Search results for "lager"

LalBrew Munich Classic™ imparts the spicy and fruity aroma profile typical of German wheat beer styles Produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™ A Bavarian wheat beer strain with robust and consistent performance making it a great choice for a variety of traditional wheat beer styles Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next This Bavarian wheat beer strain can easily express the spicy and estery aroma profile typical to German wheat beer styles. LalBrew Munich Classic is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock. Beer Styles: Bavarian-style wheat Aroma: Fruity, banana, spicy Attenutation: Medium to High Fermentation Range: 63-72°F Flocculation: Low Alcohol Tolerance: 12% ABV *See the technical data sheet below for information on rehydration, usage and storage.  

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Reduce Staling & Improve Shelf Life — A null-lox malt bred without lipoxygenase enzymes, preventing the oxidative reactions that cause staling. Reduced DMS — Contains up to 60% less S-methylmethionine (SMM), reducing DMS potential for cleaner flavor and enabling faster, more efficient boils. Amazing Flavor — Clean, crisp, and balanced. In blind tastings, brewers consistently preferred it to other 2-row base malts. Versatile — Highly modified for easy conversion and kilned like a pilsner malt for an extra-light 1.7–1.9 °L color, making it ideal for everything from lagers to hop-forward ales. Experience the 3G Difference Real innovation in base malt is rare. Viking 3G Xtra Pale represents a revolutionary step forward, engineered to give you a distinct advantage in quality, efficiency, and cost. This premium European malt uses naturally bred, null-LOX barley that actively prevents oxidative staling, keeping your beer fresher, longer. We’ve also engineered it with up to 60% less SMM (the precursor to DMS), ensuring a cleaner, purer flavor profile while enabling faster, more energy-efficient boils. The result? A superior, brewer-preferred malt that delivers the performance of a premium import at the price of a domestic. Stand out without driving up costs. 1.9 °L - Viking Malt - Xtra Pale is a modern 2-row base malt designed for very light-colored ales. While it works great as the base malt for any ale, it is particularly perfect for today’s extra light colored pale ales and IPAs. Xtra pale is germinated like a pale malt to have a high degree of modification for easy brew house conversion. However, it is then uniquely Kilned like a pilsner malt for a very light color in the 1.7 to 1.9 Lovibond range. The result is a malt that easily and quickly converts like a true pale ale malt, but is as light or lighter than most Pilsner malts. Morebeer! Pro worked with Viking to design this malt based on numerous customer requests. Unique light-colored barley varietals were chosen and the germination and kilning processes were selected to get the best of both worlds. Compared to other 2-row base malts on the market that were originally designed for big breweries, and are neither true Pilsner or true Pale Malts, Xtra Pale was specifically designed for light, craft-brewed ales. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 81.3 Color °L - 1.9 Protein % dm - max. 10.1 Kolbach Index % - 44.4 Beta-glucan in wort (mg/l) - 185 Friability % - 87 Glassy grains % - 0.4    

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31-38 °L - Weyermann® - CaraMunich® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CaraMunich® Type 1 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.  

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Authentic Italian Terroir: Sourced from the Adriatic coast, making it the perfect base malt for Mediterranean lagers and trendy Italian Pilsners. Signature Flavor Profile: Imparts a clean, malty-sweet foundation highlighted by delicate notes of fresh honey. Usage: Up to 100% of your grain bill Infuse your next batch with the distinct terroir of the Italian coastline! Weyermann® Eraclea Pilsner is a premium base malt crafted from top-tier barley grown in the lush, fertile plains of Northern Italy, just steps from the Adriatic Sea. If you are looking to brew bright, highly aromatic, and deeply refreshing Mediterranean-style beers, this is your ultimate foundation. In the glass, Eraclea delivers a clean, malty-sweet profile laced with delicate notes of fresh honey. In the brewhouse, it performs exactly as you've come to expect from Weyermann's world-class standards. Brewers will appreciate its smooth processability, reliable extract yield, and the stellar foam stability it provides for a picture-perfect head of foam. Whether you are chasing the trendy dry-hopped Italian Pilsner or just want a crisp, high-quality base for a classic lager, Eraclea brings a unique regional character to your fermenter. Key Specifications: Flavor Profile: Clean and malty-sweet with subtle, lingering honey undertones. Brewing Performance: Excellent processability, high yield, and superior head retention. Usage Rate: Up to 100% of your grain bill. Recommended Beer Styles: Pilsners: Italian Pilsner, German Pilsner, Pre-Prohibition Lager Lagers: Mediterranean Lager, Italian Lager, Crisp American Lager Specialty: Italian Grape Ale (IGA) Malt Specification:   Color °L - 1.4 - 2.1 Moisture % - max. 5.0 Extract fine % dm - min. 80.5 Usage Rate - Up to 100%  

