Brewing Ingredients

Keep vegetal matter contained and out of your fermenter with the Hop Spider mesh filter Sits directly in your boil kettle allowing hop oils to be directly infused into your wort Kettle hanger can be bent and adjusted to dial in the height at which the filter sits inside your kettle Holds up to 12 oz of hop pellets Made from 304 stainless steel The hop spider is stainless steel mesh hop filter that hangs from the the edge of your kettle. Up to 12 oz of hops are poured directly into the spider during the boil.  Made from 304 stainless steel. The basket is 13.75 in (35cm) high with the opening at the top being 5.9 in (15cm) diameter and tapers down to a 3.9 in (10cm) diameter at the bottom. 0.4 mm aperture mesh.   Kegland Part Number: KL04688

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A quick and easy way to carbonate your beer! Add one of these carbonation drops to each 12 oz beer bottle, or two drops to a 22 oz bottle, while you're bottling your beer. These pre-measured lozenge shaped drops give you an exact amount of glucose and sucrose in you beer bottle. These drops are prefered by some homebrewers for the consistent, predictable levels of carbonation that they can achieve. They dissolve quickly and are easy to use. 27% glucose and 73% Sucrose. 250 grams or .55 lb per bag. Approximately 80 drops per bag.  

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White Labs Yeast Nutrient is used to help increase the health of your yeast.  Healthy yeast is vital for a clean and complete fermentation, which will also help to prevent off-flavors in your homebrew. Contains diammonium phosphate, essential vitamins and co-factors, nitrogen (amino acids, proteins, and peptides) and minerals. The White Labs Yeast Nutrient provides an effective boost for first and/or late generation yeast slurry. If grist is not 100% malt, then yeast nutrient can help make up for lack of nutrients. For commercial use, each package contains 1.0 oz, enough for 5bbls. For homebrew use, each 1/2 tsp. from the package is good for 5 gallons.

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500 °L  - Bairds Malt - Baird chocolate malt is typically used in Brown Ales, Porters and Stouts.  When it comes to chocolate malt, a little can go a long way!  Bairds chocolate malt will provide flavors of chocolate and coffee to your beer, with a slight astringency.   450 - 500 L in color.

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75 °L - Bairds Malt - Great English malt that will provide a darker range of color with some nice caramel sweetness.

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Sometimes called Hallertau Hersbrucker as the Hersbruck region is right next to the Hallertau region and Hersbrucker is grown in both regions. A hop that represents a large acreage in Germany and what has essetially replaced traditional Hallertauer hops as they were more susceptible to disease. Hersbrucker gives you classic noble type German hop flavor. Expect spice, fruit and floral characteristics. Often used as an aroma hop, Hersbrucker has a low alpha acid percentage but generous oil content. Great for Lagers, Pilsners, Bocks, Belgian Ales, Kolsch, Munich Helles, and Lambics. Hop Statistics: Alpha Acids: 2.0 – 5.0% Beta Acids: 2.5 – 6.0% Alpha-Beta Ratio: 0.41 - 0.88 Cohumulone: (% of alpha acids): 18 – 25% Total Oils in mls per 100 grams dried: 0.5 – 0.9 Storage(% alpha acids remaining after 6 months storage at 68° F): 55 – 65% Similar Hop Varieties: Mt. Hood

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WB-06 is a highly attenuative yeast strain that provides a fruity and phenolic character that varies with fermentation conditions Ideal for wheat base beers like Belgian Witbiers and German Weizen beers Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows you to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation. This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Attenuation: 86-90% Sedimentation Time: Slow Alcohol Tolerance: 9-11% ABV Optimum Fermentation Temp: 64-78°F *See the technical data sheet below for more information on rehydration, usage and storage.

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2.3 °L - Briess Malting - Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic creamy, sweet, wheat flour flavor. Improves head and foam retention in any beer style.  See attached Document for Typical Malt Analysis

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Ultralight is perfect for brewing extract beers when you want to have the lightest color possible A reliable base malt extract for brewing any beer style Can be used as 100% of your fermentable sugar in extract brewing Add for color correction, boost gravity, or improve head retention in all grain brewing Ultralight is one the lightest Malt Extract available anywhere and has a great malty, grain flavor. The color is so light because it is made from 100% 2-row base malt. Our manufacturer also uses a minimum amount of heat, and a slower evaporation to reduce the carmelization found in most other extracts. This extract is mashed around 152 degrees which results in beers with great malt flavor yet good fermentability.  We use it in a majority of our Recipe Kits.  It is unbeatable for light colored Pale Ales and amazing in IPA's where it lets the hops become the focus.  If you are making a darker beer you can simply steep darker specialty grains to obtain the flavor and color you are looking for. Packaged in a special metallic, oxygen barrier bag that unlike plastic jugs does not allow any oxidation to occur. Does fresh extract make a difference? Decide for yourself! We recommend customers store their extract in the refrigerator if they do not plan on using it within 8 weeks.

