Beer & Ingredients II The Ultimate Beer Ingredieew To The Next Level Homebrew's Ingredient Guide. - Desconhecido

Beer & Ingredients II, The Ultim-
ate Beer Ingredient Guide, What

does What.
Take your homebrew to the next level, homebrew's
ingredient guide.
By Patrick Klungle
DEDICATION
To my children Toria and Jake, the light of my life.
To the friends I have made that have urged me forward.

Beer & Ingredients II, The Ultimate Beer Ingredient Guide, What does What.
Take your homebrew to the next level, homebrew's ingredient guide.
By Patrick Klungle
For more books like this one, visit the products page on my website at: ht-
tp://beerandwineathome.com/
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2012 copyright by Freedom of Speech Publishing, Inc.
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ISBN-13: 978-1468144369
ISBN-10: 1468144367
Table of Contents
A SPECIAL THANK YOU TO YOU!
ACKNOWLEDGMENTS
INTRODUCTION
GRAINS
BREWER’S MALTS
AMERICAN 2-ROW (BRIESS)
AMERICAN 2-ROW (RAHR)
BOHEMIAN PILSNER MALT (WEYERMANN®)
GOLDEN PROMISE (SIMPSON’S)
HALCYON (THOMAS FAWCETT & SONS)
KOLSCH MALT (GLOBAL MALT)
MARIS OTTER (CRISP)
MELANOIDIN
OPTIC (THOMAS FAWCETT & SONS)
PALE ALE (CASTLE)
PALE ALE (WEYERMANN®)
PALE ALE MALT (BRIESS)
PALE ALE MALT (CRISP)
PEARL MALT (THOMAS FAWCETT & SONS)
PESTICIDE FREE 2-ROW (BRIESS)
PILS (CASTLE)
PILSNER (GLOBAL MALT)
PILSNER (RAHR)
PILSNER MALT (WEYERMANN®)
ADJUNCT GRAINS
FLAKED BARLEY
FLAKED CORN
FLAKED OATS
FLAKED RICE
FLAKED RYE
FLAKED WHEAT
OAT MALT (THOMAS FAWCETT & SONS)
RICE HULLS
TORRIFIED WHEAT (BRIESS)
CARAMEL (CRYSTAL) MALTS
CARA 20L (CASTLE)
CARA 45L (CASTLE)
CARA MALT (CRISP)
CARAAMBER® (WEYERMANN®)
CARAHELL® (WEYERMANN®)
CARAMEL 10L (BRIESS)
CARAMUNICH® (WEYERMANN®)
CARARED® (WEYERMANN®)
CRYSTAL 50-60L (SIMPSON’S)
CRYSTAL RYE (SIMPSON’S)
DARK CRYSTAL (SIMPSON’S)
EXTRA DARK CRYSTAL (SIMPSON’S)
EXTRA SPECIAL MALT (BRIESS)
PESTICIDE FREE CARAMEL 60L (BRIESS)
SPECIAL B (CASTLE)
SPECIALTY GRAINS
ACIDULATED MALT (WEYERMANN®)
GOLDEN NAKED OATS (SIMPSON’S)
HONEY MALT (GAMBRINUS)
PEATED MALT (SIMPSON’S)
SMOKED MALT (BRIESS)
SMOKED MALT (WEYERMANN®)
WHEAT/RYE MALT
CARAWHEAT® (WEYERMANN®)
CHOCOLATE RYE (WEYERMANN®)
CHOCOLATE WHEAT (WEYERMANN®)
DARK WHEAT (WEYERMANN®)
PALE WHEAT (WEYERMANN®)
RED WHEAT (RAHR)
RYE (WEYERMANN®)
UNMALTED WHEAT (RAHR)
WHITE WHEAT (RAHR)
COLOR MALT
AMBER MALT (CRISP)
AROMATIC (CASTLE)
ASHBURNE MILD (BRIESS)
BONLANDER MUNICH (BRIESS)
BROWN MALT (CRISP)
CARAFA® (WEYERMANN®)
CARAFOAM® (WEYERMANN®)
CARAPILS (BRIESS)
DARK MUNICH MALT (GLOBAL)
DE-HUSKED CARAFA® (WEYERMANN®)
ROASTED MALT
BISCUIT MALT (CASTLE)
VICTORY® (BRIESS)
COFFEE MALT (SIMPSON’S)
PALE CHOCOLATE (THOMAS FAWCETT & SONS)
CHOCOLATE MALT (BRIESS)
BRITISH CHOCOLATE (SIMPSON’S)
PESTICIDE-FREE CHOCOLATE MALT (BRIESS)
LIGHT ROASTED BARLEY (BRIESS)
ROASTED BARLEY (SIMPSON’S)
SPECIAL ROAST (BRIESS)
DE-BITTERED BLACK (CASTLE)
BLACK MALT (BRIESS)
HOPS
HOP TYPES
IMPORTED HOPS
ARGENTINE CASCADE
BREWER’S GOLD
CHALLENGER
CZECH SAAZ
FIRST GOLD
FRENCH STRISSELSPALT
GERMAN MAGNUM
GERMAN NORTHERN BREWER
GERMAN PERLE
GERMAN SPALT
GERMAN TETTNANG
GERMAN TRADITIONAL
HALLERTAU
HERSBRUCKER
KENT GOLDINGS
NORTHDOWN
PROGRESS
STYRIAN GOLDINGS
TARGET
UK FUGGLE
U.S.A.-GROWN HOPS
MT. RAINIER
CITRA
U.S.A. NORTHERN BREWER
AHTANUM
AMARILLO
BULLION
CASCADE
CENTENNIAL
CHINOOK
CLUSTER
COLUMBUS
CRYSTAL
GALENA
GLACIER
HORIZON
LIBERTY
MILLENIUM
MT. HOOD
NUGGET
PALISADE
SIMCOE
STERLING
SUMMIT
U.S. FUGGLE
U.S. GOLDINGS
U.S. PERLE
U.S. SAAZ
U.S. TETTNANG
VANGUARD
WARRIOR
WILLAMETTE
YAKIMA MAGNUM
YEAST
DRY BEER YEAST
MUNTON AND FISON ALE YEAST
COOPER’S ALE YEAST
LALLEMAND NOTTINGHAM ALE YEAST
DANSTAR MUNICH GERMAN WHEAT BEER YEAST
MUNTON’S PREMIUM GOLD YEAST
SAFBREW T-58
SAFBREW S-33
SAFALE K-97
SAFBREW WB-06
SAFALE S-04 WHITBREAD STRAIN
SAFLAGER S-23
BREWFERM BLANCHE
SAFLAGER W-34/70
SAFALE US-05
ALE YEAST
AMERICAN ALE WYEAST 1056
AMERICAN ALE II WYEAST 1272
BELGIAN ABBEY ALE II WYEAST 1762
BELGIAN ALE WYEAST 1214
BELGIAN STRONG ALE WYEAST 1388
BRITISH ALE WYEAST 1098
BRITISH ALE II WYEAST 1335
DENNY’S FAVORITE 50 WYEAST 1450
EUROPEAN ALE WYEAST 1338
GERMAN ALE WYEAST 1007
IRISH ALE WYEAST 1084
LONDON ALE WYEAST 1028
LONDON ALE III WYEAST 1318
LONDON ESB ALE WYEAST 1968
NORTHWEST ALE WYEAST 1332
RINGWOOD ALE WYEAST 1187
SCOTTISH ALE WYEAST 1728
THAMES VALLEY ALE WYEAST 1275
WHITBREAD ALE WYEAST 1099
WHITE LABS AMERICAN ALE YEAST WLP060
WHITE LABS BRITISH ALE YEAST WLP005
WHITE LABS BURTON ALE YEAST WLP023
WHITE LABS CALIFORNIA ALE V YEAST WLP051
WHITE LABS CALIFORNIA ALE YEAST WLP001
WHITE LABS CRY HAVOC YEAST WLP862
WHITE LABS DRY ENGLISH ALE YEAST WLP007
WHITE LABS DUSSELDORF ALT YEAST WLP036
WHITE LABS EAST COAST ALE YEAST WLP008
WHITE LABS EDINBURGH ALE YEAST WLP028
WHITE LABS ENGLISH ALE YEAST WLP002
WHITE LABS EUROPEAN ALE YEAST WLP011
WHITE LABS GERMAN ALE/KOLSCH WLP029
WHITE LABS IRISH ALE YEAST WLP004
WHITE LABS LONDON ALE YEAST WLP013
WHITE LABS PACIFIC ALE YEAST WLP041
WHITE LABS SUPER HIGH GRAVITY ALE YEAST WLP099
WHITE LABS TENNESSEE WHISKEY YEAST WLP050
LAGER YEAST
AMERICAN LAGER WYEAST 2035
BAVARIAN LAGER WYEAST 2206
BOHEMIAN LAGER WYEAST 2124
BUDVAR LAGER WYEAST 2000
CALIFORNIA LAGER WYEAST 2112
CZECH PILS LAGER WYEAST 2278
DANISH LAGER WYEAST 2042
KOLSCH WYEAST 2565
MUNICH LAGER WYEAST 2308
OKTOBERFEST LAGER BLEND WYEAST 2633
PILSEN LAGER WYEAST 2007
URQUELL LAGER WYEAST 2001
WHITE LABS AMERICAN LAGER WLP840
WHITE LABS CZECH BUDEJOVICE WLP802
WHITE LABS GERMAN BOCK LAGER YEAST WLP833
WHITE LABS GERMAN LAGER YEAST WLP830
WHITE LABS HP LAGER YEAST WLP925
WHITE LABS MEXICAN LAGER YEAST WLP940
WHITE LABS OKTOBERFEST/MARZEN YEAST WLP820
WHITE LABS PILSNER LAGER YEAST WLP800
WHITE LABS SAN FRANCISCO LAGER YEAST WLP810
WHITE LABS SOUTHERN GERMAN LAGER YEAST WLP838
BELGIAN-STYLE YEAST
BELGIAN ARDENNES WYEAST 3522
BELGIAN LAMBIC BLEND WYEAST 3278
BELGIAN SAISON WYEAST 3724
BELGIAN WHEAT WYEAST 3942
BELGIAN WITBIER WYEAST 3944
FORBIDDEN FRUIT WYEAST 3463
FRENCH SAISON WYEAST 3711
PRIVATE COLLECTION – TRAPPIST BLEND WYEAST 3789-PC
ROESELARE ALE BLEND WYEAST 3763/3763-PC
TRAPPIST HIGH GRAVITY WYEAST 3787
WHITE LABS ABBEY ALE YEAST WLP530
WHITE LABS BELGIAN ALE WLP550
WHITE LABS BELGIAN GOLDEN ALE WLP570
WHITE LABS BELGIAN SAISON I WLP565
WHITE LABS BELGIAN STYLE ALE BLEND WLP575
WHITE LABS BELGIAN WIT ALE WLP400
WHITE LABS TRAPPIST ALE YEAST WLP500
BRETTANOMYCES/LACTIC CULTURES
BRETTANOMYCES BRUXELLENSIS WYEAST 5112
BRETTANOMYCES LAMBICUS WYEAST 5526
LACTOBACILLUS WYEAST 5335
PEDIOCOCCUS WYEAST 5733
WHEAT YEAST
AMERICAN WHEAT WYEAST 1010
BAVARIAN WHEAT BLEND WYEAST 3056
BAVARIAN WHEAT WYEAST 3638
WEIHENSTEPHEN WEIZEN WYEAST 3068
WHITE LABS AMERICAN HEFEWEIZEN ALE YEAST WLP320
WHITE LABS HEFEWEIZEN ALE YEAST WLP300
WHITE LABS HEFEWEIZEN ALE IV WLP380
MEAD/CIDER YEAST
CIDER WYEAST 4766
DRY MEAD WYEAST 4632
SWEET MEAD WYEAST 4184
DISTILLER’S YEAST
LIQUOR QUIK SUPERYEAST™ X-PRESS
ALCOTEC 48-HOUR TURBO YEAST
DISTILLER’S YEAST
SPECIAL EDITION YEASTS
PRIVATE COLLECTION – BERLINER WEISSE YEAST WYEAST 3191-PC
PRIVATE COLLECTION – BRETTANOMYCES CLAUSSENII WYEAST 5151-PC
PRIVATE COLLECTION – KOLSCH II YEAST WYEAST 2575-PC
PRIVATE COLLECTION – RASENMAHER LAGERBIER WYEAST 2252-PC
WHITE LABS ABBEY IV YEAST WLP540
WHITE LABS BEDFORD BRITISH YEAST WLP006
WHITE LABS SAISON II YEAST WLP566
ADJUNCTS AND ADDITIVES
BEER ADJUNCTS
BELGIAN CANDI SUGAR
CORN SUGAR/CARBONATION DROPS
HONEY
NON-FERMENTABLES
LACTOSE
MALTO DEXTRIN
BEER ADDITIVES
HERBS AND SPICES
FRUIT FLAVORINGS
FRUIT EXTRACT
OREGON FRUIT PUREE
OAK
FRENCH OAK CUBES – MEDIUM, MEDIUM-HEAVY, AND HEAVY TOAST
HUNGARIAN OAK CUBES – MEDIUM, MEDIUM-HEAVY, AND HEAVY TOAST
AMERICAN OAK CUBES – MEDIUM, MEDIUM-HEAVY, AND HEAVY TOAST
OAK BARREL REPLICA – FRENCH, HUNGARIAN, AND AMERICAN
FRENCH TOASTED OAK CHIPS
OAK ESSENCE
VINTERS ALTERNATIVES OAK STICKS – MEDIUM AND HOUSE TOAST (FRENCH OAK, AMERICAN OAK)
OAK INFUSION SPIRALS – LIGHT, MEDIUM, MEDIUM-PLUS, AND HEAVY TOAST (AMERICAN &
FRENCH)
AMERICAN OAK CHIPS – LIGHT, MEDIUM, AND HEAVY TOAST
CLARIFYING AGENTS
SUPER-KLEAR K.C. FININGS
POLYCLAR 10
ISINGLASS POWDER
LIQUID ISINGLASS
WHIRLFLOC TABLETS
IRISH MOSS
GELATIN FININGS
SUPER IRISH MOSS HB
BIOFINE CLEAR
WATER TREATMENT
WATER HARDNESS TEST
PHOSPHORIC ACID
CALCIUM CHLORIDE
GYPSUM
LACTIC ACID
5.2 MASH STABILIZER
WATER CRYSTALS
BURTON WATER SALTS
ADDITIVES
ASCORBIC ACID
BIOFOAM CL
FERMCAP-S FOAM INHIBITOR
AMYLASE ENZYME
SINAMAR® COLORING AGENT
BIOMAT DAR
FERMAID O
CONCLUSION
SUMMARY
BIBLIOGRAPHY
INDEX
BY EFFECT:
COLOR (10+ LOVIBOND)
AROMA
MOUTHFEEL
A SPECIAL THANK YOU TO YOU!
On behalf of everyone at Freedom Of Speech Publishing, thank you for choosing Beer & Ingredients
II, The Ultimate Beer Ingredient Guide for your reading enjoyment.
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ACKNOWLEDGMENTS
A special thank you to G. John Sagmiller for helping me to edit and publish the book. Without his
encouragement, I would’ve never completed this.
Thank you also to Freedom of Speech Publishing, Inc. for publishing my work of art. Visit them at
www.freedomofspeechpublishing.com.
INTRODUCTION
How do you brew the perfect beer? What’s the best way to lighten or darken beer? Is there a way to sweeten beer, or
make it tangier? If there are impurities in the brew-water, or if the pH is too acidic or alkaline, can you adjust it? What effect
does adding Elderflowers to your beer have? What ingredients make the best Mead, Hefeweizen, or Doppelbock?
These questions and more have been on the minds of brewers – beer brewers – the world over for many years. The
study of zymurgy – the chemistry of yeast-based fermentation, especially in beer-brewing – has experienced a surge of interest
in modern years, prompting brewers to develop large brewing and bottling plants, yet these questions still loom large. Since
all brewers have unique tastes, the creation of the “perfect” beer may be unattainable, much like the old alchemists’ search for
the fabled “Philosopher’s Stone.” However, the knowledge needed to concoct one man’s perfect brew – a summary of any
and all ingredients a brewer could ever conceive of – is another matter entirely…which leads us now to this book.
Though anyone interested in brewing can read this book, in order to get the most out of it, a prospective brewer should
already have a working knowledge of beer-brewing, as well as a familiarity with much of the terminology involved in the brew-
ing process. Ideally, a reader should have at least made an attempt at brewing their own beer, and now seek to supplement
their knowledge. Regardless of whoever reads it – curious newcomer or seasoned brew-master alike – we sincerely hope this
book takes all who skim its pages at least one step closer to creating their own “perfect” beer.
GRAINS
BREWER’S MALTS
AMERICAN 2-ROW (BRIESS)
Produced by the Briess maltster on the plains of the United States, this Base Malt is often considered the most
commonly-used malt in all-grain or partial mash brewing. Rich in enzymes, American 2-Row is well-modified and highly self-
converting, requiring only a single-step infusion mash. Possessing low moisture content, high extraction percentages in both
coarse and fine grind, and Kosher Certification by UMK Pareve, it is easy to see why American 2-Row is so popular.
Due to its high level of starch-converting enzymes, American 2-Row tends to impart a smoother, less grainy flavor to
beer, as well as a much lighter yellow color, with Lovibond numbers typically ranging between 1.5 and 2.0. As such, this malt
may be a base for virtually any style of beer, up to 100% in mash, though it is especially useful in many ale and lager styles. It
should be noted, however, that a protein rest might be needed to improve the beer’s clarity, in order to break down the used
enzymes into amino acids for later use in the fermentation stage.

