Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in late August.
40° L - Briess Malting - Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have.
Also known as Briess Crystal 40L
See attached Document for Typical Malt Analysis
9 °L - Weyermann® - Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes. Approximately 8-10° L in color.
Also known as Munich Type 2.
BIG BEN allows your malt and hop flavors to shine with its neutral profile
Ideal for a wide variety of styles including Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 59-72°F
Pressure-Ready Performs great under pressure up to 12 PSI
BIG BEN, just like its iconic namesake, is big in all the right ways. Known for its exceptional flocculation, this yeast settles quickly, leaving your beer bright and clear. BIG BEN is proudly malt-forward, allowing your grain bill and chosen ingredients to truly shine through. Its neutral profile enhances malt sweetness and hop character without imposing its own flavors, resulting in clean, crisp beers with remarkable clarity. Its high flocculation contributes significantly to its clarity, rapidly settling and making it ideal for styles where visual appeal matters, such as Pale Ales, ESBS, IPAs, Porters, Stouts, Blonde Ales, and Amber Ales.
BIG BEN also boasts impressive alcohol tolerance, comfortably fermenting beers up to 12% ABV, making it suitable for both session ales and higher-gravity brews. Efficient and reliable, BIG BEN consistently achieves attenuation rates up to 82%. It comfortably ferments across a wide temperature range of 55°F to 78°F, making it versatile for various ale styles. For brewers using pressure-capable fermenters, BIG BEN performs great up to 12 PSI, allowing you to push fermentation temperature slightly while maintaining an even cleaner, more neutral beer profile.
Exceptional flocculation for bright, clear beer
Malt-forward character that lets your grain bill shine
Neutral profile enhances malt sweetness and hop character
Ideal for: Pale Ales, IPAs, Porters, Stouts, Blonde Ales, Amber Ales
Alcohol Tolerance: 12% ABV
Attenuation: Approximately 75- 82%
Fermentation Range: 59-72°F (15-22°C)
Direct Pitch: No rehydration needed
Reliable & Consistent: Every batch undergoes PCR testing for quality
High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly
Like all CellarScience yeast, BIG BEN offers professional-grade performance for both homebrewers and craft brewers at an unbeatable value.
1056 is a very versatile yeast for styles that desire dominant malt and hop character Very clean, crisp flavor characteristics with low fruitness and mild ester production 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 Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers. Please note that 1056 American Ale has been known to bloat when shipping due to the yeast "off-gassing". Please put this yeast in your refrigerator when received, as the yeast will be fine and should still be viable. To view Wyeast's FAQ on what to do with bloated packages, please visit the following link: Wyeast's FAQ Attenuation: 73-77% Flocculation: Low Medium Alcohol Tolerance: 11% Optimum Fermentation Temp: 60-72°F Cell Count: 100 Billion Styles: American Amber Ale American Barleywine American Brown Ale American IPA American Pale Ale American Stout Braggot Brown Porter Christmas/Winter Specialty Spiced Beer Cream Ale Dry Stout Fruit Beer Imperial IPA Irish Red Ale Other Smoked Beer Russian Imperial Stout Spice, Herb, or Vegetable Beer Strong Scotch Ale Wood-Aged Beer 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.
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
This incredibly unique recipe leans on a smoky quality that was once a staple of old-world English porters
Includes Northern Brewer and Kent Goldings hops
Estimated ABV: 5.4%
Estimated IBUs: 28-34
Makes 5 gallons of finished beer
This beer combines the richness of black malt with the old-world smokiness of Bamberg: a Franconian village that is at once worldly and yet devoted to its traditional ways. Brewed with an ale yeast, it mimics the origins of English porter, a beer made solely from brown malts dried over a direct wood fire. And since you'll never find a beer like this at your local liquor store, you'll have to brew it to appreciate the flavorful treats it can offer. With an astounding Two Pounds of Rauch Malt, any fan of smoked beers will fall in love with Ray's beer! Ray recommends British Ale yeast, WLP005.
Ray began brewing in 1989 after seeing a homebrew store ad at a Chicago hamburger shack. "The first batch was pretty good," he says, "but the second one was awful. Fortunately, I had already brewed the third batch before tasting the second, or that might have been the end of things. After tasting that beer, there was no looking back: I dove headlong into brewing and tasting and learning as much as I could about the art of brewing." That informaton was put together in his book, "Designing Great Beers", which has since become a must-have for any serious brewer. Over the years he has brewed more than 200 batches. When he started all-grain brewing in 1990 there weren't many options for buying mashing equipment, so he made his own 10-gallon vertical Coleman cooler Mashtun. More than 90 percent of the 200 batches he had made over the years were produced on the homemade equipment--although now the mash tun has been retired after some unsuccessful modifications a few years back. You may now know Ray as the founder of the highly successful Cicerone Program which certifies and educates beer professionals.