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A clarifier that has received attention on The Brewing Network and is used by several of our commercial brewer friends. While beers cloud for different reasons and there is not one silver bullet to clear all beers, Biofine has proven effective in most situations. It is an easy way to help ensure clarity without having to filter. Biofine strips out all remaining yeast in 24-48 hours! Speeds up the aging and clarify process by 2-3 weeks! You'll find a layer of darker yeast that settles on top of your yeast bed in your fermenter. This layer is thicker than normal and acts as a blanket. This settling process avoids your yeast from being disturbed as you move your carboy. Biofine brings out maltiness and accentuates esters produced by yeast. Biofine Clear is a purified colloidal solution of silicic acid (SiO2) in water that has been specially formulated for the rapid sedimentation of yeast and other haze forming particles in beer. (Vegan friendly - no animal products) Shelf life is 24 months from date of manufacture, unopened. Dosage Rates: 1/4 Tbsp (3.6 ml or 1/10oz) to as much as 2 Tbsp (29.5 ml or 1 fluid oz.) per 5 gallon batch of beer. Store in cool, dry conditions above 41 degrees F and do not allow the product to freeze. Some beer styles don't react with certain dose rates. You may have to add more to have an effect. We recommend starting small and increasing your dosage rates once per day until clarification takes place. Like Biofine Clear Clarifier? Then you will love CellarScience® SilaFine!

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490 - 566 °L  - Weyermann® - Carafa® Special Type 3 is a dark-roasted specialty malt made from high-quality spring barley.  Where malt-based bitterness is not desired, Weyermann® Carafa® Special Type 3 is a perfect fit.  As the de-husked version of Carafa®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.  

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Nearly identical to popular Fuggles hops, Styrian Goldings hops are a low alpha varietal with a lovely, traditional European aroma. Commonly utilized in Belgian Ales, Lagers, and ESBs for that smooth, slightly spicy, and delicate noble aroma, Styrian Goldings could easily take the place of Willamette or Fuggles in any recipe. The name Styrian Goldings covers what can actually be a few different varietals grown in Slovenia (confusing for sure). Our Styrian Goldings is the Celeia varietal.  Hop Statistics: Alpha Acids: 1.3 – 6% Beta Acids: 2.0 – 3.0% Alpha-Beta Ratio: .98 – 2.75 Cohumulone: (% of alpha acids): 25 – 30% Total Oils in mls per 100 grams dried: 0.3 – 1.0 Storage(% alpha acids remaining after 6 months storage at 68° F): NA Similar Hop Varieties: Fuggle, Willamette, Kents Golding

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2.8  °L - Great Western. Same as the Domestic 2-row malt but has slightly more color and a drier flavor. This malt is more like the British Pale Malt. Example Malt Analysis: % Assortment 7/64" 63.5 6/64" 27.2 5/64" 7.2 Thru 5/64" 2.1 Chemical Analysis Moisture, % 3.9 Extract %, finely ground malt, as is 77.7 Extract %, finely ground malt, dry basis 80.9 Extract %, coarsley ground malt, as is 77.0 Extract %, coarsley ground malt, dry basis 80.1 F/C Difference % 0.8 Color, laboratory Wort, degrees Lovibond 2.8 Viscosity 1.46 Beta Glucan, ppm 80 Diastatic Power 134 Alpha Amylase (DU) 59.3 Total Soluble Protein %, dry basis 5.58 Total Protein %, dry basis 12.57 S/T Ratio % 44.4 Conversion, minutes 5-7 Aroma of Mash Aromatic Filtration Time Normal Clarity of Wort 8   If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Viking Malt - Pale Ale GR901 Briess Malting - Pale Ale GR303 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Dingemans Malting - Pale Ale GR330 Admiral Maltings - Maiden Voyage Pale GR700 Admiral Maltings - Gallagher's Best Pale GR701    

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LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer Produces tropical and fruity esters, notably stone fruits like peach and exhibits medium to high attenuation with medium flocculation Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next A dry yeast thats expressive enough for today's juicy, hazy IPAs? Yep. LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew  New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. Beer Styles: NEIPA, east coast style ales Aroma: Fruity, tropical, stone fruits Attenutation: Medium to High Fermentation Range: 59-72°F Flocculation: Medium Alcohol Tolerance: 9% ABV *See the technical data sheet below for information on rehydration, usage and storage.  