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These Erlenmeyer flasks help the best brewers to make large yeast starters to get their beer fermenting fast. Large populations of active yeast help ensure a healthy fermentation, free of off flavors. One of our favorite things about the Erlenmeyer flasks is that you can boil your starters directly in them! Our large 2000ml Erlenmyer Flask is the ideal vessel to make a large yeast starter for 5 gallon lagers and high gravity brews. Because it is made from borosilicate glass you can move it from a boil on your gas stove into a cold water bath for cooling, without the risk of cracking. (We do not recommend the use of an electric element. If this cannot be avoided, we recommend using a larger pot as a hot water bath on the stove.) This means you can do the whole process in one container, keeping it simple and helping to reduce the risk of contamination when transferring from one container to another. Recommended Process for Use of Flask: Double Boiler Method It is important for your safety to heat water in the flask with a heat source that distributes heat evenly. Our manufacturer has confirmed that direct heat to the glass can break down its integrity and break if the heat source doesn't distribute evenly. Morebeer! recommends using the "double boiler method." This process involves using a boiling water bath on the outside of the flask to heat up the water inside the flask. All you need is a kettle 3 gallons or larger. This process is much safer and efficient. If the flask should break or boil over, your kettle will be there to collect the contents, thus keeping your stove clean and keeping you away from potential harm. Features Massive 2L (2000mL) Capacity Made from Borosilicate Glass Fantastic price for a flask of this size Produced for MoreBeer! 6.5" base 2.5" top 10.75"H Why make a yeast starter? (from our FAQ) We build starters for 3 main reasons. First, to ensure yeast health. By making a starter 1-3 days in advance, you ensure that your yeast is healthy and strong and ready to do its job. Second, to create more yeast. By making the starter you will increase the cell count of the yeast, giving you a better chance of keeping bacteria's and wild yeasts from fermenting your wort. Third, if you are making high gravity beers. If you are making a high gravity beer (1.060+) you will need more yeast to start the ferment faster. High gravity beers will also finish more completely when you pitch ample quantities of yeast. In the lab world, these flasks are known as "Student Grade". A great flask for making yeast starters!(Student grade is not the highest grade flasks and will have minor defects) Kegland Part Number: KL0398

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A little more malty than our classic Kolsch Ale. Ruby in color and drinks like a lager Includes Perle and Saaz hops Estimated ABV: 5% Estimated IBUs: 21 Makes 5 gallons of finished beer An interesting take on a Kölsch.  Inspired by our craving for German Kölsch Beers, we tried to capture the drinkability but enhance the color and maltiness. Imagine a ale beer that is ruby in color and drinks like a lager! This is it! Makes 5 gallons Estimated Original Gravity: 1.045-1.048 SRM (Color Range): 17 IBUs: 21 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.      

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Wai-iti® Hops – A Burst of Bright Citrus & Stone Fruit Wai-iti® hops deliver a vibrant, juicy flavor profile packed with luscious peach, apricot, and ripe citrus notes. With a low alpha acid content and smooth bitterness, this New Zealand variety shines in late additions and dry hopping, bringing bright lime zest and sweet fruit aromas to the forefront. Perfect for sessionable pale ales, hazy IPAs, and aromatic lagers, Wai-iti® offers a refreshing, delicate complexity that enhances both hop-forward and subtly nuanced brews. Looking for a soft, tropical twist? Wai-iti® is your go-to for crisp, flavorful balance.   A MoreBeer! Exclusive (or near exclusive!).  We loved this hop so much we bought almost all of the Wai-iti hops that were available in the U.S.. Available at a really great price when compared to other NZ hops.  Ballast Point made a Sculpin® Double IPA cask version with Wai iti hops that was incredible. 