Makes 5 gallons
Estimated Original Gravity: 1.054-58
SRM (Color Range): 18-19
IBUs: 28-34
Estimated Alcohol Percentage: 5.4%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
1335 is a classic British ale profile with good flocculation and malty flavor characteristics
Finishes crisp, clean, and fairly dry
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
One of our favorite strains for producing a nice clear English ale. Try this on your next English bitter or brown if you prefer a drier, easier drinking beer.
A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Attenuation: 73-76%
Flocculation: High
Alcohol Tolerance: 10%
Optimum Fermentation Temp: 63-75°F
Cell Count: 100 Billion
Styles:
American Brown Ale
Brown Porter
Cream Ale
Dry Stout
English Barleywine
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Foreign Extra Stout
Irish Red Ale
Northern English Brown Ale
Special/Best/Premium Bitter
Standard/Ordinary Bitter
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.
LalBrew Windsor™ is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose
A consistent, robust strain that produces moderate levels of alcohol and balanced flavor and aroma characteristics of traditional English ales
Perfect for brewing Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
An excellent, economical choice for creating traditional English Ales. Windsor Ale yeast starts fast and can ferment through in as few as three days when temperature is maintained above 63°F. Produces the characteristic fruity esters you expect from English style beers. Moderate attenuation, low flocculation leave a full bodied, traditional style beer.
Beer Styles: Fruity English ales, pale ales, porters
Aroma: Fruity, estery
Attenuation: Medium
Fermentation Range: 59-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
1099 is a mildly malty and slightly fruity fermentation profile, less tart and dry than 1098 British Ale
With good flocculation characteristics, this yeast clears well without filtration
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
A classic yeast strain from the notorious Whitbread Brewery. This strain comes from the same brewery as 1098, but is a bit fuller and more malt forward. Works great in low gravity beers as body, mouthfeel and malt character are all maintained, even with a small grain bill. Try this strain in your next traditional English Ale!
A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Attenuation: 68-72%
Flocculation: Medium High
Alcohol Tolerance: 10%
Optimum Fermentation Temp: 64-75°F
Cell Count: 100 Billion
Styles:
Blonde Ale
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Oatmeal Stout
Southern English Brown
Special/Best/Premium Bitter
Standard/Ordinary Bitter
Sweet Stout
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.
Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
4.3 °L - Briess Malting - This is an amazing malt from Briess that will add an intense smooth, sweet, smoky character to your beer. The malt is smoked using Cherry wood, and on top of the classic smoke flavors, there will be an absolutely fantastic flavor and aroma of Bacon! Very hard to go wrong making a smoked beer with this malt. 10 - 20% of the grist will give a pronounced smoke character, and using more is only recommended for darker beer styles.
OYL-501 exhibits the flavor of Omega's Irish strain while providing the powerful attentuation of their French strain Expect orange-marmalade and peach character with a clean, brut-like finish Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains Gulo™ Ale is the latest creation to emerge from the curious minds of Omega's R&D team. The progeny of their Irish Ale and French Saison strains, this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish. Gulo™ Ale excels in any style where a high level of attenuation is desired without phenolics. We love using it in an IPA (including a brut IPA), stout, or Bière de Garde. Non-phenolic. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. Not sure what to brew? Check out Omega's Raw NEIPA recipe using Gulo™ Ale! Attenuation: 85-90% Flocculation: Medium Alcohol Tolerance: 12% ABV Optimum Fermentation Temp: 68-77°F Cell Count: 225 Billion 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.
1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers
Best used for the production of cask-conditioned bitters, ESB and mild ales
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
A seldom used strain in the homebrew community, this gem will give a full and complex flavor profile. Will finish relatively sweet but clear. An excellent choice for those who want a clear beer without all of the hassle of fining or filtration.
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Attenuation: 67-71%
Flocculation: High
Alcohol Tolerance: 9%
Optimum Fermentation Temp: 64-72°F
Cell Count: 100 Billion
Styles:
English IPA
Extra Special/Strong Bitter (English Pale Ale)
Oatmeal Stout
Southern English Brown
Special/Best/Premium Bitter
Standard/Ordinary Bitter
Sweet Stout
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.