A product of Rahr maltsters, this blend of North American Harrington and Metcalfe barley varieties is remarkably similar
to its Briess counterpart, possessing an even higher enzyme content, a low moisture content, and a very high propensity for
self-conversion. Unlike the Briess variant, this Base Malt also carries the often-problematic Beta Glucans, with 85 ppm, for-
cing prospective brewers to take special care in utilizing it.
Despite its potential caveat, the Rahr 2-Row is remarkably popular with brew-pubs and regional breweries, and can be
used exclusively in mash, to 100%. With Lovibond numbers steady at 1.8, this malt delivers a light yellow color to the beer,
along with a sweet, delicate-to-mild malty flavor, and as long as proper steps have been taken to neutralize any Beta Glucans,
it is ideal as a base for almost any beer. Like its Briess cousin, the Rahr 2-Row may require a protein rest, to allow beta-glu-
canases to digest them, thus preventing them from turning the mash into a hard loaf.

Another Rahr product of the States, this Base Malt is more husk than its 2-Row counterpart. High in enzymes and low
in moisture, this malt brews well with high quantities of adjuncts, and is useful during the lautering process of wheat beers.
With its additions of clean, sweet flavor and lighter yellow color, at a Lovibond number of around 2.0,
Rahr 6-Row makes an ideal base malt – up to 100% of the mash – for adjunct-based beers such as Americ-
an Wheat beer, high gravity lagers, and American Lagers, especially pre-prohibition lagers. One thing to be
aware of, however, is that, like its 2-Row counterpart, the 6-Row contains Beta Glucans, with levels around
70 ppm. That, combined with its high protein content, often makes a protein rest necessary to maximize
this malt’s effectiveness; otherwise, use of the 6-Row can yield increased break and haze.
BOHEMIAN PILSNER MALT (WEYERMANN®)

Produced in Germany by Weyermann using “Hanka” variety barley, this Base Malt is hailed as similar
to the legendary Moravian Pilsner Malt. Low in protein and moisture, this malt extracts well in both coarse
and fine grind, and is especially suited to producing the Bohemian-style Pilsner.
With its full body, sweet, mild flavor, golden-blond color, ranging between 1.7 and 2.1 on the Lovibond
scale, and complex maltiness, one can easily see why this malt is sought-after for Pilsners. Its rate of use
in mash is quite high, up to 100%, and is ideal for use in German-style or Czech-style Pilsners, especially
Bohemian Pilsners, any style of lagers, and Belgian ales.
GOLDEN PROMISE (SIMPSON’S)

A product of the Scottish Highlands, Golden Promise is produced in the UK, grown from Scottish
barley and harvested by Simpson’s maltsters. A remarkably versatile Base Malt, Golden Promise is low in
both moisture and protein, extracting very well in both coarse and fine grinds, making it a cornerstone for
many Scottish brews.
Likely deriving its name from the light gold color it imparts to beer, scaling around 2.0 on the Lovibond
scale, Golden Promise also delivers a mellow wort and a sweet, clean flavor. Capable of being used almost
exclusively in a mash, up to 100%, this malt is useful in many ales and lagers, especially UK and American
IPAs, Scottish ales and lagers, and English-style beers.
HALCYON (THOMAS FAWCETT & SONS)

Considered to be one of the last “traditional” English Pale Malts, this Base Malt is produced by the
master maltsters of the centuries-old, family-owned maltster company of Thomas Fawcett & Sons. A floor-
malted-style malt, this malt derives its name from the Halcyon single-variety barley used to produce it, har-
vested from the local family farmers. Low in protein and moisture, this malt extracts consistently well, re-
gardless of the type of grind, and is a staple in many Real Ales, and can be used exclusively, up to 100%.
Often noted for the hint of biscuit flavor it imparts to the beer, Halcyon also gives a lighter, Pale Ale
flavor, as well as a brighter color, on or around the 2.1 Lovibond mark. This malt is well-known for its
sweet and flavorful worts, but its parent-strain, the Marris Otter, is often slightly sweeter.
KOLSCH MALT (GLOBAL MALT)

Produced by the only maltster in the Koln area, this Base Malt is named for the beer it is most often
used in. Well known for the “German” flavor and aroma it imparts to beer, Kolsch Malt is specifically mal-
ted for the Kolsch style, but can be used in a variety of German and American lagers, up to 100% of the
mash.
This malt typically ranges 1.6 on the Lovibond scale, but this score can vary, reaching as high as 3.0,
so care must be taken to achieve the desired yellow color. Regardless, this malt delivers a sweet flavor, as
well as a hint of biscuit character. Be advised that this malt is best used either through a single infusion or a
multi-rest mash for best results.
MARIS OTTER (CRISP)

A longtime favorite of English brewers, this Base Malt is well-loved for its flavor and forgiving brewing
performance. Produced by Crisp in the UK through traditional Floor Malting, Maris Otter is fully modified,
making a protein rest unnecessary. With an excellent extraction rate and low moisture content, it is easy to
see why this malt is often the base malt of choice in English beers.
Delivering a rich malty flavor, Maris Otter can be used almost exclusively in mash, up to 100%. Scoring
between 3.5 and 4.5 on the Lovibond scale, this malt imparts a golden yellow color to the beer, making it
ideal for pale ales, bitters, porters, IPAs, stouts, barleywines, and Scottish ales, as well as American Pale Ales.
MELANOIDIN
This Malt is more of a coloring malt but adds to the malty character of your beer. It is produced in
Germany by allowing modified green malt to heat up to 40 – 50 degrees for up to 24 hours toward the end
of the germination process. It is then cured at temperatures over and above 100 degrees C. This malt will
contribute color, body, maltiness, and mouthfeel to your beer.

The recommended usage of this malt is up to 20% of the mash. It has a Lovibond of 30 and will add
to the red color of the beer. It is ideal for bocks, doppelbocks, ambers, dark ambers, Scottish ales, and Irish
reds.
OPTIC (THOMAS FAWCETT & SONS)

Another product of the master maltsters of Thomas Fawcett & Sons, the Optic Base Malt is grown and
produced in the UK through Floor-Malting. Offering a high extraction rate and low moisture, this malt is
hailed as another of the last “true” English Pale malts.
Yielding a sweet, flavorful wort with just a hint of biscuit and a great aroma, this malt can be used ex-
clusively. Imparting a pale yellow color to the beer, with Lovibond scores on or around the 2.1 mark, this
malt is ideal for use in Real Ales, especially English Pale Ales, and can be used up to 100%.
PALE ALE (CASTLE)

A product of the Castle Malting company in Belgium, the Pale Ale malt is made from the finest
European 2-Row. Fully modified, this Base Malt is ideal for single use infusion mashing.
Boasting high extraction, and low moisture, this malt is ideal for all sorts of ale production, especially
Pale Ales, and can be used up to 100% in mash. Ranging between 2.7 and 3.8 on the Lovibond scale, the
Pale Ale malt imparts a golden yellow color to the beer, along with a light malty flavor.
PALE ALE (WEYERMANN®)

Produced by Weyermann® in Germany, this Base Malt expertly delivers the characteristic malt flavor
of the land of Oktoberfest to brewers. Capable of being used exclusively, this malt is well-modified and
extracts very well, with only 5% moisture.
Imparting a slightly darker yellow color and a light malty flavor, the Pale Ale malt often scores 2.3 on
the Lovibond scale, but can score higher, between 2.6 and 3.4. Easily used in all beer types, this malt is of-
ten used in ales, including Pale Ale, IPAs, stout, and porter, and is especially noted for producing excellent
lagers and Pilsner-style beer, up to 100% of the total mash.

PALE ALE MALT (BRIESS)
Produced by Briess in the U.S.A., this malt provides an economical Base Malt alternative to British or
Belgian pale ale malts. Somewhat darker than the Briess 2-Row, this malt offers otherwise similar perform-
ance all around when used in brewing, as well as Kosher Certification.
Typically scoring around 3.5 on the Lovibond scale, the Briess Pale Ale Malt imparts a golden yellow
color to beer. Used to deliver rich, malty flavors, this malt is perfectly suited for any type of ale, and can be
used exclusively, up to 100%.
PALE ALE MALT (CRISP)

Derived from the best variety barley strains in the UK, this premium Base Malt is produced by Crisp
maltsters using the most modern techniques available. Offering excellent extract rates and no more than
3% moisture, this malt’s high quality and consistency are all but guaranteed.
Delivering a golden yellow color to beer, with a light-to-pronounced malt flavor, this malt typically
scores between 2.5 and 3.5 on the Lovibond scale. With its superior milling and run-off, this malt is ideally
suited for any ale recipe, and can be used up to 100%.
PEARL MALT (THOMAS FAWCETT & SONS)

Another masterpiece from the UK master maltsters of Fawcett & Sons, the Pearl Base Malt is Floor-
Malted from the single variety of barley used by most of Britain’s most famous breweries. The main variety
of the Fawcett family business, Pearl Malt is one of the most popular malts in British Isles, offering less than
4% moisture and excellent extraction.
Lending a dry, bready flavor to the beer, Pearl Malt also imparts a light yellow color, ranging between
2.1 and 2.7 on the Lovibond scale. Naturally, this malt is used widely in many English Pale Ales, up to
100%, and is often considered perfect for a pub pint of ale.
PESTICIDE FREE 2-ROW (BRIESS)

Another product of Briess maltsters, this organically grown Base Malt is a more earth-friendly variant
of American 2-Row. Used in the same manner as regular 2-Row, this pesticide-free malt is rich in enzymes,
low in moisture, high in extraction and diastatic power, and Kosher Certified.
Like its counterpart, this malt scores between 1.6 and 2.0 on the Lovibond scale, imparting a pale yellow
color to beer, along with a sweet, delicately malty flavor, making it useful for virtually any style of beer, up
to 100% of the mash. As is the case with most high-protein grains, a protein rest may be necessary here.
PILS (CASTLE)
Produced from the best European 2-Row, this well-modified Base Malt is developed by Castle maltsters
in Belgium. Easily mashed at a single temperature, this malt delivers high extraction rates at less than 5%
moisture.
Delivering a very light color to beer, this malt typically scores between 1.4 and 1.8 on the Lovibond
scale. Combined with its strong, sweet malt flavor, this malt is ideal for Pilsners and lagers, to 100% of the
total mash.
PILSNER (GLOBAL MALT)

A German product of Global Malt, the Pilsner Base Malt is one of the main malt exports of German
maltsters. Delivering a light, 1.6 Lovibond pale-yellow color and sweet flavor to beer, this malt can be used
exclusively in pale beers, such as Pilsners or lagers, or in varying amounts as an additive in virtually any other
type of beer.
PILSNER (RAHR)
Harvested from the rich farmland of Montana’s famed “Golden Triangle,” this Rahr Base Malt is rich
and plump, remaining fairly low in protein and moisture, and high in total extract. Imparting a pale yellow,
1.8 Lovibond color to beer, this malt is ideal for up to 100% use in American style Pilsners, Lagers, and any
pale beer, but its sweet, mild malty flavor could be used well in any brewer’s favorite recipe. Despite being
fairly low in protein, however, the presence of Beta Glucans may make a protein rest necessary to maximize
results with this malt.
PILSNER MALT (WEYERMANN®)

A German product from maltsters at Weyermann, this well-modified Base Malt offers high extraction
rates with less than 5% moisture. Scoring between 1.6 and 2.4 Lovibond, the Pilsner Malt imparts a very
light yellow color and mild malty flavor that makes it a cornerstone in German lagers, making it the perfect
malt for Pilsners, lagers, and ales, to 100% of the mash.

ADJUNCT GRAINS
FLAKED BARLEY
Composed of pregelatinized barley flakes, this pre-cooked Adjunct is primed for easy and efficient use, whether in a bre-
whouse or in homebrew. Capable of being added directly to the mash, Flaked Barley adds body and creaminess to the beer,
aiding in head retention and lightening the finished color without altering original gravity. When used at 10-25% of total grist,
Flaked Barley yields a 1.4 Lovibond, light-yellow colored, mild, dry beer, but can also be used in place of a corn adjunct to
remove the corn flavor from finished beer, and can be used up to 40% of the total grist. Typically, this adjunct is often used
in stouts and German lagers.
FLAKED CORN
Produced by Briess in the United States, this pregelatinized Adjunct is derived from maize and is used to give a higher
yield and a more trouble-free brew, since its natural oils have been removed, lowering rancidity. Capable of lightening color
and body without affecting alcohol content, Flaked Corn scores 0.8 Lovibond and imparts a milder, less grainy-malty flavor,
resulting in a drier more crisp beer. When used sparingly, in small quantities at a time, this Adjunct adds depth of character
to lighter ales and lagers, though it can be used up to 40% of the entire grist.
FLAKED OATS
Another U.S.-grown, Briess product, this Adjunct is perfect for creative brewers to experiment with. Composed of pre-
gelatinized oats, this Adjunct can be added directly to the mash with the malts in a single or multiple temperature infusion, at
up to 30% of the total grist; it is imperative that Flaked Oats not be milled. Scoring 2.5 Lovibond, Flaked Oats impart a more
golden yellow color to beer, and deliver a silky smoothness to stouts and Belgian ales, such as Oatmeal Stout and similar types
of beer.
FLAKED RICE
Created from pregelatinized rice by Briess experts, this Adjunct is typically used in light American ales and lagers to give
a light, crisp finish. Delivering a neutral flavor at a pale, 1.0 Lovibond, Flaked Rice allows the natural malt flavor to come
through in a milder form and can provide additional fermentable sugars without affecting flavor and aroma, although it must
be mashed first; Flaked Rice can be used for up to 25% of the total grist.
FLAKED RYE
Developed by Briess, this Adjunct of pregelatinized rye flakes is often used in light ales to deliver a dry,
crisp, strong rye flavor to beer; using Flaked Rye this way yields Rye Beer, called “Roggen Bier” in Europe.
Imparting a more golden yellow color at around 3.0 Lovibond, this Adjunct can be used by creative brewers
to develop their own unique beer styles. Up to 20% of the grist can be Flaked rye, but it is best to start with
5-10%, as its flavor can be concentrated.
FLAKED WHEAT
Another Adjunct by Briess, these pregelatinized wheat flakes contribute excellent foam and head re-
tention to almost any beer style. Tending to impart a 2.0 Lovibond color, Flaked Wheat should be used
sparingly, at around 4-6 ounces per 5 gallon mash, or up to 40% of the total grist.
OAT MALT (THOMAS FAWCETT & SONS)

One of the rarest Specialty Grains in circulation, this product from Fawcett & Sons offers a unique
brewing experience. Averaging at a score of 4.0 Lovibond, Oat Malt brings a slightly darker golden yellow
to beer, and is recommended for up to 25% of total mash, although oat fans may prefer to use more. With
its unmistakably silky texture and warm, grainy flavor, this malt is perfect for porters, stouts, and many types
of British ales.
RICE HULLS
While technically considered an Adjunct, Rice Hulls do not actually participate in the brewing process,
but are used to give the mash an effective filter bed, acting as a lautering aid and improving filter perform-
ance. Although any all-grain batch would benefit from this function of Rice Hulls, they are especially critical
for mashes containing high amounts of adjuncts or wheat malt.
TORRIFIED WHEAT (BRIESS)

An Adjunct by Briess, Torrified Wheat has had its cellular structure broken down by heat, allowing the
wheat to hydrate rapidly and granting more access to the starches and proteins by malt enzymes. Also re-
ferred to as Insta Grains® Soft Red Wheat Whole Kernel, Torrified Wheat offers normal conversion time
and higher yield over raw wheat, while adding excellent body and head. Imparting a pale yellow color at
around 1.5 Lovibond, this Adjunct substitutes well for raw wheat when making Belgian-style White and
Witbiers, as well as English Ales.

CARAMEL (CRYSTAL) MALTS
CARA 20L (CASTLE)

A Caramel, or Crystal, Malt by maltsters at Castle in Belgium, the Cara 20L Malt is an excellent all-purpose malt, offering
high extraction at only 5% moisture. Ideal for Belgian ales, the Cara 20L delivers a rich, caramel-sweet aroma, perfectly com-
plemented by a unique, toffee-like flavor. Scoring at around 22 Lovibond, adds a golden to a light amber color to beer, de-
pending on the usage, while adding mouth feel, foam, head retention, and an extended beer stability, and can be used up to
25%.
CARA 45L (CASTLE)

Another Castle product, this all-purpose medium Caramel Malt possesses a round, sweet character and toasty overtones,
this malt contributes excellent mouth feel, foam, head retention, and stability, as well as a deep gold to copper color at 45-47
Lovibond. Used extensively in amber and dark Belgian ales, the Cara 45L can also be used in White, Abbey, and Trappist
type beers, up to 25% of the mash.
CARA MALT (CRISP)

Developed by the master maltsters of Crisp in the UK, the Cara Caramel Malt offers good extraction rates at 7% moisture
and is recommended for up to 20% use. Averaging at 17.5 Lovibond, the Cara Malt imparts a darker amber-brown color to
beer, while delivering excellent body, with just the faintest note of caramel flavor.
CARAAMBER® (WEYERMANN®)
Developed by the master maltsters of Weyermann®, this German Caramel Malt produces a red color in beer, typically
scoring between 25 and 30 Lovibond. When used at rates of around 20%, the Caraamber® Malt intensifies the flavor and
color of beer, while also promoting fullness, stabilizing the flavor, and improving the working of the mash. Ideal for red ales
and lagers, amber ales and lagers, and generally any darker style of beer, Caraamber® is often used in Bock Beer, Dunkel Ale,
Brown Ale, German altbiers, porters, and stouts.