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Traditional Czech Saaz hops are most commonly chosen for aromatic additions to Pilsners and Lagers, but also work well in Light Ales and Belgians. Though alpha acids are low, they are used for both bittering and an aroma of pleasant earthy, herbal and floral notes. You can finish just about any Lager recipe with this versatile hop. Even though it has a low alpha-acid content you will find many traditional recipes using this hop for both bittering and for flavor/aroma additions. Hop Statistics Alpha Acids: 2.0 – 5.0% Beta Acids: 7.0 – 8.0% Alpha-Beta Ratio: 0.25 - .71 Cohumulone: (% of alpha acids): 24 – 28% Total Oils in mls per 100 grams dried: 0.4 – 0.7 Similar Hop Varieties: U.S. Saaz, Sterling

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This German-style Wheat Beer recipe allows Hefeweizen yeast to shine at the forefront of the flavor profile. One of most popular kits ever! Includes a single addition of Northern Brewer hops Estimated ABV: 4.5% Estimated IBUs: 13 Makes 5 gallons of finished beer This German-style Wheat Beer has a lovely blond color and distinct hazy appearance in the glass. The flavor for German Hefeweizen is primarily based on the flavor of the very specialized Hefeweizen yeast, so be sure to select one of these strains for fermentation. Just be ready for a vigorous fermentation! This beer is known to pop off airlocks if there isn't enough room in the fermenter. This is a true German-style Hefeweizen recipe using 60% White Wheat malt and 40% 2-Row malt. A dash of Northern Brewer hops provides just enough bitterness to balance the malt and yeast character. Despite the simple recipe, this is one of our most popular ingredient kits. Our German Hefeweizen is a customer favorite that has brought home many ribbons. If you want to put a little spin on this recipe, add 8 oz of Caramunich and 4 oz of Chocolate malt to make a Dunkelweizen! Makes 5 gallons Estimated Original Gravity: 1.046-50 SRM (Color Range): 7 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 grains will come milled, unless you select unmilled base malts.    

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A very clean aroma hop that produces a mild, floral and spicy aroma. Due to it being mild and clean, this hop variety can be used in a variety of beer styles, including: Lagers, Kolsch, ESB, Pilsners, Pale Ales, IPAs, and Belgian Ales. Hop Statistics Alpha Acids: 3.5 – 5.5% Beta Acids: 4.5 – 6.7% Alpha-Beta Ratio: 0.52 - 1.22 Cohumulone: (% of alpha acids): 20 – 26% Total Oils in mls per 100 grams dried: 1.0 – 1.5 Storage(% alpha acids remaining after 6 months storage at 68° F): 40 – 50% Similar Hop Varieties: Mt Hood, Liberty, Hallertau

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23 - 31 °L - Weyermann® - CaraAmber® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color.  Full red color is achieved as well as better mash efficiency when using CaraAmber®, while flavors of toffee, caramel and bread are imparted.   Suitable for Bocks, Dunkels, Brown Ales, Red Lagers, and Amber style beers.   EBC: 60-80 Lovibond: 23-31 Usage: to 20% Moisture: 3.0-4.5% Total Nitrogen: 10.0-12.0% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