2.7 °L - Fawcett Malting - Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style. All of Fawcett’s Maris Otter malt is still produced in their traditional floor malting fashion.
Typical Malt Analysis:
Moisture % 3.0
FGE (dry)% 80.5
Color (L) 2.3-3.0
Porter: The beer of gentlemen and winter evenings. Dark color; roasty, chocolatey flavor; and full creamy body. Close your eyes--you’re fireside and it’s snowing outside. Yum.
Color/Body: Dark/Full
Bitterness: Medium
Estimated Alcohol: 4.8%
Heirloom High-Altitude Growth: Premium barley sourced exclusively from the Bighorn Basin for an elite, heirloom-quality base.
Complex Flavor Profile: Delivers a sophisticated palate of warm honey and fresh-baked biscuits with a delicate floral finish.
Usage: Up to 100% of your grain bill for deep malt character or up to 20% to add a layer of complexity.
3.3 L - Heritage Gold™ isn't your standard base malt. It is a premium, heirloom-variety malted barley grown exclusively in the high-altitude Bighorn Basin of Wyoming and Montana. Crafted to replicate the rich, bready soul of authentic English Ale malts, it undergoes a meticulous five-day germination process. The result is a malt that offers a sophisticated profile of warm honey, fresh-baked biscuits, and a delicate floral finish.
Usage & Style Guide:
Whether you are looking for a complex foundation or a flavorful accent, Heritage Gold™ provides versatility across a wide range of styles.
0–20%: Recommended for Belgian Quads, Stouts, Barrel-Aged Ales. Adds "hidden" depth and a layer of rustic complexity.
Up to 100%: Recommended for ESBs, Pale Ales, Porters, English IPAs. Acts as a robust base for beers requiring deep malt character.
Malt Specification:
Color °L - 3.3
Moisture % - max. 4.0
Extract fine % dm - min. 82.0
Usage Rate - Up to 100%
6.6 °L - Viking Malt - Viking. Curing temperatures in the range of 110–120°C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 78.0
Color °L - 5.8-7.3
Protein % dm - max. 11.5
Free amino nitrogen mg/l - min. 120
Saccharification - max. 15
See the Documents tab below for Product Information and Typical Analysis.
This BrewMaster Series kit was scaled down to a homebrew batch size in collaboration with the brewmasters at 21st Amendment
An easy-drinking pale ale with few bittering hops but giant fistfuls of flavor and aroma hops
Includes Cascade, Liberty, and Willamette hops
Estimated ABV: 4.3%
Estimated IBUs: 33-41
Makes 5 gallons of finished beer
Shaun is known for creating beers that are well-balanced while doing some unique things, such as using watermelon juice in a wheat beer, or oyster shells in an oatmeal stout. His Assistant brewer Jesse created this beer, an easy-drinking pale ale with few bittering hops but giant fistfuls of flavor and aroma hops. This beer has low alcohol and a soft malt backbone with an incredible hop finish - your answer to the hop shortage! Jesse and Shaun recommend using WLP001.
Shaun O'Sullivan of the 21st Amendment, San Francisco, California
Shaun's brewing career started like most in the beer industry - homebrewing. While working at a Southern California law firm, Shaun was spending his time making beers at home. After about 2 years, he not only decided that he wanted to make beer for a living, but that he wanted to open his own place! Shaun moved up to the SF Bay Area to start working at a few local breweries, while taking several brewing courses at UC Davis. Shaun eventually teamed up with his business partner Nicco Freccia, and together, they founded the 21st Amendment Brewery and Restaurant. They are one of the few breweries in the country leading the craft beer canning revolution, canning their "Brew Free or Die" IPA, and their "Hell or High Watermelon", which is an American-style Wheat beer brewed with real watermelon juice. When in San Francisco, visit Shaun at the brewery (563 2nd Street), which is just two blocks from Giants park.
Makes 5 gallons
Estimated Original Gravity: 1.040-45
SRM (Color Range): 15
IBUs: 33-41
Estimated Alcohol Percentage: 4.3%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
S-33 is an ideal strain for enhancing the hoppy and fruity expressions of your beer
Fruit-forward character and imparts a high mouthfeel and body to the beer
Especially recommended for Belgian Ales, strong English ales, and New England IPAs and Hazys
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
If you’re going for a custom-made Belgian style beer you’ll want to keep some of this dry yeast on hand.