CARAHELL® (WEYERMANN®)
Another Weyermann® product, this German Caramel Malt offers excellent extract at only 7% mois-
ture. Scoring a caramel-brown, 11 Lovibond, the CaraHell® Malt increases the richness of the beer while
enhancing the malt flavors of German brews, also imparting improved aroma, head retention, and a deep
saturated color. When usage is kept to around 10-15%, CaraHell® is excellent for brews such as “Hefe-
Weizen,” Pale Ale, Golden Ale, October Beer, Nourishing Beer, and Maibock; rates up to 30%, however,
make superb Schankbier, Light Beer, alcohol-reduced- and non-alcoholic beer, making this malt incredibly
versatile.

Produced by Briess from American fields, this Caramel Malt is Kosher Certified by UMK Pareve, offer-
ing good extracts at 7% moisture. Scoring 10-12 Lovibond, the Caramel 10L imparts a light golden color,
along with a candy-like sweetness, as well as a mild caramel flavor while aiding in head retention and stabil-
izing foam, and can be used from 1-15% of the mash.

Produced by Briess maltsters, this Kosher Certified American Caramel Malt is often used in stouts and
porters, delivering high extracts at only 3% moisture. Scoring an incredible 120 Lovibond, the 120L Malt
must be used sparingly – around 3-15% of the mash – to achieve its characteristic deep red color. Providing
body, head retention, and stable foam, the Caramel 120L Malt imparts a sharp caramel flavor, complemen-
ted by a faint essence of burnt sugar, raisins, and prunes. In small amounts, this Malt is ideal for red ales
and lagers.

Another American Caramel Malt, the Briess 20L malt imparts a sweet, mild, candylike caramel flavor to
beer, while adding body, head retention and foam stability. Scoring between 20 and 25 Lovibond, this malt
lends golden color to Pilsners, Vienna-style lagers, and Belgian Abbey Ales, when used at rates of 3-15%.
Usage at higher rates delivers the color of amber ales and lagers.
Another Briess product, this Caramel Malt tends to be used in darker pale ales, brown ales, porters, am-
ber ales, and stouts. With a score of 40 Lovibond, this malt must be used sparingly, at around 3-15%. Used
this way, Caramel 40L adds body and stable foam, with a golden to light-red color, and a sweet, mellow
caramel flavor, with the faintest hint of toffee.

A U.S.-grown Briess Caramel Malt, the Caramel 60L offers Kosher Certification, and good extraction
at less than 6% moisture. As this malt scores 60 Lovibond, no more than 15% usage is recommended to
achieve its trademark red color. Imparting a sweet, pronounced caramel flavor, this malt adds head reten-
tion, body, and stable foam, making it ideal for use in darker pale ales and brown ales, porters, amber ales,
stouts, IPAs, and Oktoberfests.

Another Briess Caramel Malt, the Caramel 80L is best saved for red and brown ales, holiday or Christ-
mas beers, porters, and stouts. Ideal usage is usually between 3% and 15%, to dilute the incredibly dark 80
Lovibond color to achieve a red to deep red color. This Malt delivers a pronounced caramel flavor, with
hints of burnt sugar and raisins, along with excellent body, head, and stable foam.
CARAMUNICH® (WEYERMANN®)
Produced by the expert maltsters of Weyermann®, this German Caramel Malt offers excellent extracts
at low moisture. Grown and caramelized in Munich, the CaraMunich® Malt is available in three variants
of increasing Lovibond score: CaraMunich® I, scoring between 30.6 and 38.1; CaraMunich® II, scoring
between 41.8 and 49.3; and CaraMunich® III, scoring between 53.1 and 60.6. All three malts have maltier
flavors than most crystal malts, adding fullness, a heightened malty aroma, mouthfeel, a full, round flavor,
and a deep, saturated color. For a lighter beer, a rate of 1-5% use is advised, with 5-10% recommended
for darker beers. All three CaraMunich® Malts are recommended for use in October Beer, Bockbier, Dark
Beer, Porter, Stout, Malt Beer, Nourishing Beer, Schankbier, Red and Brown Ale, Malt-Liquor, and Amber.
CARARED® (WEYERMANN®)
A German Caramel Malt, the Weyermann® CaraRed® is ideal for use in red ales and lagers, brown ales,
Scottish ales, Amber Wheat, Bock beer, and Alt beer. Typically scoring between 15 and 20 Lovibond, the
CaraRed® is best used at a rate of no more than 25% in mash, imparting a fuller body, an improved malt
aroma, and a deep, saturated red color to the beer.
CRYSTAL 50-60L (SIMPSON’S)

A product of the British maltsters of Simpson’s, the Crystal 50-60L is a good all-purpose Caramel Malt.
Scoring between 50 and 60 Lovibond, this malt imparts a rich golden to copper-red color to the beer, while
adding stable foam and a caramel, sweet malt flavor. Often found in ESBs, Irish Red Ales, or Pale Ales, this
malt is best used at rates no more than 20% in mash.
CRYSTAL RYE (SIMPSON’S)

Another Simpson’s product, this Caramel Malt, also considered a Rye Malt, scores high on the
Lovibond scale, between 80 and 100, making sparse usage – no more than 5% in mash – necessary to dilute
the color. Handled this way, Crystal Rye delivers a unique mix of caramel and bready flavors to the beer,
making it an interesting malt for use in IPAs, pale ales, and stouts.
DARK CRYSTAL (SIMPSON’S)

Another British Caramel Malt, the Simpson’s Dark Crystal makes a fine addition to dark beers, such as
milds and brown ales. Under 10% usage, this malt imparts a strong, dark reddish hue, complemented by
malty sweetness mixed with caramel notes and a distinctive roasty edge, created by the long kilning of this
malt.
EXTRA DARK CRYSTAL (SIMPSON’S)

Arguably the darkest Caramel Malt any Brewer will ever find, this British malt comes from Simpson’s
fine line of sacchrafied malts. Scoring at a mind-boggling 155 to 165 Lovibond, extra care must be taken to
keep this malt’s color from overwhelming the beer; no more than 10% should be used in mash. Naturally,
this is an excellent malt for dark beers when used correctly, adding a deep amber color, along with dark fruit
flavors, with just a hint of burnt sugar.

EXTRA SPECIAL MALT (BRIESS)
A U.S.-grown, Briess Caramel Malt, the Extra Special Malt easily lives up to its name, delivering that
special something extra to even the biggest, maltiest brews while also enhancing the flavor profile of stand-
ard, lighter-gravity beers. Scoring an impressive 130 Lovibond, this malt delivers the distinctive flavors
of prunes, raisins, wood, and burnt sugar that make darker, high-gravity brews like Doppelbock famous.
Kosher-Certified by UMK Pareve, this intense malt is not for the faint of heart, even at small quantities; no
more than 15% use is recommended.
PESTICIDE FREE CARAMEL 60L (BRIESS)

An organically-grown barley version of the Briess Caramel 60L, this 2-Row Caramel Malt delivers deep
golden to red color to beer. With good extracts and low moisture, this malt is Kosher-Certified by UMK
Pareve, and labelled 100% Organic by USDA. Used at 3-7%, this malt adds balance to Pilsners, while de-
livering color and sweetness to amber and red beers at 5-15%.
SPECIAL B (CASTLE)
The darkest of the Belgian Caramel Malts, this Castle product delivers a dark, brown-black color and
fuller body to the beer. Scoring high on the Lovibond scale, averaging around 148, the Special B imparts
a very rich caramel taste, complemented by the raisin-like flavors of some Belgian ales, hinted with nut and
plum. Providing a great deal of color to beer, no more than 15% usage is recommended. When a bitter
brew is not desired, Special B could be substituted for chocolate, and is often used in Abbey ales, Trappist
ales, Dubbels, Porters, Brown ales, and Doppelbocks.

SPECIALTY GRAINS
ACIDULATED MALT (WEYERMANN®)

Also known as “acid malt” by brewers, Weyermann® Acidulated Malt’s origins lie in the land of the Oktoberfest, Ger-
many. Considered a Special Malt, Acidulated Malt’s name comes from its unique preparation, in which it is treated with lactic
acid, often isolated from bacteria found on the grain itself. This addition of acid gives the malt a lower pH when used in
beer-brewing, which imparts a higher level of activity to the enzymes in the grain, allowing them to break down more of the
grain’s starches into fermentable sugars during the mashing stage of brewing.
Overall, use of Acidulated Malt allows for a more intense fermentation stage, if used correctly. This leads to a lighter,
pale-yellow-colored beer, with Lovibond numbers lying between 1.7 and 3.2, as well as a more stable and well-rounded flavor.
As such, this malt is frequently used in Pilsners, light beer, “Schankbiere,” wheat beer, and sour beer. However, these are not
the only uses for Acidulated Malt; when used in dry stouts, it imparts a tang to the beer’s finish. Furthermore, this malt can
be used to modulate mash pH when brew-water is highly alkaline, allowing brewers to maintain favourable pH levels.
Although the exact effect of Acidulated Malt on mash pH is dependent on several factors, such as the composition of the
brew-water, or the buffering capacity of the mash, there is a rule of thumb to determine how much of the malt one should
use: generally, every 1% of Acidulated Malt used will lower the pH of the mash by 0.1. For example, having a mash with 4%
Acidulated Malt will lower the pH by about 0.4. The percentage of this malt used is entirely up to the Brewer, but most beers
that use it often fall in the 1%-5% range, with sour beers using around 10%. Please note that these percentages refer to the
percentage of the total mash’s mass; in other words, if a brewer uses 2% Acidulated Malt in his mash mix, if he has 50g of
total mash, 1g of that should be Acidulated Malt.
GOLDEN NAKED OATS (SIMPSON’S)

Developed by maltsters at Simpson’s, this UK-grown Specialty Grain is considered a “secret ingredient” by many craft
brewers and award-winning Homebrewers. Scoring between 6 to 14 Lovibond, Golden Naked Oats impart a deep golden
hue to beer, complemented by light caramel flavors mixed with a sweet, berry-nut taste. Combined with a creamy mouthfeel,
satin finish, and foam that could put shaving-cream to shame, it is easy to see why this grain is an excellent addition to virtually
any beer-style. The advised use of Golden Naked Oats falls between 4-15% of the total grist, but fans of oats may choose
to use more. Though its versatility is nearly unmatched, Golden Naked Oats are proven to make especially good Pale Ales,
IPAs, Bitters, Brown Ales, or Stouts.

HONEY MALT (GAMBRINUS)
Developed by the maltsters of Gambrinus, this Canadian Specialty Grain is essentially a North Americ-
an version of European brumalt. A remarkably versatile malt, its intense sweetness makes it a fine addition
to any beer style. Although it scores moderately high on the Lovibond scale – averaging around 22.5 – it
does not significantly add color to the beer, so long as usage is kept between 10-20% of the mash. Deliv-
ering an intensely malty sweetness coupled with a nutty-sweet, slightly toasted flavor and a faint, honey-like
aroma, Honey Malt adds no bitter roast flavors, making it perfect for any kind of specialty beer.
PEATED MALT (SIMPSON’S)

Another Simpson’s Specialty Grain, this malt has been lightly peated to enhance the flavor, where peat
moss is gently smoked over slow-burning coals outside the kiln during kilning, allowing vapours to drift
above the malt. Typically scoring around 2.5 Lovibond, this malt should deliver a very light yellow color
and a very intense flavor, adding an intense iodine and seaweed smoke phenol character. With a phenol
level ranging between 12 and 24, sparse use is best with this malt: anywhere between 1-10% would be all the
beer needs to add that extra kick.
SMOKED MALT (BRIESS)

Produced in America’s Heartland, this Briess Specialty Grain is smoked with a proprietary process using
cherry wood to deliver a unique, enzyme-active malt. Boasting high enzyme activity and diastatic power, this
Kosher-Certified malt delivers a smooth, sweet, smoky flavor at a modest 5 Lovibond, without any astrin-
gent phenolic harshness. Smoked in small batches to give a consistent smoked flavor, this malt is versatile
at varying rates of use: 5-10% gives a noticeable smoked character in lighter styles, such as Scottish Ales and
Oktoberfests, with the smoked flavor turning more pronounced at 10-20%; at 30-60%, this smoked flavor
begins to pronounce itself in darker styles, like Stouts and Porters. Although 60% is the recommended up-
per limit, fans of the “big smoke” can try up to 70% for an intense flavor.
SMOKED MALT (WEYERMANN®)

Often referred to as “rauchmalt,” this beechwood-smoked German Specialty Grain is well-known for
its use in the famed “Bamberger Rauchbier.” Offering excellent extracts at low moisture, this malt scores
around 2.8 Lovibond, contributing a light color to beer, along with the classic German smoked flavor and
aroma. In addition to the Bamberg-style Rauchbier, Smoked Malt makes excellent Scottish Ale, Smoked
Beer, Lager, “Kellerbier,” Alaskan Ale, or any smoked specialty beer to give a smoked flavor without need-
ing liquid smoke. Fans of this smoked character may want to use Smoked Malt exclusively, up to 100%, to
achieve a truly intense flavor.

WHEAT/RYE MALT
CARAWHEAT® (WEYERMANN®)
A Weyermann® product, this German Wheat Malt has undergone the same process as a Caramel/Crystal Malt to deliver
a unique flavor experience. Scoring between 38 and 51 Lovibond, this malt adds a unique caramel character with an em-
phasized wheat malt aroma, while also promoting fullness and adding enhanced color to the beer. Used at 15% or less,
CaraWheat® makes excellent Dark ales, Weisse style beers, such as “Hefe-Weizen,” or Dunkel-Weizen, and top-fermented
beers, while also making a great substitute for a brewer’s favorite Crystal Malt.
CHOCOLATE RYE (WEYERMANN®)

Highly kilned by the maltsters of Weyermann®, this German Rye Malt could also be considered a Color Malt, and for
good reason; scoring at a mind-numbing 188-300 Lovibond, this malt adds enhanced color, even at 5% use or less. Contrib-
uting a distinct roasted flavor and an intensified dark, top-fermented aroma, Chocolate Rye is a welcome addition to Dunkel-
Weizen, Stout, Porter, Alt, Roggenbier, Dunkel Rye Wheat, Dunkel Rye Ale, or any other top-fermented specialty beer. Fans
of the distinct rye flavor could also use this malt in place of Chocolate Malt in their next stout or porter to achieve a unique,
rye-flavored brew.
CHOCOLATE WHEAT (WEYERMANN®)

Produced in Germany, this kilned Wheat Malt is processed in the same manner as Chocolate Barley Malt, to lend a unique
flavor dimension. With a staggering 375-450 Lovibond score, this malt requires sparse use, no more than 5% of the total
mash, to add a very deep, dark color to the beer, along with an intense dark aroma and a gentle roasted flavor. Ideal for
specialty, top-fermented beers, Chocolate Wheat makes excellent Dunkel-Weizen, Stout, Altbier, and Porter.
DARK WHEAT (WEYERMANN®)

The darker version of Weyermann®’s classic German Light Wheat Malt, this kilned malt offers very high extracts at low
moisture, although brewers should be advised that a protein rest may be necessary if they brew an all-grain mash with this
malt. The Dark Wheat Malt, scoring around 7 Lovibond, can be used up to 50% in a variety of brews to add body and head
retention, as well as a typical, top-fermented aroma, resulting in a slimmer, more sprightly beer. Capable of producing superb
wheat beers, this malt is ideal for brewing “Hefe-Weizen,” “Kolsch,” “Altbier,” top-fermented “Schankbiere,” Light Beer,
alcohol-reduced and non-alcoholic beer, and ales.

