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

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.

General Info

• Malt Type: Base
• Grain Origin: North America
• Wort Color: 3.0-3.5 °Lovibond (6.4-7.9 EBC)
• Protein: 12%
• Moisture: 4.5% max.
• Extract (dry): 85.0% min.
• Diastatic Power:
• Usage: 50% max.

Styles

• Belgian White Beers
• Wheat Beers

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. 

General Info

• Pre-Gelatinized
• For use with Oatmeal Stouts
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Corn sugar or priming sugar is used to carbonate your beer. Be sure to dissolve in water before bottling to get the best results. A 5 oz portion is ideal for most 5 gallon batches, but it has other purposes as well. You can also use it to boost your ABV without affecting flavor much by adding it to your boil before fermentation.

General Info

• Used to Carbonate Beer
• 1 lb Package
• Also Used to Boost ABV

Acidulated Malt is typicall used at 1 to 10% to lower mash and wort pH. Great for brewing pilsner with soft water and also recommended for hefeweizen mashes.

General Info

• EBC: 3-6
• Lovibond: 1.7-2.8
• Usage: to 5%
• Moisture: 6.0-7.0%
• Total Nitrogen: 10.0-11.0
• Soluble Nitrogen Ratio: N/A
• Extract% (dry basis):N/A

Magnum is a bittering/aroma type cultivar, bred in 1980 at Huell, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3. (alpha acid: 10.0-12.6% / beta acid: 5.0-7.0%)

This New Zealend Hop is great in Pale Ales and Lagers. Deriving it's name from Sauvignon Blanc, the taste profile most recognized when using this hop, Nelson Sauvin hops have a distinct fruitiness and white wine quality.

Flavor Profiles

• White Wine (Sauvignon Blanc)
• Fruitiness
• Gooseberry
• Black Pepper
• Mace
• Allspice

General Info

• Country of Origin: New Zealend
• Commonly Found in: Belgian Ales, Pale Ales, Pale Lagers, and Weizenbocks.

These hops are a cross between New Zealand (2/3) and Saazer (1/3) breeding selections. The main use of Motueka is for aroma, with a strong note of lemon lime and tones of tropical fruit. Some hops that display similar characteristics are Saaz and Sterling, and they are most commonly used in ales. These hops provide both unique aroma and flavor from the beginning additions of your boil to the end.

General Info

• Hop Type: Dual-Purpose (Aroma/Flavor)
• Alpha Acid: 6.5 - 8.5%
• Similar Varieties: Saaz, Sterling
• Commonly Found in: Ales

Mosaic Hop Pellets (also known as HBS 369) came into the brewing world by storm in 2012 and has become a favorite of brewers around the globe. Mosaic hops are known for their complex aroma and flavors. Often compared to Citra hops, as it has similar alpha content with a great oil profile. They are the "daughter" of Simcoe hops and male Nugget hops. 

With it's exotic, fruity characteristics, we recommend these hop pellets for your American-style IPAs, saisons, wheats, and Brettanomyces-fermented beers.

General Info

• Country of Origin: United States
• Hop Type: Dual-Purpose (Aroma/Flavor)
• Alpha Acid: 11.5 - 13.5%
• Similar Varieties: Citra®
• Commonly Found in: American-style IPAs, saisons, wheats, and Brett beers