Safale S-33 is a great yeast strain for Belgian style beers, such as Belgian wheats and Trappist-style Ales. Provides the characteristic phenolics of beers in Belgium.
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: 68-72%
Sedimentation Time: Medium
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.
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
Big, dark, hoppy, and delicious. Designed by our local homebrew club in Concord, CA—the Diablo Order Of Zymiracle Enthusiasts
Includes Magnum, Cascade, Centennial, and Simcoe® hops
Estimated ABV: 6.5%
Estimated IBUs: 70-75
Makes 5 gallons of finished beer
MoreBeer! is proud to release this Black IPA recipe designed by our local homebrew Club DOZE. This black IPA recipe has been coined the name as 'Diablo Dark Ale' in honor of our resident Mt. Diablo. Here is where the Diablo Order of Zymurical Enthusiasts brew at the foothills fine tuning their homebrew recipes and sharing their passion for making great beer at home.
After winning the AHA Homebrew Club Of The Year in 2010, the Diablo Order Of Zymiracle Enthusiasts (DOZE) put their minds together to collectively craft a beer they felt representative of the club and its brewers. The initiative was taken on as an all club project that spanned 5 months. In the end, over 50 members contributed ideas to this recipe and nearly 40 individual batches brewed by 23 DOZE members were tasted and refined to a single recipe. This beer is inspired by the style many refer to as Cascadian Dark Ale or Black IPA, however it is not intended to fit the mold of any particular guideline. Mostly it is big, dark, hoppy, and delicious.
Makes 5 gallons
Estimated Original Gravity: 1.065-70
SRM (Color Range): 25-30
IBUs: 70-75
Estimated Alcohol Percentage: 6.5%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
This Robust Porter recipe has a smooth roastiness that you will enjoy sip after sip
Includes Fuggles and Cascade hops
Estimated ABV: 5.8%
Estimated IBUs: 22-27
Makes 5 gallons of finished beer
The future of porters is here. Introducing RoboPorter! While this beer isn't going to stop crime or save lives*, it is definitely a robust porter that you need to try! A noticeable, but not overwhelming roastiness covers your palate, making you want another sip as soon as you put down your glass. The bottom line is, this is an amazing robust porter, and if it could talk, we're guessing it would say "extract or all grain, you're brewing with me"!
*Note: It is possible that RoboPorter could stop crime or save lives, just not guaranteed.
Makes 5 gallons
Estimated Original Gravity:1.058-62
SRM (Color Range): 34
IBUs: 22-27
Estimated Alcohol Percentage: 5.8%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
Pale Ale provides a rich malty flavor with hints of nuts and biscuit
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
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Dried Malt Extract (DME) is the primary sugar source in extract brewing and can be used in partial-mash or all grain brewing to adjust flavor, color and gravity of brews. DME can also be used to increase head retention and body. Many brewers choose nutrient rich DME as the sugar source for making yeast starters as well. Briess dried malt extracts are made from 100% malt and water.
Pale Ale DME: 100% pure malt barley extract made from 100% Pale Ale Malt and water.
Pale Ale is a flavorful and unique DME available from Briess. A rich malty flavor with hints of nuts and biscuit, it can be used in the production of most beer styles, either as a base or to boost gravity. The proprietary malting process creates a malt extract that is not only darker than golden light, but one that is rich and complex.
