Showing 661–680 of 688 results
Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly…
Sold by the gram so 1kg = 1000 Base Malt Gladfield’s Vienna Malt is made using a blend of winter and spring barle y varieties with a higher nitrogen content. Our germination and kilning results in a sweeter,malty character with a golden to orange colouring that is slightly darker than our Ale Malt. Vienna Malt…
Wai-iti hop pallets – 100 gram pack A modern triploid hop. Wai–iti brings a fresh splash of lime and stone fruit. Released to brewers in 2011 – features higher beta acids than alpha acids, low cohumulone and robust oil content. Substitutes: Riwaka Myrcene Oil Composition: 30% Total Oil Composition: 1.6 mL/100g Humulene Oil Composition: 28%
(6-9% AA) A really fine dual purpose hop with a heady mix of floral and citrus characteristics Breeding: Released by New Zealand’s Plant & Food Research in 1988 as New Zealand Hallertau Aroma this triploid has parentage of two thirds Mittlefruh and open pollination by a New Zealand derived male. Renamed Wakatu Brand 77-05 in…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest German two-row historical summer brewing barley Barke®. The long-loved characteristic malt aroma of Barke® is the perfect base for intensly flavourful bright lager beers. This results in an excellent body and a pronounced full-bodiedness. Sensory: pronounced malt aromas with underlying toffee notes; pleasant,…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest Bohemian quality brewing barley (barley varieties Bojos and Malz), this Pilsner malt is characterized by the typical sententious core notes of the original barley varieties. Sensory: nutty malt aroma, malty-sweet Terroir malt for Bohemian beer styles, typically for: Pale Lager; Czech Pale Lager…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest German quality brewing barley. Our special manufacturing process achieves almost complete caramelization of the grain. CARAHELL® helps to improve foam and its stability, and helps improve the mouthfeel of any beer. Sensory: malty-sweet; fine caramel notes Caramel malt for full-bodied beer styles, especially…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest German quality brewing barley. The rich malt aroma and color of the malt are perfect for malt-forward and deeper color beer styles. Sensory: pronounced malt aroma with notes of caramel, honey and bread Special brew malt for light and dark beer styles, typically…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest German quality brewing barley, it provides the perfect base for all beer styles, especially for bottom-fermented beers. Sensory: malty-sweet with light honey notes Base malt for light and dark beer styles, typically for: Pale Lager; American (Light) Lager, International Pale Lager, Munich Helles,…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest German quality brewing barley. Ideal for brewing gold-colored beers and promoting a full-body in the beer. Sensory: malty-sweet, light honey and nutty notes Special brew malt for light and dark beer styles, typically for: Pale Lager; International Amber Lager, Czech Amber Lager, Festbier,…
ADD 1000 FOR 1KG IN THE QUANTITY FIELD Made from the finest German quality wheat, this malt provides the perfect base for light wheat beers and other top-fermented beer specialties. Sensory: Bread, nut, biscuit, toffee and light caramel notes Special malt for top-fermented beer styles, typically for: Wheat beer; American Wheat Beer, Leichtes Weizen, Weissbeer,…
Popular for lower ABV styles and classic cask alike WHC Lab’s Low Rider mk2 is a low attenuating yeast, guaranteed to help your booze cruise in style. It is a yeast species that cannot ferment maltotriose, leaving the attenuation in the mid 60s – depending on the mash temperature and grain bill used. The use…
Sold by the gram so 1kg = 1000 Sub-Base Malt Gladfield Wheat Malt is produced from an old English wheat variety that modifies very well, resulting in a higher yield. This malt gives clean light coloured wort. Wheat Malt can be used in many beer styles to add head retention, body and a wheat malty…
Deltafloc is an extract of red seaweed specifically formulated as a fining agent which clarifies wort and improves wort sedimentation. This leads to a cleaner and more efficient fermentation. This comes in quick dissolving, highly soluble tablet form, with 10 tablets in a pack. Add 1 tablet per 19-23 L mash about 15 minutes before…
From Froth Technologies. It turns out, the Rangitīkei District is a pretty funky place; it’s the origin of Wilding, the first-ever commercial brewers yeast isolated from the New Zealand wilderness. This yeast isolate was collected as a wild mixed culture from an air-trap (nano koelschip). Subtle spice from phenols, fruity banana, pear and apple esters,…
Willamette is the daughter of Fuggle and carries with it the same pepper and spice. It is primarily used as an aroma hop due to its low Alpha Acid content, which usually sits around 4-6%. Works really well when brewing darker styles for the colder months.
Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma…
Chrome plated brass Wing Nut, often used for attaching a tail piece to a shank. You may also need a tail piece and neoprene washer. From: Krome Dispense
Stop diacetyl in it’s tracks! Prevent diacetyl (butter/butterscotch off-flavour) formation during fermentation with this homebrew pack size Brewzyme D, the perfect addition for a clean fermentation of homebrew beer. Diacetyl is a common off-flavour in beer with a buttery or butterscotch flavour that can be very unpleasant. BrewZyme D converts the diacetyl precursor (Alpha Acetolactate)…