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Sodium metabisulfite campden tablets are an excellent way to remove chloramine from tap water prior for brewing. Simply crush up one campden tablet, drop it in your brewing water prior to adding anything else, and proceed as normal!

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An easy way to eliminate chill haze in your finished beer is to add one vial of Clarity Ferm to your fermenter prior to the onset of fermentation. Use 1 vial per 5 -7 gallon batch.   For the beer geek (but still simplified!): Chill haze is caused in your fermenter during aging when polyphenols and polypetides bond together. Clarity ferm cleaves polypetides (a protein fraction) so they cannot bond with polyphenols (tannin). This product is also known as Brewer's Clarex.   There are also discussions and testing being done with this product, finding that it reduces gluten levels in beer. Gluten is the protein that Gluten-Intolerant (Coeliac) folks need to avoid or greatly reduce consumption of. Always consult a Doctor first before use in this application.   Features:   An enzyme that is effective at preventing chill haze Increases shelf-life and product consistency Does not alter beer flavor or aroma Has no effect on head retention Can produce gluten-reduced* beers made with barley (*The majority of beers test below 10ppm gluten when used in the correct dosage)   Shelf life is 6 months.   Like White Labs Clarity Ferm? Then you will love CellarScience® Clearzyme - Bear Clarifier!  

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Improve head retention and add a silky, smooth texture to your beer A marquee ingredient in Oatmeal Stouts, but also commonly used in Hazys and many other beer styles Use as up to 25% of your grain bill These oat flakes are perfect for making any beer style you want to add a silky, smooth mouthfeel to whether it be an Oatmeal Stout or a New England IPA. Or toss a little in to any recipe to help with head retention in the glass. Since oats have a higher fat content you should not store therm for an extended period of time. Good rule of thumb is to use them within six months.

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80 °L - Briess Malting - Briess Caramel 80L - Pronounced caramel, slight burnt sugar, raisiny. Drum roasted, crystallized malt; improves foam; enhances viscosity; red to deep red hues. (80°L)    

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WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step A great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit This strain is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs Aroma: Sour, red apple, stone fruit, peach Attenuation: High Fermentation Range: 68-77°F Flocculation: High Alcohol Tolerance: 9% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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Reliable in just about any style, including Pale Ales, IPAs, Wheats, Saisons, Ambers, and especially hop-forward Hazy IPAs or Hoppy Lagers Aroma Profile: Citrus, Grapefruit, Stone Fruit, Tropical, Woody Alpha Acids: 10.0 – 16.0% T-90 Hop Pellets This wildly popular dual purpose hop has been becoming more and more prevalent in the modern beer scene ever since it was originally released back in 2000 by Yakima Chief Ranches. Simcoe® is now a favorite among craft brewers and homebrewers alike for its versatility and delicious flavors of citrus, pine, and passion fruit character. High alpha acid content allows it to be used as the main bittering base, while its high oil content makes it an impressive aroma addition when added late in the boil, during whirlpool, or as dry hops during or after fermentation. Simcoe® has a smooth bitterness met with aromas of earth, citrus, and cannabis. Use liberally in just about any style, including Pale Ales, IPAs, Wheats, Saisons, Ambers, and especially hop-forward Hazy IPAs or Hoppy Lagers. Hop Statistics: Alpha Acids: 10.0 – 16.0% Beta Acids: 3.0 – 5.5% Cohumulone: (% of alpha acids): 17 – 21% Total Oils in mls per 100 grams dried: 0.5 – 3.0 Similar Hop Varieties: Summit, Magnum, Citra®, Mosaic®     Simcoe®, Citra®, and Mosaic® are registered trademarks owned by Yakima Chief Hops, LLC.