PALE WHEAT (WEYERMANN®)
The lighter cousin of the Dark Wheat Malt, Weyermann®’s German Pale Wheat Malt – also called the
Light Wheat Malt – is remarkably similar to the Dark, excluding the differences in color. Typically scoring
between 1.7 and 2.4 Lovibond, this malt has virtually the same uses as Dark Wheat, and can be used up to
80%, but smaller amounts can add foam stability and head retention without affecting the color, making it
crucial for brewing traditional Bavarian Hefeweizen. Cautious brewers will carry out a protein rest to max-
imize the efficacy of this malt.
RED WHEAT (RAHR)

Created from North American-grown wheat by Rahr maltsters, this Wheat Malt consists of smaller,
harder wheat kernels, which some brewers prefer in their mash. High in diastatic power and extracts, this
malt is highly self-converting, but its fairly high protein content, combined with its moderate levels of Beta
Glucans, may make a protein rest necessary. Scoring between 3.0 and 3.5 Lovibond, Red Wheat imparts a
slightly richer golden yellow color than regular wheat malts, while adding a rounder, fuller flavor, making it
an excellent base malt for any wheat-based beer. Up to 50% can be used easily in mash, but over 20-30%
will require the addition of rice hulls to ease lautering, and prevent a stuck mash. In addition to its use in
wheat-based brews, Red Wheat can be used up to 5% in any style beer to improve head retention.
RYE (WEYERMANN®)
Another German product, the Weyermann® Rye Malt is naturally a crucial ingredient in Rye beer, or
Roggenbier. This malt offers high extracts at low moisture levels, but the presence of Beta Glucans, coupled
with the absence of husk, make Rye Malt susceptible to slow run-off; the use of rice hulls or 6-Row and
multi-step mashing can counteract this, preventing a stuck mash. Scoring around 3.6 Lovibond, Rye Malt
lends a dry bread, spicy character to beer, making it ideal for rye-based brews, as well as an interesting addi-
tion to smoked beer and wheat beer, up to 50% of the mash.
UNMALTED WHEAT (RAHR)

Consisting of raw, unmalted wheat kernels, this Rahr product is integral in producing authentic Belgian
brews. Scoring at a flat 0 Lovibond, with a strong, wheat flavor, Unmalted Wheat contributes an almost
white color to beer, making it useful in Witbiers and Lambics. As this grain is relatively unprocessed, a pro-
tein rest is certainly recommended to maximize its output.
WHITE WHEAT (RAHR)

Another Rahr Wheat Malt, White Wheat is another highly diastatic, high-extract malt; all-grain brews
making use of it should have a protein rest to remove excess proteins and Beta Glucans. Typically coming
in at 3 Lovibond, this malt has a milder flavor than Red Wheat, delivering a sweet, malty, wheaty taste, ideal
for use in weizenbier, Hefeweizen, and Belgian witbier. Aiding in head retention at 5% use, White Wheat
makes an excellent base malt at up to 50%, though rice hulls should be added at anything over 20-30% to
assist lautering.
COLOR MALT
AMBER MALT (CRISP)

Produced by Crisp maltsters in the UK, this Color Malt is derived from ale malt, offering high extracts at only 3% mois-
ture. Scoring a respectable 27 Lovibond, Amber Malt lends a very rounded, biscuit-like flavor to beer, complemented by
some coffee overtones, making it a fine addition to nut brown ale, red ale, porter, and some Belgian styles; recommended
usage should be no more than 20% of the mash. Brewers should note that Amber Malt must be mashed to be effective in
their brews.
AROMATIC (CASTLE)
Mildly kilned by Belgian maltsters, this Castle Color Malt resembles a more intense Munich malt. Scoring between 17
and 21 Lovibond, the Aromatic Malt adds a strong malt aroma to the beer, along with a deep color, making it the perfect
specialty grain to darken your favorite brews, up to 50% of the mash.
ASHBURNE MILD (BRIESS)

Developed by Briess in the U.S.A., this lightly-kilned, 2-Row Harrington Color Malt is also ideal as a base malt and can
be used exclusively in mash, though most brewers will be happy between 1-25% in mash. Named for the street that housed
its birthplace, Ashburne Mild is capable of fully self-converting, this malt can also handle conversion on adjuncts, making it
perfect for that small flavor-boost without adding non-fermentables. Scoring around 5.3 Lovibond, Ashburne Mild delivers
a beautiful golden hue with a sweet, elevated malty flavor ideal for mild or pales ales, brown and amber ales, Altbier, Kolsch,
and Vienna/Marzen/Oktoberfest, as well as most English, Irish, and Scottish styles.
BONLANDER MUNICH (BRIESS)

Named for Ms. Bonlander, one of the Briess staff that developed it, this 2-Row Munich-style Color Malt is often called
a “Kicked up” Munich malt or Munich Plus, and for good reason. A rich, full-flavored malt, Bonlander Munich delivers a
clean, smooth malty flavor with a golden-orange, 10-Lovibond hue. Perfect for Bock beers, or to add malty flavors to any
brew, this malt is considered a “secret ingredient” by many brewers and can be used up to 100%, delivering the ultimate malt
experience.
BROWN MALT (CRISP)
Made from green malt, this Crisp product offers high extracts at only 3% moisture. Scoring between
60 and 70 Lovibond, Brown Malt delivers a dark, roasted flavor to beer, along with a dash of bitterness,
making it perfect for older beer-styles, such as brown ales, porters, and mild stouts. Recommended use is
between 1% and 10%.
CARAFA® (WEYERMANN®)
Developed by the master maltsters of Weyermann®, this roasted German Color Malt is comparable to
Chocolate Malt. Offering good extracts at only 3.5% moisture, Carafa® is available in three variants of in-
creasingly dark color: Carafa® I, scoring between 300 and 375 Lovibond; Carafa® II, at 413-450 Lovibond;
and Carafa® III, at a whopping 488-563 Lovibond. Delivering a deeper, dark-beer aroma and flavor, with
a dark beer color at only 1-5% maximum use, all three variants of Carafa® are perfect for any style of dark
beer, such as “Salvator Bockbier,” Stout, Porter, Altbier, Bockbier, and Schwarzbier.
CARAFOAM® (WEYERMANN®)
Another German product, the Weyermann® Carafoam® is a dextrin-based malt developed as a
European substitute for Carapils. Scoring around 1.8 Lovibond, Carafoam® adds a lovely, delicate malt
character to beer, while also improving head retention, body, and mouthfeel. Since it does not add any sig-
nificant color, this malt is best used in pale lagers and pilsners, and is best used at 3-40% of the mash.
CARAPILS (BRIESS)
Developed by Briess maltsters, this Color Malt could also be considered a specialty grain. A dextrin-
style malt, Carapils can be used in practically any style of beer, scoring at around 1.5 Lovibond. Delivering
head retention, stable foam, body, and mouthfeel, Carapils can be used from 5-15% without significantly
affecting beer color.
DARK MUNICH MALT (GLOBAL)

Produced by Global maltsters, this German Color Malt reinforces the malty, aromatic flavor of
medium-colored beers. Imparting a dark, 10-14 Lovibond, Dark Munich Malt is ideal for dark beers, festival
beers, strong beers, malt beers, and stouts; brewers may have to experiment to find the perfect amount of
this malt for any particular beer-style.
DE-HUSKED CARAFA® (WEYERMANN®)

The de-husked version of Carafa®, this Weyermann® Color Malt is also referred to as Carafa® Special.
Made from de-husked barley, this malt contributes color without the astringency that comes from roasting
the husk, resulting in a smoother, mild flavor, as well as Carafa®’s trademark deep, dark aroma, color, and
body at only 1-5% use. Also available in the same three color variants as regular Carafa®, this malt is used
in any style of dark beer, including Bock, Stout, Altbier, Porter, and Schwarzbier, while smaller amounts can
be used to adjust color in amber beers.

ROASTED MALT
BISCUIT MALT (CASTLE)

Produced by master Belgian maltsters, this Castle Roasted Malt is very aptly named, lending a warm, bread- and biscuit-
like flavor and aroma to beer. Typically scoring 23 Lovibond, this malt imparts a garnet-brown color to brews, while also
improving the roasted flavors and aromas characteristic of many ales and lagers that use black and chocolate malts. While
Biscuit Malt can be used up to 50% of the total mash, brewers must remember that this malt contains absolutely no enzymes;
in order to achieve conversion, Biscuit Malt must be mashed alongside highly diastatic malts.
VICTORY® (BRIESS)
A Briess trademark, this U.S.-produced Roasted Malt is Kosher Certified at only 2.5% moisture. Scoring 28 Lovibond,
Victory® Malt imparts a golden to light brown color, while also delivering toasty bread-like and biscuit-like flavors, with nutty
overtones blended in. An excellent addition to Bitters, ESBs, English ales, Nut Brown ales, and other dark berers at up to
15%, this malt adds smooth, complex flavor and aroma to virtually any beer style at lower percentages, making it a splendidly
versatile malt.
COFFEE MALT (SIMPSON’S)

A product of maltsters at Simpson’s, this UK Roasted Malt adds complexity to any dark ale. With an impressively dark,
130-170 Lovibond color, Coffee Malt brings out a rich, coffee-like flavor, along with a smooth mouthfeel. Ideally used at
1-20% of total mash, this malt is especially useful in brewing Stout and Porters, to add that extra “coffee” note.
PALE CHOCOLATE (THOMAS FAWCETT & SONS)

Developed by the masters of Fawcett & Sons, this Roasted Malt has been less roasted than most others, making it lighter
than most chocolate malts, while also delivering a unique flavor experience. Scoring between 180 and 250 Lovibond, of-
ten averaging around 210, Pale Chocolate Malt adds a great, chocolate-brown color at only 3-5%, combined with a smooth
chocolate flavor. Gaining popularity by its inclusion in homebrew books, this malt is fantastic in dark milds, browns, porters,
and stouts.
CHOCOLATE MALT (BRIESS)
Another Briess product, this Roasted Malt can be used in practically any beer style to adjust the color.
With an impressive 350 Lovibond, only a few ounces in the mash can darken the beer with a slight brown
color, though brewers will have to use their best judgement. At up to 10%, Chocolate Malt imparts a rich,
nutty, coffee-like, cocoa flavor, making it ideal for dark beers, such as Porters, Stouts, and Brown Ales.
BRITISH CHOCOLATE (SIMPSON’S)

Produced by British maltsters, this Roasted Malt is roasted alongside the best of the UK’s premium
malts. Standing proud at 375-450 Lovibond, British Chocolate contributes the rich brown color of any
chocolate malt with a smooth flavor, without the roasted edge, making it perfect for a smoother-flavored
dark beer, at up to 20% of the mash.
PESTICIDE-FREE CHOCOLATE MALT (BRIESS)

The organically-grown version of regular Chocolate Malt, this Briess Roasted Malt is otherwise identical
to its counterpart. At an average 350 Lovibond, this malt is ideal for porters, stouts, and dark lagers, as well
as darkening any other brew, while delivering the same warm, rich, nutty chocolate flavor that brewers have
come to expect from Chocolate Malt; recommended use is between 1% and 10% of the mash..
LIGHT ROASTED BARLEY (BRIESS)

Produced from the finest U.S.-grown barley, this Briess Roasted Malt is deceptively potent – maximum
usage is recommended at 5%. With a score of 300 Lovibond, this malt delivers a red to deep brown color
to beer, while also imparting a sweet, coffee-like grainy flavor, making it perfect for brews like Irish Stout.
ROASTED BARLEY (SIMPSON’S)

Another Simpson’s product, this Roasted Malt is a must for dry Irish stouts. Incredibly dark at 500-600
Lovibond, Roasted Barley imparts a ruby-highlighted black color to beer at only 10% or less, while adding
a distinct, astringent roasted bitter flavor. At even smaller percentages, this malt is ideal for adding color to
Scottish or red ales.

SPECIAL ROAST (BRIESS)
Constructed by the masterminds of Briess, this unique Roasted Malt is just what brewers need to shake
up their favorite dark beers. At only 50 Lovibond, the Special Roast delivers toasty, biscuity, tangy, and
sourdough flavors to beer, making even the most flavorful brews exciting again. Providing a deep, golden-
brown color, 5-10% use is recommended for Nut Brown ales and porters, while dark amber and other dark
beers need only 2-5%.
DE-BITTERED BLACK (CASTLE)

Developed by Castle, this Belgian Roasted Malt has all the uses of Black Malt without the astringency,
thanks to a unique de-bittering process. Extremely dark at around 515 Lovibond, this malt must be used
sparingly, at no more than 10% of the maximum mash. Delivering a deep dark red to black color, De-
Bittered Black is great for Schwarzbier and oatmeal or sweet stout.
BLACK MALT (BRIESS)

Grown in the United States, this Briess Roasted Malt is used primarily for color adjustment in virtually
any style of beer. At an impressive 500 Lovibond, Black Malt naturally delivers a rich, deep red to black
color to beer, along with a sharp, roasted flavor, and toasty character. Brewers should be advised that high
amounts of this malt adds an astringent bite, making moderation the order of the day – no more than 5%
should be used in mash. Though any brew can make use of it, Black Malt especially shines when used in
Stouts, Porters, and dark ales and lagers.

HOPS
HOP TYPES
Every Brewer worth his beer knows that hops are a crucial ingredient in any quality brew. Consisting of the female flower
cones of Humulus lupulus plants, hops are used to impart flavor, aroma, and stability to beer, with varying degrees of tangy
bitterness, depending on the variety used, balancing out the sweetness of the malt. Today, hops are used in four main forms:
Hop Pellets, Plug Hops, Leaf Hops, and Hop Rhizomes.
Pellet-type hops are simply whole hop cones that have been shredded and compacted following harvesting. Since the
hops are separated into smaller units, more surface area is exposed, allowing the alpha-acids more access to the beer, thus
making many Pellet-types useful in bittering. Practically all hop varieties are sold in Pellet-form.
Plug Hops are hop cones that have been compressed into 1 oz or 2 oz plugs; it should be noted that the 1 oz plugs are
considered “regular” plugs, while the 2 oz plugs are often referred to as “Gourmet Plugs.” Since the cones have been com-
pacted down to a single unit, the alpha-acids have less exposure to the beer, making this type of hops more useful for aroma
hopping and dry hopping.
Leaf Hops are the whole hop cones, with the least amount of structural processing. Like the Plug Hops, Leaf Hops have
less surface area than Pellets, and thus are better suited for aroma and dry hopping.
Hop Rhizomes are quite different from the other three types, in that they are not used in the brewing process at all.
Rather, these underground stems can be used to grow entire hop plants; if broken into smaller units, each piece of Rhizome
can give rise to a separate plant, if planted correctly. Since Hop Rhizomes are living tissue, extra special care must be taken
to preserve them, but for brewers with a green thumb, they make the perfect buy.
IMPORTED HOPS
ARGENTINE CASCADE
A product of South America, this pellet-style hop’s origins lie in the Andes of Argentina. Despite being used for bittering,
this hop’s alpha-acid-content is relatively low, usually lying in the range of 1.5%. As such, it possesses a more mellow and
sweet character, refreshingly different from U.S. Cascades, often imparting an English Hop style aroma to the beer, along
with traces of spicy, peppery, fruity, or herbal lemon-grass flavors, making for a unique brewing experience.
A milder hop, Argentine Cascade is often recommended for Summer beers, light ales and lagers, Kolsch-style beer, and
Pilsners, but it could also be used to make witbier, Strong Golden, Trippel, American Wheat, or any Belgian-style beer. This
style hops could easily be used in the place of Spalt, Goldings, or Hallertau hops without any major changes to the beer.
It should be noted clearly that Argentine Cascade is NOT to be substituted for U.S. Cascade. However, Argentine Cas-
cade can complement U.S. Cascade when used in tandem as a late addition to the boiling stage. To achieve the hop’s aroma,
it is recommended that the wort be boiled with Argentine Cascade for the last 15 minutes of the boiling stage.
BREWER’S GOLD
A German variety, this hop is available in both Pellet and Plug form. Boasting 9.4% alpha-acids, with 40-48% Co-Hu-
mulone and 2.0-2.4 mL/100g oils, Brewer’s Gold is mainly used in bittering, while also delivering a fruity, spicy, Black Currant
aroma. Substituting well for Bullion hops, this variety is excellent in Ales, German Lagers, Pilsners, and Lambics.
CHALLENGER
A product of jolly old England, this granddaughter of Northern Brewer, niece of Northtown, and second cousin of
Target is an aroma variety, Multi-Purpose Pellet hop. Moderately high in alpha acids, averaging between 6.5 and 8.5%, Chal-
lenger is especially high in Co-Humulone, which makes up 20-25% of its total weight. This, combined with its high levels of
essential oils – averaging around 1.0-1.7 mL per 100g of hop – makes Challenger an excellent hop for bittering and flavoring.
Delivering a mild, resiny character, and a spicy aroma to the beer, Challenger blends well with other hops, and lends a strong,
fresh, truly British character to the beer, making it ideal for use in British and American Ales, Porter, Stout, Barley Wine, and
Brown Ales. This style hops could be used in place of either Phoenix, Perle, or Northern Brewer without any major changes
to the brew.
CZECH SAAZ
Grown in the Czech Republic and Slovenia, this hop is typically used in finishing. A classic “noble”
aroma hop, Czech Saaz is somewhat lower in alpha-acid content, averaging around 3.1%, though it is some-
what higher in Co-Humulone, at around 24-28% by weight. Yielding 0.4-0.7 mL total oil per 100g, this hop
delivers a pleasant, spicy, cinnamon-like flavor, with an earthy aroma and a soft bitterness, making it a truly
appropriate hop for the finest Pilsner beers. Most often associated with Pilsner Urquell, Czech Saaz is also
used in Bohemian-style Pilsners and lagers, Continental lagers, Belgian Ales and Wheats, Lambics, and other
German and American lagers. Available in Pellet, 1-oz Plug, and Leaf form, this hop makes a good substi-
tute for U.S.-grown Saaz, U.S. Sterling, Polish Lublin, and Tettnang.
FIRST GOLD
A British hop, the First Gold is one of the first dwarf hop varieties, bred as a hybrid from Whitbread
Goldings Variety and a dwarf male in the 1990s. An aroma Pellet hop, this variety is fairly high in overall
alpha-acids, averaging around 7.5%, and is quite high in both Co-Humulone – consisting of 31-36% by mass
– and total oils, yielding 0.7-1.5 mL per 100g. With a nice, resiny and strong-cinnamon aroma, coupled with
the woody and black pepper character it imparts to beer, First Gold resembles a spicy Goldings hop, and is
quite useful in ESB and English Ales, while also substituting well for UK Kent Golding and Crystal hops.
FRENCH STRISSELSPALT
Grown near Strasbourg, in the verdant Alsace region of France, this Pellet hop is considered a good
choice for aroma. A medium intensity hop, the French Strisselspalt is somewhat lower in alpha-acids and
total oils, at around 2.6% and 0.6-0.9 mL/100g, respectively, while possessing moderately high levels of
Co-Humulone, at 20-25%. Delivering a mild flavor with pleasant hoppiness, along with an aroma of black
currant, this hop is quite similar to Hersbrucker, and often preferred over it. An excellent substitution for
Hersbrucker, Mt. Hood, and Crystal hops, the French Strisselspalt is excellent for use in Pilsners, Lagers,
Wheat beers, Belgian and French farmhouse ales, and especially Saison or Biere de Garde.
GERMAN MAGNUM
A very promising new breed, this high-alpha Pellet hop is grown in German fields. Boasting an im-
pressive 13.6% average alpha-acid level, German Magnum is 24-25% Co-Humulone by weight, yielding
1.9-2.3 mL/100g of total oil, making it perfect as a bittering hop, especially when combined with its neutral,
pleasantly mild aroma character. With its extremely clean bitterness, this hop is widely used in virtually all
styles of Ales and Lagers, and makes an excellent substitution for Horizon, Columbus, and Nugget hops.
GERMAN NORTHERN BREWER

Grown in Germany, this Pellet hop is an incredibly versatile variety, good for flavoring, bittering, and
aroma all in one. A high-alpha hop with around 6.5% alpha-acids levels on the average, German North-
ern Brewer is rich in Co-Humulone and essential oils, scoring 28-33% and 1.6-2.1 mL/100g, respectively.
Delivering clean bittering and a woody, earthy, and slightly fruity flavor and aroma to the beer, this hop
substitutes well for Chinook and U.S.-grown Northern Brewer, and is widely used in kettle additions for
European, English, and American ales and lagers. Brewers should take note that this hop is the signature
aroma hop of Anchor Steam.
GERMAN PERLE
A German product, this Pellet hop is another general-purpose bittering hop. At 8.2% alpha-acids,
25-32% Co-Humulone, and 0.8-1.3 mL/100g total oil, this dual-purpose hop delivers a moderately intense,
spicy/leathery/floral/minty/hoppy aroma, with a balanced bittering. Ideal for use in Lagers, Wheats, Pils-
ners, Ales, Porter, Stout, Weizen, Alt, Kolsch, and Munich Helles, German Perle makes a great substitute
for U.S.-grown Perle and Northern Brewer hops.
GERMAN SPALT
Taking its name from the German region of its birth, this Pellet hop is considered a noble hop by
some, and for good reason. Used in bittering, flavoring, finishing, and aroma, this hop boasts a modest
3.2% alpha-acid, 23-28% Co-Humulone, and 0.5-1.1 mL/100g total oils. With a slightly woody character, a
cinnamon-like spiciness, a pleasant noble hop aroma, and a medium intensity, one can easily see a resemb-
lance between this hop and Saaz. Useful in many German Altbiers, including Dusseldorfer Altbier, German
Spalt is also a signature hop in Lagers, Pilsners, Bock, Kolsch, Munich Helles, and any other style of beer
where a noble aroma is desired. Naturally, German Spalt makes a good substitute for its noble brethren, the
Saaz and Tettnanger hops.

