Brewer's Friend Home Brewing Software

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

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

Husks have a tendency to impart an astringent quality in your beer. Carafa Type 3 (de-husked) does away with that allowing this high quality spring barley to concentrate the aroma and flavor. Perfect for dark beers.

General Info

• Origin: Germany
• EBC: 1200-1300
• Lovibond: 450-490
• Usage: to 5%
• Moisture: 3.5% max
• Total Nitrogen: N/A
• Extract% (dry basis): 70 min
• Soluble Nitrogen Ratio: N/A

Styles

• Altbier
• Porter
• Schwartzbier
• Stout
• Dark Beer Styles

UK Challenger Hops are a dual purpose hop variety owing it's lineage to Northern Brewer Hops. Used for bittering as it has a spicy, woody aroma and flavor, look to use these hops in English Ales, some styles of American IPAs, as well as early/late kettle hopping. 

General Info

• Origin: United Kingdom
• Hop Type: Dual-Purpose
• Alpha Acid: 6.5 - 8.5%
• Similar Varieties: East Kent Goldings, Perle, Styrian Goldings
• Common Styles: British-style Ale and Lager