Munich Malt has a malty sweet flavor characteristic and adds a red or amber color to the beer. It has enough diastatic power to convert itself, but needs help from other malts (2-row malt for example) to convert other grains.
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Biscuit Malt is aptly named. Contributing a warm bread/biscuit flavor and garnet brown color, this malt must be mashed with other malts containing an excess of diastatic power. Use 5-10% max.
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Greatly increases head retention and body. Use 4 to 6 ounces in a 5 gallon batch.
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Midnight Wheat Malt is a bitterless black malt that is subtle and smooth. You'll be surprised how this 550L adds a tremendous amount of color without adding the dry flavors of a black or chocolate malt. It starts slightly sweet with hints of roasted flavor and finishes clean. Midnight wheat is the smoothest source of black color of any malt available.
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Gambrinus Honey Malt is aptly named. With it's honey like taste and residual sweetness this 2-row barley malt is without compare.
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Cooked during the malting process which crystallizes the sugars and makes for a sweeter finished beer, 2 Row Caramel 40L Malt light crystal malt is made with 2-row barley, and adds a deep golden color with mild caramel and toffee flavors.
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Want to improve the head of your beer without changing taste, color, or aroma? Use 2 Row Carapils Malt for up to 5% of your grain bill and it will do just that. Totally devoid of enzymes, steep it in hot water or mash it in.
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Fain's Raw Natural Honey comes from Texas brush country where one of the primary nectar sources is bee brush (also called white brush). It produces incredibly sweet smelling, tiny flowers after each rain and gives Fain's natural raw honey its wonderful flavor.
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Vienna Malt is a kiln-dried barley malt that's darker than pale ale malt, but not quite as dark as Munich Malt for example. It adds a golden color and a toasty or biscuity malt aroma to the beer and is used in a variety of styles from dark to light ales and even lagers.
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The German Tettnang hops are a landrace variety of noble hops with a spicy, floral, fruity flavor and aroma. The go to hop for many German Ales and lagers, It gets it's name from the region where it originally started growing, Tettnang
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Having the semblance of its big brother, WLP300 Hefeweizen Ale Yeast, the Hefeweizen IV has the large phenol and clove tones that you've come to know and love in your hefe, but with subdued tones of banana. Although it is not as flocculent as the WLP300, the rate of sulfur production is increased. Making a cool, crisp, easy-drinking Hefeweizen with fresh citrus and apricot tones, the Hefeweizen IV might become your go-to Hefe yeast. Brew a double batch of our Hellaweizen, ferment one with the WLP300 and the other with the WLP380. Compare and contrast to see which one you like best!
Utilizing their new FlexCell Process, the scientists at White Labs have created a revolutionary method of cultivating, growing, and packing the yeast that you love in a safe, environment-friendly manner. It's called PurePitch®, and it's a game-changer for the brewing community. Instead of growing the yeast in large vats, and then packaging the fungi into individual tubes, White Labs has created a revolutionary method to grow the yeast inside the pack, so that it is never exposed to outside elements. This ensures that you have the freshest, cleanest, most viable yeast strain possible, every time. 
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