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.
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Looking for a solid Pilsen style base malt? This grain has your name on it. A versatile grain that can be used for lager, pilsners, Belgian, German styles and many more. It produces a clean, crisp, light colored wort that really lets the specialty grains shine through.
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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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Dark Wheat Malt offer complex wheat flavors and a mild golden color perfect for Dunkelweizens, Weizenbocks, Kölsch, and Altbiers. Adding creaminess and body to your brew along with hints of biscuit, toffee and caramel. It's great for head retention and formation and is a bit more complex than pale wheat malts. A protein rest is suggested.
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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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Special B is the darkest of the dark malts from the land of all things beer, Belgium. Producing dark fruit flavors akin to raisins, cherries, ans plums, this is a great malt to use in lower percentages. Less than 5% will provide an excellent color addition while greater than 5% will contribute a dark black/brown color and fuller body.
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Husks have a tendency to impart an astringent quality in your beer. Carafa Type 3 (de-husked) does away with that allowing this high quality spring barley to concentrate the aroma and flavor. Perfect for dark beers.
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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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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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Smooth and sweet, Goldings are recognized as having the most typical English profile. This hop is in demand for copper-hopping and dry hopping of traditional ales. Use Golding hops in combination with Fuggles for a time-honored taste. Kent Goldins are also useful for late hopping lagers, when a delicate aroma is required.
Average Alpha: 4.5-6.5%
Substitutes: Styrian Goldings
Safbrew T-58 Dry Ale Yeast is great for fermenting Belgian Ales and Wheat beer with a slightly spicy aroma and palate. It forms a solid sediment level at the end of secondary fermentation and is often used for bottle conditioning.
Usage: Temperature: 59°-68° F. Expect moderate attenuation and low flocculation.
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