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.
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Styles
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.
General Info
Styles
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.
General Info
Styles
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%)
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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Owing it's origins to a land race variety, the Noble Czech Saaz Hop has been a part of brewing tradition since it was first cultivated in the Czech Republic. Full of the classic flavors found in noble hops, is has a soft, refined spice and herbal flavor. Use this in Bohemian Pilsners, Belgian Ales, Farm House Ales, and Lambics. This is the hop that provides Pilsner Urquell it's unique flavor.
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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!
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