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MATTERHORN is a top choice for everyday light lagers that define a brewery’s baseline Delivers crisp, well-attenuated beers with a minimal fermentation signature Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required Ferment between 48-58°F MATTERHORN is a Swiss-origin lager strain particularly well suited to light lagers and other styles where clear malt and hop definition is important. Its fermentation character remains subtle, with a light floral quality that adds aromatic lift without competing with the malt or hops. Combined with its attenuation profile, MATTERHORN produces a firm, dry finish that keeps delicate malt character and hop bitterness clearly expressed. That makes MATTERHORN particularly useful for German or Czech-inspired Pilsners, everyday light lagers, modern hoppy lagers, and West Coast Lagers. It can also work well with richer wort grists when the goal is to maintain a dry, refreshing finish and prevent malt character from becoming overly heavy. Its consistent performance across its recommended temperature range provides the reliability and repeatability needed for both traditional and modern lager production. A top choice for everyday light lagers that define a brewery’s baseline Direct Pitch: No rehydration needed Reliable & Consistent: Every batch undergoes PCR testing for purity and performance 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. For professional brewers, use at a rate of 90-170 grams per barrel, depending on wort temperature and gravity. Direct Pitch or Rehydrate: MATTERHORN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. MATTERHORN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 48-58°F (9-14°C). Optimum Fermentation Temp: 48-58°F Flocculation: Medium to High Alcohol Tolerance: 12% ABV Attenuation: 79-83% CellarScience Yeast: For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink". CellarScience Nutrients: For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.    

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1.6 °L - Great Western Malting - Superior Pilsen - Very pale, well modified, base 2 row malt. Perfect for brewing malty light-colored lagers, ales and beers where a crisp, clean finish is desired. (1.6°L)     Produced from selected lots of premium, Canadian-gown Copeland barley Low in protein, and colour High in extract Balanced modification Great for Lagers    

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WLP029 is a fitting choice for German ales such as kölsch and altbier Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters 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! Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters. It performs exceptionally well at temperatures ranging from 65 to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation. Typically has low flocculation characteristics after the first generation. 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: 72-78% Flocculation: Medium Alcohol Tolerance: 5-10% ABV Optimum Fermentation Temp: 65-69°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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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A smooth, copper-colored Festbier with rich German malt character, gentle noble hop aroma, and a clean finish Single-hopped with Hallertau Mittelfrüh Estimated ABV: 5.6% Estimated IBUs: 30 Makes 5 gallons of finished beer Oktoberfest Festbier Flash Brewing® Kit Oktoberfest Festbier is built around the smooth, malt-forward character of the classic beers traditionally brewed in spring and enjoyed during the fall harvest season. Munich malt provides a toasty, bready core, while Caravienne and Caramunich add a deep copper color with notes of biscuit, light caramel, and subtle toffee. Hallertau Mittelfrüh is the single hop in this recipe, bringing gentle bitterness and a classic noble hop aroma of light spice and floral herb. The hop character stays restrained and traditional, keeping the focus on the rich German malt profile and easy-drinking balance. Fermented with Flash Yeast™, this Festbier finishes clean even when fermented warm. The result is a smooth, malt-focused beer that is ready fast—without waiting months for a traditional lager fermentation. For added clarity and depth, a short period of cold conditioning at 40°F is recommended. Flash Brewing® Kits Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. Flash Brewing® offers a streamlined process that not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 3-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 3-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, check out the Flash Brewing® Starter Kit for 2-gallon recipes. Includes: Oktoberfest Flash Malt™: 2.6 lbs Hallertau Mittlefruh Pellet Hops: 0.5 oz HopBite™: 30 IBU Shot Flash Yeast™ Flash Brewing® Instructions Flash Brewing® recipe kits do not include priming sugar. For bottling, we recommend PopTops™ Swing Top Bottles and Pop Shots Carbonation Tablets.  

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28 L - Briess Malting - Victory malt gives a warm toasted nutty flavor which is great in Nut Brown Ales. Its clean flavor makes it well suited for ales and lagers alike, use in small amounts to add complexity and warm color.   See attached Document for Typical Malt Analysis

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LalBrew Voss™ supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Kveik, the original, traditional dry beer yeast! Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids. Beer Styles: Norwegian farmhouse ales, neutral ales Aroma: Relatively neutral at high temps, slight orange and citrus notes Attenutation: Medium to High Fermentation Range: 77-104°F (Optimal: 95-104°F) Flocculation: Very High Alcohol Tolerance: 12% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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Columbus, or CTZ (Columbus, Tomahawk, and Zeus), is a high alpha varietal with a neutral bitterness and intense aroma. A true dual-purpose hop that works very well for bittering, but shines just as easily as a late addition. CTZ hops have an earthy, spicy character that is great for bittering. But when used as an aroma addition, you'll find more floral and citrus notes come out that can be very pungent. Columbus is a perfect choice for IPAs, Pales, Imperial Ales, Hazys, Stouts, and Lagers. Hop Statistics: Alpha Acids: 14.0 – 16.0% Beta Acids: 4.0 – 5.5% Alpha-Beta Ratio: 2.55 – 4 Cohumulone: (% of alpha acids): 30 – 35% Total Oils in mls per 100 grams dried: 1.5 – 2.0 Similar Hop Varieties: Chinook, Nugget, Millennium