GERMAN TETTNANG
Another German product, this hop, useful in flavoring, finishing, and imparting aroma, is grown in
the Tettnang region, which lends its name to this noble variety hop. With a respectable 4.4% alpha-acid,
German Tettnang contains 23-29% Co-Humulone, and 0.6-1.0 mL/100g essential oil. Imparting a very tra-
ditional, fine, noble hop aroma, with herbal, spicy, and slightly woody notes, the German Tettnang makes a
fine substitution for German Spalt, Spalt Select, U.S. Tettnang and Saaz, and German Hersbrucker. Avail-
able as both Pellets and Rhizomes, this hop is appropriate in any Lager, Wheat beer, and German Ale, and
is famous for its excellent Gulpener Pilsner, Sam Adams Octoberfest, and Anderson Valley ESB.
GERMAN TRADITIONAL
A close relative of Hallertau Mittelfruh, this German Pellet hop is specifically bred for disease resistance
and larger yields. Often used for aroma, the German Traditional boasts 5.3% alpha-acid, 26-29% Co-Hu-
mulone, and 1.0-1.4 mL/100g of total oil. Imparting a very sweet, refined aroma, this hop is useful in Ger-
man lagers, as well as Pilsners, Bocks, Wheat, and Weizen, while also making an excellent substitution for
Liberty and German Hallertau hops.
HALLERTAU
Considered the “classic” German aroma hop, this hop is a close descendant of Hallertau Mittelfruh.
Possessing lower alpha-acid levels at 3.8%, low Co-Humulone levels at 17-24%, and fairly low total oils at
0.7-1.3 mL/100g, this is a very versatile noble hop, useful for bittering, flavoring, and finishing along with
aroma. A mildly aromatic variety, the Hallertau delivers a spicy fragrance to beer, with subtle notes of fruity,
floral, and haylike flavors mixed in. Possessing versatile bittering qualities in conjunction with other hops,
Hallertau is perfect for any mild style of beer, especially Pilsner and Lagers, but is also useful in making
Wheat beers, Altbiers, Bock, Hefeweizen, Kolsch, and Helles, while easily replacing Liberty, German Tradi-
tion, Mt. Hood, Vanguard, Crystal, and Hallertauer Mittelfruh hops. Most often used in Pellet form, Haller-
tau is also available in Leaf and Rhizome form.
HERSBRUCKER
The next best thing to a “noble” hop variety, this German Pellet hop is grown in the Hersbrucker
region. With 3% alpha-acid, 19-25% Co-Humulone, and 0.7-1.3 mL/100g total oil, this variety makes an
excellent choice for bittering, flavor, and/or aroma. With a mild to semi-strong hoppy character, and a
pleasant, spicy, earthy aroma, Hersbrucker is an excellent addition to any style of German Lager or Ale, and
substitutes well for Mt. Hood and French Strisselspalt hops.
KENT GOLDINGS
A Traditional Old English hop, this variety is the most common aroma and dry hop among British
brewers of Real Ales, defining English brews for centuries. Offering 4.5% alpha-acids, 20-25% Co-Humu-
lone, and 0.6-1.0 mL/100g total oil, Kent Goldings is useful in bittering, finishing, and dry hopping all man-
ner of British Ales. Delivering an intensely resiny, candylike, spicy-sweet, somewhat floral aroma to beer,
Kent Goldings is a good substitute for U.S. Golding, UK Progress, and Whitbread Golding variety hops.
In addition to its uses in all types of English beers, this variety is useful in IPA, Scottish beers, Belgian Ales,
Porters, Stouts, and Brown Ales. Kent Goldings is offered in Pellet, Leaf, and Rhizome forms.
NORTHDOWN
Born from a union between a first-generation selection Northern Brewer and a German male resistant
to downy mildew, this hardy Pellet hop is a true multi-purpose variety, possessing good bittering potential
and promising flavor and aroma characteristics. High in alpha-acids at 9.6%, Northdown is rich in Co-Hu-
mulone and essential oils, at 24-30% and 1.5-2.5 mL/100g, respectively. Imparting a mild, pleasant, and
delicate hop aroma to the beer, this variety is useful in all styles of Ales and Porters for bittering, flavoring,
and finishing, as well as a substitute for UK Challenger and Northern Brewer varieties.
PROGRESS
Grown and harvested in Britain, this Pellet hop shares some aromatic qualities with Kent Goldings and
Fuggle, making it useful in finishing. A relative of Whitbread Golding and Keysworth’s Midseason varieties,
this hop offers 8% alpha-acid, 25-30% Co-Humulone, and 0.6-1.2 mL/100g total oil. With a spicy, resiny,
and pleasantly fruity character, this hop imparts a uniquely English aroma to beer, making it ideal for use
in any English or Scottish Ales. Thanks to its similarities to Fuggle and UK Kent Goldings, Progress can
substitute well for either one.

STYRIAN GOLDINGS
A Czech/Slovenian product, this Pellet variety is actually Fuggle hops grown on Slovenian soil, although
they have practically nothing in common with regard to flavor and aroma. With only 3.5% alpha-acid levels,
brewers should not rely on this hop for bittering, even with its 25-30% Co-Humulone levels and 0.5-1.0
mL/100g total oils, and instead make use of its flavor and aroma characteristics. With a resiny, candy-sweet
flavor and delicate, slightly floral-spicy aroma, Styrian Goldings is perfect in many European beer-styles,
includings Lagers, Pilsners, and Belgian Ales, while also useful as a finishing hop in English Pale Ale and
bitter. Surprisingly, Styrian Goldings makes a good substitute for U.S.- and UK-grown Fuggle, along with
Willamette hops.
TARGET
Widely considered the most popular hop in England, this Pellet variety accounts for as much as 40% of
all hop production in Great Britain. With enough alpha-acids – 8% average, with 29-35% Co-Humulone –
and total oils – 1.6-2.6 mL/100g – to be an excellent bittering hop, Target also enjoys widespread use as an
aroma hop. With a pleasant, green-apple, woody, and slightly solvent-like aroma, Target is popular in Brit-
ish and American Ales and Lagers, including Young’s Special London Ale, while making a great substitute
for Fuggle and Willamette hops.
UK FUGGLE
One of the most popular Ale hops the world over, this British variety is well-known for its versatility in
bittering and flavoring. Boasting modest alpha acids, 4.3% total, and 25-30% Co-Humulone, with 0.7-1.4
mL/100g oil, UK Fuggle is useful in all English brews, as well as Porter, Stout, ESB, and Lambics. With a
woody, earthy, and slightly fruity aroma, this hop substitutes well for U.S. Fuggle, Bullion, Willamette, and
Styrian Golding varieties. UK Fuggle is sold in Pellet, Leaf, and Rhizome form.
U.S.A.-GROWN HOPS
MT. RAINIER
Also simply called Rainier, this multi-purpose Pellet hop is a cross between Magnum and a numbered male variety from
Henning’s breeding program at OSU. With 7.5% alpha-acids, this fairly new variety imparts a floral-spicy aroma to beer, with
a flavor reminiscent of Hallertau, as well as hints of citrus and licorice. Substituting well for Hallertau and Fuggle varieties,
Mt. Rainier can be used well in practically any style of beer, making it a truly global hop.
CITRA
Another new variety, this Pellet hop is a moderately-high acid cross between Halltau Mittelfruh, U.S. Tettnanger, Bav-
arian, Brewers Gold, and E.K. Golding. Rich in alpha-acids and Co-Humulone, at 11.1% and 24% respectively, this hop is
quite versatile, delivering smooth bittering and a floral, citrusy flavor, with hints of leechee, mango, pineapple, and papaya
fruit aromas. Substituting well for Amarillo, Centennial, Columbus, Cascade, and possibly Chinook and Ahtanum hops, Citra
is useful in strong American and Belgian Ales, including pale and ambers. Of special note is the fact that Citra is a key hop in
making Sierra Nevada Torpedo IPA.
U.S.A. NORTHERN BREWER

Grown in the United States, this analog to UK-grown Northern Brewer is a very versatile hop, good for bittering as well
as flavor and Aroma. Boasting fairly high alpha-acids at 6.5%, this variety is 28-33% Co-Humulone by weight, and yields
1.6-2.1 mL/100g total oil. With its woody, earthy, and slightly fruity character, this variety is excellent in Steam beers, Dark
English Ales, Bitters, ESB, and Porters, while also substituting well for Chinook and UK Northern Brewer. This hop is avail-
able as both a Pellet, and a 2-oz Gourmet Plug.
AHTANUM
Another U.S. product, this hop is ideal for aroma and flavor, while also delivering moderate bittering to American Ales.
With 4.5% alpha-acid, 30-35% Co-Humulone, and 0.8-1.2 mL/100g, this variety imparts a sweet, floral flavor and aroma to
the beer, combined with citrus-zesty, pine, and earthy notes. Substituting well for Cascade and Amarillo hops, Ahtanum is
great for use in American-style Bitters, Lagers, Pale Ales, and IPA. Ahtanum is sold as either Pellets, or 1-oz Plugs.
AMARILLO
A remarkably popular aroma hop, this variety is also good for flavoring. Fairly high in alpha-acids, at
8.2%, with 21-24% Co-Humulone and 1.5-1.9 mL/100g essential oils, Amarillo substitutes well for Cascade,
Centennial, Chinook, and Ahtanum hops. With its cinnamon-herbal character and grapefruit-citrus aroma,
this is a great addition to Ales and Lagers, such as American Pale, amber, and IPA. This hop is offered as
either Pellets, 2-oz Gourmet Plugs, or Leaf-type hops.
BULLION
Considered a classic Stout hop, this American Pellet variety is quite useful as a bittering hop. With
alpha-acid levels at around 7.9%, Bullion is an ideal substitute for Columbus and Northern Brewer hop vari-
eties. With its strong, pungent Black Currant aroma and flavor, blended with high mercene levels for a truly
American hop aroma, Bullion is an excellent addition to Stouts, English Ales, and IPA.
CASCADE
A classic aroma and bittering hop, this variety is arguably the most popular hop among craft brewers.
At 7.1% alpha-acids, an impressive 33-40% Co-Humulone, and 0.8-1.5 mL/100g oil, Cascade is amazingly
versatile, useful in bittering, aroma, flavoring, finishing, and dry hopping. Substituting for Centennial,
Amarillo, and Ahtanum easily, this hop is often used in Pilsners, Lagers, Ales, Porters, Barley wines, and
sometimes in Witbier. Cascade is offered as Pellets, 1-oz or 2-oz Plugs, Leaves, and Rhizomes.
CENTENNIAL
Often described as a supercharged Cascade, this variety is excellent for both bittering and flavoring.
Rich in alpha-acids at 9.1%, Centennial is also high in Co-Humulone and total oils, at 29-30% and 1.5-2.3
mL/100g, respectively. With an intense, pine-hinted, spicy, citrusy-grapefruit aroma, and clean bitterness,
Centennial makes a great substitute for Cascade, Columbus, and Chinook hops, and is excellent in all Amer-
ican Ales, including Medium to Dark Ales, as well as IPA. Centennial is sold as either Pellets, Gourmet
Plugs, Leaves, or Rhizomes.

CHINOOK
Introduced in 1885, this high-alpha hop has grown more and more popular with craft brewers ever
since. Averaging 11.5% alpha-acid, 20-25% Co-Humulone, and 1.5-2.5 mL/100g oil, this hop is a very
strong bittering variety, so much so that it can turn astringent if overused. Imparting an intensely spicy,
piney, resiny, smokey flavor to beer, with hints of grapefruit, Chinook is likely not the best choice for the
faint of heart. Substituting well for Bugget, Columbus, Northern Brewer, Target, and Centennial, this hop is
often used in American Pale Ale, IPA, Stout, Porter, Barley Wines, and Lagers. Most often used as Pellets,
Chinook is also offered as either 2-oz Plugs or Rhizomes.
CLUSTER
Primarily a bittering variety, this Pellet hop is also used for aroma and flavoring. High in alpha-acids
and Co-Humulone, at 7.1% and 36-42%, respectively, Cluster is also low in total oil, at only 0.4-0.8 mL/
100g. With a floral-spicy, black currant-hinted character and clean, balanced bittering, this hop is an excel-
lent substitute for Galena and U.S. Northern Brewer, making it a good addition to Light and Dark American
Lagers, including pre-prohibition Ale, as well as Stock Ale and Stout.
COLUMBUS
A high-alpha variety, this hop is gaining popularity among Home- and Micro-brewers. Boasting 12.2%
alpha-acids, 30-35% Co-Humulone, and 1.5-2.0 mL/100g total oil, this hop delivers clean bittering, while
its flavor characteristics also make it a good aroma hop. Delivering an intense, pungent, citrusy hop aroma,
mixed with notes of herbal and onion/garlic/dank characters, Columbus has defined the American IPA
style for years, making it ideal in all sorts of American Ales, including APA, as well as Stout and Barley
wine. This hop also makes a great substitution for Nugget, Chinook, Target, and Northern Brewer variet-
ies. Columbus is offered in Pellet, Gourmet Plug, and Rhizome form.
CRYSTAL
A newer variety, this hop is often considered the most pungent of the triploid Hallertau family. With
only 4.1% average alpha-acid, 20-26% Co-Humulone, and 1.0-1.5 mL/100g oils, Crystal is best used for
aroma and flavoring. With its trademark cinnamon/black pepper/nutmeg spiciness and floral aroma, this
hop is remarkably popular with craft brewers. Substituting well for Mt. Hood, Hersbruck, French Stris-
selspalt, Liberty, and Hallertau varieties, Crystal is useful in making Light Ales and Lagers, Pilsners, Kolsch,
ESB, and Altbier. Crystal is available as either Pellets or 2-oz Plugs.
GALENA
One of the most popular high-alpha hops, Galena is well-known for its ability to easily blend with aro-
matic finishing hops. Bred from Brewer’s Gold by open pollination, this is an ideal strong bittering hop,
boasting 13.1% alpha-acids on average, with 38-42% Co-Humulone, and 0.9-1.2 mL/100g total oil. With
a fruity, candylike, citrusy, herbal-yet-somewhat-rough flavor character, Galena substitutes well for Nugget,
Chinook, and Pride of Ringwood hops, and is a fine addition to virtually any beer style, especially American
Ales and Lagers. This hop is offered as both Pellets and Gourmet Plugs.
GLACIER
One of the first new hops of this millennium, the Glacier variety offers lower alpha-acids and Co-Hu-
mulone, at 6% and 11-13% respectively, with only 0.7-1.6 mL/100g total oils, making for very clean bitter-
ing. Combined with a good aroma profile, including intense resinous, earthy aromas, with hints of fruity
pear and apricot notes, this hop is quite useful for flavoring and aroma, especially in Pale Ales, ESBs, Bit-
ters, Porters, and Stouts. With its flavor characteristics, Glacier makes a great substitution for Willamette,
U.S. Fuggle and Tettnang, and Styrian Golding hops. Glacier is sold in Pellet, 1-oz Plug, Leaf, and Rhizome
form.
HORIZON
A multi-purpose variety, the Horizon hop is gaining popularity in making all types of Ales and Lagers,
as well as Porters, Bitters, and Stouts. Despite having a high, 10.9% alpha-acid level, this hop is fairly low
in Co-Humulone, no more than 16-19%, and moderately high in oils, yielding 1.5-2.0 mL/100g, making
for very clean bittering. With a pungent, powerful resiny/candylike aroma, mixed with notes of spices and
peppers, Horizon makes an excellent substitute for Magnum hops. Horizon is offered as Pellets, Gourmet
lugs, and Rhizomes.

