This is a great choice for a 2-Row base malt that is grow right here in America, Montana to be specific. The malt works well with single infusion mashes and has no problem handling adjuncts.
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Gently cooked to bring out the crystallized sugars sweetening your finished brew, 2 Row Caramel 80L Malt imparts a deep red color and balanced burnt sugar and raisin quality to your dark ales, porters and stouts. It can be used lightly in a pilsner to impart a deep richness, but is most typically found in darker styles.
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Easily tempered with black or chocolate malts, Roasted Barley has the intense bitterness and dry, coffee flavors that really compliments a stout.
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An unmalted and dried barley that gives a rich and grainy flavor. Used primarily in stouts as well as German-style pilsners and improves your beer's head formation.
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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.
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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%)
Fuggles are the classic English aroma hop. Providing a sweet, earthy aroma and flavor, these have been used in brewing since 1861.
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Fermenting well down to 64°F (18°C) Wyeast British Ale 1098 allows malt and hop characteristics to dominate the flavor profile. It is a dry fermenting yeast producing dry and crisp beers with well balanced clean and neutral finish. 
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