Brewer's Friend Home Brewing Software

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

Easily tempered with black or chocolate malts, Roasted Barley has the intense bitterness and dry, coffee flavors that really compliments a stout. 

General Info

• Malt Type: Adjunct
• Grain Origin: North America
• Wort Color: 300 °Lovibond (800 EBC)
• Moisture: 5.0% max.
• Extract (dry): 72%
• Diastatic Power: 0
• Usage: 7% max.

Styles

• Stouts
• Some Porters

2 Row Black in small quantities (1-3%) is great for adding a dark brown to black color to your wort, but should be used in higher quantities only in conjunction with other grains to minimize it's bitter qualities. 

General Info

• Malt Type: Roasted
• Grain Origin: North America
• Wort Color: 500 °Lovibond (1330 EBC)
• Protein:
• Moisture: 6.0% max.
• Extract (dry):
• Diastatic Power: 0 °Lintner
• Usage: 10% max.
• Flavors: Chocolate, Coffee, Cocoa

Styles

• Porters
• Stouts

Amber Malt is a roasted specialty malt most commonly used in English browns, milds and old ales. It helps add color and a biscuit, nutty taste and tends to work well in Nut Brown Ales, but can add a unique character to IPAs and Pales.

General Info

• Malt Type: Specialty
• Grain Origin: United Kingdom
• Wort Color: 25-35 °Lovibond (65-92 EBC)
• Diastatic Power: 0°Lintner
• Usage: 20% max.

Styles

• Amber Ales
• Brown Ales
• Mild Ales
• Old Ales

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. 

General Info

• Pre-Gelatinized
• For use with Oatmeal Stouts
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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%)

Bramling Cross has a very distinctive 'American' aroma. It is often used as a general-purpose kettle hop for a small proportion of the hop grist. However, the variety has also been used to provide a special fruity character in traditional ales, adding blackcurrant and lemon notes. If used as a late hop or dry hop, the affect on the final beer flavor can be very interesting. This is an under-appreciated hop that affords the brewer considerable scope for experiment

Average Alpha: 5-7%

UK Challenger Hops are a dual purpose hop variety owing it's lineage to Northern Brewer Hops. Used for bittering as it has a spicy, woody aroma and flavor, look to use these hops in English Ales, some styles of American IPAs, as well as early/late kettle hopping. 

General Info

• Origin: United Kingdom
• Hop Type: Dual-Purpose
• Alpha Acid: 6.5 - 8.5%
• Similar Varieties: East Kent Goldings, Perle, Styrian Goldings
• Common Styles: British-style Ale and Lager

Safale US-05 Beer Yeast is one of the defining yeast of the American Homebrewing movement. It provides low to moderate sedimentation with moderate FG and is used to create crisp American beers we've all come to know and love. No hydration required, it's ready to pitch!

General Info

• Ready to Pitch (NoHydration Required)
• Low to Moderate Sedimentation
• Moderate Final Gravity
• Styles: Ale