Ingredients

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 15 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-1 1kg WholeContent: 1kg barley maltGrain type: barleyColour: 80 - 100 °EBC (31 - 38 Lovibond)Use: Use up to 15% of the malt bill.

LalBrew Windsor is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose. LalBrew Windsor is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Beers created with LalBrew Windsor are usually described as full-bodied, fruity English ales. LalBrew Windsor is a consistent and robust strain that produces moderate levels of alcohol and the balanced flavor and aroma characteristics of the best traditional English ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.BEER STYLESFruity English ales, pale ales, portersAROMAFruity, esteryATTENUATION RANGE65 - 72 %TEMPERATURE RANGE15 - 25°C (59 - 77°F)FLOCCULATIONLowALCOHOL TOLERANCE12% ABVPITCHING RATE50 - 100g/hL

Oak Pieces natural. Wood Chips natural 100g

A lighter base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Extra Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Crisp Extra Pale Ale Malt 1kg Whole Content: 1 kg whole barley malt Color: 3,0 - 4,0 °EBC (1,7 - 2 Lovibond)Use: Use up to 100% of the malt note

Oak Spiral from real oak barrels for adding interresting flavours and colours to your brew. Depending on how much flavour/colour you want in your beer, wine or spirit, immersion times vary from a few hours to weeks. Taste regularily to get the taste and colour you want. Available in many different toasting degrees and barrel brands.The spiral should be rinsed under running water before use.Product details- Diameter: approx. 22 mm- Length/Height: 18,5 cm- Handmade- Can be reused- Use for up to 6 weeks- 1 Spiral is usually good for 10-15L- 2 Spirals are usually good for 20-30L- NOTE: The spiral should be rinsed with water before use.- Made in EU

This extremely rare, delicate aroma hop is native to France. Pedigree: French Parentage Brewing Usage: Aroma Aroma: Floral and fruity with red fruit, strawberry and bubble gum notes.Crop/Skörd: See headingform: pelletsalpha acids: 7,9 - 9,5 %.

Roasted barley adds intense roasty flavours with notes of espresso and liquorice. Imparts a dry, slightly burnt character with some bitterness. Usually used in small amounts for flavour and colour, and an almost obligatory ingredient in stouts. Adds dark colour with red-brown hues, closer to black at high percentages. Roasted barley lowers the pH of the mash, which may demand addition of calcium carbonate. No enzymatic power. Grain type: barleyColour: 1000 - 1300 °EBC (376 - 488 Lovibond)Usage:  5%-10%

Dark chocolate malt with the taste of dark chocolate and burnt tones. Notes of licorice and coffee. Gives dry, toasty flavours to rich, dark beers.Grain type: barleyCrisp Chocolate MaltContent: 1kg whole barley maltColour: 900 - 1100 °EBC (338 - 413 Lovibond)

Crisp Flaked Torrefied Oats 250g. Flakes of puffed oats and loose shells. Unmalted oats that have been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break it down. Can therefore be added directly to the mash and does not need to be pre-boiled. Rolled into flakes and does not need to be crushed before use. Gives the beer fullness and a good mouthfeel.

Willamette is one of the most popular hops amongst all types of brewers for its versatility and well-rounded aroma. The moderately spicy, floral and fruity notes compliment just about any style of beer and also blend beautifully with other hops in your recipe. Give Willamette a try in your next American Ale, Golden Ale, or Brown Ale brew.Crop/skörd: See headingForm: PelletsAlpha acids: 4-6%

Dark caramel malt with sweet caramel and malty flavour. Some biscuit and caramel with notes of dried fruit. Adds fullness, mouthfeel and foam stability. Normal usage up to 10 % of grain bill. Gives beer a deeper colour with amber or copper hues. During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs. Weyermann Caramünch-3 1kg WholeContent: 1kg barley maltGrain type: barleyColour: Colour: 140 - 160 °EBC (53 - 61 Lovibond)Use: Use up to 10% of the malt bill.

