<_MOD_>2011-04-29 Briess 7406 0 0 100 66 <_XName>Briess 16 <_MOD_>2004-11-27 Aromatic Malt (Briess) US Briess 0 0 0.0000000 0.0000000 20.0000000 77.0000000 0.0000000 0.0000000 0 0 1.0000000 2.5000000 15.0000000 11.7000000 0.0000000 0 1 0.0000000 FLAVOR: Smooth, Intensely Malty COLOR CONTRIBUTION: Rich Golden Hues CHARACTERISTICS AND APPLICATIONS Munich-style malt that will contribute an intensely malty flavor and aroma. Use in any beer style for additional maltiness. 60.0000000 0.0781250 Caravienne Malt <_MOD_>2004-11-27 Barley, Flaked (Briess) US Briess 0 0 0.0000000 0.0000000 1.7000000 77.0000000 0.0000000 0.0000000 0 0 0.0000000 9.0000000 0.0000000 13.5000000 0.0000000 0 1 0.0000000 Use at 10-25% to produce a light colored, mild flavored, dry beer. 60.0000000 0.0781250 Carafoam <_MOD_>2004-11-27 Black Barley (Briess) US Briess 0 0 0.0000000 0.0000000 500.0000000 70.0000000 0.0000000 0.0000000 0 0 0.0000000 6.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Coffee, Intense Bitter, Dry COLOR: Deep Brown provides color and rich, sharp flavor characteristic of Stouts and some Porters a dryness to Stout or Porter. not interchangeable with Black Malt Use 3-7% for a dry Porter Use 5-15% for dry Stout 60.0000000 0.0781250 <_MOD_>2004-11-27 Black Malt - 2-Row (Briess) US Briess 0 0 0.0000000 0.0000000 500.0000000 71.0000000 0.0000000 0.0000000 0 0 0.0000000 6.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 FLAVOR Neutral CHAR:Use for color adjustment Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters Use 1-10% for desired color in Porter and Stout. has a distinctive malty flavor not interchangeable with Roasted Barley 60.0000000 0.0781250 <_MOD_>2004-11-27 Black Malt - 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 500.0000000 70.0000000 0.0000000 0.0000000 0 0 0.0000000 6.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 FLAVOR Neutral CHAR:Use for color adjustment Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters Use 1-10% for desired color in Porter and Stout. has a distinctive malty flavor not interchangeable with Roasted Barley 60.0000000 0.0781250 <_MOD_>2004-12-09 Borlander Munich Malt (Briess) US Briess 0 0 0.0000000 0.0000000 10.0000000 77.0000000 0.0000000 0.0000000 0 0 2.0000000 3.3000000 40.0000000 11.7000000 0.0000000 0 1 80.0000000 Flavor:Smooth Malty and Sweet Color: Golden-Orange Hues Sufficient enzymes for self-conversion Smooth yet pronounced malty flavor plus sweetness Great in Bock beers 60.0000000 0.0781250 DME Sparklinf Amber (Briess) <_MOD_>2004-12-09 Brewers Malt 2-Row (Briess) US Briess 0 0 0.0000000 0.0000000 1.8000000 80.5000000 0.0000000 0.0000000 0 0 1.0000000 4.0000000 140.0000000 12.0000000 0.0000000 0 1 100.0000000 Flavor:Mild Malty Smoother, less grainy flavor than 6-row 60.0000000 0.0781250 DME Golden Light (Briess) <_MOD_>2004-12-09 Brewers Malt 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 1.8000000 78.0000000 0.0000000 0.0000000 0 0 1.0000000 4.5000000 160.0000000 13.0000000 0.0000000 0 1 100.0000000 Flavor:Mild Grainy Malty More husk than 2-row, well suited for high adjunct brewing 60.0000000 0.0781250 DME Golden Light (Briess) <_MOD_>2004-11-27 Caramel Malt - 10L (Briess) US Briess 0 0 0.0000000 0.0000000 10.0000000 75.0000000 0.0000000 0.0000000 0 0 0.0000000 7.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Candy-like Sweetness, Mild Carmel Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 10L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 10.0000000 75.0000000 0.0000000 0.0000000 0 0 0.0000000 7.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Candy-like Sweetness, Mild Carmel Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 120L (Briess) US Briess 0 0 0.0000000 0.0000000 120.0000000 70.0000000 0.0000000 0.0000000 0 0 0.0000000 3.