Robust Porter A AYBEB@?Z#PorterRobust Porterff?Q?7?J ?@@A4BABDark brown to black.Full bodied, coffee-like dryness, malty.Hopped only to balance malt flavors.Fruity esters, and diacetyl, are moderate to none.Sierra Nevada Porter, Anchor Porter, Great Lake's Edmund Fitzgerald Porter.ACascade@@BPBPAHBSpicy with citrus notes. Slightly grapefruity.USA Oregon and Washington.American Pale Ales.CentennialA@?Zׅ^AHallertauer Mittelfruh@@AB B4BFine, 'Noble'.GermanyAll lagers.Hallertauer Tradition, Crystal, Liberty.Aff@@@KRAHallertau Hersbrucker@@AAA BMild to strong. 'Noble'.GermanyGerman lagers and ales.Hallertauer Mittelfruh, Crystal, Liberty, Mt. Hood.Aff&@?K@Cascade@@BPBPAHBSpicy with citrus notes. Slightly grapefruity.USA Oregon and Washington.American Pale Ales.CentennialA@?KWACascade@@BPBPAHBSpicy with citrus notes. Slightly grapefruity.USA Oregon and Washington.American Pale Ales.CentennialA@?6@Pale Malt(2-row)(2-row)ow)Great Britainum/݄?@@@BB̬?All English Ales.Workhorse of British Brewing. Infusion Mash.nwBnwBAzBCrystal 90Lstal 90LAmericaX9?B@AӎBӋB@df@Chocolate Maltte MaltGreat BritainZ?C@ A'B'B@?3@Black Patent Maltnt MaltBelgianitaint?@D@ AiBcB?@White WheatAmerica?,@@BDB?Weizens. Improves head retention in all beers.Contributes spicy flavor. Protein rest req._B_B??@Flaked BarleyGrain Millers, Inc.America? @@AxBxB?@Irish StoutYeastWhite LabsWLP004Slight hint of diacetyl, balanced with light fruitiness.Great for Irish Ales, Stouts, Porters, Browns, Reds.EJBZ BDD2 tsp Gypsum in boil1st AHA 2001 1st RoundsPhilip Leonard and Pamela Klifar,C?Z?J ?33@D@ A@)\>)\>)\>*(*PAcid rest temp range 120-118 protein rest temp range 136-134 sac rest temp range 155-152 mashout temp range 170-165@@?@AA?R^@??BpA?>F