Typical Analysis:
Color (8° Plato): 6.0 SRM
Fermentability: 75%
Solids: 97%
1.043 PPG
This BrewMaster Series kit was scaled down to a homebrew batch size in collaboration with the brewmasters at Firestone Walker Brewing Company Light in body and color, but strong in hop flavor and aroma Includes Fuggles, Chinook, Cascade, and Centennial hops Estimated ABV: 4.5% Estimated IBUs: 13 Makes 5 gallons of finished beer Fact: Firestone Walker has been named "Mid-Size Brewery of the Year" four times. Another fact: Pale 31 has won 10 Gold Medals since 2003 (yeah, that's one a year!). The Pale 31 California Pale Ale is what some refer to as "The Perfect American Pale Ale". Light in body and color, but strong in hop flavor and aroma, this is one of those beers that most beer lovers will always want on tap. After having one, you'll most likely want another, and being under 5% ABV makes this a little more possible! The recipe consists of our ultralight liquid malt extract, Munich malt, and dextrin for added mouthfeel. The hops are a perfect blend of Fuggles, Chinook, Cascade and Centennial. Firestone Walker's head brewer Matt Brynildson had worked on his Pale Ale recipe for a long time before being perfectly satisfied. We know that once you taste this beer, you'll agree with us that his hard work has definitely paid off! Don't forget to purchase The Brewing Network's "The Perfect American Pale Ale" DVD too! Matt Brynildson discusses water modification, recipe formulation, and techniques on how to brew Pale 31! To read more, See related product. Makes 5 gallons Estimated Original Gravity: 1.042-45 SRM (Color Range): 4 IBUs: 13 Estimated Alcohol Percentage: 4.5% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
WLP028 with its medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers Produces underlying esters of pear and melon which work well with hop and malt derived notes Ideal for high gravity ales, American and English hoppy beers, as well as malty ambers, porters, and brown ales 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! This yeast is all about the malt! It is the choice for fermenting Scottish-style ales that are low in fruity esters and really big on malt flavor. Produces a slight smokiness. It's also good in rich, dark ales, like Oatmeal Stout. We have also had some customers make some good Barleywines with this strain. 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. Attenuation: 70-75% Flocculation: Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 65-70°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.
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
Featuring a blend of Pale and Pilsener Malt with some Flaked Maize thrown in to lighten things up
Includes Saaz and Hallertau Hersbrucker hops
Estimated ABV: 5.2%
Estimated IBUs: 16-20
Makes 5 gallons of finished beer
Erik Beer was the president of the local homebrew club, DOZE, for a number of years. During that time, he created and perfected recipes for a number of different brews, this easy-drinking Cream Ale being one of them. Featuring a blend of Pale and Pilsener Malt with some Flaked Maize thrown in to lighten things up, this beer is sure to be a hit with everyone you share it with. (If you share it at all!). Hopping is light on this one, but definitely enough to balance things and make this brew go down smooth.
Makes 5 gallons
Estimated Original Gravity: 1.051-55
SRM (Color Range): 3-4
IBUs: 16-20
Estimated Alcohol Percentage: 5.2%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
The famous forward-sealing Perlick beer faucet, with integrated Flow Control valve and Push-Back Creamer!
Use the flow control feature to reduce unwanted foaming during the length of the pour, then finish it off with the push-back creamer to top off the beer with the perfect amount of foam. Get ready to start pouring picuture-perfect pints with the Perlick 690SS!
Constructed of 304 stainless steel to last a lifetime.
About Perlick Forward Sealing Beer Faucets:
The #1 feature of the Perlick faucet is its forward sealing design. Why is that so important? An ordinary, rear-sealing faucet closes by pushing a shuttle against the faucet shank, at the rear of the faucet. So once the tap is closed the faucet is still full of beer that has to be drained out. There is actually a pin hole in the back of an ordinary faucet that allows beer to drain. Because of this design, leftover beer residue inside the faucet makes operation sticky and can harbor bacteria which harm your beer’s flavor as it flows through the faucet. In the Perlick faucet, with its Forward Sealing design, beer only has to drain from the short 1" nozzle section. This allows it to always operate smoothly (even when it was not cleaned between uses) and greatly reduces contamination!.
Please note: In order for the push-back creamer to function properly, you must avoid overtightening the tap ferrule. If you're unable to push-back on the faucet lever, check that there's enough room between the tap ferrule and the friction bonnet and back off the tap ferrule as needed.
US-05 produces clean and crispy ales with a well-balanced, neutral character
Stays in suspension during fermentation for great attenuation
Highly recommended for American ales and highly hopped beers
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast.
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: 78-82%
Sedimentation Time: Medium
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.
5.1-7 °L - Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep.
This is a must malt if you looking to construct a true European-style lager.
