = 4.org/Library/Methods/BulkPriming/TechnicalGuide.22 oz / gal 8 46.3 4.32 g / Lbeer 12 53.38 oz / gal 14 57.2. stout 3.2 .83 0.5 .89 oz / 5-gal batch 16 60.42 g / Lbeer Serving Temperature (°F) = 50 Pure Glucose 0.4 .00 oz / 5-gal batch 1 HOMEBREW DIGEST #1796 (hbd.9 1.4.99 oz / gal 4.4 1.14 1.83 Priming Sugar (Method #2)2 Saturation CO2 = 1. Required Priming Sugar (Method #1)1 Saturation Volume Typical Carbonation Levels Saturation Vol.55 1. of CO2 = 0.98 g / Lbeer Liquid Malt Extract3 1.88 7.4 .05 Fruit Lambic 5.6 1.3 0.06 oz / gal 2 35.3 2.73 0.9 .html 7.20 1.8 10.60 Porter.00 oz / 5-gal batch 4 39.7 .7 1.2.

0% 4.0% Acidulated Malt: BEST Acidulated Malt (BestMalz) BestMalz Grain 76.0% Caramel Malt: CARABELGE® (Weyermann) Weyermann Grain 74.5% Caramel Malt: Caramel Malt 60L (Briess) Briess Grain 77.0% 4.5% Caramel Malt: Caramel Malt 40L (Briess) Briess Grain 77.0% Caramel Malt: Caramel Malt 30L (Briess) Briess Grain 77.5% Biscuit Malt: Victory® Malt (Briess) Briess Grain 75.0% 6.0% 7.0% 4.0% 3.5% Caramel Malt: BEST Caramel Munich I (BestMalz) BestMalz Grain 75.0% 4.5% Caramel Malt: BEST Caramel Pils (BestMalz) BestMalz Grain 75.5% Caramel Malt: Caramel Malt 90L (Briess) Briess Grain 75.8% Caramel Malt: CARAFA Type II® (Weyermann) Weyermann Grain 65.8% Caramel Malt: CARAFA SPECIAL Type II® (WeyermanWeyermann Grain 65.0% 4.0% 9.0% 2.0% 4.0% 3.0% 3.0% 5.0% Caramel Malt: CARAFA SPECIAL Type I® (WeyermanWeyermann Grain 65. Moisture Grain or Extract Ingredient Name Company Content Sugar % % Acidulated Malt: Acidulated Malt (Weyermann) Weyermann Grain 76.0% 3.0% 4.0% 5.5% Caramel Malt: BEST Caramel Amber (BestMalz) BestMalz Grain 75.0% Caramel Malt: Caramalt (Simpsons) Simpsons Grain 71.5% Caramel Malt: Cara 50 (Dingemans) Dingemans Grain 75.0% Caramel Malt: Cara 20 (Dingemans) Dingemans Grain 75.0% Caramel Malt: Caramel Malt 120L (Briess) Briess Grain 75.0% 7.8% Caramel Malt: CARAFA Type I® (Weyermann) Weyermann Grain 65.0% 3.0% 4.0% 4.8% Caramel Malt: CARAFOAM® (Weyermann) Weyermann Grain Caramel Malt: CARAHELL® (Weyermann) Weyermann Grain 74.0% Caramel Malt: Caramel Malt 20L (Briess) Briess Grain 76.0% 4.0% 10.0% 3.5% Caramel Malt: CARAMUNICH® Type II (Weyermann) Weyermann Grain 73.0% 3.0% Caramel Malt: Caramel Malt 80L (Briess) Briess Grain 76.5% Caramel Malt: BEST Caramel Hell (BestMalz) BestMalz Grain 75.0% 6.5% Caramel Malt: CARAMBER® (Weyermann) Weyermann Grain 75.0% 4.5% Caramel Malt: CARAMUNICH® Type I (Weyermann) Weyermann Grain 73.5% Caramel Malt: Caramel Rye Malt (Briess) Briess Grain 80.0% Caramel Malt: Caramel Vienne Malt 20L (Briess) Briess Grain 78.0% 4.0% Amber MD (Dingemans) Dingemans Grain 79.0% 5.5% Caramel Malt: BEST Caramel Munich II (BestMalz) BestMalz Grain 75.0% 4.0% 5.0% 4.0% 7.5% Aromatic Malt: Diastatic Barley Malt (Weyermann) Weyermann Grain 78.0% 4.5% Caramel Malt: BEST Caramel Munich III (BestMalz) BestMalz Grain 75.5% Aromatic Malt: Aroma 150 (Dingemans) Dingemans Grain 77.0% Caramel Malt: Caracrystal Wheat 55L (Briess) Briess Grain 78.0% 9.0% 7.5% Black Malt: Mroost 1400 (Dingemans) Dingemans Grain 70.0% Caramel Malt: Caramel Munich Malt 60L (Briess) Briess Grain 77.0% 3.0% 7.5% .5% Caramel Malt: Caramel Malt 10L (Briess) Briess Grain 77.0% 9.0% 5.0% 6.0% Aromatic Malt: Aroma 100 (Dingemans) Dingemans Grain 77.5% Caramel Malt: Cara 120 (Dingemans) Dingemans Grain 74.5% Aromatic Malt (Simpsons) Simpsons Grain 70.5% Biscuit Malt: Special Roast Malt (Briess) Briess Grain 72.0% 2.0% Biscuit Malt: Biscuit 50 MD (Dingemans) Dingemans Grain 75.0% 6.0% 8.0% 4.8% Caramel Malt: CARAFA Type III® (Weyermann) Weyermann Grain 65.0% 4.8% Caramel Malt: CARAFA SPECIAL Type III® (WeyermaWeyermann Grain 65.5% Caramel Malt: CARAAROMA® (Weyermann) Weyermann Grain 74.5% Caramel Malt: BEST Caramel Aromatic (BestMalz) BestMalz Grain 75.

5% Munich Malt: BEST Munich (BestMalz) BestMalz Grain 80.0% 4.9% Melanoidin Malt: Melanoidin Malt (Weyermann) Weyermann Grain 75.5% Caramel Malt: CARAWHEAT® (Weyermann) Weyermann Grain 68.0% Caramel Malt: Simpsons DRC (Simpsons) Simpsons Grain 69.0% Flaked Brown Rice (Briess) Briess Grain 60.0% 3.0% Chit Malt: BEST Chilt Malt (BestMalz) BestMalz Grain 50.0% Caramel Malt: Premium English Caramalt (Simpsons) Simpsons Grain 71.0% 9.0% Caramel Malt: Crystal Medium (Simpsons) Simpsons Grain 69.0% Caramel Malt: Crystal Extra Dark (Simpsons) Simpsons Grain 69.0% 6.0% 6.0% 7.0% 4.0% Flaked Yellow Corn (Briess) Briess Grain 75.0% 7.5% Caramel Malt: CARARYE® (Weyermann) Weyermann Grain 74.0% 5.0% 6.Caramel Malt: CARAMUNICH® Type III (Weyermann) Weyermann Grain 73.0% Caramel Malt: Crystal T50® (Simpsons) Simpsons Grain 69.3% Munich Malt: Munich Malt (Simpsons) Simpsons Grain 80.0% 5.0% 5.0% 5.0% 9.0% Flaked Oats (Briess) Briess Grain 70.0% 4.5% 7.0% 7.5% Caramel Malt: Crystal Dark (Simpsons) Simpsons Grain 69.0% DME: Briess CBW® Pale Ale DME Briess Sugar DME: Briess CBW® Pilsen DME Briess Sugar DME: Muntons Spraymalt Amber Muntons Sugar DME: Muntons Spraymalt Dark Muntons Sugar DME: Muntons Spraymalt Extra Dark Muntons Sugar DME: Muntons Spraymalt Extra Light Muntons Sugar DME: Muntons Spraymalt Light Muntons Sugar DME: Muntons Spraymalt Medium Muntons Sugar DME: Muntons Spraymalt Super Dark Muntons Sugar Flaked Barley (Briess) Briess Grain 70.5% Caramel Malt: CARAPILS® (Weyermann) Weyermann Grain 75.0% 5.0% 7.5% Munich Malt: Aromatic Munich Malt 20L (Briess) Briess Grain 77.5% Dextrin Malt: Dextrin Malt (Simpsons) Simpsons Grain 67.9% Munich Malt: BEST Munich Dark (BestMalz) BestMalz Grain 80.5% Flaked Red Wheat (Briess) Briess Grain 70.0% 4.9% Chocolate Malt: Mroost 900 (Dingemans) Dingemans Grain 70.0% 8.9% Munich Malt: Bonlander® Munich Malt 10L (Briess) Briess Grain 78.0% Flaked Triticale (Briess) Briess Grain 71.0% 5.0% 6.0% 4.0% 7.5% Dextrin Malt: Carapils® (Briess) Briess Grain 75.0% Caramel Malt: Heritage Crystal Malt (Simpsons) Simpsons Grain 69.0% 4.9% Melanoidin Malt: BEST Melanoidin Light (BestMalz) BestMalz Grain 75.0% Caramel Malt: CARARED® (Weyermann) Weyermann Grain 74.0% 2.0% 6.0% Flaked Rye (Briess) Briess Grain 71.0% Caramel Malt: Crystal Light (Simpsons) Simpsons Grain 69.0% Caramel Malt: Special B® Malt (Dingemans) Dingemans Grain 72.0% Floor-Malted Bohemian Dark Malt (Weyermann) Weyermann Grain 78.0% 5.0% .0% 3.5% Dextrin Malt: Carapils® Copper Malt (Briess) Briess Grain 75.0% 7.0% 4.0% 2.5% LME: Briess CBW® Pale Ale LME Briess Sugar LME: Briess CBW® Pilsen LME Briess Sugar LME: Muntons Cedarex Amber Muntons Sugar LME: Muntons Cedarex Light Muntons Sugar LME: Muntons Cedarex Medium Muntons Sugar LME: Muntons Wheat Malt Extract Muntons Sugar Melanoidin Malt: BEST Melanoidin (BestMalz) BestMalz Grain 75.5% 4.0% 4.5% Caramel Malt: Red Rye Crystal (Simpsons) Simpsons Grain 65.0% 5.

