Malt

A light base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Weyermann Pale Ale Malt 1kg Crushed Content: 1 kg crushed barley malt Color: 5.5-7.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

A light base malt with light maltiness and pure taste as well as hints of sweetness. Excellent base for most beers, mainly in lager beers. This pilsner malt from Weyermann is made from high-quality two-row barley which is dried slowly at 80 ° C. Weyermann pilsner malt has a high enzyme content, low protein content and usually gives a reliable yield from the mashing. Weyermann Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Color: 2.5-4.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

Brewing sugar ferments cleaner and faster than regular granulated sugar and dissolves better. Perfect for increasing the alcohol content of beer, wine and cider. When used in beer, the beer will be drier than when brewing with malt alone. In saison beer, for example, it is common to add 5-10% sugar to make the beer drier.Better Brew Brewing sugar 1kgBrewing Sugar is the commercial name for Dextrose (glucose, grape sugar).Use- Can be advantageously used to carbonate beer, dose 5-10g per liter of beer depending on the desired carbonation level.- For 10 liters of beer, 1kg of brewing sugar increases the Specific Gravity (SG) by about 1.038, this corresponds to about 5% alcohol at full fermentation. Add to the wort and mix well.

This Caramel Amber is a medium coloured caramel malt with gentle and slightly malty sweetness. Some biscuit with traces of caramel. Adds a beautiful red colour to beer. Improved flavour stability and adds fullness and mouthfeel. Normal usage up to 20 % of grain bill.Content: 250g crushed barleyGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Usage: Up to 20%

A malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Maris Otter 1kg CrushedCereals: barleyColor: 5.5 - 7.5 ° EBC (2.6 - 3 ° Lovibond)Manufacturer: Crisp

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 250g barleyColour: 160 – 180 °EBC Usage: Up to 10%

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich Malt 250gkg CrushedGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Muntons Carbonation Drops 160g

Muntons Spraymalt Light 500g

Slightly darker than pilsner malt and with some aromatic malt notes. Malty flavour with some sweet bread and honey notes. Use at up to 100 % of grain bill, or at lower percentages to add complexity and malt character. Also called Viener or Vienna.Vienna malt is slowly dried and has retained most of its enzymatic power, although at a slightly lower level than lighter base malts.Grain type: barleyColour: 6 – 9 °EBC (2,8 – 4 °Lovibond)

Pale malt with a light, malty aroma and some notes of sweetness. Excellent choice for most beer styles and in particular for lager beer styles. Pilsner malt from Weyermann® is produced from high quality two-row barley which has been dried at a low temperature (80 °C). This results in a malt that is only a shade darker than unmalted barley. This pilsnermalt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Pilsner Malt 1kg WholeGrain type: barleyColour: 2,5 – 4,5 °EBC (1,5 – 2 °Lovibond)Maltster: Weyermann®

Dark chocolate malt with the taste of dark chocolate and burnt tones. Notes of licorice and coffee. Gives dry, toasty flavours to rich, dark beers.Grain type: barleyCrisp Chocolate MaltContent: 250g crushed barley maltColour: 900 - 1100 °EBC (338 - 413 Lovibond)

Mangrove Jack's Carbonation Drops 200g

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel.Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 250gGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich-1 Malt 1kg CrushedGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Muntons Spraymalt Extra Light 500g

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel. Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 1kg CrushedGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Roasted barley adds intense roasty flavours with notes of espresso and liquorice. Imparts a dry, slightly burnt character with some bitterness. Usually used in small amounts for flavour and colour, and an almost obligatory ingredient in stouts. Adds dark colour with red-brown hues, closer to black at high percentages. Roasted barley lowers the pH of the mash, which may demand addition of calcium carbonate. No enzymatic power. Grain type: barleyColour: 1000 - 1300 °EBC (376 - 488 Lovibond)Usage:  5%-10%

A light base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Weyermann Pale Ale Malt 1kg Whole Content: 1 kg whole barley malt Color: 5.5-7.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

Extra pale malt with clean taste and light sweetness. Excellent base malt for the palest of beer styles, such as German pils, New England IPA and Mexican pale lager.The premium pilsnermalt from Weyermann® is made from quality 2-row barley that is dried at a low temperature. The careful kilning produces an extra pale malt.This malt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Extre Pale Premium Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 2 - 2,5 °EBC (1,3 - 1,5 Lovibond)Use: Use up to 100% of the malt note