This lightly toasted malt will provide a warm bread or biscuit flavor and aroma, with notes of nuts or light roast - Cookie malt. May be used at up to 15 % of grain bill, or at lower percentages to provide some complexity. This malt is produced in the roasting drum and has no enzymes. Must be mashed with malts having surplus diastatic power. Grain type: barleyColour: 47 - 70 °EBC (18 - 27 Lovibond)Enzymes: Low

Fuggle hops are similar to Kent Goldings, but with a more noticeable aroma. Fuggle is generally associated with delicate and pleasant mint, grass, and floral tones. Crop/skörd: 2024Form: PelletsAlpha acids: 4-7%

Mangrove Jack's M36 Liberty Bell Ale Yeast 10g

Fruit puree of white peach. Free from additives such as flavoring agents and dyes. Purén is pasteurized, fast chilled and packed in aseptic (sterile) multi-layer aluminum bag with screw cap. Caraman (Léonce Blanc) Puré White peach 1kg Content: 86% Puree of white Peach (White Peach). White peach opera. Sugar, vitamin C (ascorbic acid), when white peach is extra sensitive to oxidation, it is needed. Weight: 1 kg (2.2 lbs) Shelf life: At least 12 months from the date of manufacture at room temperature. Preferably store in a refrigerator, or freeze in and thaw up for use. Opened packaging keeps about 5 days in the refrigerator. Use in beer: Carefully add to the fermenter when the beer has been fermenting for 4-7 days. Then let the beer continue to ferment for 7-10 days or as the recipe descibes.

For brewer’s wishing to experiment though, Brewer’s Gold is still a good choice for late bittering with desirable notes of spice, lemon and blackcurrant.Crop/Skörd: See headingForm: pelletsAlpha acids: 4-7%

Fruit puree of forest fruits: raspberries, cherries, strawberries, blueberries and blackberries. Free from additives such as flavoring agents and dyes. Purén is pasteurized, quickly chilled and packed in aseptic (sterile) Multi-layer aluminum bag with screw cap. Caraman (Léonce Blanc) Puré Forest fruits 1kg (Mixed Berries)Contents: Puree of forest fruits: Raspberry 24 %, cherries 24%, strawberries 18%, blueberry 17%, blackberry 17%. Weight: 1 kg (2.2 lbs) Sustainability: At least 12 months from the date of manufacture at room temperature. Preferably store in a refrigerator, or freeze in and thaw up for use. Opened packaging keeps about 5 days in the refrigerator. Use in beer: Carefully add to the fermenter when the beer has been fermenting for 4-7 days. Then let the beer continue to ferment for 7-10 days or as the recipe descibes.

Crisp Torrefied Wheat 1kg Whole. Puffed wheat. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.

A strain of Saccharomyces cerevisiae, derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.Formerly known as Red Star Montrachet.Alcohol tolerance: 15 %Optimum fermentation temperature: 15 °C - 35 °CProducer: Fermentis

The Home Brewery's Lemon Peel 30g Contains: 30g/1oz of Dried lemon peel

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Specially dried cider yeast to give classic Madeira character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

One of the first modern aroma hops from the US. It has a character similar to Cascade with a flowery aroma but the citrus notes are leaning more towards those of blood oranges.Commonly used in IPA and APA. Also suited for Modern Lagers and Saisons.Amarillo was not developed but discovered by Virgil Gamache Farms during the early days of the 90s. It was registered and launched in 2003 and quickly exploded in popularity across the world.Arom: Blood orange and grapefruit with notes of tropical fruit and flowers.Origin: USACrop: See headingAlpha acid (exact value, see label): ca 17 %

Naturens Skafferi Peach puré is made from 100% Peaches (Persika) and contains no added sugar or other additives. The taste is naturally sweet from the fruit and the color is beautiful yellow. Fruit puree is a simple and useful ingredient to use as a seasoning in a variety of dishes, desserts and pastries. Puree is also an excellent ingredient for those who make homemade ice cream, smoothies and beverages.Naturens Skafferi's purees are available in several popular fruit flavors.Produced in Sweden.Naturens Skafferi Peach Puré 1LContent: 100% puree of Peach. Peach puré.Shelf life: Preferably store in the refrigerator, or freeze and thaw before use. Opened packaging lasts about 5 days in the refrigerator.Use in fermented beverages: Carefully add to the fermenter when the beverage is fermented for 3-7 days. Then let it continue to ferment for 7-10 days or according to a recipe. Recommended dosage 50-200g/L.