5% 3.5% 4.5% Pilsner Malt: Finest Lager Malt (Simpsons) Simpsons Grain 81.0% 4.0% 5.0% Pilsner Malt: Extra Pale Premium (Weyermann) Weyermann Grain 80.0% 4.5% 4.0% Roasted Malt: Blackprinz® Malt (Briess) Briess Grain 6.9% Pale Ale Malt: Best Pale Ale Malt (Simpsons) Simpsons Grain 80. 2-row (Rahr) Rahr Grain 80.5% Pale Ale Malt: Pale Ale Malt (Briess) Briess Grain 78.7% Pale Ale Malt: Golden Promise (Thomas Fawcett & SoThomas Fawcett & Grain 80.0% Pale Malt: Standard 6-row (Rahr) Rahr Grain 79.0% 4.0% 4.0% 4.7% Pale Ale Malt: Finest Golden Promise® (Simpsons) Simpsons Grain 81.5% Pale Malt: Brewers Malt.0% Roasted Malt: BEST Black Malt (BestMalz) BestMalz Grain 65.5% Pilsner Malt: Pilsener Malt (Weyermann) Weyermann Grain 80.5% Pale Ale Malt: Pale Ale Malt (Weyermann) Weyermann Grain 79.0% 3.0% 4.5% 4.0% Roasted Barley (Weyermann) Weyermann Grain 65.0% 4.0% Roasted Barley: Pealed Roasted Barley (Dingemans) Dingemans Grain 70.0% 4.7% Pale Ale Malt: Finest Marris Otter (Simpsons) Simpsons Grain 81.2% .0% Pilsner Malt: Pilsen Malt (Briess) Briess Grain 80.0% 0.0% 3.5% 4.5% 5.2% Pale Malt: Full Pint (Briess) Briess Grain 80.5% Roasted Malt: BEST Chocolate (BestMalz) BestMalz Grain 75.0% Other Malt: BEST Red X (BestMalz) BestMalz Grain 79.0% Roasted Barley (Briess) Briess Grain 5.0% 4.0% Pilsner Malt: Synergy Select Pilsen Malt (Briess) Briess Grain 83.0% Roasted Malt: Brown Malt (Simpsons) Simpsons Grain 68.0% Roasted Malt: Black Malted Barley Flour (Briess) Briess Grain 6.5% Pale Ale Malt: Abby Malt® (Weyermann) Weyermann Grain 75.9% Pilsner Malt: BEST Pilsen Malt (BestMalz) BestMalz Grain 80.0% 7.Munich Malt: Munich MD (Dingemans) Dingemans Grain 79.7% Pale Ale Malt: Cornish Gold (Simpsons) Simpsons Grain 80.0% 3.6% Pale Malt: Low Colour Marris Otter (Simpsons) Simpsons Grain 80.0% 3.5% Roasted Malt: BEST Black Malt eXtra (BestMalz) BestMalz Grain 65.0% 7.0% Oat Malt: Malted Oats (Simpsons) Simpsons Grain 74.0% Roasted Malt: Carabrown® Malt (Briess) Briess Grain 79.8% Roasted Barley: BEST Roasted Barley (BestMalz) BestMalz Grain 5.0% 4.9% Pilsner Malt: Bohemian Pilsner Malt (Weyermann) Weyermann Grain 80.0% 4.5% 4.2% Pale Malt: Brewers Malt.0% 3.0% Roasted Malt: Black Malt (Simpsons) Simpsons Grain 69.0% 4. 2-row (Briess) Briess Grain 81.5% Pale Ale Malt: BEST Pale Ale (BestMalz) BestMalz Grain 80.0% 4.5% Pale Malt: Ashburne® Mild Malt (Briess) Briess Grain 79.5% Roasted Barley: Black Barley (Briess) Briess Grain 6.9% Other Malt: BEST Special X (BestMalz) BestMalz Grain 75.0% 4.7% Pilsner Malt: BEST Heidelberg (BestMalz) BestMalz Grain 80.7% 4.5% Roasted Malt: Amber Malt (Simpsons) Simpsons Grain 69.5% Pilsner Malt: Lager Malt (Thomas Fawcett & Sons) Thomas Fawcett & Grain 80.0% 3.0% 4.0% 3.5% 3.5% Pilsner Malt: Pilsen MD (Dingemans) Dingemans Grain 80.5% Pale Ale Malt: Pale Ale Malt MD (Dingemans) Dingemans Grain 80.0% 5.0% Roasted Barley (Simpsons) Simpsons Grain 62.4% Rice Hulls Grain 0.5% Oat Malt: Golden Naked Oats® (Simpsons) Simpsons Grain 69.0% Pale Ale Malt: Imperial Malt (Simpsons) Simpsons Grain 75.5% 3.3% 4.0% 2.0% 4.5% Roasted Malt: Black Malt (Briess) Briess Grain 6.5% 1.0% 5.0% 4.0% Pale Ale Malt: Extra Pale Ale Malt (Simpsons) Simpsons Grain 80.5% Pilsner Malt: Floor-Malted Bohemian Pilsner Malt (W Weyermann Grain 79.0% 4.5% 4.

0% Roasted Malt: Chocolate Spelt Malt (Weyermann) Weyermann Grain 65.5% 6.5% 6.5% Spelt Malt (Weyermann) Weyermann Grain 80.5% Wheat Malt: BEST Wheat Malt Dark (BestMalz) BestMalz Grain 82.0% Smoked Malt: BEST Peated (BestMalz) BestMalz Grain 78.0% . Amber Sugar Sugar: Candi Sugar.0% Rye Malt: Pale Rye Malt (Weyermann) Weyermann Grain 81.0% 7.0% Wheat Malt: Wheat Malt MD (Dingemans) Dingemans Grain 83.5% Wheat Malt: BEST Heidelberg Wheat Malt (BestMalz) BestMalz Grain 82. Light Sugar Sugar: Candi Sugar.0% 5.0% Wheat Malt: Pale Wheat Malt (Weyermann) Weyermann Grain 82.0% 4.0% 4.5% Vienna Malt: BEST Vienna (BestMalz) BestMalz Grain 80.0% 7.0% 6.0% Spelt Malt: BEST Spelt Malt (BestMalz) BestMalz Grain 82.0% 5.0% 3.5% 6.0% 5.0% Wheat Malt: Wheat Malt.5% Roasted Malt: Extra Special Malt (Briess) Briess Grain 72.0% 6.5% Roasted Malt: Midnight Wheat Malt (Briess) Briess Grain 6.0% 4. Red (Briess) Briess Grain 81.Roasted Malt: Chocolate Malt (Briess) Briess Grain 60.0% Smoked Malt: Oak Smoked Wheat Malt (Weyermann) Weyermann Grain 82.0% 4.9% 4.0% 5.0% Roasted Malt: Chocolate Malt (Simpsons) Simpsons Grain 69.0% Roasted Malt: Chocolate Wheat Malt (Weyermann) Weyermann Grain 65.0% 5.0% Roasted Malt: Toasted Wheat (Dingemans) Dingemans Grain 83.5% Wheat Malt: Wheat Malt.5% Rye Malt: Malted Rye (Simpsons) Simpsons Grain 78. White (Briess) Briess Grain 85. Dark Sugar Sugar: Corn Sugar (Dextrose) Sugar Sugar: Demerara Sugar Sugar Sugar: Honey Sugar Sugar: Invert Sugar Sugar Sugar: Lactose Sugar Sugar: Maple Syrup Sugar Sugar: Molasses Sugar Sugar: Sucrose (white table sugar) Sugar Torrified Wheat (Briess) Briess Grain 76.5% Smoked Malt: BEST Smoked (BestMalz) BestMalz Grain 77.0% 4. Dark (Weyermann) Weyermann Grain Wheat Malt: Wheat Malt.5% Wheat Malt: Diastatic Wheat Malt (Weyermann) Weyermann Grain 81.0% Smoked Malt: Mesquite Smoked Malt (Briess) Briess Grain 80.5% Wheat Malt: Wheat Malt (Simpsons) Simpsons Grain 82.0% 5.5% Smoked Malt: Cherry Wood Smoked Malt (Briess) Briess Grain 80.0% 5.5% 4.0% 5.0% 6.0% Smoked Malt: Beech Smoked Barley Malt (WeyermanWeyermann Grain 77.5% Vienna Malt: Vienna Malt (Weyermann) Weyermann Grain 79.0% Roasted Malt: Dark Chocolate Malt (Briess) Briess Grain 5. Dark Sugar Sugar: Brown Sugar.0% 8.0% 5.0% Roasted Malt: Chocolate Rye Malt (Weyermann) Weyermann Grain 65.5% Vienna Malt: Vienna Malt (Simpsons) Simpsons Grain 75.0% 6.5% Roasted Malt: Roasted Rye (Weyermann) Weyermann Grain 65.5% Sugar: Brown Sugar.0% 3.9% Vienna Malt: Goldpils® Vienna Malt (Briess) Briess Grain 80.0% 0.0% 3.5% Smoked Malt: Apple Wood Smoked Malt (Briess) Briess Grain 80.0% 2.0% 4.5% Wheat Malt: BEST Wheat Malt (BestMalz) BestMalz Grain 82.0% 4. Clear Sugar Sugar: Candi Sugar.0% 5.0% Rye Malt: Rye Malt (Briess) Briess Grain 80.

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K.S.) 13.5-7% Bramling Cross (U.S.) 4-5.5% Columbus 11-16% Comet (U.5% Hallertauer Mittelfrüh (German) 3-5.) 12.) 14-16% Ella (Australia) 13.5% Hallertauer Tradition (German) 3.) 11-13% Herkules (German) 12-17% Hersbrucker (German) 3-5.5-16% Ahtanum™ 4-6.) 6.5% Galaxy™ (Australia) 11-16% Galena 10-14% Glacier (U.) 6.5% El Dorado (U.) 14-16% Belma (U.) 11-13% Cluster 5.K.K.S.) 4.1% Celeia (Slovenia) 3-6% Centennial 8-11.5% Horizon 11-14% .5-8.5-8.K.5-9% Calypso (U.3% Amarillo® 8-9% Apollo 15-19% Aurora (Slovenia) 6-8% Azacca® (U.5% Hallertau Blanc (German) 9-12% Hallertauer (U.7-9.) 7.5% Challenger (U.K.10% Boadicea (U.5-8.5% Fuggle (U.S.3-16.K.Name Alpha Acid % Admiral (U.S.5-5.5-7% Cashmere (U.S.S.S.S.) 3.S.) 4-5.5-8.S.) 5-7% Bravo 14-17% Brewer's Gold (German) 6-7% Brewer's Gold (U.) 5-9% Golding (U.5-5.) 6.5% Chinook 10-14% Citra® (U.K.) 12-14% Cascade (Argentina) 3-5% Cascade (New Zealand) 6-8% Cascade (U.) 7-10% Bullion (U.5% Hallertauer Gold (German) 6-6.) 8-9% Bobeck (Slovenia) 3.K.5% Herald (U.S.5% Fuggle (U.) 9-11% Crystal 2-4.S.3% Eroica (German) 9-12% Eureka! 17-19% First Gold (U.) 4-6% Green Bullet (New Zealand) 11-14% Hallertau Aroma (New Zealand) 6.

