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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.

General Info

• Color: 1.8
• Potential: 1.038
• Yield: 82%
• Moisture: 3.5%
• Diastatic: 84 (min) 96 (max)
• Protein: 4%

Styles

• Any - All

Perfect for Vienna-style lagers and Belgian Abbey Ales, this 2-Row caramel malt adds soft caramel, toffee, and malty flavors. Drum kilned by the masters at Briess Malts and Ingredients Company for an even roast. 

General Info

• Malt Type: Caramel / Crystal / Cara Malt
• Grain Origin: North America
• Lovibond 20
• Protein: 0
• Moisture: 4.5% max.
• Extract (dry): 78% min.
• Diastatic Power: 0
• Usage: 10%

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%)

The German Perle hop was originally released in 1978 the same year brewing became legal in the United States. Due to a clerical omission wine making had been legal for sometime, but not beer. Fact! 

Perle hops offer a sweet, slightly fruity, slightly spicey aroma and flavor. 

General Info

• Origin: Germany
• Hop Type: Aroma
• Alpha Acid: 4.0 - 8.0%
• Similar Varieties: Liberty, Northern Brewer, Cluster
• Common Styles: Continental Ales and Lagers, Belgian Beers, Pale Ales, Porters, Stouts, Lagers, Pilsners, Weizens, Kölsch, and Munich Helles