Bramling Cross is a rather rare breed and is mostly available in the UK. First harvested in 1927 at Wye College its lineage is a cross between Golding and a wild Manitoban (Canadian) hop. It is considered well suited to cask conditioned recipes as well as Christmas and fruit beers.Perhaps Brew Dog Brewery says it best when they speak of Bramling Cross as being “elegant, refined, assured, (boring) and understated”. They suggest people often don’t use enough of Bramling Cross to let its true flavors and eccentricities shine.When used in large quantities the fruity element in Bramling Cross springs to life. This use exhibits complex fruity notes of lemon, blackcurrant and pear, particularly when used as a late addition. Some brewers have also recorded notes of blackberries and plums.Crop/skörd: See headingForm: PelletsAlpha acids: 5-8%

Bayanus is an excellent versatile yeast strain. Ideal for alcoholic and alcohol-fortified drinks, wines, champagnes or cider. They bring an excellent structure and profile that complements all types of wines. Bayanus is very durable yeast. They can ferment up to 18% alcohol and at the same time ferment even at low temperatures. You can also start fermentation again using them.For up to 25L.Ingredients: Yeast 10g

Chocolate malt that gives flavours of coffee and dark chocolate, with some roastiness. Carafa® I Special is produced from de-husked barley, which makes the roasted notes smoother and more rounded, rather than bitter.Use in small amounts for colour adjustment and up to 10 % for dark beer styles where roasty flavours is part of the character. Adds a brown-black colour to beer but not to the foam.This malt is roasted and lacks enzymatic power. Roasted malts lowers the pH of the mash, which may require additions of calcium carbonate. Carafa® is a registered trademark of Weyermann®.Grain type: barleyColour: 800 - 1000 °EBC (301 - 376 Lovibond)Content: 1kg barley maltUse: Use up to 10% of the malt bill.

Oak Pieces American Heavy Toast 250g

Closely related to munich malts, but darker and more aromatic. Adds intense malt sweetness with honey-like flavour and light notes of roast.Normally used at up to 20 % of the grain bill, but noticeable at lower dosage, adding notes of breadcrumb or toast, imitating flavours associated with decoction mashing. Adds a dark amber or copper.Despite being a medium coloured malt, melanoidinmalt lowers the mash pH relatively much.Weyermann Melanoidin Malt 1kg WholeGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Content: 1kg barley malt Grain type: barleyUse: Normally 20% of the malt bill

To make Crystal 150, Crisp increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Crystal 150 the crystalised sugars present imparts an intense caramel flavour. Crystal 150 will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 1kg barleyColour: 160 – 180 °EBC Usage: Up to 10%

Used in oatmeal stout, but can also provide smooth finish to ales.Grain type: oatsColour: 2,0 - 3,0 °EBC (1,3 - 1,7 Lovibond)

Oak Pieces Toffee. Wood Chips Vanilla 100g

Herkules is a high alpha hop that gives a lot of bitterness from smaller amounts. Has strong flavors and aromas and a bitterness that needs some more time to mature. Has some interesting aromas for the experimental brewerGerman Ale and Lager, Barley Wine, Imperial Stout.Developed in 2005 by the Huell Research Centre. It's a relative of Hallertauer Taurus.Aroma: Spicy and flowery aroma with notes of melon, black pepper and pine.Origin: TysklandCrop: See headingTypical values: Alpha acids (correct alpha value is printed on the label): 14 - 20 %Cohumulone: 32 - 38 %Total oils: 1,4 - 2,4 ml / 100 gStorage stability (alpha acids): GoodPossible replacements: Magnum

A dark caramel malt. Crystal malt undergoes a special kind of drying process where the green malt is baked at saccharification temperature before the temperature is quickly raised and the malt is dried. The result is a caramelization of the malt grain and gives rise to a crunchy caramel taste. Used to adjust colour and flavour of ales, giving deep golden to red hues. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Grain type: barleyColour: 250 - 290 °EBC (94 - 109 Lovibond)Usage: Up to 10%

A lighter version of Chocolate Malt which gives notes of milk chocolate with lightly burnt tones. Mostly used in porters and dark ales to provide a light to distinct flavour of chocolate depending on the amount used. Normally in the 5 - 15 % range.Crisp Low Colour Chocolate Malt 250g CrushedGrain type: barleyColour: 450 – 650 °EBC (169 – 244 °Lovibond)Maltster: Crisp