Huell Melon (German) 7-8%
Idaho (U.S.) 12-15%
Jarrylo™ (U.S.) 15-17%
Kent Golding (U.K.) 4-5.5%
Kohatu (New Zealand) 3%
Legacy (U.S.) NA
Lemondrop (U.S.) 5-7%
Liberty 3-6%
Lublin (Poland) 3-4.5%
Magnum (German) 12-16%
Magnum (U.S.) 10-14%
Mandarina Bavaria (German) 7-10%
Marynka (Poland) 9-12%
Merkur (German) 12-15%
Millenium 12-15%
Mosaic™ 11.5-13.5%
Motueka (New Zealand) 6.5-7.5%
Mt. Hood 3-8%
Mt. Rainier (U.S.) 5-8.1%
Nelson Sauvin (New Zealand) 12-14%
Newport 13-17%
Northdown (U.K.) 7.5-9.5%
Northern Brewer (German) 7-10%
Northern Brewer (U.S.) 6-10%
Northwest Golding 4-5%
Nugget 11-14.5%
Olympic 11-13%
Opal (German) 5-8%
Orbit (New Zealand) NA
Pacific Gem (New Zealand) 13-15%
Pacific Jade (New Zealand) 12-14%
Pacifica (New Zealand) 5-6%
Palisade® 5.5-9.5%
Pekko™ (U.S.) 13-16%
Perle (German) 6-8.5%
Perle (U.S.) 6-9.5%
Phoenix (U.K.) 9-13%
Pilgrim (U.K.) 9-13%
Pioneer (U.K.) 8-10%
Polaris (German) 18-24%
Premiant (Czech) 8-12.5%
Pride of Ringwood (Australia) 7-10%
Progress (U.K.) 5-7.5%
Rakau (New Zealand) 9-11%
Riwaka (New Zealand) 4.5-6.5%
Saaz (Czech) 3-4.5%
Saaz (U.S.) 3-5%
Santiam 5-7.9%
Saphir (German) 2.5-4.5%
Satus 12.5-14%
Select (German) 4-6%

Simcoe® 12-14%
Sladek (Czech) 5-6%
Smaragd (German) 4-6%
Sorachi Ace (Japan) 13-16%
Southern Cross (New Zealand) 11-14%
Sovereign (U.K.) 5-6%
Spalt (German) 4-5.5%
Spalt Select (German) 4-6%
Spalt Select (U.S.) 3-5%
Sterling 6-9%
Strisslespalt (France) 3-5%
Styrian Aurora 7-9.5%
Styrian Bobek 3.5-7%
Styrian Celeia 3-6%
Styrian Golding (Slovenia) 4.5-6%
Summer (Australia) 5.6-6.4%
Summit™ 16-18%
Sun 12-16%
Super Alpha (New Zealand) 10-12%
Super Pride (Australia) 14%
Target (U.K.) 9.5-12.5%
Taurus (German) 12-17%
Tettnanger (German) 3.5-5.5%
Tettnanger (U.S.) 3.4-5.2%
Tomahawk® 15-17%
Topaz (Australia) 13.7-17.7%
Tradition (German) 5-7%
Ultra 2-4.1%
Vanguard 4-5.7%
Vic Secret (Australia) 14-17%
Wai-iti (New Zealand) 3.40%
Waimea (New Zealand) 16-19%
Wakatu (New Zealand) NA
Warrior® 15-17%
Whitbread Golding Variety (U.K.) 5-7%
Willamette 3.5-6%
Yakima Cluster 6-8.5%
Zeus 13-17%

Possible Substitutions
U.K. Challenger, U.K. Northdown, U.K. Target
Amarillo, Cascade
Cascade, Centennial
Zeus
Northern Brewer

U.K. Fuggle
U.K. Kent Golding, U.K. Progress, Whitbread Golding Variet
Apollo, Zeus
Bullion, Galena, Northdown, Northern Brewer
Bullion
Columbus, Northern Brewer

Any noble hops
Ahtanum, Cascade, Centennial
Amarillo, Centennial, possibly Columbus

Styrian Golding
Cascade, possibly Columbus
Northern Brewer, U.S. or German Perle
Columbus, Northern Brewer, Nugget, U.K. Target

Galena
Chinook, Northern Brewer, Nugget, U.K. Target

French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt.

Chinook, Galena, Nugget
Simcoe
maybe Crystal, U.K. Kent Golding
Styrian Golding, U.S. Fuggle, Willamette
Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette

Chinook, Nugget, Pride of Ringwood
Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette
U.K. Golding, U.K. Progress, Whitbread Golding Variety
Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra
Perle

Hallertauer Tradition, Liberty, Ultra
Crystal, Mt. Hood
German Tradition, Liberty, Ultra
Crystal, Liberty

French Strisslespalt, Mt. Hood
Magnum

U.K. Progress, U.S. Golding, Whitbread Golding Variety

Amarillo
Hallertauer, Hallertauer Tradition, Mt. Hood
Czech Saaz, U.S. Saaz, U.S. Tettnanger
Northdown, Northern Brewer
Northdown, Northern Brewer
Cascade

Magnum
Nugget
Nugget, Simcoe
Czech Saaz, U.S. Saaz
Crystal, French Strisslespalt, Hersbrucker
Hallertauer

Galena, Nugget

Chinook, U.S. Northern Brewer
Chinook, Nugget

Chinook, Columbus, Galena, U.K. Target
Chinook
Styrian Golding

Galena

Hallertau family
Perhaps Cascade
Saaz
Northern Brewer, U.S. Perle
Chinook, Cluster, Galena, Northern Brewer
U.K. Challenger, U.K. Kent Golding, U.K. Northdown
U.K. Challenger, U.K. Target
U.K. Kent Golding

Cluster, Galena
Fuggle, U.K. Kent Golding

Czech Saaz, possible American "C" hops
U.S. Saaz
Czech Saaz
German Spalt, German Spalt Select, German Tettnanger
Any noble hops
Galena
Czech Saaz, German Spalt, Tettnanger

S. Tettnanger German Spalt. German Spalt. Progress. Fuggle German Spalt Select.K. Willamette Magnum German Spalt. Fuggle. Tettnanger Saaz Crystal.K. Willamette Simcoe Magnum Pride of Ringwood Fuggle. Fuggle. Styrian Golding U.S.Czech Saaz. Kent Golding. German Spalt Select. Slovenia Bobeck.K. Saaz. U.S. U. U. U. Hersbrucker Hallertauer Tradition. Styrian Golding. Saaz.S. Styrian Golding. U. U. Tettnanger Czech Saaz. U. Tettnanger U. Fuggle. Saaz.S. Fuggle. U. Saaz Saaz Hallertauer Mittelfrüh. Styrian Bobek Styrian Golding. Saaz.S.K. U. U. Hersbrucker.K. Tettnanger Saaz. U.S. Willamette Saaz.S. U. Liberty.S.S. U. U. Saaz Hallertauer Mittelfrüh. Mt. Tettnanger Columbus . Nelson Sauvin Nugget Glacier. Styrian Golding. Fuggle.S.S. Hood Northern Brewer. U. Santiam Columbus Hallertauer Mittelfrüh.

it contributes a pungent flavor of passionfruit and citrus. Medium and quite spicy. Mild. mint. pleasant. piney.Flavor Description Known for its bittering potential. A dual-use. grapefruit. Mild and pleasant. flowery. Dual purpose hop with fruity. pine. Floral. and p Clean bitterness. it imparts grapefruit and Strong but pleasant aroma. lemon. This dual purpose variety is an offspring of Cascade and Northern Brewer. Mild and pleasant. Mild to medium-heavy. Similar to US Cascade. Known for its aromatic properties similar to Hallertauer. spicy. Dual purpose hop with a citrus earthy aroma. passion fruit. extremely pleasant. fruity. and slightly flowery. making its use widespread in both ale and lager brewing. orange. Bittering hop with neutral aroma character. some spicy. gooseberry. hoppy. Dual purpose hop that displays floral and subtle spice notes. and piney. tropical fruit flavors. Cashmere has aroma and flavor characteristics of m Moderate and pleasant zesty bitterness with matching floral aroma. Dual purpose hop. grapefrui A little like Golding family. Low co-humulone results in clean tasting beer. spicy. When used as a late addition or dry hop. hoppy. citrus. has floral. and robust. A rich hop primarily used for bittering. Very mild. fruity currant aroma. spicy Quite mild. Can have a grapefruit flavor. with pungent aroma. pineapple character. spicy and flowery. Known for its aromatic properties. pear. Mild and pleasant. S Medium with floral and citrus tones. ripe mango. spicy. and grapefruity. . Citrusy. fruit punch. Different than US grown Cascades with more of a spicy flavor and lemony aroma. Medium but pleasant hoppiness. earthy and fruity. Aroma and flavor characteristics of apricot. grapefruit. A replacement for Hallertauer Mittelfrüh. A high alpha acid varietal known for its disease resistance. pleasant. spicy. Eureka! has aromas and characteristics of strong herbal notes. high-alpha hop. orchard fruit. Spicy. flowery. Black currant. and citrusy. citrus grapefruit character. Mild to moderate. When used as a late addition or dry hopped. orange. sharp. Pleasant. New dual-purpose hop bittering hop Mild to semi-strong. An offspring of Apollo and German Merkur. Pleasant. and grassy notes. tropical flavors. Mild. Intense blackcurrant aroma. pine. citrusy. floral. Exhibits pleasant fruity notes-apple. citrus. pleasant. quite spicy. Intense citrusy flavor. A dual purpose hop which has been used to replace Perle Winey. Grapefruit. and gently hoppy.