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 120L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 120.0000000 70.0000000 0.0000000 0.0000000 0 0 0.0000000 3.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 120L Organic (Briess) US Briess 0 0 0.0000000 0.0000000 120.0000000 70.0000000 0.0000000 0.0000000 0 0 0.0000000 3.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 20L (Briess) US Briess 0 0 0.0000000 0.0000000 20.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 6.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Candy-like Sweetness, Mild Carmel Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 30L (Briess) US Briess 0 0 0.0000000 0.0000000 30.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Caramel, Toffee Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 35L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 35.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Caramel, Toffee Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 40L (Briess) US Briess 0 0 0.0000000 0.0000000 40.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Caramel, Toffee Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 40L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 40.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Caramel, Toffee Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 50L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 50.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 60L (Briess) US Briess 0 0 0.0000000 0.0000000 60.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 60L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 60.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0781250 <_MOD_>2004-11-27 Caramel Malt - 60L Organic (Briess) US Briess 0 0 0.0000000 0.0000000 60.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 80L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 80.0000000 72.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Slight Burnt Sugar, Raisniny, Prune Red to Deep Red 3-15% in Amber and Red beers. 10-15% in Bock beers. 7-15% in Dark beers. 10-15% in Porter and Stout. 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Malt - 90L 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 90.0000000 72.0000000 0.0000000 0.0000000 0 0 0.0000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Slight Burnt Sugar, Raisniny, Prune Red to Deep Red 3-15% in Amber and Red beers. 10-15% in Bock beers. 7-15% in Dark beers. 10-15% in Porter and Stout. 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Munich 60L (Briess) US Briess 0 0 0.0000000 0.0000000 60.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 3.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Caramel, Roasted, Malty Amber to Red Color Excellent in IPAs, Pale Ales, Oktoberfests and Porters. 60.0000000 0.0781250 <_MOD_>2004-12-09 Caramel Vienne 20L (Briess) US Briess 0 0 0.0000000 0.0000000 20.0000000 75.5000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Caramel, Malty Golden Color contributes both mild caramel sweetness and maltiness. Excellent in Vienna-style Lagers and Belgian-style Abbey Ales. Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. 60.0000000 0.0781250 <_MOD_>2004-12-09 Carapils (Briess) US Briess 0 0 0.0000000 0.0000000 1.5000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 1.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 60.0000000 0.0781250 <_MOD_>2004-12-09 Carapils (Briess) Organic US Briess 0 0 0.0000000 0.0000000 1.5000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 60.0000000 0.0781250 <_MOD_>2004-12-09 Carapils 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 1.3000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 60.0000000 0.0781250 <_MOD_>2004-12-09 Chocolate (Briess) US Briess 0 0 0.0000000 0.0000000 350.0000000 75.