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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Looking for a solid Pilsen style base malt? This grain has your name on it. A versatile grain that can be used for lager, pilsners, Belgian, German styles and many more. It produces a clean, crisp, light colored wort that really lets the specialty grains shine through.
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Styles
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.
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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.
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New Zealand Pacifica Hops are known for their Organe Marmlade/Citrus qualities. It's parentage is German Hallertau Hops, so what's the big difference? Hemisphere. Aside from that they are pretty dang similar.
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Wyeast German Ale 1007 has a wide fermentation temperature range, and low ester formation allowing for fast maturation of your brew! When fermented at higher temps it produces a mild fruitiness, but at any temp. it produces little to no diacetyl (butter flavor). This is a powdery strain so it will stay suspended in your brew after fermentation requiring filtering in order to clarify. 
General Info
Styles