pleasant. Mild and pleasant. Minty. herbal. Pleasant aroma and high bitterness level. good and hoppy. and Gentle. fragrant. icy quality. making it ideal for the “hoppy not bitter” school of Citrusy. orange. A "soft" bittering hop with spicy and citrus aroma qualities. A high-alpha hop. and herbs. herbal. and floral. citrus. Dual purpose hop with aromas of pine. with flavors and aromas of banana. molasses. Known for its bittering and aromatic properties. woody. Mild aroma hop. Mild to medium. Moderately strong. Mild and clean aroma. black currant notes and a spicy aroma." this hop is often used in specialty craft and se Fairly pungent. apricot. and sage characteristics. cucumber. herbal. High alpha variety Mandarin orangey flavor and aroma. Clean grapefruit. and clean. Both fruity and containing grassy. Dual purpose hop with citrusy. Sometimes desc Moderately intense. pine. good aroma. floral. herbal. German dual-purpose hop Orbit is different each year as it uses a proprietary blend of hops specially selected out of the New Zealand “Hops with a Differe Bittering hop with delicate blackberry and floral oak. earthy and spicy. Known for bittering value and quality. pleasant and slightly spicy. spicy. A dual purpose variety with a balanced bitterness and slightly spicy aroma Quite pronounced. earthy. fruity. tropical and citrusy. bittering hop Mild. spice. typical English aroma. earthy notes. Quite heavy and herbal. Mild and typical of noble aroma types. the flavor imparts a mild sweetness and a tea-like spice. black tea. floral. similar to Nugget. and pleasant. New hop variety with intense aroma high-alpha.Honeydew melon and strawberry aroma. This aroma hop originated from a cross between Cascade and USDA 19058 male. only available in 2012 Distinctive white wine "fruitiness. noble-type aroma . High alpha acids and oil content (particularly myrcene) with low cohumulone. It features (of course) lemony. pear. An aroma hop with some citrus and floral character Some "American" characteristics. and herbal. A dual-purpose variety with flavors and aromas of tropical fruit. spicy. chocolate. A clean and pleasant variety with floral mint. lemon. Known for its aromatic and bittering properties. grapefruit aroma hop Very mild with pleasant hoppy notes. spicy. fruity and a little spicy. and lemon aromas. Aroma hop that is fruity. slightly spicy character." gooseberry. floral. Noble characteristics. Medium-strong with some wild tones. citrusy aroma. Medium-strong with some wild tones. A mild. somewhat pungent and resiny. earthy. Mild. spicy. Aroma hop with high essential oils and intense floral characters of pine needles and tropical fruit. earthy. Considered by some as "extreme. thyme. Known for aromatic properties. Fruity with some spiciness.

Expect apricot and stone fruit note Ultra high-alpha bittering hop High-alpha hop with intense character Earthy. Medium intensity and pleasant hoppy qualities. An aroma hop with resinous. Very fine Spalter-type aroma. Topaz adds a resinous. slightly earthy. a little earthy. Delicate. floral. Used as a kettle hop for bittering. Similar to Fuggle type. mild and slightly spicy. Mild and pleasant. moderately intense. Very good to outstanding. A hop variety formerly known as Summer Saaz that has a gentle floral aroma. hint of floral and citrus. Intense. A bittering and aromatic hop.A bittering and aromatic hop. Medium-strong aroma with wild American tones. Very suitable for extraction and for combination with other varieties in the brewing process. lemon and lime zest High alpha but also lots of oils giving fresh tangelo and citrus fruit aroma with pine needles Wakatu features floral aromas. A high-quality aroma variety with excellent bitterness and aroma qualities. grassy flavors. Intense. . An aromatic hop. Pleasant. spicy. high-alpha hop Mild and pleasant. some Saaz-like qualities. A dual purpose hop. resinous bittering hop mild flavor Mild and pleasant. light tropic Very fine and similar to Hallertauer Mittelfrüh. as well as notes of fresh lime zest. quite intense. Bittering hop with lemony aroma Piney. pleasant hop aroma. slightly spicy. Aromatic properties similar to Hallertauer. Fruity and floral aromas. pleasant. Aroma similar to continental European types. A high alpha variety bred from Pride of Ringwood. citrus oils. Aromatic and pleasant. Pleasant English hop aroma. Herbal. pleasant aroma. Primarily a bittering hop. fruity. slightly spicy. hoppy. Quite pleasant and hoppy. with later additions and in higher gravity brews. and has a Mittlefrüh-style sweetness. slightly spicy. hoppy. Medium intensity. A dual-purpose Saaz hybrid. piney bittering hop. slightly spicy. Late and dry hop additions introduce appealing clean and distinct pin Aroma hop with a startlingly citrus aroma made up of mandarin. pleasant and hoppy. however. slightly spicy. grassy and mild fruit flavors. herbal.

0% B63 Monastic L Imperial Medium 74-78 76.0% Bavarian Weizen BRY 235 L Siebel Inst. Avg Atten A01 House L Imperial High 73-75 74. Medium High Amer.5% B44 Whiteout L Imperial Low/Med 72-76 74.0% Antwerp Ale WLP515 L White Labs Medium Medium 76.5% A10 Darkness L Imperial Medium 71-75% 73.0% B51 Workhorse L Imperial Medium 72-77 74.5% American Ale 1056 L Wyeast Low/Med 73-77% 75.0% Alt Ale BRY 144 L Siebel Inst.0% Belgian Abbaye 2 ECY13 L East Coast Yeast Medium Medium 75.0% A04 Barbarian L Imperial Medium 73-74 73.0% A24 Dry Hop L Imperial Medium 74-78% 76.0% .5% American Lager 118 L Siebel Inst.0% American Farmhouse Blend WLP670 L White Labs Medium Medium 78.0% American Whiskey WLP065 L White Labs Medium 76-82% 79.0% B64 Napoleon L Imperial Low 77-83 80.0% A09 Pub L Imperial Very High 69-74 71.0% Belgian Abbaye ECY09 L East Coast Yeast Medium 74-76 75.0% American Ale BRY 96 L Siebel Inst.0% B45 Gnome L Imperial Med/High 72-76 74.5% American West Coast Ale BRY-97 D Lallemand Medium Medium American Wheat 1010 L Wyeast Low 74-78% 76.5% B56 Rustic L Imperial Medium 72-76 74.Name & Number Type Lab Floc.0% A31 Tartan L Imperial Medium 70-75% 72.5% American Lager WLP840 L White Labs Medium 75-80% 77.0% Baltic Lager ECY22 L East Coast Yeast Medium Medium Bastogne Belgian Ale Yeast WLP510 L White Labs Medium 74-80% 77.0% A18 Joystick L Imperial Med/High 73-77% 75.0% Belgian Abbey II 1762 L Wyeast Medium 73-77% 75. Medium High American Ale II 1272 L Wyeast Medium 72-76% 74.0% Bavarian Weizen Ale WLP351 L White Labs Low 73-77% 75.5% Australian Ale WLP009 L White Labs High 70-75% 72.0% Belgian Abbey 1214 L Wyeast Low/Med 74-78% 76. Atten. High Medium American Lager 2035 L Wyeast Medium 75-80% 77. High Medium Bavarian Wheat 3638 L Wyeast Low 70-76% 73.0% American Ale Yeast Blend WLP060 L White Labs Medium 72-80% 75.0% A15 Independence L Imperial Medium 72-76% 74.0% B48 Triple Double L Imperial Medium 74-78 76.5% A38 Juice L Imperial Medium 72-76 74.0% Abbaye Belgian Ale D Lallemand Low High Abbey Ale WLP530 L White Labs Med/High 75-80% 77.0% Bavarian Wheat Yeast D Mangrove Jack Low Medium Bedford British Ale WLP006 L White Labs High 72-80% 75.0% A20 Citrus L Imperial Low 74-78% 76. Hefeweizen Ale WLP320 L White Labs Low 70-75% 72.0% Bavarian Lager 2206 L Wyeast Medium 73-77% 75.0% Bavarian Wheat Blend 3056 L Wyeast Medium 73-77% 75.5% Abbey IV WLP540 L White Labs Medium Medium 78.5% A07 Flagship L Imperial Low/Med 73-77 75.

0% British Ale WLP005 L White Labs High 75-80% 77.5% Belgian Strong Ale 1388 L Wyeast Low 74-78% 76.5% British Ale Yeast D Mangrove Jack High High British Cask Ale 1026-PC L Wyeast Med/High 74-77 75.0% Belgian Wit II Ale WLP410 L White Labs Low/Med 70-75% 72.0% Belgian Wit Ale WLP400 L White Labs Low/Med 74-78% 76.Belgian Ale WLP550 L White Labs Medium 78-85% 81.5% Brewferm Blanche D Brewferm Low High Brewferm Lager D Brewferm High High Brewferm Top D Brewferm Med/High NA British Ale 1098 L Wyeast Medium 73-75% 74.5% Belgian Lager WLP815 L White Labs Medium Medium 75.0% Belgian Saison 3724 L Wyeast Low 76-80% 78.0% Belgian Wheat 3942 L Wyeast Medium 72-76% 74. Bruxellensis 5112 L Wyeast Medium High Brettan.0% Brettanomyces bruxellensis WLP650 L White Labs Low 70-85% 77.5% British Mild Ale ECY18 L East Coast Yeast Low Low Budvar Lager 2000 L Wyeast Med/High 71-75% 73.0% British Ale II 1335 L Wyeast High 73-75% 74.0% Belgian Style Saison Ale Blend WLP568 L White Labs Medium 70-80% 75.5% Bière de Garde 3725-PC L Wyeast Low 74-79 76.0% Belle Saison D Lallemand Low High Berliner Blend ECY06 L East Coast Yeast NA Berliner Weisse Blend 3191-PC L Wyeast Low 73-77 75.5% Brettanomyces Lambicus WLP653 L White Labs Low 70-85% 77.0% Belgian Lambic Blend 3278 L Wyeast Low/Med 65-75% 70.5% Belgian Ale Yeast D Mangrove Jack Medium High Belgian Ardennes 3522 L Wyeast High 72-76% 74.5% Brettanomyces Claussenii WLP645 L White Labs Low 70-85% 77.0% Belgian Stout 1581-PC L Wyeast Medium 70-85 77.0% Bohemian Lager Yeast D Mangrove Jack High High Bourbon Yeast WLP070 L White Labs Medium 75-80% 77.0% Belgian Saison I WLP565 L White Labs Medium 65-75% 70.0% Berliner Weisse Blend WLP630 L White Labs Medium 63-80% 71. Lambicus 5526 L Wyeast Medium High Brettanomyces Bruxellensis Trois WLP644 L White Labs Low 85% 85.5% Belgian Golden Ale WLP570 L White Labs Low 73-78% 75.0% Belgian Strong Ale WLP545 L White Labs Medium High 81.0% Belgian Dark Ale 3822-PC L Wyeast Medium 74-79 76.0% Belgian Sour Mix WLP655 L White Labs Low/Med 70-80% 75.5% Brett Anomala ECY04 L East Coast Yeast NA Brett bruxelensis ECY05 L East Coast Yeast NA Brett custersianus L East Coast Yeast NA Brett nanus L East Coast Yeast NA Brettan.5% Belgian Witbier 3944 L Wyeast Medium 72-76% 74.5% Bohemian Lager 2124 L Wyeast Medium 73-77% 75.0% Belgian Saison II WLP566 L White Labs Medium High 81.5% Belgian Saison III WLP585 L White Labs Low/Med Medium Belgian Schelde Ale 3655-PC L Wyeast Medium 73-77% 75.0% .5% Belgian Style Ale Yeast Blend WLP575 L White Labs Medium 74-80% 77.0% Belgian White ECY11 L East Coast Yeast Low Medium 76.