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark 60.0000000 0.0781250 <_MOD_>2004-12-09 Chocolate 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 350.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 6.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark 60.0000000 0.0781250 <_MOD_>2004-12-09 Chocolate Dark 6-Row (Briess) US Briess 0 0 0.0000000 0.0000000 420.0000000 72.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark 60.0000000 0.0781250 <_MOD_>2004-12-09 Chocolate Organic (Briess) US Briess 0 0 0.0000000 0.0000000 350.0000000 75.0000000 0.0000000 0.0000000 0 0 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark 60.0000000 0.0781250 <_MOD_>2004-11-27 Corn - Yellow, Flaked (Briess) US Briess 0 0 0.0000000 0.0000000 1.3000000 85.5000000 0.0000000 0.0000000 0 0 0.0000000 9.5000000 0.0000000 10.0000000 0.0000000 0 1 0.0000000 produce a beer with a mild, less malty flavor produce a drier, more crisp beer. APPLICATIONS Use up to 40% as a cereal adjunct in the total grist 60.0000000 0.0781250 Carafoam <_MOD_>2004-11-27 Corn Syrup - Brewers (Briess) US (Briess) 2 0 0.0000000 0.0000000 1.0000000 83.2000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 0.0000000 Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors. 60.0000000 0.0781250 <_MOD_>2004-11-27 DME Dark Traditional (Briess) US Briess 4 0 0.0000000 0.0000000 8.0000000 97.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Briess Base Malt, Munich, Caramel 60L, Black Malt Sweet, Intense Malty Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers. 76% Fermentability 60.0000000 0.1875000 <_MOD_>2004-11-27 DME Golden Light (Briess) US Briess 4 0 0.0000000 0.0000000 4.0000000 97.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1875000 <_MOD_>2004-11-27 DME Sparklinf Amber (Briess) US Briess 4 0 0.0000000 0.0000000 10.5000000 97.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Breiss Base Malt, Caramel 60L, Munich Malt FLAVOR: Sweet, Malty, Caramel Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters 80% Fermenta 60.0000000 0.1875000 <_MOD_>2004-11-27 DME Wheat Bavarian (Briess) US Briess 4 0 0.0000000 0.0000000 8.0000000 97.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Briess Wheat Malt, Briess Base Malt FLAVOR: Neutral, Malty All wheat beers, & to adj flavor of other styles Use in the production of extract wheat beers, & to adjust the flavor of wheat and other styles of beer 80% Fermentability 60.0000000 0.1875000 <_MOD_>2004-11-27 Dextrose (Briess) US (Briess) 2 0 0.0000000 0.0000000 1.0000000 99.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 0.0000000 Colorless and sweet 99% fermentable 60.0000000 0.0781250 <_MOD_>2004-11-27 Extra Special (Briess) US Briess 0 0 0.0000000 0.0000000 130.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 3.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Burnt Sugar, Woody, Prunes COLOR:Deep Red to Copper Color CHARACTERISTICS:Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity provide richer flavor profile. 60.0000000 0.0781250 <_MOD_>2012-08-13 LME Dark Traditional (Briess) US Briess 1 0 0.0000000 0.0000000 30.0000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Briess Base Malt, Munich, Caramel 60L, Black Malt Sweet, Intense Malty Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers. 76% Fermentability 60.0000000 0.1875000 <_MOD_>2004-11-27 LME Golden Light (Briess) US Briess 1 0 0.0000000 0.0000000 4.0000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1875000 <_MOD_>2004-11-27 LME Maltoferm Organic (Briess) US Briess 1 0 0.0000000 0.0000000 