Brewer's Friend Home Brewing Software

Light Dry Malt Extract adds extra body and richness to your beer. Great for lighter beers like lagers and pilsners.

General Info

• Protein: 5.5%
• Max: 7.5%
• pH: 5 - 6

Styles

• Lighter Beers
• Lagers
• Pilsners

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

Melanoidin is a kilned specialty malt that helps promote flavor stability, add body, and produce a smooth mouthfeel. With an intense malt aroma and unique brewing characteristics it has a high degree of modification of both proteins and starches, excellent friability, low ß-glucan values, and high acidity. Melanoidin malt adds a deep amber to red-brown color to your finished beer. With rich malt flavor having notes of honey and biscuit, Melanoidin malt is best used in dark or red-colored beers such as amber ales, Scottish ales, Irish red ales, bocks, and Kellerbier.

So what does that mean? Melanoidin Malt helps improve the red coloration and intensifies malt flavors in your beer.

Genral Info

• Malt Type: Specialty
• Grain Origin: Germany
• Color: 23-31 °Lovibond (60-80 EBC)
• Protein:
• Moisture: 4.5% max.
• Extract (dry): 75% min.
• Diastatic Power:
• Usage: 20% max.

Pislners and Lagers require the perfect yeast. Something that can ferment at lower temperatures without just stopping altogether. That's where Fermentis Saflager S-23 comes in. Able to ferment at (46-50 °F) with excellent attenuation it is the perfect yeast for low temp. ferments.

General Info

• Origin: Germany
• Attenuation: Low
• Flocculation: High
• Optimum Ferm Temp:48.2-71.6°F, ideally 53.6-59°F
• Flavor: Fruity, Estery

Styles

• Lagers
• Pilsners