The ultimate portable draft faucet! Compact & lightweight with all the advantages of a standard NukaTap forward sealing faucet Pair with a Flow Control Ball Lock QD & Duotight Adapter and the whole assembly fits in your pocket Forward-sealing design prevents beer residue from gumming up the faucet Reduced first pour foam due to low thermal mass and conductivity Perfect for mobile draft, mini kegs, sampling from fermenters, and can even be installed on your kegerator or keezer Mini Design – Ideal Flow Rate for Small Systems Most conventional beer faucets are designed with 3/8" diameter spouts so you can pour a pint in just over 10 seconds. This type of flow rate is great for high turnover bars and commercial venues but isn't necessary or even desirable for all applications. For compact portable systems and home draft systems, a slower flow rate is easier to control and further reduces foaming issues due to the low liquid volume stored in the body of the faucet. The NukaTap Mini is also more ideal for pouring smaller doses. For example, cocktails where 5-8 oz of liquid is dispensed is difficult to control with a high flow rate tap. For portable systems, the NukaTap Mini with the Flow Control Ball Lock QD & Duotight Adapter assembly is small enough to literally put in your pocket, making it ideal for mini keg setups that you want to be portable or that you want to easily fit inside a domestic fridge where space is tight. Forward Sealing Forward sealing faucets are absolutely the way to go when it comes to beer taps. Old legacy taps still exist in the industry that are simply poorly designed. The issue with rear sealing faucets is that beer dries up on the internal piston. Aside from being unsanitary, as more and more beer dries up in these components the faucet can almost glue completely shut causing damaged seals or broken handles (this is particularly the case if it's left for some time to dry out with beer inside). These older legacy designs still exist probably due to poor education. The forward sealing designs do not have this problem and the tap drains out completely with no beer drying up on the mechanical moving parts in the same way. This makes the tap more sanitary and reduces maintenance. In many instances the price is similar so there is no reason to use a poorly designed rear sealing faucet. All NukaTap faucets are forward sealing. Laminar Flow Just like the NukaTap SS and NukaTap FC, the NukaTap Mini has been designed with laminar flow in mind. Laminar flow is critical for a beer tap as it means you will pour the beer with minimal foaming and a substantial reduction in wastage. Think about how many times a beer faucet opens and closes in its lifetime. 1,000 or maybe 10,000 times? Laminar flow saves wasted beer in excessive foam and the better laminar flow easily pays for itself in a reduction in lost beer. To use poorer designed faucets is essentially flushing money down the sink. Extensive modeling has been done on the NukaTap design to improve laminar flow. Integrated Seals That Are Indestructible and More Sanitary Unlike other designs, the NukaTap Mini body is made from Polyketone (POK) making it strong, robust, and able to be autoclaved. The seals are also over-molded from Santoprene® making them hard wearing so they will literally last for the lifetime of the tap without the need for replacement. Santoprene® and POK both have excellent resistance to chemicals such as caustic soda, peroxide, phosphoric acid, lactic acid, citric acid, acetic acid, and all common chemicals sold and used in the beverage industry. The seals internally are over-molded meaning no fissures or cracks exist for bacteria, crud, or yeast to hide. Superior First Pour Foam Due to Low Thermal Mass and Conductivity First pour foam is an issue caused by a warm tap body. For most faucets to pour well it's important to dispense enough beer to cool the tap body down to reach maximum performance. In addition to this the conductivity of the tab body also makes this worse so insulative materials simply work better than conductive materials. The NukaTap mini not only has very low thermal mass but is also highly insulative being made mostly from Santoprene® and POK. The combination of these two factors in conjunction with superior laminar flow makes for the lowest "first pour foam" effect out of any tap ever produced. Long Shank Alternative Most conventional beer faucets require a large 3/4" hole to be drilled through the side of your refrigerator, keezer, or cold box wall. Traditional long shanks also generally have a large volume of liquid that sits inside the wall unrefrigerated which is not ideal. New long shank alternatives developed for the NukaTap Mini are designed to suit any wall thickness and greatly reduces the stagnant beer sitting in the shank itself. For walls up to 2.7" thick, these wall mount shank kits include three screws, however if the wall is thicker, you can also use 6 small wood screws or something similar and attach three screws from the front and 3 from the back allowing you to go into any wall type. Another advantage of this new design is the tap will never accidentally rotate. Typically, other long shank beer taps rely on the hex nut on the shank to be done up tight enough to prevent rotation but if the wall compresses (often the case with foam walls) the tap is allowed to rotate. This new design has three fixing points making it impossible for the tap to rotate accidentally as the interlocking teeth behind the collet allow you to set the angle and then do up the collet to fix the tap permanently in that position. NukaTap Mini Accessories (Sold Separately): Duotight Flow Control Ball Lock QD (DUO159) Mini Self Closing Spring (D1598A) Duotight Adapter - 8mm (D1598B) Long Shank Alternative for Wall Mounting - Duotight 8mm (D1598C) Long Shank Alternative for Wall Mounting - Duotight 6.35mm (D1598D) Stout Spout (D1598E) Vertical Clamp On Assembly (D1598G) Horizontal Clamp On Assembly (D1598H)
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
A malt-forward German ale with a sturdy bitterness
Includes Magnum, Saaz, and Mt. Hood hops
Estimated ABV: 5%
Estimated IBUs: 34-38
Makes 5 gallons of finished beer
"Ever since the first alt bier hit my lips I've been hooked on this style! Germany has alot more to offer than just their lagers and this is a great example!" Ryan recommends a 90 minute boil for this style, so hold off on those hops until you are 30 minutes into boil. You may need to start with more water than you normally would to compensate for the additional boil-off. Ferment at 62-64 for 2 weeks in primary, and lager or 4-8 weeks at 40F if you can keep your hands off it for that long. Prost!
