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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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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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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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Contributing sweet pronounced caramel flavors to your beer, 2 Row Caramel 60L is a medium crystal malt made with 2-row barley. It imbues a deep gold and reddish hue while improving body and head retention. The more you use the more depth of color and caramel flavors come out, so us this at max 15% of your overall grain bill. Substantially less for a balanced Pilsner.
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Owing it's name to the Willamette River that runs through Oregon, the Willamette hop owes it's existence to the USDA. Bred from Fuggles, Willamette shares quite a bit of it's flavor profile with it's parent hop so Fuggles can be used as a substitution when Willamette hops are not available.
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Safale S-04 Beer Yeast is a popular ale strain as it naturally bottom ferments. It also provides clarity to your finished beer as it tightly compacts at the bottom of your fermenter.
Recommended Use: Temperature: 54°-77° F. Expect moderate flocculation and attenuation.
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