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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.

General Info

• Malt type: Base malt or specialty malt
• Flavor Contribution: Enhanced malt flavor and aroma, slightly toasty
• Color/Appearance: Rich, dark golden

Styles

• Any - All

Biscuit Malt is aptly named. Contributing a warm bread/biscuit flavor and garnet brown color, this malt must be mashed with other malts containing an excess of diastatic power. Use 5-10% max.

General Info

• Malt Type: Lightly Kilned / Toasted Malt
• Origin: Belgium
• Variety: 6-row winterbarley
• 47 – 70 EBC, Lovibond: 18-27
• Extract : 70%
• Moisture: 4.5%
• Total Protein :11.5%
• Flavors: Nutty, Toasty, Bread...y, Bisctuit...y

Styles

• IPAs
• Nut Brown Ales
• Any Beer where a Nutty Addition would be nice

Cooked during the malting process which crystallizes the sugars and makes for a sweeter finished beer, 2 Row Caramel 40L Malt light crystal malt is made with 2-row barley, and adds a deep golden color with mild caramel and toffee flavors.

General Info

• Malt Type: Crystal/Caramel
• Grain Origin: North America
• Wort Color: 40 °Lovibond (110 EBC)
• Protein:
• Moisture: 5.5% max.
• Extract (dry): 77.0% min.
• Diastatic Power: 0 °Lintner
• Usage: 15% max.

Styles

• Dark Ales
• Porters
• Stouts

Greatly increases head retention and body.  Use 4 to 6 ounces in a 5 gallon batch.  

General Info

• Unmalted
• Dried Wheat
• Improves Beer's Head Formation

Smooth and sweet, Goldings are recognized as having the most typical English profile. This hop is in demand for copper-hopping and dry hopping of traditional ales. Use Golding hops in combination with Fuggles for a time-honored taste. Kent Goldins are also useful for late hopping lagers, when a delicate aroma is required.

Average Alpha: 4.5-6.5%
Substitutes: Styrian Goldings

Owing it's origins to a land race variety, the Noble Czech Saaz Hop has been a part of brewing tradition since it was first cultivated in the Czech Republic. Full of the classic flavors found in noble hops, is has a soft, refined spice and herbal flavor. Use this in Bohemian Pilsners, Belgian Ales, Farm House Ales, and Lambics. This is the hop that provides Pilsner Urquell it's unique flavor. 

General Info

• Origin: Czech Republic
• Hop Type: Aroma
• Alpha Acid: 3.0 - 6.0%
• Similar Varieties: Crystal, Tettnang, Sterling
• Common Styles: Traditional Pilsners, Wheat beers, Belgian-style Ales

Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.

General Info

• Attenuation: 78.00-85.00
• Flocculation: Medium
• Optimum Fermentation Temperature: 68.00-78.00
• Alcohol Tolerance: High (5 - 10%)