Other ingredients

Vanilla powder 10g for flavoring drinks and pastries, with a rich and full-bodied vanilla flavor and aroma. Made and produced in Norway from natural Lignin. Dosage: Normally 1g/L - (0.5-2g/L depending on desired intensity).UseIn beer it can be added while stirring in the boil/whirlpool or you boil a small amount of water, eg 1 dl, mix in the powder while stirring until it dissolves, and pour in during or after fermentation (sterile).IngredientsNorwegian Lignin vanillin 10g

Vanilla powder 20g for flavoring drinks and pastries, with a rich and full-bodied vanilla flavor and aroma. Made and produced in Norway from natural Lignin. Dosage: Normally 1g/L - (0.5-2g/L depending on desired intensity).UseIn beer it can be added while stirring in the boil/whirlpool or you boil a small amount of water, eg 1 dl, mix in the powder while stirring until it dissolves, and pour in during or after fermentation (sterile).IngredientsNorwegian Lignin vanillin 20g

Alcotec Alpha Amylase Enzyme 5g

For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits.Still Spirits Distillers Enzyme High Temperature Alpha-amylase 12g- Net Weight: 12 g (0.4 US oz)- Sufficient for: Up to 10 kg (22.0 lbs) Liquefied Starch For Fermentation Volumes Up To 25 L (6.6 US Gal)- Temperatures: High Temperatures- Temperature Tolerance: 80-110°C – Optimum 95-105°C (176-230°F – Optimum 203-221°F)

Servomyces is a very effective yeast nutrient, originally developed at Weihenstephan the German brewing industry. The active ingredient is yeast cells enriched with Zinc, which normally is missing in wort.Dosage 0,1-1g per 10L wort.

Enzyme preparation which has been developed to increase the complexity of the hop aroma and flavour profile in beer. The enzyme beta-glucosidase is capable of hydrolysing the glycosidic bonds, liberating monoterpene alcohol compounds and glucose. The glucose is fermented by the yeast while the terpenes (linalool) adds to the aromatic expression of the hops. This process of biotransformation also occurs naturally during a normal fermentation process as yeast secretes some β-glucosidase, although the levels of secreted enzymes are strain-dependent.Increases the diversity of hop flavors and aroma by changing the ratio of specific terpene compoundsEnhances the beer mouthfeel and drinkability by reducing unpleasant harsh bitternessSlightly increases wort fermentabilityExpresses more character from less sophisticated hop varietiesThe recommended dosage is 1 g per 20 liters (5 g / hL) at a temperature between 15 - 65 °C. Dilute the enzyme in an adequate amount (avg. 1:10) of water to allow an even distribution in the fermenting wort.β-glucosidase activity in biotransformation is a complex process. There are many factors that will have impact on the final product. The selection of the yeast strain, hop variety, timing of hop additions and timing of enzyme addition will all have a direct influence on the final result. Dry-hopping early in fermentation will result in greater extraction of terpene glycosides. Add the enzyme mid-fermentation to allow time for the enzyme to break down glycosides and the actively fermenting yeast to consume the glucose released from the reaction, while minimizing volatile loss from CO2 stripping. It is recommended to perform trials with Aromazyme in order to optimise recipe and process details. Aromazyme is derived from a selected strain of non-GMO Aspergillus niger.

Yeast Stop does what the name says, it stops the yeast from fermenting by killing the yeast in beer and wine.Weight: 10gDosage: 10g per 23 liter.Ingredients: potassium sorbate 5g, sodium disulphite 5g

Better Brew Brewing Sugar 1kg

Brewing Sugar 25kg. Dextrose Monohydrate.

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

Lactose 1kg is an unfermentable milk sugar. Recommended dosage: 100-250g per 10 liter.Weight:1kg

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)

Maltodextrin Brewbody 500g

Mangrove Jack's Carbonation Drops 200g

Muntons Carbonation Drops 160g

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for light Belgian ales. Also suitable for cooking, liqueurs and pastries.

