Brewer's Friend Home Brewing Software

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

• Malt Type: Lightly Kilned / Toasted Malt
• Origin: Belgium
• Variety: 6-row winterbarley
• 47 – 70 EBC, Lovibond: 18-27
• Extract : 70%
• Moisture: 4.5%
• Total Protein :11.5%
• Flavors: Nutty, Toasty, Bread...y, Bisctuit...y

Styles

• IPAs
• Nut Brown Ales
• Any Beer where a Nutty Addition would be nice

Just like other de-husked varieties Carafa Type 1 (de-husked) lacks the astringent quality obtained through roasting husks. It has an espresso like quality with notes of chocolate and a mild roasted aftertaste. It provides a coffee brown color to your beer and is perfect in dark ales and lagers.

General Info

• Origin: Germany
• EBC: 800-900
• Lovibond: 300-340
• Usage: to 5%
• Moisture: 3.5% max
• Total Nitrogen: N/A
• Extract% (dry basis): 70 min
• Soluble Nitrogen Ratio: N/A

Styles

• Altbier
• Bock
• Doppelbock
• Schwarzbier
• Porters
• Stouts
• Dark Beers

CaraAroma Malt is a specialty malt that helps contribute a full body and improve malt aromas to your beer. It also adds a deep, saturated red color and is most commonly used in Stouts, Porters, Reds, Dunkels and Bocks.

General Info

• Malt Type: Caramel/Crystal
• Grain Origin: Germany
• Color: 115ºL - 150ºLovibond
• Usage: 15% max.

Styles

• Stouts
• Porters
• Bocks
• Reds
• Dunkels

Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that. 

General Info

• Pre-Gelatinized
• For use with Oatmeal Stouts
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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

Safale S-04 Beer Yeast is a popular ale strain as it naturally bottom ferments. It also provides clarity to your finished beer as it tightly compacts at the bottom of your fermenter. 

Recommended Use: Temperature: 54°-77° F. Expect moderate flocculation and attenuation.

General Info

• Bottom Fermenteting Yeast
• Self Clearing
• Styles: Pale Ales, Porters, Stouts, Brown Ales, India Pale Ales and English Barley Wines