Allround hop from New Zeeland that is a hybrid between Saaz and the moderna New Zeeland hops. Mouteka is great for bittering but shines in flavor and aroma with it's fresh fruitiness with notes of citrus and lime.Commonly used in modern lager and pilsner, belgian ale.Bred by Hop Research Center in New Zeeland as a cross of Saaz and a native strain. Was previously known as 'B Saaz' or 'Belgian Saaz' after a Belgian brewery took an early liking to it.Crop: See headingAroma: Citrus, lime, tropical fruit, slightly spicy.Form: PelletsAlpha acids: 4-7%

This black malt is produced from quality spring barley. CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, darkbeer aroma, as well as body and mouthfeel to finished beer but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness, with a firm, creamy, white head. Flavor: notes of coffee, cocoa and dark chocolateGrain type: barleyColour: 1300 - 1500 °EBC (488 - 563 Lovibond)Enzyme activity: noneContent: 250g barley maltUse: Use up to 10% of the malt bill.

Relatively new on the market, Huell Melon or Hüll Melon, made its debut in 2012. A daughter of Cascade (US), it has some interesting flavor characteristics not commonly associated with hops. It is noted to be intensely fruity with flavors and aromas of honeydew melon and strawberry.Crop: See headingForm: PelletsAlpha acids: 6-8%

Target, or Wye Target, is a relatively recent high-alpha variety, with good aromatic properties. Some British breweries even use it for dry hopping, but the most common use for Target is as a bittering hop. Aroma: Sage, lemon and slightly spicy.Bitter, Pale Ale, Kentish Bitter, India Pale Ale, Brown Ale, American LagerThis versatile hop was released in 1992 and is related to Northern Brewer and Eastwell Golding. It's a close cousin to the hop Challenger but has a very different taste.Aroma: Sage, lemon and slightly spicy.Crop/skörd: See headingForm: PelletsAlpha acids: 8-15%

Carared malt from German Weyermann is a medium light caramel malt which at higher proportions gives the beer a clear amber or red tint.Gives a soft, slightly aromatic maltiness with hints of sweetness.The malt taste is emphasized, the fullness is increased and the foam stability increases.Can be used as special malt up to 25% in, for example, Red Ales.Weyermann Carared Malt 1kg WholeContent: 1kg barley maltColor: 40 - 60 ° EBC (European Brewing Convention)Use: Use up to 25% of the malt bill.

Antifoam 85 is a silicone-based defoamer in the form of a polysiloxane emulsion, intended to effectively reduce or eliminate unwanted foam formation in water-based processes, such as beer brewing. Also called antifoam. AREAS OF USEBrewing & fermentation, cleaning and dishwashing processes, water and wastewater treatment, food processes. DOSAGENormal: 50–100 ppm (0.05–0.1 ml/L), Max: 235 ml/1000 L.100 ml is sufficient for 1000–2000 liters depending on dosage. USEShake lightly before use. Add directly to foaming liquid manually or via dosing pump. Repeat if necessary. AFTER USERinse with drinking water in food processes. STORAGECool, dry, ventilated. Protection against frost/heat. Contents: Polysiloxane-based emulsion

LalBrew Abbaye™ is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew Abbaye™ produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew Abbaye™ produces darker fruit aromas and flavors of raisin, date, and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.StrainSaccharomyces cerevisiaeBeer stylesBelgian Blonde Ale, Belgian Dark Strong Ale, Belgian Dubbel, Belgian Golden Strong Ale, Belgian Pale Ale, Belgian Quad, Belgian Tripel, Biere de Garde, WitbierAttenuation77-83%Temperature range17 - 25°C (63 - 77°F)FlocculationMedium-HighAromaSpicy, fruity, tropical, bananaAlcohol tolerance14% ABVPitching rate50 - 100g/hL

Mangrove Jack's M42 New World Strong Ale 10g

Mangrove Jack's M15 Empire Ale Yeast 10g

Puré of 100% lime. Completely free of additives such as sugar, flavorings, dyes or preservatives. Purén is pasteurized, fast chilled and packed in aseptic (sterile) Multi-layer aluminum bag with screw cap. Caraman (Léonce Blanc) Puré Lime 1kgContent: 100% Puree of Lime. Lime Puré. Weight: 1 kg (2.2 lbs) Shelf life: At least 12 months from the date of manufacture at room temperature. Preferably store in a refrigerator, or freeze in and thaw up for use. Opened packaging keeps about 5 days in the refrigerator. Use in beer: Carefully add to the fermenter when the beer has been fermenting for 4-7 days. Then let the beer continue to ferment for 7-10 days or as the recipe descibes.