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7.9 °L - Great Western - Produced in the traditional European manner of 'stewing' germination then kilning at high temperatures. Emphasis on higher-protein 2-Row barleys, to achieve high levels of protein solubilization and color formation. In some classic beer styles such as continental lagers, the use of Munich malt is usually essential if the brewer is to achieve the required malt character and mouthfeel. Malt Specification: Moisture % - max. 4.4 Extract fine % dm - min. 77 Color °L - 7.9 Protein % dm - max. 12  

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A lighter option to traditional Brown Malt, providing biscuity, nutty, and lightly toasted characteristics with less intense dry roast notes Contributes a pleasing depth to Brown Ales, Milds, Porters, and Amber Lagers Use at a rate of 5–15% of your grain bill 36–45 °L - Export Brown malt offers brewers a lighter alternative to traditional Brown Malt. Kilned to a color range of 36–45°L, it provides the sought-after biscuity, nutty, and lightly toasted characteristics of Brown Malt, but with a more subdued roast profile and a cleaner finish. In comparison to standard Brown Malt (150–191°L), Export Brown exhibits significantly less acrid bitterness and intense dry roast notes, increasing its versatility across a broader spectrum of beer styles. Brewers can expect warm cereal notes, delicate coffee, and a kiss of dry cocoa. On the palate, it presents with less assertiveness than darker roasted malts. Export Brown contributes a pleasing depth to Brown Ales, Milds, Porters, and even Amber Lagers when incorporated at a rate of 5–15%, depending on the brewer's desired intensity. This malt proves particularly well-suited when toasty malt complexity is desired without overshadowing darker, more pronounced flavors. Malt Specification: Color °L - 36–45 Moisture % - max. 3.5 Extract fine % dm - min. 71.0 Usage Rate - 5–15%  

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60 °L - Viking Malt - Raisins, prunes, and brown sugar are flavors we get from this malt. Caramel 150 is the equivalent of Crystal or Caramel 60 in color but very different flavor.  We love this malt and think it is dynamite in rich brown ales, killer in Dubbels, and perfect in any darker style where you want that rich background.  By comparison Viking Caramel 100 has flavors of sweet wort which are more traditional in flavor but none of the sweet raisin in 150. On the other side, Caramel 200 still has raisin and prune but it is has the beginning of a burnt characteristic.      Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.   Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 75.0 Color °L - 53.1-60.6   See the Documents tab below for Product Information and Typical Analysis.

