Developed in Cambridge by Dr.Bell, Pale Maris Otter is 2 row winter barley perfect for British Ales. Developed in order to preserve the traditional flavors found in British Ales of all sorts Pale Maris Otter offer a rich, slightly nutty flavor with an orange tinted wort.
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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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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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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.
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Glacier Hops provide a mild, pleasant earthy/floral aroma with a citrus edge to most any style. It provides a well balanced, moderate bitterness as well.
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When imported from England in the 1930s, this hop was thought to be a Golding, thus the name. Upon further research into its ancestry, it was discovered that the Styrian Golding was actually a Fuggle! If you really want this hop to shine, use it as a whirlpool or dry hop addition for floral and sweet spicy aromas in English Pale Ales.
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With this mineral you are able to increase the calcium and hardens of the water you are adding to. Calcium will also lower the mash PH making this very useful for brewers that use distilled water.
We recomend 1 teaspoon per 5 gal.
With a light fruitiness, slight dry crispness and a hint of diacetyl White Labs Irish Ale Yeast is great for Irish Ales, stouts, porters, browns, reds and makes for a very interesting pale ale.
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