|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Base malt for all beer styles. Contributes light straw color. 1.8ºL
|
Attenuation: 73-80% Flocculation: Medium Ferment Temp: 68-73F Alcohol Tolerance: High
|
Attenuation: 74-78% Flocculation: Low to Medium Ferment Temp: 67-74F Alcohol Tolerance: Medium
|
Attenuation: 73-77% Flocculation: Medium-Low Ferment Temp: 60-72F Alcohol Tolerance: 11% ABV
|
Attenuation: 81% Flocculation: Medium Ferment Temp: 59-71F
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Use as a rich malty 2-Row base malt. Contributes golden color. 3.5ºL
|
Corn sugar. Priming sugar.
|
Flocculation: Medium Attenuation: 72-76% Temperature Range: 62-75F, 16-24C Alcohol Tolerance: 11 to 12% ABV
|
Attenuation: 70-75% Flocculation: Low to Medium Ferment Temp: 67-74F Alcohol Tolerance: Medium
|
Attenuation: 75% Flocculation: High Ferment Temp: 59-68F
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Produces very light colored, clean, crisp wort. Excellent choice for lagers. 1.2ºL
|
BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. 1.6ºL - 2.0ºL
|
Premium UK base malt. Lends a nutty sweet flavor to beer. Use up to 100% in grist composition. 2.5ºL - 3.5ºL
|
Premium English 2-row barley malt. Rich, robust malt flavors. Use up to 100% grist composition. 2.5ºL - 3.5ºL
|
Authentic floor malted English barley. Rich, slightly nutty flavor. 2.3ºL-3.0ºL
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
11 - 13% AA Strong citrus and tropical tones. Grapefruit, melon, lime, gooseberry, passionfruit and lychee.
|
Attenuation: 63-70% Flocculation: Very High Ferment Temp: 65-68F Alcohol Tolerance: Medium
|
Attenuation: 69-74% Flocculation: Medium to High Ferment Temp: 65-68F Alcohol Tolerance: Medium-High
|
Attenuation: 67-74% Flocculation: High Ferment Temp: 65-70F Alcohol Tolerance: Medium
|
Attenuation: 70-80% Flocculation: Medium to High Ferment Temp: 65-70F Alcohol Tolerance: Medium-High
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: 65-70% Flocculation: Medium Ferment Temp: 65-70F Alcohol Tolerance: Medium
|
Attenuation: 67-75% Flocculation: Medium Ferment Temp: 65-70F Alcohol Tolerance: Medium
|
Attenuation: 73-77% Flocculation: Low Ferment Temp: 55-68F Alcohol Tolerance: approx 11%
|
Attenuation: 74-78% Flocculation: Low Ferment Temp: 58-74F Alcohol Tolerance: approx 10%
|
Attenuation: 72-76% Flocculation: Medium Ferment Temp: 60-72F Alcohol Tolerance: 10% ABV
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: 82% Flocculation: High Ferment Temp: 54-59F
|
Attenuation: High Flocculation: Medium-High Ferment Temp: 57-70F Alcohol Tolerance: High
|
Improves head and foam retention in any beer style. Sweet and malty with a mild bread dough flavor. 2.5ºL
|
Use in small amounts to add complexity to both ales and lagers. Also known as biscuit malt. Produces wort with toasty, biscuity, baking bread, nutty flavors. 28ºL
|
Intensifies the color of the beer and emphasises the malt aroma of dark beers. Can be used for 100% of the grain composition. 4.2ºL - 8.0ºL
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Roasty coffee and chocolate flavors. Deep brown to black color based on usage. 450ºL - 500ºL
|
Increases head retention. Adds creaminess and body to beer. Contributes very little color. 1.5ºL
|
Adds body and silky mouthfeel. Typical in oatmeal stouts. 2.5ºL
|
Use when brewing with Wheat or Rye. Aids in lautering by providing additional filtering.
|
Very dark belgian specialty malt. Raisin-like flavors and hints of nut and plum. 95ºL-133ºL
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Contributes very little color. Aids in beer foam development and stability. 10ºL
|
4-5.8% AA Strong spicy, flowery flavor with unmistakable grapefruit citrus aroma.
|
4 - 6% AA Sweet, spicy, floral, with earth and thyme overtones.
|
11.0 - 16.0%AA 5.0 - 7.0% BA A delicate aroma with inclinations towards floral and fruit flavorings and a prevalent hoppy tang
|
Attenuation: 68-72% Flocculation: Medium Ferment Temp: 48-52F Alcohol Tolerance: Medium
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: 73-80% Flocculation: Medium Ferment Temp: 69-75F Alcohol Tolerance: Medium
|
Attenuation: High Flocculation: High Ferment Temp: 59-74F
Alcohol Tolerance: High
|
11.5-13.5% AA. A complex array of tropical fruit, citrus, berry, herbal, earthy and pine characteristics
|
Attenuation: 71-75% Flocculation: Medium Ferment Temp: 62-72F Alcohol Tolerance: 12% ABV
|
Attenuation: 69-73% Flocculation: High Ferment Temp: 55-75F Alcohol Tolerance: approx 12% ABV
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Attenuation: 67-71% Flocculation: Very High Ferment Temp: 64-72F Alcohol Tolerance: 9% ABV
|
Attenuation: 73-77% Flocculation: Low Ferment Temp: 64-75F Alcohol Tolerance: approx 10% ABV
|
European-style Munich Malt for a clean, malty flavor. Use in any beer style needing enhanced malty flavors. 10ºL
|
European-style dark Munich malt that provides clean, intensely malty flavors. Deep golden with oranges hues. 20ºL
|
Adds body and foam retention without influencing color or aroma. Use to upgrade all types of beer, including light colored beers. 1.3ºL
|
|