Ryan was a long time MoreBeer! employee who openened and managed our East Coast Warehouse.
Makes 5 gallons
Estimated Original Gravity: 1.052-56
SRM (Color Range): 17
IBUs: 34-38
Estimated Alcohol Percentage: 5%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
6.1 - 8 °L - Weyermann® - Weyermann® Dark Wheat is a gently kilned malt made from high-quality German wheat. It contributes a mild golden color to wort and a robust malty-sweet flavor with notes of bread, biscuit, toffee, and caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Dark Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Weyermann® Dark Wheat malt has a somewhat 'drier', more complex character than pale wheat malts. It's the signature malt for Bavarian Dunkelweizen, and perfect for Weizenbocks, Kölsch, and Altbiers. (6.2-8.1 L)
Packed with juicy, tropical aromas and citrusy flavor. Our take on Deschutes Brewery's popular Fresh Squeezed IPA
Includes Nugget, Citra®, and Mosaic® hops
Estimated ABV: 7%
Estimated IBUs: 60-66
Makes 5 gallons of finished beer
You'll be hard-pressed to find a beer that tastes as fresh as this! Modeled after one of Deschutes Brewery's most popular offerings, Fresh Pressed IPA is packed with juicy, tropical aromas and citrusy flavor. A sturdy backbone of 2-Row, Munich and Crystal provides a malt sweetness and a trace of caramel that perfectly counter-balances the hop bitterness. Fear not, no fruit was harmed in in the development of this clone. Just hops… those got squashed into oblivion.
Squeeze this American IPA into your brew schedule pronto!
Makes 5 gallons
Estimated Original Gravity: 1.066
SRM (Color Range): 10
IBUs: 60-66
Estimated Alcohol Percentage: 7%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
OYL-005 is a dry, crisp, lightly fruity, versatile and powerful strain
Produces a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures
Double pitch size with a minimum of 225 billion cells—twice the size of the standard yeast pitch
Proprietary propagation methods generate fresh, metabolically strong yeast cells and optimal biomass
Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains
Ireland’s storied stout is perfectly balanced by this dry, crisp, lightly fruity, versatile and powerful strain. Omega Yeast's Irish Ale strain is a good fermenter with reliable, average flocculation (some diacetyl possible), and a hint of fruit at the lowest recommended temperatures. Fermenting at the higher end will increase its complexity (64°F & above). Successful in dark and high gravity beers. Sláinte!
Attenuation: 69-75%
Flocculation: Medium
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 62-72°F
Cell Count: 225 Billion
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.
If you're looking to spice up your next batch of porter or stout, look no further than the ever-tantalizing Boadicea hops. With just enough alpha acids to provide a round bitterness, Boadicea will contribute a lovely earthiness and floral character with a hint of spice and resin. While you may instinctively reach for the British Kent Goldings (BKG) when it's time to brew an English-style pale or IPA, we highly recommend giving this humble hedgerow hop from the UK a shake. Typically added late in the boil or during dry hop. Boadicea was first bred by Peter Darby at Horticulture Research International at Wye College in Kent, England where it was hailed as the world's first hop variety to be naturally resistant to aphids.
Hop Statistics
Alpha Acids: 6.0 – 9.0%
Beta Acids: 3.0 – 4.0%
Alpha-Beta Ratio: 1.5 – 3.0
Cohumulone: (% of alpha acids): 21 – 27%
Total Oils in mls per 100 grams dried: 1.4 – 2.0
Provides a rich spectrum of color, allowing you to achieve a variety of hues from golden to deep red and brown, while also boosting head retention
Imparts a complex blend of caramel, burnt sugar, and dried fruit flavors like raisin and prune, with a flavor intensity that increases with the amount used
Use as up to 15% of your grain bill
148 L - Briess Crystal Red Malt is a unique drum-roasted, crystallized malt known for its powerful coloring properties and distinct flavor profile. It's an excellent way to achieve a range of hues, from subtle gold to deep red and brown, depending on the amount used. This specialty malt delivers a complex mix of caramel, burnt sugar, raisiny, and prune notes. Its flavor contribution intensifies as you increase the percentage in your grain bill.