Barke is produced from quality two-row spring barley (Barke). Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process from single-step to multi-step infusion, to decoction. Flavor: malty-sweet and gentle notes of honey.Weyermann Barke Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 2,5 - 4,5 °EBC (1,5 - 2 Lovibond)Use: Use up to 100% of the malt note

Muntons Spraymalt Medium 500g, 22 - 44 °EBC

A malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Maris Otter 1kg WholeCereals: barleyColor: 5.5 - 7.5 ° EBC (2.6 - 3 ° Lovibond)Manufacturer: Crisp

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich-1 Malt 1kg WholeGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg Whole barley malt Grain type: barley

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the darker version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base malts.Weyermann Munich-2 Malt 1kg CrushedGrain type: barleyColour: 20 - 25 °EBC (8 - 10 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Slightly darker than pilsner malt and with some aromatic malt notes. Malty flavour with some sweet bread and honey notes. Use at up to 100 % of grain bill, or at lower percentages to add complexity and malt character. Also called Vienna.Vienna malt is slowly dried and has retained most of its enzymatic power, although at a slightly lower level than lighter base malts.Grain type: barleyColour: 6 – 9 °EBC (2,8 – 4 °Lovibond)

Barke is produced from quality two-row spring barley (Barke). Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process from single-step to multi-step infusion, to decoction. Flavor: malty-sweet and gentle notes of honey.Weyermann Barke Pilsner Malt 1kg Whole Content: 1kg whole barley malt Grain type: barleyColour: 2,5 - 4,5 °EBC (1,5 - 2 Lovibond)Use: Use up to 100% of the malt note

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel. Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 1kg WholeGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Sugar 25kg (sucrose) from sugar cane. Brand and looks may vary.

Muntons Spraymalt Dark 500g

Muntons Spraymalt Wheat 500g

Provides a better flow and prevents stuck mashes. Particularly needed when brewing with unmalted grains as well as rye or wheat malt, or when brewing high-gravity beers.Rice hulls does not impact the taste or color of the beer. Does not break down during mashing. Does not need to be crushed.Dedusted and steam sterilized at 130 °C during the manufacturing process, providing a high degree of purity.Recommended dosage: 3 - 8% of the total grain bill (30 - 80 g per kg).

Pale caramel malt that gives a light maltiness with a hint of sweetness. Carahell® is malty rather than caramelly sweet. Adds body, roundness and mouthfeel without adding much colour. Improves the foam stability.Carahell® is a registered trademark of Weyermann®.Weyermann Carahell Malt 1kg CrushedGrain type: barleyColour: 20 - 30 °EBC (8 - 12 Lovibond)Content: 1kg crushed barley malt Grain type: barleyUse: Normally 2-10% of the malt bill

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit. Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich II is a slightly darker version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base malts.Weyermann Munich-2 Malt 1kg WholeGrain type: barleyColour: 20 - 25 °EBC (8 - 10 Lovibond)Content: 1kg Whole barley malt Grain type: barley

Crisp Flaked Torrefied Barley 250g. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Usage: 5-10%.

Crisp Flaked Torrefied Oats 1kg. Flakes of puffed oats and loose shells. Unmalted oats that have been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break it down. Can therefore be added directly to the mash and does not need to be pre-boiled. Rolled into flakes and does not need to be crushed before use. Gives the beer fullness and a good mouthfeel.

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Also called Caramel Pils or Dextrin malt.Weyermann Carapils Malt 1kg CrushedContent: 1kg crushed barley malt Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)Use: Use up to 100% of the malt note

Pilsner Malt 125g Whole, uncrushed. Perfekt for souring beer up to 30L in the kettle using a muslin bag for example.

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Also called Caramel Pils or Dextrin malt.Weyermann Carapils Malt 1kg WholeContent: 1kg whole barley malt Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)Use: Normally 2-10% of the malt note

flakes of puffed rice. Incorned rice that has been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break down. Thus, can be added directly to the mash and do not need to be praked. Rolled to flakes and does not need to be crushed before use. Gives largely no contribution to the beer color.

Mangrove Jack's Lactose Powder is an unfermentable milk sugar, perfect for increasing sweetness and body in fermented beverages. Recommended dosage: 250-500g per 20 liter.Weight:500gIngredients:Lactose (Milk sugar)

A lighter version of the famous Maris Otter malt. Maris Otter is a malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Extra Pale Maris Otter 1kg WholeCereals: barleyColor: 3,0 - 4,0 °EBC (1,7 - 2 Lovibond)Manufacturer: Crisp