Brewer's Friend Home Brewing Software

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.  

General Info

• Malt Style: Base malt
• Flavor: Clean, sweet, delicate malty flavor
• Color: Very light color contribution Lightest colored base malt available

Styles

• Any - All

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

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

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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Rice hulls are a great solution for preventing stuck mash as it works as a mesh to improve your filter bed performance.

General Info

• Filtering Medium
• Used for Preventing Stuck Mash
• Typically Usedin Wheat Beers

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

Oak flavors come out in White Labs London Ale Yeast WLP013. Great for classic British Pale Ales, Bitters and Stouts, you can use this yeast in a handful of styles and see great results. This yeast provides complex flavors and allows for the hop bitterness to make it's way through. 

General Info

• Origin: England
• Attenuation: 67-75
• Flocculation: Medium
• Optimum Ferm Temp: 66-71
• Flavors: Oak
• Alcohol Tolerance: Medium

Styles

• American Style Cream Ale
• American Style Wheat Ale
• Fruit Beer
• Herbs & Spice Beer
• Specialty Beers
• Specialty Honey Ales
• Smoke Flavored Beer
• Golden Ale Canadian Style Ale
• German Style Kolsch
• Classic English Style Pale Ale
• English Style India Pale Ale
• American Style Pale Ale
• American Style India Pale Ale
• American Style Amber
• English Style Bitter
• English Style ESB
• Scottish Style Ale
• Irish Style Red Ale
• English Style Brown Ale
• American Style Brown Ale
• German Style Brown and Dusseldorf Altbier
• Robust Porter
• Brown Porter
• Classic Irish Style Dry Stout
• Foreign Style Stout
• Sweet Stout
• Oatmeal Stout
• English Old Ale English & American Strong Ale
• Barley Wine Strong Ale
• Strong Scotch Ale
• Imperial Stout
• Imperial IPA