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A07, commonly referred to as "chico", is a craft brewing standard, loved for its extremely clean character Performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible A07 Flagship is a versatile strain prized by home and craft brewers alike for its tremendously clean character. A07 Flagship performs well at conventional ale temperatures, but can be used in the low 60s to produce remarkably crisp ales. Due to its middle of the road flocculation, filtration or fining is required to achieve a crystal clear beer. Attenuation: 72-77% Flocculation: Low-Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 60-72°F Cell Count: 200 Billion Similar Strains: WLP001, WY1056 Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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WLP001 is the top-selling White Labs yeast strain—use with confidence in almost any style of Ale Produces clean, dry, balanced beer the accentuates malt and hop flavor PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Our top-selling yeast! White Labs California Ale yeast is known for its ability to be used in almost any style Ale. It produces a clean, dry, balanced beer. It also accentuates the flavor of the malt and hops in your homebrew. This strain was the first yeast strain produced by White Labs in 1995. When used in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high-gravity beers. This strain can be used in almost any style of ale ranging from IPA to porter and even kölsch, making it a great all-around house strain. WLP001 is a genetically different strain than other descendants of this classic yeast and many brewers prefer WLP001 over similar variations from other companies. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Best-selling yeast Can be used in almost any style of ale (from IPA to kölsch) Beautifully accentuates hop flavors and aromas Attenuation: 73-85% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 64-73°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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Originally grown in Northern England, Northern Brewer has become one of the main hops grown in the Hallertau region of Germany. Northern Brewer is a great dual-purpose hop that is more balanced than U.S. Northern Brewer, which has been decreasing in acreage in the states year after year. Northern Brewer hops are known for their grassy, herbal, and piney aromas. Mostly used in European ales, Stout, Porter, and Lambic, but also a staple ingredient in California Common. Hop Statistics: Alpha Acids: 9 – 10% Beta Acids: 3 – 5% Alpha-Beta Ratio: 1.8 – 3.33 Cohumulone: (% of alpha acids): 27 – 32% Total Oils in mls per 100 grams dried: 1 – 1.6

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20 °L - Dingemans Malting - Dingemans Cara 20 (Caravienne) -  Light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. (15-27°L)     

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450-565 °L - Bairds Malt - Unmalted roasted grain, it is the backbone of a Stout. Also a good grain to make red beers with, use 2-3 oz per 5 gallons for a nice red color.

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Extra-large bag perfect for holding grain when using the BIAB or Brew-in-a-Bag brewing method Also works very well for pressing small volumes of grapes or fruit to extract juices Made from food-grade nylon that can be washed and sanitized between uses Drawstring keeps the bag closed and the contents contained Huge BIAB bag (29" x 29") Reusable Nylon Mesh Bags are an indispensable part of any brew day. These food-grade nylon mesh bags are more versatile and a better value than disposable cloth muslin bags. These bags are used for a wide range of different applications during brewing and fermentation. The ideal Brew-in-a-Bag Bag. This huge mesh bag is made from sturdy, food-grade nylon and features a handy drawstring to help keep the contents contained. Also works extremely well for pressing small volumes of fruit solids for winemaking: just put the fruit in the bag and tie it closed, press the fruit, and remove the bag with the solids still inside—easy! This bag is made of nylon, and measures 29 in x 29 in, with hole size in mesh of approximatley 0.4-0.8 mm is size.

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3068 is the classic and most popular German wheat beer strain used worldwide Produces a beautiful and delicate balance of banana esters and clove phenolics Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation The classic and most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics. Sulfur is commonly produced but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. Attenuation: 73-77% Flocculation: Low Alcohol Tolerance: 10% Optimum Fermentation Temp: 64-75°F Cell Count: 100 Billion Styles: Dunkelweizen Fruit Beer German Hefe-Weizen Roggenbier (German Rye Beer) Weizen/Weissbier Weizenbock For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.      

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25 °L - American Honey is a modern take on a traditional European-style Brumalt. To craft American Honey Malt, Briess starts with the highest quality American-grown barley, then tailor their typical steep and germination process to produce highly-modified green malt — rich with the precursors needed to create melanoidin-style malt flavors. A series of proprietary processes are used to finish the malt and create a product rich with simple sugars and Maillard reaction compounds, leading to one of the most uniquely complex malt flavors. Use 1-5% for subtle honey flavor, 5-10% for complex honey and graham cracker flavors, or 10-20% for prominent, warm bakery flavors of biscuit, toffee and brown sugar. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 82 Color °L - 25    

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2.3 L - Rahr Malting - Rahr 6-Row malt is excellent for any high-adjunct brew. 6-Row's high enzyme content is very beneficial when mashing with unmalted oats, corn, rice, etc. Approximately 1.7° L in color.   If this malt is currently out of stock or you'd like to try out a different maltster, check out Canada Malting 6-Row.  

