Brewer's Friend Home Brewing Software

A pleasant floral aroma and sweet taste makes 2 Row Malt perfect for any beer style. Darker than most lager malts but lighter than most pale ale malts 2 Row Malt is American grown and American malted. This is one of our favorite brewing malts, perfect for a variety of brews. 

General Info

• Malt Type: Base
• Grain Origin: North America
• Wort Color: 1.7-2.0 °Lovibond (3.0-3.9 EBC)
• Protein: 11.0-12.0%
• Moisture: 4.0% max.
• Extract (dry): 80.0% min.
• Diastatic Power:
• Usage: 100% max.

Styles

• Any - All

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.

General Info

• Color: 1.8
• Potential: 1.038
• Yield: 82%
• Moisture: 3.5%
• Diastatic: 84 (min) 96 (max)
• Protein: 4%

Styles

• Any - All

Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters.
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color.

General Info

• Malt Type: Crystal/Caramel
• Grain Origin: North America
• Wort Color: 20 °Lovibond
• Protein:
• Moisture: 6.0% max.
• Extract (dry): 76.0% min.
• Diastatic Power: 0 °Lintner
• Usage: 15% max.

Styles

• Pilsners
• Dark Ales
• Porters
• Stouts

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

CTZ, an acronym for a blend of the holy trinity of high alpha bittering varieties: Columbus, Tomahawk® and Zeus. This American high alpha acid variety has a pungent aroma of citrus, wood and spice. It leaves a clean bitter flavor and is an excellent choice for bitter ales and American IPA's. CTZ hops are an ideal dual-purpose hop due to it's assertive, clean bitterness and it's pleasingly intense aroma.

General Info

• Origin: United States
• Hop Type: Bittering
• Alpha Acid: 14 - 16%
• Similar Varieties: Columbus, Nugget, Chinook
• Common Styles: American-style IPA, Bitter Ale

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