0% Dusseldorf Alt WLP036 L White Labs Medium 65-72% 68.5% German Wheat 3333 L Wyeast High 73-77% 75.5% Farmhouse Brett ECY03 L East Coast Yeast NA Flanders Golden Ale 3739-PC L Wyeast Low/Med 74-78 76.5% English Special Bitter 1768-PC L Wyeast High 68-72 70.0% Farmhouse Ale 3726 L Wyeast Medium 74-79 76.BugCounty ECY20 L East Coast Yeast NA BugFarm ECY01 L East Coast Yeast NA Burton Ale WLP023 L White Labs Medium 69-75% 72.5% English Ale BRY 264 L Siebel Inst.0% Hefeweizen Ale WLP300 L White Labs Low/Med 72-76% 74.0% German Ale 1007 L Wyeast Low 73-77% 75.5% East Midlands Ale WLP039 L White Labs Med/High Medium 77.0% CBC-1 (Cask and Bottle Conditioning) D Lallemand Low/Med NA Coopers Pure Brewers' Yeast D Coopers High High Cream Ale WLP80 L White Labs Medium 75-80% 77.0% Burton Union ECY17 L East Coast Yeast Medium Medium 74.5% European Ale WLP011 L White Labs Medium 65-70% 67.5% California Lager 2112 L Wyeast High 67-71% 69.5% Hella Bock Lager 2487-PC L Wyeast Medium 70-74 72.0% Irish Ale 1084 L Wyeast Medium 71-75% 73.0% Flemish Ale Blend WLP665 L White Labs Low/Med High Flemish Ale ECY02 L East Coast Yeast NA Forbidden Fruit Yeast 3463 L Wyeast Low 73-77% 75.5% .0% German Ale/Kölsch WLP029 L White Labs Medium 72-78% 75.5% California Ale WLP001 L White Labs Medium 73-80% 76.5% Czech Pils 2278 L Wyeast Medium 70-74% 72.0% Hefeweizen IV Ale WLP380 L White Labs Low 73-80% 76. Medium High English Ale WLP002 L White Labs Very High 63-70% 66.0% Dry English ale WLP007 L White Labs High 70-80% 75.0% G02 Kaiser L Imperial Low 73-77 75.0% G01 Stefon L Imperial Low 73-77 75.0% Danish Lager 2042 L Wyeast Low 73-77% 75.5% European Lager 2247-PC L Wyeast Low 73-77 75.0% G03 Dieter L Imperial Medium 73-77 75.0% German Lager WLP830 L White Labs Medium 74-79% 76.5% East Coast Ale WLP008 L White Labs Low/Med 70-75% 72.0% Irish Ale WLP004 L White Labs Med/High 69-74% 71.0% Burton Union Yeast D Mangrove Jack High High California Ale V WLP051 L White Labs Med/High 70-75% 72.0% F08 Sour Batch Kidz L Imperial Low 80+ 80.0% Canadian/Belgian Ale 3864-PC L Wyeast Medium 75-79 77.5% English Ale Blend WLP085 L White Labs Med/High 69-76% 72.0% French Ale WLP072 L White Labs Med/High Low French Saison 3711 L Wyeast Low 77-83 80.5% Cry Havoc WLP862 L White Labs Low Low 68.0% Denny's Favorite 50 Ale 1450 L Wyeast Low 74-76 75.0% Essex Ale Yeast WLP022 L White Labs Med/High 71-76% 73.0% German Bock Lager Yeast WLP833 L White Labs Medium 70-76% 73.5% Edinburgh Ale WLP028 L White Labs Medium 70-75% 72.0% Czech Budejovice Lager WLP802 L White Labs Medium 75-80% 77.

5% L05 Cablecar L Imperial Med/High 71-75 73.0% Munich Festbier ECY15 L East Coast Yeast Medium Medium Munich Helles WLP860 L White Labs Medium Medium 70.0% Munich Lager 2308 L Wyeast Medium 70-74% 72.5% Newcastle Dark Ale Yeast D Mangrove Jack Medium Medium North American Lager 2272-PC L Wyeast High 70-76 73.5% Rasenmäher Lager 2252-PC L Wyeast Low Medium Ringwood Ale 1187 L Wyeast High 68-72% 70.0% North European Lager BRY 203 L Siebel Inst.0% SafAle BE-256 D Fermentis 82. Low High Northeast Ale ECY29 L East Coast Yeast High High Northwest Ale 1332 L Wyeast High 67-71% 69.0% Nottingham D Lallemand High High 75.0% SafAle BE-134 D Fermentis 90.0% Munich Lager II 2352-PC L Wyeast Medium 72-74 73.0% Munich Wheat D Lallemand Very Low Medium 70.0% .0% Octoberfest Lager Blend 2633 L Wyeast Low/Med 73-77% 75.0% Roeselare Ale Blend 3763 L Wyeast Varies 80-80 80.0% Kolsch Yeast II 2575-PC L Wyeast Low 73-77 75.0% Old Newark Ale ECY10 L East Coast Yeast High Low 76.0% Muntons Premium Gold D Muntons High High Muntons Standard Yeast D Muntons High High Neutral Grain WLP078 L White Labs Medium 77-84% 80.0% London Ale WLP013 L White Labs Medium 67-75% 71.0% Kölsch 2565 L Wyeast Low 73-77% 75.0% Oktoberfest/Märzen WLP820 L White Labs Medium 65-73% 69.0% Old Bavarian Lager Yeast WLP920 L White Labs Medium 66-73% 69.0% London Ale III 1318 L Wyeast High 71-75% 73.0% London ESB Ale 1968 L Wyeast High 67-71% 69.0% Manchester Ale WLP038 L White Labs Med/High Medium 72.0% L17 Harvest L Imperial Medium 70-74 72.0% London Ale 1028 L Wyeast Low/Med 73-77% 75.0% Old Newark Beer ECY12 L East Coast Yeast Medium Medium Old Sonoma Ale WLP076 L White Labs Medium Medium Oud Brune ECY23 L East Coast Yeast Medium Pacific Ale WLP041 L White Labs High 65-70% 67.0% Kölschbier ECY21 L East Coast Yeast High Medium 76.0% Rocky Mountain Lager 2105-PC L Wyeast Med/High 70-74 72.5% Pediococcus Cerivisiae 5733 L Wyeast NA Pilsen Lager 2007 L Wyeast Medium 71-75% 73.Kellerbier ECY28 L East Coast Yeast High 75.0% Pilsner Lager WLP800 L White Labs Med/High 72-77% 74.0% Lucky #7 L Real Brewers Yeast High 70-80% 75.0% L13 Global L Imperial Low/Med 73-77 75.0% Lactobacillus 5335 L Wyeast NA Leuven Pale Ale 3538-PC L Wyeast Low 70-76 73.0% Mexican Lager Yeast WLP940 L White Labs Medium 70-78% 74.0% L28 Urkel L Imperial Medium 71-75 73.

0% Trappist Ale BRY 204 L Siebel Inst.0% The Monk D Real Brewers Yeast Medium 75-80% 77.5% Urquell Lager 2001 L Wyeast Med/High 72-76% 74.0% Safbrew WB-06 D Fermentis High High 86.5% Session Ale ECY27 L East Coast Yeast 75.0% Tennessee WLP050 L White Labs Medium 75-80% 77.0% Trappist Style Blend 3789-PC L Wyeast Medium 75-80 77.SafAle F-2 D Fermentis SafAle K-97 D Fermentis 81.5% Thames Valley Ale 1275 L Wyeast Medium 72-76% 74.0% SafAle T-58 D Fermentis 75.0% Super High Gravity WLP099 L White Labs Medium >80% 82.0% .5% Weihenstephan Weizen 3068 L Wyeast Low 73-77% 75.0% West Yorkshire Ale 1469 L Wyeast High 67-71 69.0% Staro Prague Lager 2782-PC L Wyeast Medium 70-74 72.0% SafAle S-33 D Fermentis 75.5% Scotch Whiskey WLP045 L White Labs Medium 75-80% 77. German Lager WLP838 L White Labs Med/High 68-76% 72.0% Saison Brasserie ECY08 L East Coast Yeast Medium Medium 80.0% Scottish Heavy ECY07 L East Coast Yeast Medium 77-80 78.0% SafLager S-189 D Fermentis 84.0% SafAle S-04 D Fermentis 79.0% US West Coast Yeast D Mangrove Jack High High W15 Suburban Brett L Imperial Low 75-80 77.0% SafLager W-34/70 D Fermentis High High 83.0% Workhorse Beer Yeast D Mangrove Jack Medium High Ye Olde English D Real Brewers Yeast Medium 65-75% 70.0% Saison Single ECY14 L East Coast Yeast Medium Medium 77.5% Scottish Ale 1728 L Wyeast High 69-73% 71.0% Thames Valley Ale II 1882-PC L Wyeast High 72-78 75.0% Windsor (British Ale) D Lallemand Low Medium 75.5% Trappist High Gravity 3787 L Wyeast Medium 74-78% 76.0% Whitbread Ale 1099 L Wyeast High 68-72% 70.0% Yorkshire Square WLP037 L White Labs High Low 70.0% San Francisco Lager WLP810 L White Labs High 65-70% 67.0% San Diego Super Yeast WLP090 L White Labs Med/High High 75.0% Whitbread Ale WLP017 L White Labs High 67-73% 70.5% The One D Real Brewers Yeast High 70-80% 75.0% SafLager S-23 D Fermentis Med/High 80% 80.0% So.0% SafAle US-05 D Fermentis Medium High 81. Medium High Trappist Ale WLP500 L White Labs Low/Med 75-80% 77.

