Brewer's Friend Home Brewing Software

Straight from Belgium, Dark Belgian Candi Sugar is a great addition to Belgian Ales, and any beer where you want to increase the ABV but not change the flavor profile by adding a ton of malt or other fermentables. Made from 100% beet sugar.

Made from 100% beat sugar, Dark Belgian Candi Sugar is a great way to raise the ABV in any beer, but especially Belgian Ales.

600-700 EBC / 225-263 Lovibond Spec. Gravity = 1.045

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

One of the noble German Hops to lend it's qualities to continental lagers and European Ales, the Hallertau Mittelfruh Hop enjoys world renown for it's elegant, sweet and earthy aromas merged with a harmonic bitterness. 

General Info

• Origin: Germany
• Hop Type: Aroma
• Alpha Acid: 3.0 - 5.5%
• Similar Varieties: Tradition, Hersbrucker, Mount Hood, Liberty
• Common Styles: Continental Lagers and Wheat Beers, German Pilsner, Altbier

The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO² for an extended period after packaging or collection. 

General Info

• Flocculation: Low
• Attenuation: 74-78%
• Temperature Range: 64-80F, 18-27C
• Alcohol Tolerance: 12-13% ABV

Styles:

• Belgian Tripel and Golden Strong Ale
• Belgian Blonde Ale
• Belgian Specialty Ale
• Biere de Garde
• Christmas/Winter Ale