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Non-Alcoholic Specialization: Specifically selected for the production of low-alcohol and non-alcoholic beers with a focus on flavor integrity. Maltose-Negative Strain: Does not ferment maltose or maltotriose, leaving a high-quality residual sweetness and full body without the alcohol. Authentic Flavor Profile: Provides a clean, subtle ester profile that mimics traditional brewing results without the need for dealcoholization. SafBrew™ LA-01 is a specialized Saccharomyces cerevisiae var. chevallieri strain developed specifically for the craft of low-alcohol and non-alcoholic beers (up to 0.5% ABV). Unlike standard brewer’s yeast, this "maltose-negative" strain only ferments simple sugars (glucose, fructose, and sucrose), leaving the more complex malt sugars untouched. This results in a brew that retains the natural mouthfeel, body, and sweetness of the grain, making it an essential tool for brewers looking to achieve professional results in the non-alcoholic space. Maltose-Negative: Only consumes simple sugars, naturally limiting alcohol production while maintaining high residual extract for body. Flavor Preservation: Produces a clean, neutral aromatic profile with very subtle fruity notes, allowing the hops and malt to define the beer. POF Negative: Lacks the phenolic off-flavor (POF) gene, ensuring no unwanted clove or medicinal aromas in the final product. Superior Body: Because it leaves maltose unfermented, the resulting beer has a rich, full-bodied mouthfeel that is often missing in low-alcohol beverages. Controlled Kinetics: Ferments steadily until the simple sugars are depleted, providing a predictable and stable outcome. Applications: Non-Alcoholic Beers: The industry standard for creating beers at <0.5% ABV without the need for expensive vacuum distillation equipment. Low-Alcohol Ales: Excellent for "Small Beers" or ultra-light ales where flavor density is required despite low gravity. Alcohol-Free IPAs: Provides the necessary body and sweetness to balance high hopping rates in non-alcoholic hop-forward styles. Malt Beverages: Ideal for creating non-fermented or lightly fermented malt drinks with a sophisticated, beer-like palate. Flavor Profile: Clean & Neutral: A very low ester profile that serves as a perfect canvas for specialized malts and late-addition hops. Malty Sweetness: High residual maltose levels provide a natural, cereal-like sweetness and a rounder palate. Crisp & Refreshing: Despite the residual sweetness, it finishes clean without cloying heavy esters. Balanced Body: Successfully mimics the texture of a 4-5% ABV beer in a <0.5% ABV environment. Usage: Rehydration: Sprinkle the yeast in at least 10 times its weight of sterile water or hopped wort at 77°F–84°F (25°C–29°C). Let rest for 15 to 30 minutes, stir gently, and pitch the cream into the fermentation vessel. Pitching Rate: Standard dosage is 50 to 80 g/hL (approximately 1.9 to 3 grams per gallon) to ensure a healthy population. Pasteurization Requirement: Mandatory. Because the beer contains high levels of residual fermentable sugars (maltose), it must be pasteurized after packaging to prevent spoilage or secondary fermentation. Fermentation Temperature: Performs optimally between 50°F and 77°F (10°C–25°C). Gravity Management: Monitor initial sugar levels (simple sugars vs. maltose) carefully to ensure the final ABV remains within the desired 0.5% limit. *See the technical data sheet below for more information on rehydration, usage and storage. Safbrew™ LA-01 vs. Safbrew™ LA-02 While both Fermentis LA-01 and LA-02 are maltose-negative yeasts designed for brewing no- and low-alcohol beers, their genetic makeup yields distinct flavor profiles. SafBrew™ LA-01 (Saccharomyces cerevisiae) is a POF+ strain that naturally produces spicy, clove-like phenols, making it ideal for Belgian styles unless its expression is carefully suppressed during the mash. Conversely, SafBrew™ LA-02 is a non-Saccharomyces (Torulaspora) species that is naturally POF-negative, offering a completely clean, sweeter finish with malt and honey notes perfect for standard ales and lagers. Crucially, because both strains leave large amounts of unfermented complex sugars behind, beers brewed with either yeast require strict pasteurization to prevent unwanted refermentation and package bursting.  

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The best brewers make large yeast starters to get their beer fermenting fast. Large populations of active yeast help ensure flavorful beer free of off flavors. Our large 3000ml Erlenmyer Flask is a great vessel to make a large yeast starter for 5 gallon lagers and high gravity brews. Because it is made from borosilicate glass you can move it from a boil on your gas stove into a cold water bath for cooling, without the risk of cracking. (We do not recommend the use of an electric element. If this cannot be avoided, we recommend using a larger pot as a hot water bath on the stove.) This means you can do the whole process in one container, keeping it simple and helping to reduce the risk of contamination when transferring from one container to another. Recommended Process for Use of Flask: Double Boiler Method It is important for your safety to heat water in the flask with a heat source that distributes heat evenly. Our manufacturer has confirmed that direct heat to the glass can break down its integrity and break if the heat source doesn't distribute evenly. Morebeer! recommends using the "double boiler method." This process involves using a boiling water bath on the outside of the flask to heat up the water inside the flask. All you need is a kettle 3 gallons or larger. This process is much safer and efficient. If the flask should break or boil over, your kettle will be there to collect the contents, thus keeping your stove clean and keeping you away from potential harm. Features Massive 3L (3000mL) Capacity Made from Borosilicate Glass Fantastic price for a flask of this size Produced for MoreBeer! " base " top "H Why make a yeast starter? (from our FAQ) We build starters for 3 main reasons. First, to ensure yeast health. By making a starter 1-3 days in advance, you ensure that your yeast is healthy and strong and ready to do its job. Second, to create more yeast. By making the starter you will increase the cell count of the yeast, giving you a better chance of keeping bacteria's and wild yeasts from fermenting your wort. Third, if you are making high gravity beers. If you are making a high gravity beer (1.060+) you will need more yeast to start the ferment faster. High gravity beers will also finish more completely when you pitch ample quantities of yeast. In the lab world, these flasks are known as "Student Grade". A great flask for making yeast starters!(Student grade is not the highest grade flasks and will have minor defects) Kegland Part Number: KL03995