Zurich Lager Yeast WLP885 L White Labs Medium 70-80% 75.0% .

Temp. Low F High F 62 70 62 70 60 72 64 70 62 72 60 72 60 70 67 80 64 74 65 70 64 74 63 77 66 72 66 72 59 68 65 69 60 72 64 72 60 72 68 72 68 72 68 72 48 58 50 55 59 72 58 74 75 82 67 70 65 70 62 72 65 75 65 77 65 75 68 80 68 78 65 78 75 78 66 72 46 58 66 70 50 57 64 75 64 74 59 86 65 70 66 72 66 72 68 78 65 75 . Temp.

68 78 79 90 65 85 65 80 68 75 50 55 63 75 70 95 68 75 68 78 68 75 62 74 80 85 65 75 64 80 66 72 68 75 70 80 64 74 72 75 67 74 67 74 60 75 59 95 70 74 68 72 68 72 70 84 45 68 50 59 72 77 NA NA 60 74 NA 60 75 60 75 70 85 85 85 85 85 85 85 64 73 50 59 64 77 64 72 63 75 68 75 57 72 63 72 60 68 48 56 .

NA 60 74 68 73 64 69 62 74 66 70 68 73 58 68 65 80 59 77 68 80 65 70 55 58 50 55 50 58 46 56 60 70 65 70 65 69 68 73 66 70 65 70 68 72 59 68 65 68 64 72 66 70 65 70 46 56 68 76 70 84 NA 64 80 68 80 60 74 63 76 63 73 65 77 63 73 56 65 60 69 55 68 65 69 48 55 50 55 63 75 68 72 66 70 48 56 62 72 65 68 .

4 59 68 .46 54 56 70 56 70 58 66 55 65 46 56 50 60 52 58 60 95 64 75 60 72 64 74 66 71 64 72 68 75 65 70 50 55 46 54 48 52 48 56 52 62 63 72 57 77 57 77 76 85 64 72 52 58 68 72 65 70 65 75 57 70 48 58 52 58 50 55 60 68 58 68 66 70 68 74 65 68 60 95 48 56 50 55 48 68 64 74 48 56 65 85 64.4 82.

59 77 59 68 59 68 59 68 59 68 64 82 64 75 53.6 59 48 59 54 59 75 85 75 82 65 68 58 65 72 77 55 75 60 68 62 68 50 55 50 58 65 69 75 79 62 72 60 70 66 72 68 75 64 72 65 72 64 78 68 85 48 56 59 74 64 74 64 75 64 72 64 74 66 70 64 70 59 68 65 70 65 70 .

50 55 .

Whiteout produces an excellent balance of spicy phenolic character and esters. malty and bready beer. Full flavored. balanced with clove and cinnamon-like phenolic aromas. Slightly fruity with a dry finish. For a clean. porter. clean and tart finish. double… yep. . When this blend goes to work on your hoppy beer. Super clean. Trappist style ale yeast. Available Nov-Dec. the hop aroma blows u Tartan is a traditional strain that accentuates the malt character of Scottish ales. Barbarian produces stone fruit esters that work great when paired with citrus hops. especially quads. dry. or other Belgian styles where high ester levels are important. Used in high-gravity beers. Belgian stout. this yea This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. The ester profile of Juice brings out the aromas and flavors of the n Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers Produces fruitiness and plum characteristics. Clean. Workhorse is the strain to use for a wide variety of brews. complex and aromatic. This is the strain for Belgian Wit style beers. A high gravity. One of the most flocculent brewer’s strains A beautiful strain for stout. malty. This strain performs well at standard ale temperatures. Well balanced of spice and bubble-gum. Balance banana esters w/ apple and plum esters. high alcohol and dark Belgian beers. Ferments dry. Produces a dry. Use this strain at high temps for big ester production Dry Hop is a blend of A20 Citrus and A04 Barbarian. Fruity. Good choice for most English style ales. estery with a large note of clove and plum fruit. Rated highly in sensory Abbey-style. Authentic Trappist style yeast. A very estery beer with mild clove-like spiciness. almost lager-like with biscuity ale aroma. This strain is extremely versatile and flocculent enough to drop out of the be Ready to attack your IPA. It can also be used for other styles and works Juicy. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones Full malt flavor and clean finish. Produces mildly estery and phenolic wheat beers. but clean tasting with estery flavor. spicy phenolic overtones of cloves. brown. soft. fruity malt profile. Dry and clean with a very slight apple fruitiness. Darkness produces a unique character that matches up perfectly with Independence is the strain for bringing some new character into your hop-driven beers. Available Jul-Aug. top-fermenting yeast for high gravity. Bold. Rus This strain is a beautiful yeast for fermenting abbey ales. Well balanced. T Saison…no problem.robust. Traditional Belgian yeast with a complex. Monastic will p This yeast is an insane wort attenuator. Juice is an amazing strain for East Coast IPAs. Blend celebrates the strengths of California ale strains. but Brewers swear by this strain to achieve super bright ales in a short amount of time. slight diacetyl. slightly tart. Moderately high. crisp beer. Higher in esters than Flagship. Triple Double produces moderate esters with low to no phenolic characteristics. Joystick is a good Citrus cranks out orange and lemon aromas along with some tropical fruit. Produces a slight amount of banana and clove notes. full-bodied beers.Description House is clean and allows malt and hops to shine. Rated highly in sensor This yeast produces classic Belgian-style ales . Produces rich. This strain is extremely flocculent and drops out of the beer qu The perfect strain for your classic abbey ales. Alo Gnome is the yeast for brewing Belgian inspired beers in a hurry. Consists of a traditional farmhouse strain and Brettanomyces. Very clean ale flavor. Produces slightly fruity beer. Clean ale strain Slightly nutty. this f This unique yeast can be used in your saison. farmhouse ale. Lots of classic banana and clove esters. and amber ales. some residual sugar. Produces low ester profile and moderate fussel oils. Barbarian will give Flagship is a versatile strain loved for its extremely clean character. finishes soft.

Malty nose with subtle fruit. crisp with low sulfur production. Low intensity Brett character. moderately phenolic. spicy and peppery due to ester and phenol production. earthy aroma and acidic finish. Saccharomyces. Develops Witbeer aromas like banana and clove. Complex. Reveals a spicy saison-like profile with none to low esters. orange peel and mild spice. Classic strain used in secondary for Belgian styles. Clean. Ferments clean with little or no sulphur. Pie cherry-like flavor and sourness. A very versatile ale strain from Belgium. fairly dry. Earthy. Available Jul-Aug. clean. Available Jan-Feb. sweeter.Antwerpen region of Belgium. Smokey and spicy flavors. slightly tart and fruity. Contains a Kölsch ale yeast and two Lactobacillus strains. dry. Used in high-gravity beers. Aroma is fruity. and peppery notes. The Lactobacillus included produces mo Creates a subtle tart drinkable beer. For lactic sourness. with tart. and the bacterial strains Lactobacillus and Pedioccus. Universal top-fermenting beer yeast. crisp finish. Low to moderate ester production with subtle spiciness. High Brett character. Moderate levels of ester and spicy phenolic character. low flocculation. crisp finish. Very tart and dry with spicy and bubblegum aromatics Produces earthy. woody ester profile. Earthy spiciness of both noble hops and Pilsner malt will be enhanced and supported by moderate to full body. Isolated from the Hainaut region. slight phenolic profile. Mild fruitiness with complex spicy character. A great yeast choice for any cask-conditioned British Ale and one that is especially well suited for hoppy bitters. Produces a slightly tart beer with delicate characteristics of mango and pineapple. Malty flavor. Rich. Horsey. this unique top-fermenting yeast produces complex. this pure yeast will produce flavors reminiscent of witbiers. This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of A combination of fruitiness and phenolic flavors. Spicy and peppery characteristics. Blend of Trappist yeast and Belgian ale yeast Complex. Apple and plum like nose with dry finish. Alcohol tolerant. slight tartness. Finishes dry and slig Ferments clean and malty. Ferments dry and crisp. IPAs and Austra Limited availability.Phenolic and spicy flavours dominate the profile. Finishes dry and crisp. . spicy. tart finish. Fruity ester production. and less phenolic than WLP400. Malty and full on the palate with initial sweetness. Very estery with some light funk and acidity. Displays an ester profile of mango and peach esters with limited to no barnyard funk. Quite funky with barnyard notes accompanied by esters. High fruit ester. This blend includes a German ale strain with low ester formation and a dry. From the East Flanders . Ferments to dryness and produ Fruity nose and palate. More aroma than flavor. Produces a caramel malty character with balanced ester profile. English strain that produces malty beers. Produces classic lambic characteristics. Slightly phenolic and tart. fruity aromas and flavors. Spicier. Excellent for Belgian stouts and Belgian specialty ales. nutty. classic Belgian aro Includes Brettanomyces. Hazy. Leaves a malt profile with a slight sweetness.

possibly strawberry or kiwi-like aromas. A super-clean. Alt and oth Ferments dry and crisp with a mild flavor. and is a mainstay of one of our local homebrewers. Clean ale with slightly nutty and estery character. . Can ferment at ale and lager temperatures. Produces malty. Rich Dortmund style with crisp. Produces a fruity. Malty. nutty flavors. Dry. citrusy character which accentuates mineral and hop flavors. light American lager style. A perfect strain Limited availability. Mr. Available Sept-Oct. A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aroma This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. slightly sweet alt beers. Kaiser is ready to produce an array of German style beers. full-bodied and malty beers with a complex flavor profile and a great m Slight residual diacetyl and fruitiness. Produces light fruit and ethanol aromas along with soft. full-bodied beer. Produces well balanced beers of malt and hop character. Clean flavors accentuate hops. This bl This strain produces complex esters balanced with earthy/spicy notes. Sharp. Very clean and low esters. Well suited for classic English pale ales and ESB Some pear esters. subdued fruitiness. dry finish. Contains the largest mix organisms for Lambic-style brewing. Balanced w A traditional alt strain. sour. Clean strain that complements malt flavor.Availability: Nov-Dec. Lactobacillus. very versatile. fruity. round flavor profile. This well-balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finish Creates a complex. strong Scottish ales. dark stone fruit characteristic. great for all German lagers. A large complex blend of cultures to emulate sour beers. lager-like ale. tart crispness. allowing for a variety of beer styles. Exhibits a mild m Drier finish than many British ale yeasts Low ester production. Light fruitiness and slight dry crispness. with low diacetyl. brilliantly clear beers. crisp. large clove and phenolic aroma and flavor. A blend of ale and lager strains that creates a clean. Produces mild aromatics and s Sour Batch Kidz is a blend of low attenuating Belgian saison yeast. Very clear with some residual sweetness. sherry-like palate. Produces a fruity and funky profile with some acidity. this strain will produce rich. Moderate fruitiness and mineral-like. crisp. Crisp. Produces banana and clove nose. Phenolic profile. A very low ester profile makes this strain perfect for Kölsch. A great yeast for malt-predominate ales. traditional German Kölsch strain. giving a clean profile. Dry but malty finish. and two Brettanomyces yeast strains. Produces clean. It will keep the beer clean and allow the delica Dieter is a clean. This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Slightly tart and dry with a peppery finish. Produces a bold. Produces dry and crisp lagers. Denn Good for high gravity ales with no residuals. Medium to low fusel fruit and alcohol production. Subtle fruity flavors: apple. Clean. This terrific all-round yeast can be used for almost any beer style. Malty and clean. clover honey and pear. Direct from the Austrian Alps. Available May-June. This strain exhibits a very clean and dry flavor profile often found in aggressively-hopped lagers. Banana and fruit esters are complem Valued for its refermentation ability. leathery and notes of cherry stone.

