Looking for a solid Pilsen style base malt? This grain has your name on it. A versatile grain that can be used for lager, pilsners, Belgian, German styles and many more. It produces a clean, crisp, light colored wort that really lets the specialty grains shine through.
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Dark Munich Malt is typically used a specialty malt. With a full body, dark amber color, strong malty taste and superior mouthfeel, you can use this malt for up to 100% of the grist. Honey, bread, caramel and a rich aroma make this 2 row spring barley perfect in dark lagers and ales, bocks, Marzenbier, Festbier and Oktoberfest.
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Vienna Malt is a kiln-dried barley malt that's darker than pale ale malt, but not quite as dark as Munich Malt for example. It adds a golden color and a toasty or biscuity malt aroma to the beer and is used in a variety of styles from dark to light ales and even lagers.
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Although new in the bigger picture of brewing, the New Zealand Green Bullet Hop offers traditional flavoring found in many traditional varieties. Bred in 1972 for it's high alpha acids, this hop provides strong bittering qualities with notes of lime, with a spicy, and grassy quality as well.
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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.
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A generally slow fermenting yeast, Wyeast Kölsch 2565 has it's origins in a top fermenting yeast from Cologne, Germany. Bringing out the fruity flavors and clean lager like profile, this is an excellent yeast in a number of styles, but it does require filtration, or extra settling time to produce a bright beer. Wyeast Kölsch 2565 produces little to no diacetyl meaning you won't end up with a buttery beer. 
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