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2.2 °L - BestMalz - BestMalz Acidulated Malt will lower the pH value of your wort, resulting in improved mash enzyme activity and greater yield. Provides a rounder, fuller character, enhancing the flavor of Pilsners and other light lagers. Malt Specification: Moisture % - max. 8 Extract fine % dm - min. 76 Color °L - 1.6 - 2.7 Protein % dm - max. 12  

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Clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters POF-negative, non-diastatic, and delivers excellent clarity with no filtration required Recommended for Pilsner, Helles, Vienna Lager, Märzen, Festbier, American Lager, and International Pale Lager Ferment between 50-68°F Angel Yeast BF16 is a clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters. With strong fermentation performance and high flocculation, BF16 is ideal for a wide range of traditional and modern lagers. It is POF-negative, non-diastatic, and delivers excellent clarity with no filtration required. BF16 performs best at classic lager temperatures but is versatile enough to ferment warmer when needed, making it suitable for brewers of all scales seeking reliable lager performance. Clean lager profile with low ester production High flocculation for clear, brilliant beer Strong attenuation (80–91%) for a dry, crisp finish Ferments well at traditional and elevated lager temps POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 50–68°F (10–20°C) Recommended range for cleanest profile: 50–59°F (10–15°C) Usage Rate: 0.5–1.5 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–150 g/hL; increase up to 300 g/hL for high-gravity or stressed fermentations Rehydration Instructions: For best results, rehydrate yeast in clean water at 72–86°F (22–30°C) for 10–20 minutes before pitching. Gradually adjust to wort temperature and pitch within 30 minutes to maintain yeast viability. Applications: Pilsner • Helles • Vienna Lager • Märzen • Festbier • American Lager • International Pale Lager

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One the most popular hops in craft brewing today, Galaxy hops are adored for their huge oil content and pungent citrus and passionfruit flavors. This single hop variety accounts for the majority of hop yield coming from Australia, and is still one of the more difficult hops to get your hands on. It's so popular that we have to contract for it years in advance, so be sure to shore up your supply when it's in stock! This tantalizing dual purpose hop can be used up and down the hopping schedule and is an absolute stunner when used late in the boil, whirlpool, or dry hopping. Expect big aromas of peach with hints of pineapple and tropical fruit. Use liberally in all hop-forward styles, including IPAs, Pale Ales, Hazys, hoppy lagers, or any beer where you want to add a little tropical twist. Hop Statistics: Alpha Acids: 13.5 – 14.8% Beta Acids: 5.8 – 6.0% Alpha-Beta Ratio: 2.25 – 2.55 Cohumulone: (% of alpha acids): 35% Total Oils in mls per 100 grams dried: 2.4 – 2.7 Similar Hop Varieties: Citra®   Galaxy® is a registered trademark owned by Hop Products Australia. Citra® is a registered trademark owned by Yakima Chief Hops, LLC.

