Easily tempered with black or chocolate malts, Roasted Barley has the intense bitterness and dry, coffee flavors that really compliments a stout.
Malt Type: Adjunct
Grain Origin: North America
Wort Color: 300 °Lovibond (800 EBC)
Moisture: 5.0% max.
Extract (dry): 72%
Diastatic Power: 0
Usage: 7% max.
Pale Maris Otter Malt
Developed in Cambridge by Dr.Bell, Pale Maris Otter is 2 row winter barley perfect for British Ales. Developed in order to preserve the traditional flavors found in British Ales of all sorts Pale Maris Otter offer a rich, slightly nutty flavor with an orange tinted wort.
Usage: to 100%
Moisture: 3.5 max %
Total Nitrogen: 1.55 max %
Extract% (dry basis): min 80.5%
Soluble Nitrogen Ratio:37-41
Flaked Barley - Unmalted 1 lb
An unmalted and dried barley that gives a rich and grainy flavor. Used primarily in stouts as well as German-style pilsners and improves your beer's head formation.
Used Primarily in Stouts and German-style Pilsners
Improves Beer's Head Formation
At 1-10% of your overall grain bill 2 Row Chocolate Malt makes produces a fantastic warm brown colors and light chocolate flavor to your finished brew.
Malt Type: Roasted
Grain Origin: North America
Wort Color: 350 °Lovibond (932 EBC)
Moisture: 5.5% max.
Diastatic Power: 0 °Lintner
Usage: 10% max.
East Kent Golding Hop Pellets
Smooth and sweet, Goldings are recognized as having the most typical English profile. This hop is in demand for copper-hopping and dry hopping of traditional ales. Use Golding hops in combination with Fuggles for a time-honored taste. Kent Goldins are also useful for late hopping lagers, when a delicate aroma is required.
Average Alpha: 4.5-6.5% Substitutes: Styrian Goldings
Whirlfloc Tablets, 10 pack
Whirlfloc® T kettle coagulant and fining agent is a purified, high molecular weight carrageenan powder extracted from Irish Moss algae, put in a convenient tablet form. It reacts with colloidal, haze promoting material in the wort to accelerate the formation of dense and compact trub during the hot and cold wort breaks. Whirlfloc binds with the trub and is removed with that material by settling or filtration before the beer is finished. It does not remain in the beer. This saves time, boosts wort recovery, and results in a brighter wort. Improved wort clarity with Whirlfloc T leads to cleaner fermentation and easier filtration afterward.
For 5 gallons, add 0.2-0.4 tablets to the boiling kettle, 10 minutes before the end of boiling. Occasionally as much as a 1 full tablet is required, especially in low-pH brews.Tablets do not need to be hydrated and should dissolve rapidly. If problems occur, the tablet may be crushed prior to use.
New World Strong Ale M42
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