This is a great choice for a 2-Row base malt that is grow right here in America, Montana to be specific. The malt works well with single infusion mashes and has no problem handling adjuncts.
Diastatic: 84 (min) 96 (max)
Any - All
Munich Malt for beer brewing has a malty sweet flavor characteristic and adds a red or amber color to the beer. It has enough diastatic power to convert itself, but needs help from other malts (2-row malt for example) to convert other grains.
Yield: 77.0 %
Color 10.0 SRM
Moisture: 5.0 %
Protein: 13.5 %
Any - All
Biscuit Malt is aptly named. Contributing a warm bread/biscuit flavor and garnet brown color, this malt must be mashed with other malts containing an excess of diastatic power. Use 5-10% max.
Malt Type: Lightly Kilned / Toasted Malt
Variety: 6-row winterbarley
47 – 70 EBC, Lovibond: 18-27
Extract : 70%
Total Protein :11.5%
Flavors: Nutty, Toasty, Bread...y, Bisctuit...y
Nut Brown Ales
Any Beer where a Nutty Addition would be nice
Flaked White Wheat
Greatly increases head retention and body. Use 4 to 6 ounces in a 5 gallon batch.
Improves Beer's Head Formation
AMARILLO® Hop Pellets
Amarillo Hops are an aroma variety of recent origin, discovered and introduced by Vigil Gamache Farms Inc. in Washington State. It is most often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics.
AMARILLO® is a trademark owned by Virgil Gamache Farms, Inc.
Alpha Acids 8.0 - 11%
Beta Acids 6.0 - 7.0%
Cohumulone (% of alpha acids) 21 - 24%
Total Oils (Mls. per 100 grams dried hops) 1.5 - 1.9
Myrcene (as % of total oils) 68 - 70%
Caryophyllene (as % of total oils) 2.0 - 4.0%
Humulene (as % of total oils) 9.0 - 11%
Farnesene (as % of total oils) 2.0 - 4.0%
Storage (% alpha acids remaining after 6 months storage at 20° C) Good
Possible Substitutions:Cascade, Centennial
Irish Moss (1 oz)
Chondrus crispus, otherwise known as Irish Moss, is a carrageen seaweed used to clear beer and combat chill haze without the use of a filter. It promotes protein coagulation speed and is added to your boil 15 minutes before completion. Be sure to hydrate for at least 15 minutes before use.
Made from Seaweed
Prevents Chill Haze
Added to Boil during Last 15 Minutes - 1 Teaspoon per 5 Gallon Batch
Hydrate for 15 Minutes before added to Boil
White Labs WLP001 California Ale Beer Yeast
Clean flavors define White Labs WLP001 California Ale Yeast. A well balanced yeast, it accentuates hop flavors and can be used in most any style.
Origin:United States (California)
Optimum Ferm Temp: 68-73
Alcohol Tolerance: High
Most Any Ale
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