LIBERTY
A finishing hop with German aroma qualities, this U.S. Pellet hop is popular in German and American
Lagers, as well as Pilsners, Bock, U.S. Wheat, and Kolsch. A Mittelfruh cross, Liberty delivers 4.5% average
alpha-acid, 24-30% Co-Humulone, and 0.6-1.2 mL/100g oils. With a cinnamon-spicy, sweet, resiny char-
acter, this hop makes a good substitution for Hallertau, German Tradition, Mt. Hood, Spalt, and Hallertau
Mittelfruh hops.
MILLENIUM
A newer variety, this bittering hop is quite similar to Nugget. Offering 14% alpha-acids, with 30% Co-
Humulone and 2.0 mL/100g oil, Millenium delivers a mild, herbal flavor to beer, coupled with excellent
bittering. Substituting well forNugget and Columbus, this hop is ideal for use in all types of Ales, Stouts,
and Barley wines. Millenium is sold as Pellets and Gourmet Plugs.
MT. HOOD
The most popular of the triploid Hallertaus, this Pellet variety is an excellent hop for flavoring and
finishing. Considered the “sister” of Liberty, Mt. Hood offers 4% alpha-acids, 22-23% Co-Humulone, and
1.0-1.3 mL/100g total oils. With its clean bitterness and spicy-sweet, resiny cinnamon aroma, this hop
makes excellent American and German Ales and Lagers, along with Pilsner, Bock, Alt, Helles, and U.S.
Wheat, substituting well for Crystal, French Strisselspalt, Hersbrucker, and Hallertau Mittelfruh.
NUGGET
Primarily a bittering hop, this variety offers high alpha-acids at 12.5%, with 24-30% Co-Humulone,
and 1.7-2.3 mL/100g total oils. Providing clean, smooth bittering with an intensely pleasant herbal aroma,
Nugget is ideal for use in Medium to Dark American Ales and Lagers, Stouts, and Barley Wine, while also
substituting well for Galena, Magnum, Columbus, and Target varieties. Brewers who use Nugget should
take care to boil for a full 60 minutes for maximum effect. Most often used in Pellet form, Nugget also
comes in 2-oz Plug and Rhizome forms.

PALISADE
Derived from Swiss-grown Tettnanger in the Yakima Valley, Palisade is a newer hop, useful for both
aroma and moderate bittering. Delivering a grassy, apricot-hinted flavor, fairly strong bittering, and a mild,
clean finish to the beer, this variety boasts 6.9% alpha-acids, 24-29% Co-Humulone, and 1.4-1.6 mL/100g
oils. Substituting well for Tettnang, Palisade shines when used in American and English Ales, such as Amer-
ican IPA, APA, and U.S. Wheat. This hop is offered as Pellets, and 1- or 2-oz Plugs.
SIMCOE
An excellent high-alpha hop, this variety has good bittering and aroma characteristics. With 11.9%
alpha-acids, 15-20% Co-Humulone, and 2.0-2.5 mL/100g essential oils, Simcoe delivers clean bittering with
a unique mahogany/walnut wood aroma, mixed with resinous, candylike, and citrusy notes. Substituting
well for Magnum and Summit varieties, this hop is ideal for use in American Ales, including Pale Ale and
IPA. Simcoe comes in Pellet, 2-oz Plug, or Leaf form.
STERLING
Resembling a combination of Saaz and Mt. Hood varieties, this U.S.-grown hop is gaining popularity
as a substitution for both. At 6% average alpha-acid, with 22-28% Co-Humulone and 1.3-1.9 mL/100g oil,
Sterling is excellent for both bittering and aroma. With its spicy, herbal, citrus-hinted flavor, this hop is ex-
cellent in Pilsners, Lagers, and Ales, including Belgian-style Ales. Sterling comes in Pellet, 1-oz Plug, and
Leaf forms.
SUMMIT
Bred by the American Dwarf Hop Association, this Pellet variety is the first dwarf hop bred for pro-
duction in the United States. Boasting an impressive 18.5% alpha-acids, with 25-30% Co-Humulone and
2.4-2.6 mL/100g total oil, this super-alpha hop is ideal for bittering and dry hopping. With an intense citrus,
tangerine, and grapefruit character, Summit is useful in making Pale Ales, IPA, and Double-IPA, as well as
Witbier and Hefeweizen, substituting well for Simcoe, Amarillo, and possibly Cascade hops.
U.S. FUGGLE
A U.S.-grown version of UK Fuggle, this variety makes an excellent addition to Lambic beers, as well
as English and American Ales. Modestly high in alpha-acids at 4.8%, this aroma hop offers 20-26% Co-
Humulone and 0.7-1.2 mL/100g total oils. Delivering a traditional, English-style hop aroma, with hints of
woody and fruity flavors, U.S. Fuggle makes a good substitute for its English cousin, as well as Willamette,
Styrian Golding, and U.S. Tettnang. This hop comes in Pellet, and 1- or 2-oz Plug forms.
U.S. GOLDINGS
Another American-grown counterpart to a popular UK hop, this hop is quite popular among Ale brew-
ers in the States, and is useful in making English and Belgian Ales, Porters, Stouts, Bitters, and Barley wines.
A multi-purpose variety, this hop delivers 4.5% alpha-acids, 20-25% Co-Humulone, and 0.5-1.0 mL/100g
essential oils. With the resiny, floral character that makes Golding hops famous, U.S. Golding substitutes
well for UK East Kent Golding, Progress, and Fuggle-type hop varieties. This variety is offered in Pellet
and Leaf forms.
U.S. PERLE
A multi-purpose hop, this U.S.-grown variety is derived from both Hallertau and Northern Brewer
hops. Popular with craft brewers, U.S. Perle offers 8.2% average alpha-acids, with 27-32% Co-Humulone,
and 0.7-0.9 mL/100g oils, making it ideal for both aroma and moderate bittering. With a slight floral-spicy
character, this hop substitutes well for German Perle, Northern Brewer, U.S. Fuggle and Tettnang, and Styri-
an Golding varieties, while also making excellent Pale Ale, Lager, Porter, Stout, Alt, Weizen, Barley wine,
and Kolsch beers. U.S. Perle comes as either Pellets or Leaves.
U.S. SAAZ
An American-grown version of the Czech noble hop, this variety is famous for its mild character, and
spicy-earthen flavor. An aroma hop, U.S. Saaz offers 5.8% alpha-acids, 24-28% Co-Humulone, and 0.5-1.0
mL/100g. Substituting well for its Czech counterpart, as well as Sterling hops, this variety is recommended
for Pilsners, German and American Lagers, U.S. Wheats, Belgian Ales, and Bitters. This hop comes in Pel-
let, 1-oz Plug, and Leaf forms.

U.S. TETTNANG
Another U.S.-grown noble hop, U.S. Tettnang has become quite popular in craft-brewing. A multi-
purpose hop, this variety delivers 4.8% alpha-acids, with 20-25% Co-Humulone, and 0.4-0.8 mL/100g total
oils, making it a good substitute for German Spalt Select, as well as regular German Spalt hops. With a
herbal, slightly spicy-wooden flavor, this hop is ideal in Lagers, American Ales, Pilsners, U.S. Wheats, and
Bitter beer styles. Most often used as Pellets, this variety also comes in Gourmet Plug and Leaf forms.
VANGUARD
A newer U.S-grown hybrid variety, this hop’s lineage traces back to Hallertau Mittelfruh, from whom
much of its characteristics are inherited. With only 4.4% alpha-acids, 14-16% Co-Humulone, and 0.9-1.2
mL/100g total oil, this hop is best used for aroma. Useful in Lagers, Pilsners, Bocks, Kolsch beers, Wheats,
Munich Helles, and Belgian Ales, this hop imparts a delicate, spicy-sweet aroma and flavor to the beer,
making it a good substitution for Hallertau, German Hersbrucker, Mt. Hood, and Liberty hops. Vanguard
comes in Pellet, 1- and 2-oz Plug, and Leaf forms.
WARRIOR
Considered a super-high alpha hop, the Warrior variety is best used for bittering, although its aroma
qualities give it potential as a finishing hop. With a staggering 15.4% average alpha-acid content, as well as
over 24% Co-Humulone and 1.0-2.0 mL/100g oils, this variety makes excellent Pale Ales and IPA. Deliv-
ering a mild, citrus-spice flavor to the beer, Warrior is an excellent choice when hops like Columbus and
Nugget are unavailable. Warrior is sold as either Pellets or Gourmet Plugs.
WILLAMETTE
Considered the most widely-grown U.S. hop, this variety is a derivative of Fuggle. Boasting only 3.4%
alpha-acids, with 30-35% Co-Humulone and 1.0-1.5 mL/100g essential oils, Willamette can be useful in bit-
tering, but is at its best when used for aroma and finishing. With mild hints of herbal, spicy, earthy, fruity,
and slightly wooden-floral flavors, this quality aroma hop is useful in all English beers, as well as U.S. Pale
and Brown Ales, making it useful in the place of U.S.-grown Fuggle and Tettnang, as well as Styrian Golding
hops. Willamette is sold as Pellets, 1-oz Plugs, Leaves, and Rhizomes.

YAKIMA MAGNUM
A West Coast hop, this high-alpha variety is best used for bittering beer. At 13.5% alpha-acids, with
24-28% Co-Humulone and 1.9-2.4 mL/100g total oils, Yakima Magnum is ideal for use in American Strong
Ales. Imparting intense flavors of black pepper, cinnamon, and nutmeg, along with faint citrusy notes, this
hop does well as a substitute for German Magnum and Horizon varieties. This hop is sold as Pellets and
2-oz Plugs.
YEAST
DRY BEER YEAST
MUNTON AND FISON ALE YEAST

A product of the European Union, this yeast-strain is remarkably hardy, with an excellent shelf-life, so long as careful
storage procedures are carried out. An all-purpose yeast, which is also considered an Ale Yeast, capable of being used in vir-
tually any beer, Munton and Fison’s Yeast is especially useful in recipes that use sugar as a source of fermentables. A vigorous
fermenter from the get-go, this yeast is capable of starting within two hours, to finish the very next day. Offering medium
attenuation and high flocculation, this strain imparts a neutral flavor to the beer, allowing the flavors of the grain and hops
to come through better. Though this yeast can handle a wide range of termperature variations, brewers using Munton and
Fison’s Yeast should keep fermentation temperatures between 64 and 70 Fahrenheit for best results.
COOPER’S ALE YEAST

Hailing from Cooper’s brewers in the Land Down Under, this general-purpose ale yeast’s reputation is certainly well-de-
served. Also considered an Ale Yeast, Cooper’s Ale Yeast imparts significant fruity and woody flavors to the beer, without
any phenolic harshness, with medium attenuation and flocculation. Fermenting between 65 and 75 Fahrenheit, this yeast is
ideal in producing any type of ale, but brewers should be aware: initial inspection of the beer may reveal a bad aroma, but this
should dissipate quickly.
LALLEMAND NOTTINGHAM ALE YEAST
Named in honour of the territory traversed by the mythical Robin Hood, this dry yeast was developed and used first in the
United Kingdom. Classified as Saccharomyces cerevisiae, Nottingham Ale Yeast is a single strain isolated from a multiple
commercial yeast-culture, selected for optimum fermentation to effectively and reliably produce the highest quality of ale.
Also considered an Ale Yeast, this strain is manufactured by Danstar, cultured and prepared in factories meeting the stringent
standards of ISO 9000 certification, ensuring that all samples of Nottingham Ale Yeast are of the highest quality.
When prepared correctly, 100g of yeast can inoculate up to 100L of wort. The yeast must be spread onto a mass of clean,
boiled water of 10 times its weight, with a temperature of 30-35 degrees Celsius; care must be taken not to use other types of
water, such as distilled water, as these will reduce the yeast’s viability.
Nottingham Ale Yeast’s preparation is well worth the effort, as it starts fermentation rapidly and maintains this pace at low
temperatures – around 17 degrees – to finish within 4 days with high attenuation, though these are also dependent on oth-
er factors, such as density of inoculation, how the yeast was handled, and the quality of the wort; this lower fermentation
temperature requires an adaptation of the pitching rate to achieve ideal attenuation. Overall, the aroma of
the beer is mostly neutral, but may have a slight estery aroma. Be advised that this yeast flocculates as fer-
mentation is completed, which reduces the bitter levels in the hop; cooling, fining agents, and isinglass are
required to cause the yeast to settle out. Nottingham Ale Yeast tolerates ethanol well and is ideal for pro-
duction of lager-style beer.
DANSTAR MUNICH GERMAN WHEAT BEER YEAST

Cultured in Bavaria, the home of some of the best wheat-beer brewers the world over, this Danstar
product has been specially propagated and dried to produce Bavarian wheat beers of legendary quality.
Starting fast and fermenting furiously, the Danstar Munich strain can finish in less than 4 days above 17
degrees Celsius, with optimum fermentation lying between 55 and 66 Fahrenheit. With medium-to-high
attenuation, this Wheat Yeast is non-flocculent, so some settling may be achieved through cooling and use
of isinglass and other fining agents. Delivering estery flavors and aromas, including the faintest notes of
banana, this yeast is ISO 9000 certified, with no colors or unnatural preservatives added, this yeast is the
wheat-brewer’s best friend.
MUNTON’S PREMIUM GOLD YEAST

Cultured in the UK, this yeast is a powerful tool for beer-brewers. With this strain, no stirring is re-
quired – brewers need only sprinkle it onto the wort, and Premium Gold will do the rest. Rehydrating and
activating in a matter of hours, this yeast’s crusting characteristics are excellent; once fermentation is com-
plete, Premium Gold simply drops right out of suspension, forming a thick, jelly-like layer on the bottom
of the fermenter, letting brewers bottle or barrel their brews with ease, leaving the beer clean and clear.
Combined with an excellent, clean, “English” flavor profile, this yeast, also considered an Ale Yeast, truly is
the “gold” standard for brewing any type of ale.
SAFBREW T-58
A Belgian product, this yeast strain, also considered a Wheat Yeast, is cultured from Saccharomyces
cerevisiae by the experts of Fermentis. Delivering an estery, somewhat spicy and peppery flavor develop-
ment to beer, Safbrew T-58 also offers medium sedimentation and high final gravity, making it ideal for
many Belgian beer-styles. Of special note is this strain’s tendency to form a solid sediment after fermenta-
tion, making it ideal for the bottling and cask conditioning of all sorts of ales. Operating optimally between
59 and 75 Fahrenheit, Safbrew T-58 can tolerate up to 11.5% alcohol by volume (AB), though it works
much better if alcohol content remains closer to 8.5%.
SAFBREW S-33
Another Fermentis product, this Belgian strain is derived from Saccharomyces cerevisiae, and is also
considered an Ale Yeast. With robust conservation properties and reliably excellent performance, this all-
purpose yeast is becoming quite popular. With low to medium sedimentation, Safbrew S-33 delivers a more
complete fermentation, combined with its low flocculation and medium-high attenuation. Imparting the
superb flavor profiles one expects from high-quality top-fermented beers, the S-33 strain is excellent in mak-
ing Belgian-style beers, including Belgian wheat beers and Trappists. Operating well between 64 and 75
Fahrenheit, this yeast can tolerate up to 11.5% alcohol, but works best at around 7.5%.
SAFALE K-97
Developed by Fermentis, this top-cropping German strain is ideal for the production of ales and many
Belgian styles, including wheat beers. A hybrid yeast of the species Saccharomyces cerevisiae, the K-97
strain has been selected for its unique ability to impart a large, firm head during fermentation, along with a
crisp, clean end flavor. Offering low sedimentation and final gravity, this yeast operates best at temperatures
of 59-75 Fahrenheit, and is also considered an Ale Yeast.
SAFBREW WB-06
One of the few dry yeasts recommended for use in wheat beers, this Fermentis-grown strain has been
selected specifically to ferment wheat-based brews, making it an excellent Wheat Yeast. Derived from Sac-
charomyces cerevisiae, the WB-06 delivers low attenuation, flocculation, and sedimentation, while achieving
a high final gravity in fermentation. Working well in temperatures between 59 and 75 Fahrenheit, this yeast
coaxes out the subtle, estery-phenolic flavor notes that many wheat beers are well-known for.
SAFALE S-04 WHITBREAD STRAIN

Cultured upon the British Isles, the Safale S-04 strain is cultured in the labs of Fermentis solely for sheer
speed. Well-known as an English Ale Yeast, the S-04 is selected from the most efficient fermenters of Sac-
charomyces cerevisiae, eventually yielding a strain that rockets through fermentation, before dropping into
a compact sediment, leaving the beer clean and clear. With high sedimentation and moderate final gravity,
this yeast is well-adapted for use in both cask-conditioned ales and fermentation in cylindro-conical tanks.
Brewers who keep their beers at around 64-75 Fahrenheit at fermentation will get the most out of Safale
S-04.
SAFLAGER S-23
Hailing from Berlin, this Fermentis-developed yeast is often known under the code RH. Used by many
West European commercial brewers, the S-23 strain, also considered a Lager Yeast, is well-known for its
ability to impart fruity and estery flavors to lagers, including Pilsners. Offering high flocculation and sedi-
mentation, with medium attenuation and final gravity, the Saflager S-23 can work well in temperatures up to
around 75 Fahrenheit, but typically produces its best lagers when kept between 50-57 Fahrenheit.
BREWFERM BLANCHE
Newly developed by BrewFerm, this Belgian strain is ideal for use in the production of wheat-based
brews and Belgian-style beers. Highly top-fermenting, BrewFerm Blanche possesses a spicy, delicately
phenolic character, imparting just a hint of light banana and clove flavors. Often used to make Belgian wit-
bier, this yeast could also be used in any other type of beer to impart a fruity spiciness.
SAFLAGER W-34/70
Produced by Fermentis, the Saflager W-34/70 is all but legendary in the annals of lager brewing as a
Lager Yeast. Hailing from Weihenstephan in Germany, this strain delivers clean and malty brews, making
it ideal for virtually any type of lager. Flocculating well, with high sedimentation, this yeast leaves behind
a clear beer, while moderate attenuation and final gravity ensures it has plenty of body. W-34/70 demands
a lower fermentation temperature – 48-59 Fahrenheit, with 54 being ideal – but the resulting beer is more
than worth it.
SAFALE US-05
Cultured in the United States, this Fermentis yeast, also considered an Ale Yeast, was formally known
as US-56. Delivering moderate flocculation, attenuation, and final gravity, this strain is well-known for its
use in American Ales, imparting low diacetyl levels, with a clean, crisp flavor. Brewers will find that this
yeast works best between 59 and 75 Fahrenheit.

