Ingredients for Homebrewing

Chocolate malt made from malted wheat. 400° L. Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roas...

A wheat malt kilned to a darker color. 7.5° L. Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head rete...

300-375° L. Dehusked Carafa I intensifies the aroma and color of dark beers while contributing very low astringency. Use 1-5%. Ideal for bock, dopp...

430° L. Dehusked Carafa II intensifies the aroma and color of dark beers while contributing very low astringency. Use 1-5%. Ideal for bock, doppelb...

490-560° L. Dehusked Carafa III intensifies the aroma and color of dark beers while contributing very low astringency. Use 1-5%. Ideal for bock, do...

5-8° L. This is an heirloom malt hand-made from Czech barley in a floor-malting facility. Very high quality malt for making Dunkel or Bock beer in ...

1.6-2.3° L. An heirloom Bohemian wheat malt, especially useful for Czech wheat beers. Also good for hefeweizen, wit, or any other continental wheat...

1.6-2° L. This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The malt is raked and turned by hand in a floor-malting fac...

23-31° L. Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.

2.3-3.9° L. This is an heirloom malt known for its use in Gr¤tzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland. This...

German wheat malt - crucial for traditional Bavarian Hefeweizen. 1.5° L. Use up to 80% for wheat beers, or in smaller proprtions to add body and he...

German rye malt - crucial for Roggenbier and other rye beers.3.5° L. Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an int...

11.7-2.8° L. Also known as Rauchmalt, Weyermann famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use ...

Produced from quality Barke® two-row spring barley. Imparts strongly malty notes, enhanced body and dark-beer aroma to finished beer. Intended main...

Produced from quality Barke® two-row spring barley. Perfect foundation grist for all lagers. Excellent modification and favorable protein and gluca...

Produced from quality Barke® two-row spring barley. Full-bodied, golden colored smooth tasting beers. Imparts malty notes to finished beer. Intende...

A blend of Irish moss and purified carrageenan that help precipitate haze-causing proteins and beta glucans. Use one tablet per 10 gallons in the l...

Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and...

Clarity Ferm, from White Labs, is an enzyme that breaks down proteins. It is used to prevent chill haze and to produce reduced levels of gluten in ...

A proprietary yeast nutrient that cuts down fermentation time, improves yeast health and viability, and improves the quality of the finished produc...

This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely...

A classic ESB strain from one of England largest breweries. This yeast is best suited for English style ales including milds, bitters, porters, and...

Seasonal Availability: Nov - Dec Good for Kösch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with m...

Produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds an...