but also yields slight ester at higher temps. and dark lagers. Southern California ale yeast that ferments higher gravity worts up to 10% ABV. malty character with balanced fruitiness. Clean. Dry malty ale yeast for pales. born high in the Colorado Rockies. this lager strain. . Clean balanced ale yeast for 100% malt recipies. bock-like style. Clean. Low in sulfer. Low diacetyl and low sulfur aroma. Aging up to 18 m This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. fermentations. Plenty of malt character and mouth feel. with a crisp finish. fruity estery aromas. fewer sulfur compounds. Lactic acid bacteria. Estery to both palate and nose with typical banana notes. ferments well at cooler temperatures w Our blend of lambic cultures produce beer with a complex.This yeast exhibits a clean. Use in beers such as Octoberfest. Perfect for that “Banquet Style” beer. complex profile that clears well. Clean well balanced ale yeast. Urkel allows for a nice balance between hops and malt. Cablecar can produce clean pseudo lagers at ale temperatures but The world’s most popular lager strain is ready for you. Seasonal Availability. with a soft. Malty. Bock. aromas with a spicy character such as clove notes. Neutral for an ale yeast. Smooth mineral and malt flavors come through with a clea This strain is for fermenting your “California Common” beer. Somewhat dry with a malty finish. Use in German pilsners including Kellerbier Malty with a subdued fruitiness and a crisp finish. A unique ale yeast with an abundance of citrusy esters accentuating American style hops. This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft m Produces a clean lager-like profile at ale fermentation temperatures. cerevisae. Aromas reminiscent of rich. Produces clean lagers at low temp. dry finish with low esters. light pilsners and adjunct beers. Neutral and versatile. Produces a very malty. This strain can be slightly sulphery duri Lactic acid bacteria. Bold and crisp with a rich mineral profile. Very light and fruity. Smooth malty palate. A popular ale yeast from the Pacific Northwest. hence it is not a true lager strain. Produces clean lager beer. A complex alternative to the standard German wheat strain profile of 3068 Weihenstephan Weizen. Mildly malty profile. earthy profile and a distinctive pie cherry sourness. Available May-June For those who prefer sourness without the presence of Brett. This strain produces apple. This strain will produce highly refreshing and drinkable beers. Available Mar-Apr. Great for malt-driven lagers. medium ester p Well-balanced beer. this pure strain was identified as their "ale-pitching yeast" with likely British heritage Identified as S. crisp lager in the traditional northern German character. Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol conte It ferments very fast and reveals subtle and well-balanced aromas. Global is an all-around solid lager strain that produces clean beers with a This strain combines good flocculation characteristics with low sulfur and low diacetyl. ferments dry and crisp. balanced palate. well-rounded and full-bodied. bitters and stouts. Finishes malty with a slight ester profile. mildly fruity. but should ferment at lager temperatures. good depth and complexity. dark fruit. Very smooth. Rich. fast fermentation used in high-gravity beers. A malty. Recommended for German lagers Clean and strong fermenter. Seasonal Availability. Traditional culture of North American and Canadian lagers. Sourced from a defunct east coast brewery. Clean fermentations produce amazing bo A traditional Czech lager strain.

ferments up to 25% alcohol. Yeast with a medium sedimentation: forms no clumps but a powdery h resuspended in the beer. Ferments dry. It really shines when used in wood barrels A unique. This strain was originally sourced from a now defunct brewery on the banks of the River Thames outside of Oxford. Toasty with malt-driven esters. fructose. Used in high-gravity beers. Smooth and creamy for English Availability: Nov-Dec. Versatile. Expe Mildly malty and slightly fruity. but finishes dry. Produces a fruit esterness in lagers. A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in B Mild fruit and floral aroma. Suburban Brett is Brettanomyces yeast that works great as a secondary aging strain. Citrus and pine hops will be enhanced. Good balance of floral and fruity aromas. English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentatio improve beer clarity. full farmhouse character with mild esters reminiscent of apple pie spice. smooth flavors. clean flavor. high-gravity ales. Its low attenuation gives beers with a very good length on the palate. A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness. light malt character with low esters. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones fermentation in cylindo-conical tanks General purpose ale yeast with neutral flavor profiles. Produces subtle estery and phenol flavor notes typical of wheat beers. super-clean strain. . Very neutral strain. Leaves a fruity profile with woody. Very dry with mouth feel. slightly fruity with a hint of sulfur. Used for scotch whiskey production from the early 1950s. Clean. rich and spicy weizen character. rich ester profile and malty palate. saccharose. producing famously balanced beers. This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. Unique for bitters and Scottish shilling ales. Distinctive fruitiness and plum characteristics. American ale yeast producing well balanced beers with low diacetyl and a very clean. This strain produces ales with a full chewy malt flavor and character. Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Originating from the Hürlimann brewery in Switzerland. California ale yeast great for West Coast-style pale ales and IPAs. fruity English ale. German ale yeast selected for its ability to form a large firm head when fermenting. crisp end palate. Th Ferments tripels and high-gravity ales to 15% ABV. a A malty finish and balanced aroma. fruity nose with complex esters of ripe fruit. apricots. Dry estery flavor with a light clove-like spiciness. Imitates lager characteristics. Suited for Scottish-style ales. maltose) and is caracterized by a neutral aroma profile respecting the character. yeasty. Brittish style. This lager strain’s attenuation profile allows to brew fairly neutral flavor b high drinkability. Par recom-mended for specialty ales and trappist type beers. and rose petals. The balance is slightly toward High gravity yeast. oak esters reminiscent of malt whiskey. Forms a firm foam head presents a very good ability to stay in suspension during fermentation. For "California Common" type beer. Used in high-gravity beers. Neutral and clean aroma suitable for all styles. Suitable to brew ales with low esters and ca Belgian type wheat beers. England. This yeast assimilates very little malt assimi-lates basic sugars (glucose. super-fast. Creates rich.SafAle F-2 has been selected specifically for secondary fermentation in bottle and in cask. This strain leaves a smooth. Yeast with a medium sedimentation: fo clumps but a powdery haze when resuspended in the beer. Full-bodied. Well suited for 90/shilling or heavier ales including old Soft.

.Swiss style lager yeast with minimal sulfer and diacetyl production.

use this ale yeast at the top end of the temperature range. it will get a bit funky without the worries of a brettanomyces strain. Keep an eye on Triple Double. Very strong fermenter . so don’t hesitate to throw high gravity worts its way. it likes to move to the top of fermentation and will climb out the t ics.12 % alcohol tolerance. strains produces amazing aromas of citrus. bubblegum and juicy aromas that compliment complex maltiness. of phenolic character and esters. a beers that is greater than the sum of its parts. as well as with caramel and toffee flavors. Independence is a great all-around strain and will also alty beers but has no issues chomping on a hoppy double IPA. a Monk" for complexity and low production of higher alcohols. High alcohol tolerance makes this a great option for big Belgian beers. crisp beers with nice citrus aromas. r that will take your hoppy beers to a new level. peach and apricot that will accentuate your IPA. this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Great for Belgian ales that need works perfectly in a production environment. and any other hop driven beer. Be sure to give beers This strain is alcohol tolerant. Whiteout can be floccul me produces a nice phenolic character that goes well with hops. This strain is a low flocking s have no interest. While it shines in pale ales and IPAs. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear b rmentation and then drop out of the beer quickly. . House is clean at cold temperatures with increased esters as fermentation temperatures increa ceptionally balanced IPA. Keep an eye on this strain. pale ale. When all is said and done. For a higher ester profile. aracter. it likes to sit on top of the wort throughout fermentation which m d flocculation characteristics. produce exceptionally crisp ales. Pub produces higher levels of esters than most domestic ale strains. It can be slow to begin fermentation but will easily dry out high gravity worts. an IPAs but works well in English style ales. Napoleon produces very dry. Yeast settling times can be lo e a Monk" for complexity and low production of higher alcohols.

lt profile. tart. Spicy. Low to moderate fruit ester producer that clears well without filtration. l with premium quality pale and crystal malts. Well-rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel without significant phenolic or spicy characteristics. High alcohol tolerance. . nique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used. and finishes crisp and slightly tart. expe o sluggishness.ong flavors of darker malts and sugars. and dry on the palate with a very complex finish.

