Brewer's Friend Home Brewing Software

Light Dry Malt Extract adds extra body and richness to your beer. Great for lighter beers like lagers and pilsners.

General Info

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

Styles

• Lighter Beers
• Lagers
• Pilsners

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.

General Info

• Malt Type: Roasted
• Grain Origin: North America
• Wort Color: 350 °Lovibond (932 EBC)
• Protein:
• Moisture: 5.5% max.
• Extract (dry):
• Diastatic Power: 0 °Lintner
• Usage: 10% max.

Styles

• Porters
• Stouts
• Brown Ales
• Dunkels

Easily tempered with black or chocolate malts, Roasted Barley has the intense bitterness and dry, coffee flavors that really compliments a stout. 

General Info

• 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.

Styles

• Stouts
• Some Porters

Amber Malt is a roasted specialty malt most commonly used in English browns, milds and old ales. It helps add color and a biscuit, nutty taste and tends to work well in Nut Brown Ales, but can add a unique character to IPAs and Pales.

General Info

• Malt Type: Specialty
• Grain Origin: United Kingdom
• Wort Color: 25-35 °Lovibond (65-92 EBC)
• Diastatic Power: 0°Lintner
• Usage: 20% max.

Styles

• Amber Ales
• Brown Ales
• Mild Ales
• Old Ales

With this mineral you are able to increase the hardness of the water you are adding to. Gypsum will also lower the mash PH making this very useful for brewers that use distilled water.

We recomend 1 teaspoon per 5 gal.

• Lowers Mash PH
• Increases Water Hardness
• Sold by 2oz packages

Safale S-04 Beer Yeast is a popular ale strain as it naturally bottom ferments. It also provides clarity to your finished beer as it tightly compacts at the bottom of your fermenter. 

Recommended Use: Temperature: 54°-77° F. Expect moderate flocculation and attenuation.

General Info

• Bottom Fermenteting Yeast
• Self Clearing
• Styles: Pale Ales, Porters, Stouts, Brown Ales, India Pale Ales and English Barley Wines