4.0000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1875000 <_MOD_>2004-11-27 LME Pilsen Light (Briess) US Briess 1 0 0.0000000 0.0000000 2.3000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1875000 <_MOD_>2004-11-27 LME Porter (Briess) US Briess 1 0 0.0000000 0.0000000 135.0000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Briess Base Malt, Wheat Malt, Caramel 60L, Chocolate Malt, Roasted Barley Sweet Malty, Chocolate 72% Fermentability 60.0000000 0.1875000 <_MOD_>2004-12-09 LME Sparkling Amber Liquid (Briess) US Briess 1 0 0.0000000 0.0000000 10.5000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Briess Base Malts, Caramel 60L Malt, Munich Malt Flavor Sweet, Malty, Caramel Use for Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters 80% Fermentability 60.0000000 0.1875000 <_MOD_>2004-11-27 LME Wheat Bavarian (Briess) US Briess 1 0 0.0000000 0.0000000 4.0000000 81.7000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Briess Wheat Malt, Briess Base Malt FLAVOR: Neutral, Malty All wheat beers, & to adj flavor of other styles Use in the production of extract wheat beers, & to adjust the flavor of wheat and other styles of beer 80% Fermentability 60.0000000 0.1875000 <_MOD_>2004-11-27 Mild Malt - Ashburne (Briess) US Briess 0 0 0.0000000 0.0000000 5.3000000 79.0000000 0.0000000 0.0000000 0 0 2.0000000 3.5000000 65.0000000 11.7000000 0.0000000 0 1 0.0000000 FLAVOR: Malty and Sweet COLOR CONTRIBUTION: Rich Golden Hues CHARACTERISTICS AND APPLICATIONS Well suited for mild ale beers for color and maltiness. Imparts smooth sweet flavor while also adding a full malty flavor. 60.0000000 0.0781250 Caravienne Malt <_MOD_>2004-11-27 Munich 10L (Briess) US Briess 0 0 0.0000000 0.0000000 10.0000000 76.0000000 0.0000000 0.0000000 0 0 3.0000000 3.3000000 40.0000000 13.0000000 0.0000000 0 1 100.0000000 FLAVOR: Robust Malty COLOR: Golden to Orange Hues Adds a pronounced malty flavor without adding non-fermentables or affecting foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. 60.0000000 0.0781250 DME Sparklinf Amber (Briess) <_MOD_>2004-11-27 Munich 10L Organic (Briess) US Briess 0 0 0.0000000 0.0000000 10.0000000 78.0000000 0.0000000 0.0000000 0 0 2.0000000 3.3000000 40.0000000 11.7000000 0.0000000 0 1 100.0000000 Caramel, Roasted, Malty FLAVOR: Robust Malty COLOR: Golden-Orange Hues CHARACTERISICS AND APPLICATIONS Sufficient enzymes for self-conversion in most mash programs. Provides a smooth yet pronounced malty flavor plus sweetness. Great in bock beers! 60.0000000 0.0781250 DME Sparklinf Amber (Briess) <_MOD_>2004-11-27 Munich 20L (Briess) US Briess 0 0 0.0000000 0.0000000 20.0000000 74.0000000 0.0000000 0.0000000 0 0 3.0000000 3.0000000 20.0000000 13.0000000 0.0000000 0 1 100.0000000 FLAVOR: Robust Malty COLOR: Golden to Orange Hues Adds a pronounced malty flavor without adding non-fermentables or affecting foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. 60.0000000 0.0781250 DME Sparklinf Amber (Briess) <_MOD_>2004-11-27 Oats, Flaked (Briess) US Briess 0 0 0.0000000 0.0000000 1.4000000 85.0000000 0.0000000 0.0000000 0 0 0.0000000 7.5000000 0.0000000 9.0000000 0.0000000 0 1 0.0000000 Use at 5-25% to produce a lan Oatmeal Stout Use a small percentage in Belgian Wit Beers. 60.0000000 0.0781250 Carafoam <_MOD_>2004-12-09 Pale Ale Malt 2-Row (Briess) US Briess 0 0 0.0000000 0.0000000 3.5000000 80.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 85.0000000 11.7000000 0.0000000 0 1 100.0000000 Flavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color. 60.0000000 0.0781250 Sparkling Amber Liquid (Briess) <_MOD_>2004-12-09 Pilsen Malt 2-Row (Briess) US Briess 0 0 0.0000000 0.0000000 1.0000000 80.5000000 0.0000000 0.0000000 0 0 2.0000000 4.5000000 130.0000000 11.3000000 0.0000000 0 1 100.0000000 FLAVOR: Subtle Malty, Delicately Sweet Very light colored base malt. Produces exceptionally clear, crisp wort. Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt. 60.0000000 0.0781250 LME Pilsen Light (Briess) <_MOD_>2004-11-27 Rice Hulls (Briess) US Briess 3 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Rice Hulls are a filtering aid that improve the speed of vorlauf and lautering. Rice Hulls are particularly effective when brewing high gravity beers with a big grist; beer made with high percentages of specialty malts; and wheat and rye beers. APPLICA 60.0000000 0.0781250 <_MOD_>2004-11-27 Rice, Flaked (Briess) US Briess 0 0 0.0000000 0.0000000 1.0000000 70.0000000 0.0000000 0.0000000 0 0 0.0000000 9.0000000 0.0000000 10.0000000 0.0000000 0 1 0.0000000 Use up to 40% as a cereal adjunct 60.0000000 0.0781250 Carafoam <_MOD_>2004-11-27 Roasted Barley (Briess) US Briess 0 0 0.0000000 0.0000000 300.0000000 72.0000000 0.0000000 0.0000000 0 0 0.0000000 5.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Coffee, Intense Bitter COLOR: Red to Deep Brown Use 3-7% for coffee flavor in Porter and Stout Use 2-5% in Nut Brown Ales. Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. 60.0000000 0.0781250 <_MOD_>2004-11-27 Rye Malt (Briess) US Briess 0 0 0.0000000 0.0000000 3.7000000 76.0000000 0.0000000 0.0000000 0 0 0.0000000 4.0000000 105.0000000 12.5000000 0.0000000 0 1 0.0000000 FLAVOR: Distinctive Rye, Earthy COLOR: Deep Red Hues Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less t 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>2004-11-27 Rye, Flaked (Briess) US Briess 0 0 0.0000000 0.0000000 4.6000000 71.0000000 0.0000000 0.0000000 0 0 0.0000000 9.0000000 0.0000000 13.0000000 0.0000000 0 1 0.0000000 Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>2004-11-27 Special Roast (Briess) US Briess 0 0 0.0000000 0.0000000 50.0000000 72.0000000 0.0000000 0.0000000 0 0 0.0000000 2.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Toasty, Biscuity, Sour, Tangy COLOR: Deep Golden to Brown Hues Excellent for Nut Brown Ales, Porter and other dark beer styles. Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . 60.0000000 0.0781250 <_MOD_>2004-11-27 Victory Malt (biscuit) (Briess) US Briess 0 0 0.0000000 0.0000000 28.0000000 73.0000000 0.0000000 0.0000000 0 0 0.0000000 2.5000000 0.0000000 0.0000000 0.0000000 0 1 0.0000000 60.0000000 0.0781250 Caramel/Crystal Malt - 30L <_MOD_>2004-11-27 Vienna Malt (Briess) US Briess 0 0 0.0000000 0.0000000 3.5000000 77.5000000 0.0000000 0.0000000 0 0 1.0000000 3.8000000 130.0000000 13.0000000 0.0000000 0 1 100.0000000 FLAVOR: Malty, Very Slight Biscuit Can be used as a base malt Use with Caramel Malts to produce malty red and amber beers. 60.0000000 0.0781250 DME Sparklinf Amber (Briess) <_MOD_>2004-12-09 Wheat - Red Malt (Briess) US Briess 0 0 0.0000000 0.0000000 2.3000000 81.0000000 0.0000000 0.0000000 0 0 1.0000000 4.0000000 165.0000000 14.5000000 0.0000000 0 1 100.0000000 FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>2004-11-27 Wheat - Soft Red, Flaked (Briess) US Briess 0 0 0.0000000 0.0000000 1.6000000 77.0000000 0.0000000 0.0000000 0 0 0.0000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 0.0000000 Use up to 40% as a cereal adjunct in the total grist Use in the production of Belgian Wit Beers Use 0.5-1.0% to a standard brew to increase foam stability. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>2004-12-09 Wheat - White Malt (Briess) US Briess 0 0 0.0000000 0.0000000 2.3000000 85.0000000 0.0000000 0.0000000 0 0 1.0000000 4.0000000 145.0000000 14.5000000 0.0000000 0 1 100.0000000 FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_TExpanded>1