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Fermentable

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$7.95 available

Product Description

D180 Belgian Candi Syrup 1 Lb has no peers when it comes to flavor, color, or fermentability. Using Beet Sugar and date sugar, Belgian Candi sugar is a great product for those looking to incorporate ground coffee, wild cherry, dark fruit, caramel, and light toasted bread flavors into their Belgian Ales such as Westvleteren and Rochefort clones.

Great in Belgian Ales, Christmas Beers, and any beer you're looking to add ground coffee, wild cherry, dark fruit, caramel, and light toasted bread flavors to.

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Hop

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$1.79 available

Product Description

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.

General Info

Origin: United States (bred from Fuggle by the USDA)
Aroma/ Bittering: Aroma
Aroma: Mild and pleasant, slightly spicy
Alpha Acids %: 4.0-6.0
Beta Acids %: 3.0-4.5
Co-Humolone: 30-35% of alpha acids
Total Oil: 1.0-1.5 mls/100g
General Trade Perception: A quality hop aroma
Possible Substitutions: Glacier, US Fuggle, US Tettnang, Styrian Golding
Typical Beer Styles: All English-style Ales, US Pale Ale, US Brown Ale, American Lager

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Other

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$1.99 available

Product Description

Chondrus crispus, otherwise known as Irish Moss, is a carrageen seaweed used to clear beer and combat chill haze without the use of a filter. It promotes protein coagulation speed and is added to your boil 15 minutes before completion. Be sure to hydrate for at least 15 minutes before use.

General Info

Fining Agent
Made from Seaweed
Prevents Chill Haze
Added to Boil during Last 15 Minutes - 1 Teaspoon per 5 Gallon Batch
Hydrate for 15 Minutes before added to Boil

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Yeast

$6.95 Only 1 items available

Product Description

This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

General Info

Origin: Ireland
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 12% ABV

Styles:

Dry Stout
Irish Red Ale
American Amber Ale
Robust Porter
Baltic Porter
Sweet Stout
Oatmeal Stout
Foreign Extra Stout
Imperial IPA
Cream Ale
Dry Stout
Fruit Beer
Imperial IPA
Scottish Light 60/-
Scottish Heavy 70/-
Scottish Export 80/-
Strong Scotch Ale
American Barleywine
Spice/Herb/or Vegetable Beer
Other Smoked Beer
Wood-Aged Beer

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