Brewer's Friend Home Brewing Software

Developed in Cambridge by Dr.Bell, Pale Maris Otter is 2 row winter barley perfect for British Ales. Developed in order to preserve the traditional flavors found in British Ales of all sorts Pale Maris Otter offer a rich, slightly nutty flavor with an orange tinted wort.  

General Info

• EBC: 4.5-6.5
• Lovibond: 2.15-2.90
• Usage: to 100%
• Moisture: 3.5 max %
• Total Nitrogen: 1.55 max %
• Extract% (dry basis): min 80.5%
• Soluble Nitrogen Ratio:37-41

Styles

• IPA
• Ales
• Bitter
• Mild
• Porter
• Stout

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.

General Info

• Malt Type: Roasted
• Grain Origin: North America
• Wort Color: 350 °Lovibond (932 EBC)
• Protein:
• Moisture: 5.5% max.
• Extract (dry):
• Diastatic Power: 0 °Lintner
• Usage: 10% max.

Styles

• Porters
• Stouts
• Brown Ales
• Dunkels

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

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

Each can contains 49 oz's of sterilized strawberry puree using Oregon strawberries allowing you to add it straight into your fermenter for maximum flavor. One can per five gallons will give you a slight apricot flavor, and adding two cans per five gallons will give you a more pronounced flavor. This works great with beer, wine or mead, and there is no need to boil before adding.

General Info

• One can = One gallon of fruit wine
• Do not boil, as it can produce off flavors
• Contains no seeds - Add 10%-15% less than normal fruit

Fuggles are the classic English aroma hop. Providing a sweet, earthy aroma and flavor, these have been used in brewing since 1861.

General Info

• Origin: United Kingdom
• Hop Type: Aroma
• Alpha Acid: 3.0 - 5.6%
• Similar Varieties: Willamette, Styrian Goldings
• Common Styles: Mild Ale, Bitter Ale, Porter

Nottingham Beer Dry Yeast is highly flocculant and has relatively full attenuation properties. It has a high alcohol tolerance and is great for specialty beers. It creates low concentrations of fruity and estery aromas, and is considered neutral as an ale yeast, allowing the full natural flavor of malts and hops to develop. 

Recommended Fermentation Temperature: 14° to 21°C (57° to 70°F) with a good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer.

General Info

• Highly flocculant
• Full attenuation properties
• High alcohol Tolerance
• Considered Neutral
• Creates Low Fruity Aromas
• Styles: Lagers, High Proof Beers