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A new arrival from New Zealand, Nelson Sauvin is sure to delight those looking to impart a unique aroma to their beer. Nelson hops are an excellent dual purpose hop that can be used to produce a punch or sparingly for subtler bittering qualities. The aromas have best been described as resembling a white wine "fruitiness" with fresh crushed gooseberry and grape infused tropical flavors. Ideal for American-style Pale Ales and specialty beers. Hop Statistics: Alpha Acids: 12.0 - 13.0% Beta Acids: 6.0 - 8.0% Alpha-Beta Ratio: 1.5 - 2.17 Cohumulone: (% of alpha acids): ~24% Total Oils in mls per 100 grams dried: ~1.1 mL / 100g Storage(% alpha acids remaining after 6 months storage at 68° F): N/A Similar Hop Varieties: N/A

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Made in the USA by Briess, this Bavarian Wheat Dry Malt Extract (DME) is the perfect fermentable base for all your traditional wheat beers. After Briess' proprietary multi-step mash program, the wort is placed under a vacuum evaporator to gently remove the water while preserving the wort's full, rich flavor and minimizing additional color development. The mash program ensures high Free Amino Nitrogen (FAN) to ensure good yeast health and a high degree of fermentability. Production in the USA spares Briess extracts from long periods of time in shipping containers and ports, and ensures that you are brewing with the freshest extract available. And Briess extracts are always 100% All Malt with no adjuncts or additional sugars. Produced from 65% wheat malt and 35% barley. Click here to read the spec sheet from Briess

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Nugget hops were originally used just for bittering, but has now been widely accepted as a dual-purpose ingredient. High oil levels let Nugget hops' aromatic properties of mild spice and herbs with peach and pear shine through. Low Cohumulone levels may contribute to its smooth bitterness. A versatile hop you could use in an IPA, Barley Wine, ESB, and more.. Hop Statistics: Alpha Acids: 12 – 14.5% Beta Acids: 4.0 – 6.0% Alpha-Beta Ratio: 2 – 3.63 Cohumulone: (% of alpha acids): 22 – 26% Total Oils in mls per 100 grams dried: 1.8 – 2.2 Storage(% alpha acids remaining after 6 months storage at 68° F): 76% Similar Hop Varieties: Columbus, Magnum, Galena

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30 °L - Briess Malting - Special Roast malt is know for its intense biscuit like flavors that have been described as tasting like bran flakes and Sourdough bread. Similar to Victory Malt, which color is 28 Lovibund, Special Roast is even more intense and with a darker color that registers at 30 degrees on the Lovibund scale.  Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate in ambers, browns, porters and stouts. Use a smaller percentage to add the bran/biscuit complexity to IPA's, Marzen/Octoberfests, or any other style where you want to add some unique flavors and layered depth.  This malt is drum roasted and is included is the category of malts called Biscuit Malts.  See attached Document for Typical Malt Analysis    

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Traditionally used in Belgian beers, these Sweet Orange Peels will not give you a metallic taste like some other kinds of Oranges tend to do. If you are familiar with the taste of Grand Marnier, this is the sort of flavor you will find in these peels. Great for that added depth in your holiday beer, strong ales, and Belgians. Add about 1/2 ounce per 5 gallons for the last 15 minutes of the boil. Can be combined with Paradise seed and Honey for added depth.

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BLC, also known as Beer Line Cleaner, is a preferred alkaline based draft line cleaner. Used to remove bacteria and loosen mineral deposits from beverage lines, faucets, etc.. Can be used with all type of cleaning systems and al types of draft set ups including long draw commercial systems, homebrew set ups, kegerators, draft box lines, etc.. Can be used with cold or warm water. No hazardous shipping.   Instructions for use: Add ½ oz BLC for each quart of water.  Drain out beer and run solution into line.  Circulate or let stand in lines for at least 15 minutes  Flush cleaning solution from line and rinse well with clean water. 

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