39-PC is a robust and versatile strain that performs nicely in a broad range of Belgian styles. Kaiser is a low flocking strai . Stefon will create a slightly higher level of acidity to give your beer a very crisp finis shine through. It is similar to our 1968 London ESB Ale but slightly less flocculent. Ester levels may be elevated by increasing gravity and fermentation temperatures. This strain enhances the use of spices and aroma hops. roduces a big mouthfeel and accentuates the malt. caramel. and is extremely attenuative but leaves an unexpected silky and rich mou your wort profile. Bright beers are easily achieved without any filtration. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the . sour farmhouse ales and any other brew you would like to funk up. d citrusy. or fruit character of a beer without being sweet or under-attenuated. bics. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean. bright beers in a shorter amo le still leaving plenty of malt character and body. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations.of phenolics and hints of acidity. This yeast is a good attenuator resulting in beers with a distinctively crisp finish. this strain will produce amazing beers. Flanders reds. ssic pilsners.

ectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers. Robust and reliable. inish. ma in the finish. Mild malty profile. The balance can be mani an and English ales with light fruity esters. Fermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile. well balanced. Will work well for all North American lagers. high flocculation and a compact sedimentation. a Lactobacillu . ditional lager strain down to the mid-50s. up during lagering. ain is very powdery. Specific proportions of a Belgian style ale strain. so long lagering times or filtration is required for bright beer. a sherry strain. light pilsners and adjunct beers. or profile and acidity to develop. two Brettanomyces strains. ion to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. medium ester profile. nd just about any other lager style you throw its way.

d balanced aromas of sour cherry and dried fruit. producing bright beer without filt . A fantastic strain for producing classic Bohemian lagers. This attenuative strain is also highly flocculent resulting in bright beers no ss and complex spicy notes develop with increased fermentation temperatures.fit from additional hop bittering. Subdued but classic Brett character. It can also be used for as a primary strain for brett only beers ruit esters. Best used for the production of cask-conditioned bitters. Reliably flocculent. dry beers with a rich malt profile and moderate stone fruit esters. ESB and mild ales. .

mentation and will climb out the the fermenter if too full. eat all-around strain and will also work well in stouts and English ales. Whiteout can be flocculent during fermentation. Yeast settling times can be long. throughout fermentation which may result in a slow fermentation. as. then become non-flocculent at the end. ermentation temperatures increase. so expect it to stay suspended for a long time. This may lead to slower than normal ferme Great for Belgian ales that need to be crystal clear without filtration. Be sure to give beers made with Pub a sufficient diacetyl rest. ny other hop driven beer. This strain is a low flocking strain. orts. . ale strains. usually requiring filtration for bright beers. an ales. or fining to achieve crystal clear beers.

complex finish. died malty profile and mouthfeel. When this blend is used. e. expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid produ .

Kaiser is a low flocking strain. Slightly underpitching will help increase the banana character. This strain can also be used to re-start stuck fermentations or in high gravity beers. but very low diacetyl levels. ons. an. ature rise for a diacetyl rest at the end of primary fermentation. o give your beer a very crisp finish. so expect long clarification times. bright beers in a shorter amount of time. .t or under-attenuated. n unexpected silky and rich mouthfeel. ess flocculent.

a light ester profile. increasing the wort density. m ester profile. and a Pediococcus culture produce the desirable flavor components of these beers as they are b . well balanced. anomyces strains. nolics. a Lactobacillus culture. The balance can be manipulated towards ester production through increasing fermentation temperature.

A thorough diacetyl rest is recommended after fermentation is complete.culent resulting in bright beers not requiring filtration. producing bright beer without filtration .

ead to slower than normal fermentation. .

nced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with wo .

.h gravity beers.

and decreasing the pitch rate. increasing the wort density. Over pitching can result in a near complete loss of banana character.ture. Decre nts of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the p .

tation is complete. .

Use this blend with worts containing extremely low hopping rates. .cteristics.

Decreasing the ester level will allow a higher clove character to be perceived.loss of banana character. but w nd will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuativ . Sulfur is commonly produced.

lfur is commonly produced. but will dissipate with conditioning. . This strain is very powdery and will remain in suspension for an extended am beer due to the super-attenuative nature of the mixed cultures.

This is true top-cropping yeast and requires fermenter headspace of 33 .n suspension for an extended amount of time following attenuation.

.uires fermenter headspace of 33%.

Czech Premium Pale Lager 1C. Czech Dark Lager Based on BJCP 2015 Beer Style Guidelines . International Dark Lager 3C. Czech Amber Lager 1D. International Amber Lager 3B. Cream Ale 2C. American Wheat Beer 3D. Standard American Beer 2. American Lager 2B. American Light Lager 2A. International Lager 3. Czech Pale Lager 1B. International Pale Lager 3A.1. Czech Lager 1A.

Helles Bock 5C. Festbier 5B. German Pils . German Leichtbier 6A. Kölsch 6B. Pale Malty European Lager 5. Munich Helles 5A. Dunkles Bock 5D. Pale Bitter European Beer 6. German Helles Exportbier 6C. Amber Malty European Lager 4A. Rauchbier 4C.4. Märzen 4B.

Kellerbier: Pale Kellerbier 7C. Dark European Lager 9. Vienna Lager 8A. Strong European Beer 7A. Eisbock 7C. Kellerbier 9C. Kellerbier: Amber Kellerbier . Baltic Porter 7C. Munich Dunkel 9A. Amber Bitter European Beer 8. Doppelbock 7B.7. Altbier 8B. Schwarzbier 9B.

Pale Commonwealth Beer 10A. Strong Bitter 12C. British Golden Ale 10B. Weizenbock 11C. Australian Sparkling Ale 10C. Weissbier 11A. British Bitter 12. German Wheat Beer 11. Ordinary Bitter 12A. Dunkles Weissbier 11B. English IPA . Best Bitter 12B.10.

English Porter 14C. British Brown Ale 14B. Scottish Export 15C. Sweet Stout 13B. Brown British Beer 14. Scottish Light 15A. Scottish Ale 15. Dark British Beer 13A. Oatmeal Stout 13C. Scottish Heavy 15B.13. Dark Mild 14A. Foreign Extra Stout . Irish Beer 16. Tropical Stout 16D. Irish Extra Stout 16C. Irish Stout 16B. Irish Red Ale 16A.

17. American Amber Ale 17B. American Pale Ale 19B. California Common 17C. Wee Heavy 19C. Amber and Brown American Beer 17A. British Strong Ale 18A. Old Ale 18B. Blonde Ale 19A. English Barleywine . American Brown Ale 17D. Pale American Ale 19. Strong British Ale 18.

Specialty IPA: Black IPA 22D. Specialty IPA: Belgian IPA 22C. Specialty IPA: Brown IPA 21B. American IPA 22A. Specialty IPA 22B. American Strong Ale 20C. American Porter and Stout 21. Wheatwine 21B. American Barleywine 21B. Specialty IPA: Red IPA 21B. IPA 22. Double IPA 20B. Specialty IPA: Rye IPA 21B.20. American Stout 21B. Strong American Ale 20A. American Porter 21A. Specialty IPA: White IPA . Imperial Stout 21B.

European Sour Ale 24. Belgian Pale Ale 25B. Gueuze 23F. Belgian Ale 25. Belgian Golden Strong Ale 23D. Belgian Blond Ale 23B. Strong Belgian Ale 23A. Flanders Red Ale 24B.23. Witbier 25A. Berliner Weisse 24A. Bière de Garde 25C. Fruit Lambic . Saison 23C. Lambic 23E. Oud Bruin 24C.

Belgian Dark Strong Ale London Brown Ale Piwo Grodziskie Pre-Prohibition Lager Roggenbier Sahti . Mixed-Fermentation Sour Beer 26C. Wild Specialty Beer 26D. Historical Beer 28. Trappist Ale 27. Brett Beer 26B. Belgian Tripel Lichtenhainer 28C. Trappist Single Gose 28A. Belgian Dubbel Kentucky Common 28B. American Wild Ale 26A.26.

Alternative Grain Beer 29B. Spiced Beer 31. Specialty Fruit Beer 30C. or Vegetable Beer 31A. Alternative Sugar Beer 29C. Fruit and Spice Beer 30B. Spice. Alternative Fermentables B 29A. Autumn Seasonal Beer 31B.29. Fruit Beer 30A. Fruit Beer 30. Winter Seasonal Beer . Herb.

Specialty Wood-Aged Beer 34B.32. Specialty Beer 32A. Classic Style Smoked Beer 33A. Smoked Beer 33. Mixed-Style Beer 34C. Wood Beer 34. Clone Beer 32B. Specialty Smoked Beer 33B. Experimental Beer . Wood-Aged Beer 34A.

2% Moisture Content Max PPG 1. Determine PPG from Malt Analysis Sheets (Method 1) Variable Value Description DBF(C)G 79.0% Dry Basis Fine (or Coarse) Grind MC 4.0365 Max Potential Extract Points Per Gallon .0% Dry Basis Fine (or Coarse) Grind Max PPG 1.0345 Max Potential Extract Points Per Gallon Determine PPG from Malt Analysis Sheets (Method 2) Variable Value Description DBF(C)G 79.

com/brewingtechniques/bmg/noonan.html?_sm_au_=iVVDVjrFV0WfSVHj Sources John Palmer and BYO Magazine .html http://immaculatebrewery.morebeer.com/2010/05/malt-analysis-and-potential-calculation.com/how-to-read-a-malt-analysis-report/ http://beertech.blogspot. Sources http://www.

00 kg to lb 2.99904397700000 Btu (th)/pound/°F LWE .57 = 7.40 Specific Gravity Grain DWE (lb) Pale Malt (lb) 1.18000000000000 kJ/kg.20462262185000 Wheat Malt (lb) LWE (lb) DWE (lb) L to Qt 1.08635112182332 Extract to All-Grain Conversion F to C 154.05668820497000 7.Liquid Wheat Extract DWE .34952000000000 6.94635295000000 qt/lb to L/kg 2.57 0.73 1/F 0.09 6.K 6 = 7.Liquid Malt Extract 4.00 qt to L 0.09 6.00045100000000 ceof th exp water 6 = 8.0 67.38000000000000 Btu (th)/pound/°F Water LME .12 L to gallons 0.Dry Malt Extract 0.26417205124200 ceof th exp water DME (lb) Pale Malt (lb) 1/C (20-100C) 0.45359237000000 8.00776622000000 LWE (lb) Pale Malt (lb) 6 = 6. All-Grain to Extract Conversion Pale Malt (lb) LME (lb) DME (lb) lb to kg 0.73 = 7.6 = 8.K DME .60000000000000 kJ/kg.78 LME (lb) Pale Malt (lb) oz to grams 28.Dry Wheat Extract .

(th)/pound/°F (th)/pound/°F .

022E+23 R= 0.13688 + 88. Constants & Variables C= 12.15 ºK P= 1 atm Alcohol & CO2 production glucose ethanol carbon dioxide C6H12O6 → 2(CH3CH2OH) 2(CO2) 180.0820578 L•atm•K-1•mol-1 T= 293.00794 amu Avogadro's # 6.038 .27376 176.9994 amu H= 1.29648 184.01528 342.15588 → 92.0107 amu O= 15.019 amu water sucrose ethanol carbon dioxide H2O + C12H22O11 → 4(C2H5OH) + 4(CO2) 18.