ALE YEAST
AMERICAN ALE WYEAST 1056

Developed by Wyeast, this versatile ale strain is quite popular. Also known as the “Chico Strain,” this yeast possesses
very clean, crisp flavor characteristics, imparting a slightly fruity, citrusy, and faintly estery flavor to the beer, while allowing
the hop and malt to dominate the majority of the beer profile. Fermenting best between 60 and 72 Fahrenheit, the 1056
strain offers 73-77% attenuation, up to 10% alcohol tolerance, and low-to-medium flocculation, though flocculation has been
known to improve with the presence of dark malts in the grain bill; brighter beers may require DE or pad filtration. Useful
in many beer styles, especially Ales, this yeast is available in Activator packs, containing approximately 100 billion cells, which
require no yeast starter, or Propagator packs, offering 25 billion cells, which are best used with a yeast starter.
AMERICAN ALE II WYEAST 1272

Another Wyeast product, this strain offers reliably good performance and can be trusted to make great beer. More floc-
culent than the 1056 strain, the 1272 offers a fruitier flavor, with nutty, soft, clean notes, along with a tart finish. Offering
good attenuation at 72-76%, along with 10% alcohol tolerance, this yeast ferments best in the 60-72 Fahrenheit range; fer-
menting at the warmer edge of this range will give an intense fruitiness, while keeping things cooler will impart a more citrus
character to the beer. Attenuation can vary depending on grist makeup, mashing protocol, or any other unique wort char-
acteristics, but the 1272 strain can be counted on to deliver clean, bright beer without filtration. Offered in Activator and
Propagator packs, this yeast is ideal for all types of Ales.
BELGIAN ABBEY ALE II WYEAST 1762

Developed by Wyeast, this strain delivers a Belgian flavor profile to beer. Available in both Activator and Propagator
packs, the 1762 strain offers good attenuation at 73-77%, with moderate flocculation, along with a warming character due to
the production of ethanol at 65-75 Fahrenheit. More tolerable of alcohol, at 12%, this yeast imparts a fruity character with a
dry finish and a low ester profile, making it perfect for many types of Ales. Like most Wyeast products, this strain must be
shipped cold, with ice packs or other cooling equipment.
BELGIAN ALE WYEAST 1214

Another Belgian, Abbey-style strain, the Wyeast 1214 is a top-fermenting variety, ideal for many high-gravity brews, in-
cluding Ales. Somewhat slow to start, this yeast attenuates well at 73-77%, with low-to-medium flocculation, fermenting best
between 68-78 Fahrenheit, delivering an estery flavor profile to the beer. This strain is available in both
Activator and Propagator packs.
BELGIAN STRONG ALE WYEAST 1388

Another Wyeast product, the 1388 strain is respected as a classic yeast for the Belgian style, and is useful
in many types of Ales. Tolerating temperatures between 64 and 80 Fahrenheit, this yeast offers 74-78%
attenuation, with low flocculation and a fairly high alcohol tolerance at 12-13%, making it a hardier yeast
for hardier beers. Offered in Activator and Propagator packs, the Belgian Strong Ale strain imparts a fruity
nose and palate to the beer, combined with a dry finish. Brewers should be aware that this yeast often pro-
duces CO2 even after packaging or collection, even when in refrigeration; this is one tough yeast!
BRITISH ALE WYEAST 1098

Developed by Wyeast, this strain is useful in many Ale styles. Fermenting best between 64 and 72
Fahrenheit, the 1098 strain attenuates well, between 73-75%, with medium-to-high flocculation and 10%
alcohol tolerance, all the while delivering a clean, neutral finish, bringing the malt and hop characters to
their full potential. Balancing these flavors well with a dry, crisp fermentation, and a tart, fruity flavor note,
brewers who try this yeast will not be disappointed. This yeast is offered in both Activator and Propagator
packs.
BRITISH ALE II WYEAST 1335

Used in many styles of Ales, this Wyeast strain delivers a fermentation profile that any Canadian or Brit-
ish yeast could be proud of. With excellent flocculation, 73-76% attenuation, and 10% alcohol tolerance,
this yeast works very well at temperatures of 63-75 Fahrenheit. Available in both Activator and Propagator
varieties, the 1335 strain delivers excellent malty flavor characteristics, along with a crisp, dry finish, leaving
behind a clean beer fit for royalty.
DENNY’S FAVORITE 50 WYEAST 1450

Formerly a Private Collection Strain, this Wyeast product is now available throughout the year. An
amazing all-purpose strain, this yeast can be used in virtually any style of beer, including all types of Ales, to
deliver a big mouthfeel, accentuating the malt/caramel/fruit character of the beer without being over-sweet
or under-attenuated. Made famous by legendary homebrewer Mr. Denny Conny, the 1450 strain works best
between 60 and 70 Fahrenheit, delivering 74-76% attenuation, with low flocculation, and 10% alcohol tol-
erance. This yeast is available in Activator and Propagator Packs.
EUROPEAN ALE WYEAST 1338

Harvested in Wissenschaftliche in Munich, this Wyeast strain is useful in many Ales, including English
Style Brown Ales, and other beer styles, such as Baltic Porter, Dusseldorf Altbier, Northern German Altbi-
er, and Sweet Stout. A full-bodied, complex strain, the 1338 delivers a sweet, very malty finish to the beer.
Available in Activator and Propagator packs, this yeast offers 67-71% attenuation, high flocculation, and
10% alcohol tolerance, fermenting best at 62-72 Fahrenheit.
GERMAN ALE WYEAST 1007

A true top-cropping yeast, this Wyeast strain is useful in both Ales and Lagers, depending on the tem-
perature of fermentation. Capable of fermenting between 55 and 68 Fahrenheit, this yeast offers 73-77%
attenuation, low flocculation, and 11% alcohol tolerance; fermenting near 55 Fahrenheit will yield sulfur pro-
duction and other lager characteristics, while fermenting near the warmer end of the spectrum gives some
mild fruitiness. Regardless, this yeast produces beers that mature rapidly, with little to no diacetyl, and low
ester formation, although this yeast often remains in suspension significantly, so brewers will have to filter
accordingly. The 1007 strain is available in both Activator and Propagator packs.
IRISH ALE WYEAST 1084

Ideal for use in dark roast worts, this Wyeast strain is used in many types of Ales. Attenuating 71-75%,
with medium flocculation and 10-11% alcohol tolerance, this strain ferments best at 62-72 Fahrenheit, vary-
ing in flavor along the temperature spectrum; temperatures close to 62 Fahrenheit yield dry, crisp beers,
while fruity-flavored beers are found closer to 72 Fahrenheit, as ester production enhances above 64 Fahren-
heit. Available in both Activator and Propagator series, this yeast usually requires filtration, despite moder-
ate flocculation.
LONDON ALE WYEAST 1028
A Wyeast product from jolly old England, the 1028 strain is used mostly in high-gravity Ales, as well
as beers that need a high level of attenuation. Boasting 73-77% attenuation, medium flocculation, and 10%
alcohol tolerance, this yeast works best at 60-72 Fahrenheit. Delivering a rich, dry finish, the 1028 also im-
parts a fruity flavor profile, mixed with hints of mineral character. This yeast is offered in Activator and
Propagator packs.
LONDON ALE III WYEAST 1318

Another London Wyeast strain, the 1318 yeast is a true top-cropping strain. Delivering a great malt and
hop profile, this yeast also imparts a sweet finish to the beer, along with a very light, soft, balanced, fruity
palate, ideal in all types of Ales. Fermenting between 64 and 74 Fahrenheit, this strain offers high floccu-
lation, 10% alcohol tolerance, and 71-75% attenuation. London Ale III is available in both Activator and
Propagator packs.
LONDON ESB ALE WYEAST 1968

An extremely flocculent strain, this yeast product is well-known for extremely malty beers. Best used
for producing Ales, this strain tends to impart a fairly fruity flavor, since attenuation levels are lower
at 67-71%; this tendency only increases with fermentation temperature. Fermenting optimally at 70-74
Fahrenheit, with very high flocculation and 10% alcohol tolerance, this yeast’s diacetyl production is notice-
able, making a thorough rest necessary. Brewers should also note that this yeast traps trub easily, with accel-
erated autolysis during storage; further more, due to the high flocculation, additional aeration and agitation
is needed. All in all, this is a very good cask-conditioned yeast, producing brilliantly bright beers without
any filtration. Available in Activator and Propagator packs.
NORTHWEST ALE WYEAST 1332

A classic Ale strain from breweries in Northwest U.S.A., this Wyeast product is ideal for use in any
Ale. Available in both Activator and Propagator packs, this yeast imparts a malty, mildly fruity character to
the beer, along with excellent depth and complexity. Fermenting best at 65-75 Fahrenheit, this strain offers
moderate, 67-71% attenuation, high flocculation, and 10% alcohol tolerance.

RINGWOOD ALE WYEAST 1187
A Wyeast product, the 1187 strain is well-known for the unique, European flavor profile it brings to
any Ale style. With a distinct ester flavor and high flocculation, this excellent yeast delivers a complex, malty
profile to the beer, fermenting best at 64-74 Fahrenheit. Boasting 68-72% attenuation, with 10% alcohol
tolerance, this strain should be given a thorough diacetyl rest after fermentation. The 1187 strain is available
in Activator and Propagator liquid packs.
SCOTTISH ALE WYEAST 1728

Another Wyeast strain, this yeast can produce Ales capable of staggering even the burliest Highland
man. Boasting 69-73% attenuation, high flocculation, and 12% alcohol tolerance, this strain is ideal for
Scottish Ales and any other high-gravity Ale. Capable of tolerating temperatures from 55 to 75 Fahrenheit,
this yeast imparts a rich, smoked flavor, accentuated by its estery flavors and warm fermentation temperat-
ures. The 1728 strain is offered in Activator and Propagator packs.
THAMES VALLEY ALE WYEAST 1275

A British Wyeast strain, the 1275 yeast is ideal in many British Ales and brews, including English Bit-
ters. Available in Activator and Propagator packs, this yeast imparts a rich, complex flavor profile, with
a clean, light malt character, and balanced with low fruitiness and low esters. Fermenting best at 62-72
Fahrenheit, this strain offers 77% attenuation, low-to-medium flocculation, and 10% alcohol tolerance.
WHITBREAD ALE WYEAST 1099

Another Wyeast product, this strain is useful in any Ale recipe. Not as tart and dry as its 1098 cousin,
with greater flocculation, the 1099 delivers a mildly malty, slightly fruity profile to the beer, while clearing
well without any filtration. Fermenting best at 64-75 Fahrenheit, this yeast offers 68-72% attenuation, high
flocculation, and 10% alcohol tolerance; savvy brewers will take advantage of lower fermentation temperat-
ures to achieve a clean finish with a very low estery profile. Like most Wyeast strains, the 1099 is available
in Activator and Propagator packs.

WHITE LABS AMERICAN ALE YEAST WLP060
Developed by White Labs, this strain shares all the strengths of the popular California WL001 strain:
clean, neutral fermentation, and versatile usage, making it ideal for any Ale style. Blended with two other
strains, this yeast brings a more complex, lager-esque flavor to the beer, accentuating the hop flavor and
bitterness, albeit not to the extreme of the California strain. Fermenting best at 68-72 Fahrenheit, this strain
offers 72-80% attenuation, medium flocculation, and 8-12% alcohol tolerance.
WHITE LABS BRITISH ALE YEAST WLP005

A British strain, this White Labs product is a hair more attenuative than the WLP002, making it
suited for all types of English Ales, including bitter, pale ale, porter, and brown ale. Like most other Eng-
lish strains, the WLP005 produces malty beers, fermenting best between 65 and 70 Fahrenheit. Offering
67-74% attenuation, high flocculation, and moderate, 5-10% alcohol tolerance, this yeast will add to any
British brew.
WHITE LABS BURTON ALE YEAST WLP023

A White Labs strain, this yeast is named after its birthplace, the famous Burton upon Trent, an English
brewing town. Packed with character, this yeast delivers the unique flavors of green apples, clover honey,
and pear, making it perfect to add that special something extra to any English style beer, including IPAs,
bitters, and pale ales, as well as porters and stouts. Offering good, 69-75% attenuation, along with moderate
flocculation and 5-10% alcohol tolerance, the WLP023 strain ferments very well at 68-73 Fahrenheit.
WHITE LABS CALIFORNIA ALE V YEAST WLP051

Hailing from Northern California, this White Labs strain is fruitier and more flocculent than its
WLP001 cousin. Lower in attenuation, this yeast imparts a fuller-bodied beer than the regular California
Ale strain, fermenting best at 66-70 Fahrenheit. Boasting 8-12% alcohol tolerance, along with 70-75% at-
tenuation and medium-to-high flocculation, this strain is any American brewer’s best friend.
WHITE LABS CALIFORNIA ALE YEAST WLP001

The best-seller of White Labs’ yeasts, this American strain is renowned for its unparalleled versatility.
Bringing out the full potential of the hop flavors, the WLP001 strain brings clean flavors and balance to
practically any beer style, making it a cornerstone for Ale brewing. Fermenting best at 68-73 Fahrenheit,
this yeast offers 73-80% attenuation, moderate flocculation, and high, 10-15% alcohol tolerance, offering
the potential to make quite a strong ale.
WHITE LABS CRY HAVOC YEAST WLP862

A White Labs strain, this unique yeast is the signature of Charlie Papazain; all the recipes in his books,
The Complete Joy of Homebrewing and The Homebrewer’s Companion, were brewed with this yeast.
Hailed for its ability to produce both ales and lagers, this strain brings 66-70% attenuation and medium-
low to low flocculation to the table in both cases. When fermented at 68-74 Fahrenheit – with cellaring
temperatures of 50-55 Fahrenheit – this yeast delivers fruity flavors in Ales, with esterny notes of berries
and apples, while accentuating the hop character of hop accented beers. Provided proper fermentation was
performed, diacetyl production will be quite low. At lager temperatures – fermenting at 55-58 Fahrenheit,
lagering at 32-37 Fahrenheit – this yeast imparts very faint esters to high-gravity beers, and practically none
to other brews, while imparting a pleasant bread-yeast aroma to malt-accented lagers. Compared to oth-
er lagers, fermentation may be extended here, but overall, this yeast is good for bottle condition. Brewers
should note that some sulfur aromas may arise, but should dissipate with time.
WHITE LABS DRY ENGLISH ALE YEAST WLP007

A British strain, this White Labs yeast is quite similar to its cousin, the WLP002, but with 10% more
attenuation. Eliminating the residual sweetness of the wort, this strain reaches terminal gravity quickly, mak-
ing it ideal for high gravity ales. Offering medium-to-high flocculation, 8-12% alcohol tolerance, this yeast
can reach 70-80% attenuation, even in 10% ABV beers, fermenting best at 65-70 Fahrenheit.
WHITE LABS DUSSELDORF ALT YEAST WLP036

A German Traditional Alt yeast, this White Labs strain is well-known for its clean, slightly sweet beers,
including Ales and Lagers. Formerly a Platinum Series strain, the WLP036 does not accentuate hop char-
acter like the WLP029 strain. Fermenting at 65-69 Fahrenheit, this yeast offers 65-72% attenuation, along
with medium flocculation and moderate alcohol tolerance.

