Brewer's Friend Home Brewing Software

Extra Light Dry Malt Extract adds extra body and richness. Great for brewing light lagers and American style beers.

General Info

• Protein: 5.5%
• Max: 7.5%
• pH: 5 - 6

Styles

• Light Lagers
• American Styles

Dark caramel, bread, dried fruits and raisins make up the flavor profile of this sweet, malty malt. Weyermann Caramunich Type 1 Malt is great for improving body and head retention in and style where notes of biscuit, and intense caramel would be appreciated.

General Info

• Malt Type: Crystal/Caramel
• Grain Origin: Germany
• Color: 31-38 °Lovibond (80-100 EBC)
• Protein:
• Moisture: 4.5% max.
• Extract (dry): 75% min.
• Diastatic Power: 0 °Lintner
• Usage: 10% max.

Styles

• October Beer
• Bockbier
• Dark Beer
• Porter
• Stout
• Malt Beer
• Nourishing Beer
• Schankbier
• Red Ale
• Brown Ale
• Malt-Liquor
• Amber

Want to improve the head of your beer without changing taste, color, or aroma? Use 2 Row Carapils Malt for up to 5% of your grain bill and it will do just that. Totally devoid of enzymes, steep it in hot water or mash it in. 

General Info

• Malt Type: Specialty
• Grain Origin: North America
• Wort Color: 1.5 °Lovibond (2.0 EBC)
• Protein:
• Moisture: 6.5% max.
• Extract (dry): 75% min.
• Diastatic Power: 0 °Lintner
• Usage: 5% max.

Styles

• Any and All!

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. 

General Info

• Unmalted
• Dried Barley
• Used Primarily in Stouts and German-style Pilsners
• Improves Beer's Head Formation

Created at Yakima Chief Ranches, this hop provides both bittering and hop aromas and improves the flavoring of other hops while producing a mellow pine and citrus flavor. This hop is great in American Ales and IPAs.

Flavor Profile

• Passionfruit
• Pine
• Earth
• Citrus

Typical Alpha Acid: 12.0%-14.0%

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.

General Info

• Fining Agent
• 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

Often described as a bit on the hot side, White Labs Dry English Ale Yeast is a fast fermenting yeast with the tolerant to brew a higher than average ABV beer. 

General Info

• Origin: England
• Attenuation: 70-80
• Flocculation: High
• Optimum Ferm Temp: 65-70
• Flavors: Clean/Neutral, Hot
• Alcohol Tolerance: Medium-High

Styles

• American Style Cream Ale
• American Style Wheat Ale
• Fruit Beer
• Herbs & Spice Beer
• Specialty Beers
• Specialty Honey Ales
• Smoke Flavored Beer
• Golden Ale Canadian Style Ale
• German Style Kolsch
• Classic English Style Pale Ale
• English Style India Pale Ale
• American Style Pale Ale
• American Style India Pale Ale
• American Style Amber
• English Style Bitter
• English Style ESB
• Scottish Style Ale
• Irish Style Red Ale
• English Style Brown Ale
• American Style Brown Ale
• German Style Brown and Dusseldorf Altbier
• Robust Porter
• Brown Porter
• Classic Irish Style Dry Stout
• Foreign Style Stout
• Sweet Stout
• Oatmeal Stout
• English Old Ale English & American Strong Ale
• Barley Wine Strong Ale
• Strong Scotch Ale
• Imperial Stout
• Imperial IPA