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Lemondrop™ was originally developed by Hopsteiner as Experimental #01210 and released in 2012. Derived from Cascade, you will find some familiar flavors residing in these lupulin glands. The hops name alludes to the aroma descriptors of lemon, mint, green tea, and slight melon.  Lemondrop™ crushes as an aroma addition in Pale Ales, IPAs, Hoppy Lagers and NEIPAs, but don't shy away from it if you're looking to add some lemon-citrus flavor to your favorite Hefeweizen, Kolsch or Blonde Ale! Hop Statistics: Alpha Acids: 5.0 – 7.0% Beta Acids: 4.0 – 6.0% Cohumulone: (% of alpha acids): 28 – 34% Total Oils in mls per 100 grams dried: 1.5 – 2.0 Similar Hop Varieties: Cascade, Mandarina Bavaria, Centennial Lemondrop™ is a  trademark owned by  S. S. Steiner, Inc  

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White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager! Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character. White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash. Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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Made with the finest German brewing barley, this malt is specially processed to produce an exceptionally light wort and pale color Ideal for a wide range of both light and dark beer styles Use as up to 100% of your grain bill 1.2 - 1.8 L - Made with the finest German brewing barley, this malt is specially processed to produce an exceptionally light wort and pale color. You can expect a malty-sweet flavor with subtle notes of honey. Ideal for both light and dark beer styles, typically for: Pale Lager: American (Light) Lager, International Pale Lager, Czech Pale Lager, Koelsch-style, German Light Beer, Light Lagers, Japanese Lager, Mexican Lager, Bavarian Helles Pilsner: Pilsner, American Pilsner and International Pilsner Pale Ale: American Cream Ale, British Golden Ale, Blonde Ale, Trappist Single Strong Ale: Belgian Golden Strong Ale, Belgian Trippel Wheat Beer: Berliner Weisse, Leichtes Weizen, Kristallweizen, Lambic, Gueuze, Fruit Lambic, Witbier, Gose, Lichtenhainer, Piwo Grodziskie Malt Specification: Color °L - 1.2 - 1.8 Moisture % - max. 5.0 Extract fine % dm - min. 80.5 Protein % dm - max. 9.0 - 11.5 Usage Rate - Up to 100%

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OYL-044 is a lager-like ale strain that’s lightly fruity, crisp and clean Clears quickly and accentuates hop flavors 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 Kolsch II is the brewer's best friend among Kolsch strains. It's considered much easier to manage as it is warmer fermenting than other Kolsch yeast, flocculates much better and clears more quickly. This lager-like ale strain is lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors. Attenuation: 72-78% Flocculation: Medium Alcohol Tolerance: 10% ABV Optimum Fermentation Temp: 65-69°F Cell Count: 225 Billion Strain Type: Ales   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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Subdued fruity flavors, good hop bite, and medium maltiness Includes 100% Northern Brewer hops Estimated ABV: 4.5% Estimated IBUs: 38-42 Makes 5 gallons of finished beer California Common beer is a unique tasting recipe that typically utilizes Northern Brewer hops. With subdued fruity flavors, good hop bite and medium maltiness, this beer still retains its unique qualities due to a famous liquid yeast strain that retains lager characteristics up to 65 degrees. Makes 5 gallons Estimated Original Gravity: 1.044-49 SRM (Color Range): 9-12 IBUs: 38-42 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.      

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LalBrew BRY-97™ is an American West Coast-style ale yeast loved for its ability to produce clean fermentations for high quality ales A neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ 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 "West Coast Ale" yeast is known for its clean, neutral flavor profile and strong attenuation. With no overwhelming characteristics, this yeast lets your grain and hop choices shine! BRY-97 gives you a quick start and vigorous fermentation, which can be completed in 4 days if kept above 63° F. The aroma is slightly estery, almost neutral and doesn’t display off-odors when handled properly. Because of its high flocculation, it may slightly reduce hop bitterness levels. Best results when used at traditional ale temperatures (62 - 72° F) and after rehydration in the recommended manner (see the documents tab for re-hydration procedure). Beer Styles: American ales Aroma: Neutral with slight ester Attenuation: Medium to High Fermentation Range: 59-72°F Flocculation: High Alcohol Tolerance: 13% ABV *See the technical data sheet below for information on rehydration, usage and storage.

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