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.
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Greatly increases head retention and body. Use 4 to 6 ounces in a 5 gallon batch.
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White wheat malt is one of the many taste of spring. Softer than red wheat and easier to mill, White Wheat Malt is one of the malts adding the characteristic haze you find in Belgian White Beers, and wheat beers.
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Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that.
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Gambrinus Honey Malt is aptly named. With it's honey like taste and residual sweetness this 2-row barley malt is without compare.
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Munich Malt 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.
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The German Tettnang hops are a landrace variety of noble hops with a spicy, floral, fruity flavor and aroma. The go to hop for many German Ales and lagers, It gets it's name from the region where it originally started growing, Tettnang
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A great hop to improve the moderate hop qualities of a Belgian or German Brew? German Hersbrucker Hop Pellets provide the ideal aroma additions with it's moderately floral qualities and fruity undertones.
Flavor Profiles
Typical Alpha Acid: 2.0% - 5.0%.
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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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Having the semblance of its big brother, WLP300 Hefeweizen Ale Yeast, the Hefeweizen IV has the large phenol and clove tones that you've come to know and love in your hefe, but with subdued tones of banana. Although it is not as flocculent as the WLP300, the rate of sulfur production is increased. Making a cool, crisp, easy-drinking Hefeweizen with fresh citrus and apricot tones, the Hefeweizen IV might become your go-to Hefe yeast. Brew a double batch of our Hellaweizen, ferment one with the WLP300 and the other with the WLP380. Compare and contrast to see which one you like best!
Utilizing their new FlexCell Process, the scientists at White Labs have created a revolutionary method of cultivating, growing, and packing the yeast that you love in a safe, environment-friendly manner. It's called PurePitch®, and it's a game-changer for the brewing community. Instead of growing the yeast in large vats, and then packaging the fungi into individual tubes, White Labs has created a revolutionary method to grow the yeast inside the pack, so that it is never exposed to outside elements. This ensures that you have the freshest, cleanest, most viable yeast strain possible, every time. 
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