Usage & Style Guide:
<1%: For a touch of golden color in light beers, such as Pale Ales and Lagers, without affecting the flavor or fermentability.
1-3%: Adds rich orange hues and a hint of caramel to Amber Ales and Lagers.
3-7%: Creates a vibrant red color and mild flavors of caramel and toffee, ideal for English Reds and Scotch Ales.
7-10%: Delivers deep red to cola-like colors and complex sugar notes, perfect for Dark Ales and Lagers.
10-15%: Provides intense color and robust, full-bodied flavor for strong, dark beers like Barley Wines and some Stouts.
Malt Specification:
Color °L - 148
Moisture % - max. 2.5
Extract fine % dm - min. 75.0
Usage Rate - Up to 15%
WLP09 can ferment up to 25% alcohol when fed sugar over the course of the fermentation Ester character increases with gravity. Malt character dominates at lower gravities 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! From England, this yeast can ferment up to 25% alcohol when used correctly. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. After using this yeast strain we found out that it can sometimes produce a Belgian Character and sometimes not. Try this yeast with your big Belgians as well as other unique hybrids and you will find yourself pleasantly surprised. We would not recommend it for creating classic true-to-style variations of Barleywines, Imperial Stouts, Strong Ales or any other high-gravity style where Belgian flavors would not be appropriate. This yeast might be a great fit for really big Dunkelweizens. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation. 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. Attenuation: 80-100% Flocculation: Medium Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 65-68°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.
Due to high demand, 20 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Premium, Fire-Toasted Oak Cubes from Stavin
Medium Toast French Oak will impart flavors of coconut, vanilla, cinnamon and chocolate.
These fire-toasted oak cubes are as close as you can come to the full range of flavors you would get from aging your beer in a full sized barrel, unlike convection-toased cubes.
The difference is that convection toasted cubes are made by cutting the stave to size, then passing the small cubes through a toasting chamber. Stavin fire-toasts their staves whole, just like they would when making a barrel, and then cuts them down to size. The result is a gradation of toasting from the surface through to the center of the cube, where each different toast level represents a different flavor set that the oak will give your beer. The result is a much more complex and natural profile; by comparison convection toasted cubes taste one dimensional.
Oak cubes also release their flavor into your beer more slowly than chips, giving you more control over the final degree of impact in your beer. You should plan on an extended aging period of 1-6 months when using cubes. This longer contact time again promotes flavor complexity by allowing all the flavors of the oak and your beer to marry.
Recommended Dosage is 2 oz per 5 gallons for impact equivalent to aging in a brand new oak barrel
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
Big, dark, hoppy, and delicious. Designed by our local homebrew club in Concord, CA—the Diablo Order Of Zymiracle Enthusiasts
Includes Magnum, Cascade, Centennial, and Simcoe® hops
Estimated ABV: 6.5%
Estimated IBUs: 70-75
Makes 5 gallons of finished beer
MoreBeer! is proud to release this Black IPA recipe designed by our local homebrew Club D.O.Z.E.
After winning the AHA Homebrew Club Of The Year in 2010, the Diablo Order Of Zymiracle Enthusiasts (DOZE) put their minds together to collectively craft a beer they felt representative of the club and its brewers. The initiative was taken on as an all club project that spanned 5 months. In the end, over 50 members contributed ideas to this recipe and nearly 40 individual batches brewed by 23 DOZE members were tasted and refined to a single recipe. This beer is inspired by the style many refer to as Cascadian Dark Ale or Black IPA, however it is not intended to fit the mold of any particular guideline. Mostly it is big, dark, hoppy, and delicious.
The recipe was coined 'Diablo Dark Ale' in honor of our near by Mt. Diablo. Members of the Diablo Order of Zymurical Enthusiasts live in various cities located at the base of this great mountain. Also the location where many of us from MoreBeer! go mountain biking when we get the chance.
Makes 5 gallons
Estimated Original Gravity: 1.065-70
SRM (Color Range): 25-30
IBUs: 70-75
Estimated Alcohol Percentage: 6.5%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