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for dark Belgian ales. Also suitable for cooking, liqueurs and pastries.Colour: 600 - 700 °EBC.

Muscovado sugar 1kg is a less processed raw cane sugar. It is slightly moist and has small crystals. The taste is reminiscent of brown sugar, but muscovado is more nuanced and flavorful.

Protafloc 0,5g

Protafloc is a clarifying agent based on Carragenan (the active sunstance in Irish Moss). Dosage 2-3g per 100L. Add 15 minutes before end of boil.Weight: 40g

Protafloc is a clarifying agent based on Carragenan (the active sunstance in Irish Moss). Dosage 2-3g per 100L. Add 15 minutes before end of boil.Weight: 50g

Protafloc is a clarifying agent based on Carragenan (the active sunstance in Irish Moss). Dosage 2-3g per 100L. Add 15 minutes before end of boil.Weight: 200g

Clarity Ferm is an easy-to-use enzyme that eliminates chill haze in beer and serves as an alternative for clarifying and stabilizing the appearance of beer. Additional benefits also include cost savings for breweries, enhanced efficiencies, and innovation proven to reduce gluten.While the enzyme helps break down the sensitive (haze-active) polypeptides that create chill haze, its reaction is very specific, so you can rest assured that no other beer parameters (i.e. flavor, aroma) will be affected.Clarity Ferm may be used in combination with all types of brewing materials. Simply add when pitching yeast, and Clarity Ferm will do its work during fermentation. Once fermentation is complete, the possibility of chill haze occurring will be eliminated and you will have a stable and clear beer.In addition to eliminating chill haze, Clarity Ferm significantly reduces the gluten content in beers made with barley and wheat. A Clarity Ferm treated beer made from barley or wheat will typically test below 20 ppm of gluten, which is the international threshold for brewing considered "gluten free." White Labs also offers gluten testing for beers. While this test allows brewers to know the gluten level of their beers, the values may not be used on packaging labels until the FDA completes its own validation.Whitelabs WLN4000 Clarity Ferm contains 10ml.Dosage:10ml per 20L (5 gallons) of beer.

Enzyme for Brut IPA and low carb beer. Enzyme that helps increase the attenuation by converting starch and dextrines to fermentable glucose. Suitable for beer styles with high levels of attenuation, like Brut IPA.Ultra-Ferm is liquid Amyloglucosidase (AMG) from Aspergillus niger. Converts starch and long-chained carbohydrates to glucose by hydrolysis. The enzyme can give total hydrolysis of dextrines to fermentable glucose, as compared to 75 - 80 % with normal mashing procedures.Can be used with unmalted grains as source for starch. Also suitable for fruit beers, cider and distilling.Add at beginning of mash-in.Dosage: 10 ml per 20 litersRecommended temperature: 60 °C (denaturation occurs at 85 °C)Optimal pH 3,5 - 5,5Store at 4 - 8 °C

Licorice Powder 12g

Himalaya Salt 30g

Coriander Seeds 30g

Oak Cubes French Medium Toast 250g

Oak Cubes French Heavy Toast 250g

Oak Pieces French Heavy Toast 250g

Oak Pieces French Heavy Toast 1kg

Oak Pieces American Medium Toast 1kg

Oak Pieces American Heavy Toast 1kg

Oak Pieces American Bourbon 250g

Oak Pieces American Bourbon 1kg

Oak powder can be used to give your wine or other drink barrel aged oak character. Bag with 25g oak powder for 25L wine/drink (typical dosage is 1g/L).

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).

Pectolase enzyme is used to break down pectin found in some fruits and berries. Contents: Pectolase enzyme 5g.

Vinoferm Anti-foam is a silicone-based product that works as an anti-foam agent and prevents the formation of foam. Completely neutral with no smell or taste. Can be used both for starters and during boil. Just add a few drops per liter and you are done.Vinoferm Anti-foamDosage: A few drops per literContent: 100ml