WHITE LABS EAST COAST ALE YEAST WLP008
Affectionately dubbed the “Brewer Patriot” strain, this White Labs yeast is famous for its ability to re-
produce many American versions of classic beer styles. Offering a similar neutral flavor to the California
Ale strain, the WLP008 makes the grade with less attenuation and emphasis on hop bitterness, while adding
greater flocculation and a touch of tartness. Fermenting at 68-73 Fahrenheit, with a total 70-75% atten-
uation, low-to-medium flocculation, and moderate alcohol tolerance, this yeast comes off very clean, with
low esters, making it perfect for golden, honey, blonde, pale, and German alt style Ales.
WHITE LABS EDINBURGH ALE YEAST WLP028

A product of the Scottish Highlands, this White Labs strain is more than up to the task of producing
the strong, malty ales that Scotland is legendary for. Like the California Ale strain, this yeast can also be
used in everyday brewing, as it does not mute the character of the hops. Attenuating at 70-75%, with medi-
um flocculation and medium-high, 8-12% alcohol tolerance, this strain ferments best at 65-70 Fahrenheit.
Brewers should be aware that WLP028 does not work well at 62 Fahrenheit or lower, unless fermentation is
already well underway; although some Scottish ales ferment at 62 Fahrenheit, this yeast can do the job at 65
Fahrenheit.
WHITE LABS ENGLISH ALE YEAST WLP002

A classic English ESB strain, the White Labs WLP002 yeast is ideal for any English-style Ale, including
milds, bitters, porters, and English style stouts. Fermenting best at 65-68 Fahrenheit, with very high floccu-
lation and 5-10% alcohol tolerance, this yeast delivers 63-70% attenuation, leaving behind that perfect trace
of sweetness that the California Ale strain often takes away.
WHITE LABS EUROPEAN ALE YEAST WLP011

Born in Northern Europe, this White Labs product delivers a characteristic maltiness to many styles
of Ales. Fermenting best at 65-70 Fahrenheit, this strain offers 65-70% attenuation, moderate flocculation,
and 5-10% alcohol tolerance. The lower attenuation only adds to the malty character of this strain, which
is complemented by low ester production, giving a very clean profile. Coupled with virtually no sulfur pro-
duction, this yeast is ideal for alt, kolsch, malty English ales, and fruit beers.
WHITE LABS GERMAN ALE/KOLSCH WLP029
Another White Labs strain, this yeast’s origins can be traced back to a small brewpub in Cologne, Ger-
many. Excellent in many German ales, including kolsch and alt-style beers, this strain is also useful in lighter
brews, such as blonde and honey beers. Best fermenting at 65-69 Fahrenheit, the WLP029 offers 72-78%
attenuation, along with moderate flocculation and 5-10% alcohol tolerance, but brewers must take care not
to drop the temperature below 62 Fahrenheit, unless the brew is fermenting vigorously, as this yeast does
not tolerate this colder temperature well. Brewers will also notice a faint, sulphurous aroma that appear
during fermentation, but should not be concerned; this will fade with time, leaving behind a brilliantly clear,
lager-esque ale.
WHITE LABS IRISH ALE YEAST WLP004

Coming from one of the oldest stout brewers in known history, this White Labs strain is known for
producing Ales fit for any pub in the Emerald Isle. Fermenting at 65-68 Fahrenheit, the WLP004 achieves
attenuation at 69-74%, along with medium-high flocculation and 5-10% alcohol tolerance. Imparting the
faintest hint of diacetyl, balanced with delicate fruitiness and a slightly dry, crisp edge, this yeast is perfect
for use in Irish ales, porters, stouts, browns, reds, and a remarkably unique pale ale.
WHITE LABS LONDON ALE YEAST WLP013

A White Labs product of the British Isles, this Ale strain is excellent for use in classic British pale
ales, bitters, and stouts. Attenuating at 67-75%, with medium flocculation, less than the WLP002 and 005
strains, and 5-10% alcohol tolerance, this yeast ferments best at 67-75 Fahrenheit. A dry, malty yeast, the
WLP013 develops the hop bitterness very well, while also imparting a complex, oaken-estery flavor to the
beer, setting it apart from other British and European strains.
WHITE LABS PACIFIC ALE YEAST WLP041

Hailing from the Pacific Northwest, this popular White Labs strain is used in many English Ale styles,
such as milds, bitters, IPA, porters, and English stouts. A fruitier yeast than the WLP002 English Ale strain,
the WLP041 clears well from the beer, delivering a malty profile to the brew. Fermenting at 65-68 Fahren-
heit, and offering 65-70% attenuation, high flocculation, and 5-10% alcohol tolerance, this yeast is perfect
for adding that extra malt character to your favorite ale.

WHITE LABS SUPER HIGH GRAVITY ALE YEAST WLP099
An English strain, this White Labs yeast is famous for its ability to brew beers strong enough to be called
fortified wines. Offering over 80% attenuation, moderate flocculation, and a staggeringly high, 15-25% al-
cohol tolerance, this yeast works best at 65-69 Fahrenheit; temperatures below 62 Fahrenheit should not be
used unless fermentation is already vigorous. With low-gravity brews, this yeast achieves a delightfully light,
English ale ester character; as gravity increases, phenolic character begins to dominate, until around 16%
ABV, where the brew takes on a winey character. Most fermentations will stop at this point unless brewers
heed the following caveats: (1) Aerate very heavily, around 4 times as much as normal, as oxygen dissolves
poorly in higher-gravity solutions; (2) Pitch 3-4 times as much yeast as normal; (3) Consider intermittent
aeration in the first 5 days to help in difficult fermentations. Aerate with oxygen for 30 seconds or expose
to air for 5-10 minutes; (4) Use twice the normal nutrient level, as higher nutrients allow for higher alcohol
levels; this is critical for making wine and mead with WLP099; (5) Finally, do not use all the wort sugar at
once, but start with a wort that would yield a 6-8% ABV brew, and add wort each day for 5 days, with aera-
tion. If brewers want to achieve the 25% ABV, this step is essential.
WHITE LABS TENNESSEE WHISKEY YEAST WLP050

An American strain, the White Labs WLP050 is another hardy yeast, ideal for brewing stronger brews.
Famous for its smooth, rich flavors, the Whiskey Yeast ferments clean and dry, producing few esters, mak-
ing it ideal for strong Ales, or even whiskey. Capable of handling up to 15% alcohol, this strain is the perfect
tool to make a beer that could peel paint off your fence!
LAGER YEAST
AMERICAN LAGER WYEAST 2035

Developed by Wyeast, this American strain is used in a wide variety of Lagers to deliver a bold flavor to the beer. Avail-
able in Activator and Propagator packs, this yeast delivers complex aromatic flavors, with a good depth of characteristics to
the brew. Offering 73-77% attenuation, moderate flocculation and 9% alcohol tolerance, this yeast is excellent for Lagers that
ferment at 48-58 Fahrenheit.
BAVARIAN LAGER WYEAST 2206

Produced in the breweries of Bavaria, this Wyeast strain is a good choice for making Bock, Dopplebock, and any kind of
Lager. Trusted by many German brewers, this yeast can be counted on to deliver a full body and malty flavor to the beer.
Fermenting at 48-56 Fahrenheit, with 73-77% attenuation, and 9% alcohol tolerance, this strain is an asset to the Lager-brew-
er, in either Activator or Propagator form.
BOHEMIAN LAGER WYEAST 2124

Hailing from the Weihenstephen, this Carlsburg-type Wyeast strain is considered the most widely-used Lager yeast in
the world. Delivering a unique malt profile, along with a crisp finish and hints of ester character, this yeast is legendary for
its excellent Baltic Porter, Biere de Garde, Pilsner, Bock, German Lagers, and Dortmund Export. Offered in Activator and
Propagator packs, this strain offers moderate flocculation, 73-77% attenuation, and 9% alcohol tolerance. Typically ferment-
ing at 45-55 Fahrenheit for most beer styles, this yeast can produce pseudo-ales at 75 Fahrenheit, thus eliminating sulfur pro-
duction; regardless, a 24-hour diacetyl rest at 58 Fahrenheit will do this yeast some good.
BUDVAR LAGER WYEAST 2000

From a master Czech brewer, this Wyeast Lager strain is well-known for its very malty, low-sulfur flavor. Bringing out
the best of the hop character in the finish, this yeast balances the malt with a touch of dryness, giving a pleasantly crisp beer.
Fermenting at 48-56 Fahrenheit, with 9% alcohol tolerance and 71-75% attenuation, this strain flocculates at a warmer tem-
perature – around 37 Fahrenheit – than most Lager strains; combined with moderate-to-high flocculation, this leaves behind
a subtly sweet fruitiness in the beer. Offered in Activator and Propagator Packs, this yeast would make a good addition to
your favorite lager recipe.

CALIFORNIA LAGER WYEAST 2112
An American strain, this Wyeast product is ideal for recreating 19th-century style West Coast beers.
Known for its malty taste and brilliantly clear brew, this strain is great for achieving Lager characteristics at
Ale temperatures, making it a staple in cream Ales, Blondes, or any kind of pseudo-Lager. Keeping its lager
characteristics at up to 65 Fahrenheit, this yeast ferments well at 58-68 Fahrenheit, offering slightly lower,
67-71% attenuation, high flocculation, and 9% alcohol tolerance. Available in Activator and Propagator
packs, this yeast should not be used in cold fermentation.
CZECH PILS LAGER WYEAST 2278

Another Wyeast product, this classic Pilsner strain hails from the birthplace of the Pilsner. Delivering a
dry, malty finish, this yeast would be welcome in any Pilsner, Bock, or malty brew. Offered in Activator and
Propagator packs, this yeast boasts 70-74% attenuation, medium-high flocculation, and 9% alcohol toler-
ance, fermenting best at 50-58 Fahrenheit. Some sulfur may be produced, but fermenting near the warmer
end of this range should reduce it, while conditioning will dissipate it altogether.
DANISH LAGER WYEAST 2042

A Dortmund-style yeast, this Wyeast strain offers a dry finish to any Lager. Available in Activator and
Propagator packs, this yeast delivers a soft flavor, accentuating the characteristics of the hops. Fermenting
at 46-56 Fahrenheit, the 2042 strain boasts 73-77% attenuation, low flocculation, and 9% alcohol tolerance.
KOLSCH WYEAST 2565

A true, top-cropping, German/Czech Alt-like strain, the Wyeast 2565 possesses a hybrid of ale and
lager characteristics. Slightly winey and fruity, this yeast has little to no diacetyl production and is great for
making quick-conditioning pseudo-lagers, with fruitiness increasing with temperature. Capable of working
from 56-70 Fahrenheit, the 2565 offers 73-77% attenuation, low flocculation, and 10% alcohol tolerance;
brewers should note that temperatures up to 60 Fahrenheit make this yeast ferment quite well, while bright-
er beers will require filtration or additional settling time at up to 70 Fahrenheit. This yeast is available in
Activator and Propagator form.

MUNICH LAGER WYEAST 2308
A Wyeast strain, this German/Czech yeast can be trusted to produce the finest Lagers a brewer can
dream of. Unique for its smooth, well-rounded flavor and full body, the 2308 strain is offered in both
Activator and Propagator packs. Working best at cooler temperatures of 48-56 Fahrenheit, this yeast boasts
70-74% attenuation, moderate flocculation, and 9% alcohol tolerance. Brewers should remember that this
yeast will benefit from a diacetyl rest once primary fermentation is done.
OKTOBERFEST LAGER BLEND WYEAST 2633

Another Wyeast product, this special blend of German and Czech Lager strains is perfect for the fan of
Oktoberfest. Delivering a rich, malty, complex flavor and a full body, this yeast is ideal for any Oktoberfest-
style beer, including Baltic Porters, Rauchbiers, Vienna Lagers, and, of course, Oktoberfests and Maerzens.
Working best at 48-58 Fahrenheit, the Oktoberfest Blend offers 73-77% attenuation, low-to-moderate floc-
culation, and 9% alcohol tolerance. Available in Activator and Propagator packs, this strain will be sought
after by Oktoberfest aficionados and brewers alike.
PILSEN LAGER WYEAST 2007

Developed by Wyeast, this American yeast is considered a classic Pilsner strain, whether in Activator or
Propagator form. Delivering a smooth, malty palate, along with a crisp, dry ferment, this yeast makes a great
addition to any All-American Pilsner or Lager, Schwarzbier, or German Pilsner. Attenuating at 71-75%,
with medium flocculation and 9% alcohol tolerance, the 2007 strain works best at 48-56 Fahrenheit.
URQUELL LAGER WYEAST 2001

Known to Czech brewers as the legendary “H-Strain,” this Wyeast product is trusted by a big brewery
in Pilsen to deliver the best Lagers around. Offering a malty, clean, neutral finish with little sulfur and di-
acetyl production, this yeast imparts a very dry, clean, subtly malty flavor to the beer, along with full mouth
feel and just a hint of fruit/floral aroma. Working best at 48-58 Fahrenheit, this yeast boasts 72-76% at-
tenuation, medium-high flocculation, and 9% alcohol tolerance. The 2001 strain is offered in Activator and
Propagator packs.
WHITE LABS AMERICAN LAGER WLP840
A White Labs strain, this yeast is a welcome addition to any American-style Lager. With a delightful
hint of apples, this strain imparts a dry, clean flavor to the beer, with little to no sulfur or diacetyl produc-
tion. Best used at 50-55 Fahrenheit, the WLP840 delivers high, 75-80% attenuation, moderate flocculation,
and 5-10% alcohol tolerance.
WHITE LABS CZECH BUDEJOVICE WLP802

Hailing from the Southern Czech Republic, this White Labs strain is also well-known as a Pilsner strain.
Famous for the dry, crisp character it imparts to Lagers, the WLP802 does so with distinction, and little to
no diacetyl production. Attenuating high at 75-80%, this strain works best at 50-55 Fahrenheit, to deliver
medium flocculation, and 5-10% alcohol tolerance.
WHITE LABS GERMAN BOCK LAGER YEAST WLP833

From the highest Alps of Southern Bavaria, this White Labs yeast comes to deliver the expert German
touch to your beer. Striking the perfect balance between malt and hop, this yeast delivers a malty profile
worthy of the best Bock, Dopplebock, and Oktoberfest-style beers, while being balanced enough to make
fine Classic American Pilsners and even Helles Lager-styles. Best used at 48-55 Fahrenheit, this versatile
strain offers 70-76% attenuation, medium flocculation, and 8-12% alcohol tolerance.
WHITE LABS GERMAN LAGER YEAST WLP830

One of the most widely-used Lager strains the world over, this German White Labs product is the per-
fect addition to most German brews. With its clean, deliciously malty flavor, brewers of German Lagers,
Pilsners, Oktoberfests, and Marzens will love this yeast. Working best at 50-55 Fahrenheit, the WLP830
boasts 74-79% attenuation, moderate flocculation, and 5-10% alcohol tolerance.
WHITE LABS HP LAGER YEAST WLP925

A specialty of White Labs, homebrew draft fans will love this High-Pressure yeast! Capable of lagering
beer at room temperature within one week, this yeast offers 73-82% attenuation, medium flocculation, and
moderate alcohol tolerance, fermenting best at room temperatures of 62-68 Fahrenheit. Brewers will need
to use a brewing apparatus of 1 5-gallon soda keg with a Ball Lock Adjustable Pressure Relief Valve; after
fermenting at this temperature until the desired final gravity is achieved – within about a week – at 14.7 PSI,
brewers can lager the beer at 35 Fahrenheit, 15 PSI, for 3-5 days to condition; the result is a top-quality lager
that needs no carbonation at all, since it was brewed under pressure! Savvy brewers should check this yeast
at www.midwest.com for specifics on this process.
WHITE LABS MEXICAN LAGER YEAST WLP940

Another White Labs product, this yeast hails from Mexico City. Best used in any Mexican-style light or
dark Lager, this strain imparts a crisp finish, leaving behind a beer as clean and clear as the desert night air.
Working best at 50-55 Fahrenheit the Mexican Lager strain attenuates at 70-78%, with moderate floccula-
tion and alcohol tolerance.
WHITE LABS OKTOBERFEST/MARZEN YEAST WLP820

Developed by White Labs, this German/Czech strain is another yeast useful when Oktoberfest comes
around. Well-known for its very malty, Bock-like flavor profile, the WLP820 offers a less dry finish than its
cousin, the WLP830. Fermenting at 52-58 Fahrenheit, this yeast delivers 65-73% attenuation, with medium
flocculation, and 8-12% alcohol tolerance. Brewers should note, however, that this is a much slower-fer-
menting yeast in its first generation; brewers will have to allow for a longer fermentation time or, if pressed
for time, use a larger starter in the first generation.
WHITE LABS PILSNER LAGER YEAST WLP800

A classic Pilsner strain from the best of Czech Pilsner brewers, this White Labs product is a fine ad-
dition to any Pilsner style. Famous for its dry, malty finish, this yeast is ideal for producing the finest
European Pilsners. Attenuating at 72-77%, with medium-high flocculation and 5-10% alcohol tolerance,
the WLP800 works best at 50-55 Fahrenheit.
WHITE LABS SAN FRANCISCO LAGER YEAST WLP810

Used to produce the “California Common,” this American White Labs strain is a remarkably versatile
yeast. Unique for its ability to retain lager characteristics while fermenting up to 65 Fahrenheit, this strain
can also ferment as low as 50 Fahrenheit to produce Marzens, Pilsners, and other styles of lagers. Fer-
menting best between 58 and 65 Fahrenheit, the WLP810 boasts 65-70% attenuation, high flocculation, and
8-12% alcohol tolerance, making it useful in almost any Lager style.
WHITE LABS SOUTHERN GERMAN LAGER YEAST WLP838

Hailing from Southern Germany, this White Labs product is excellent for use in any German Lager-
style. Known for its incredible strength in fermenting, this yeast imparts a malty finish to the beer, along
with a perfectly balanced aroma, uncomplicated by sulfur or diacetyl. Fermenting at 50-55 Fahrenheit, the
WLP838 delivers 68-76% attenuation, medium-high flocculation, and 5-10% alcohol tolerance.
BELGIAN-STYLE YEAST
BELGIAN ARDENNES WYEAST 3522

Developed by Wyeast, this strain is one of the many honoured yeasts trusted to produce the finest of Belgian Ales. Im-
parting a complex, mildly fruity, spicy character to the beer, this yeast’s flavors are edged with phenolics, which intensify with
increased fermentation temperatures. Fermenting from 65 up to 85 Fahrenheit, this yeast offers 72-76% attenuation, high
flocculation, and an impressive 12% alcohol tolerance. This yeast is available in Activator and Propagator packs.
BELGIAN LAMBIC BLEND WYEAST 3278

Another Wyeast product, this yeast-slurry is just what the Lambic-brewer needs for great beer. Consisting of both Sac-
charomyces and non-Saccharomyces-based bacteria, including Belgian Wheat-beer yeast, sherry yeast, two Brettanomyces
strains, and lactic acid yeast, this bacterial “doggy bag” has almost every kind of yeast-culture needed to capture the best fla-
vors of all these beer-styles in a brew the masters of West Flanders would be proud of. Available in Activator and Propagator
packs, the Lambic Blend ferments best at 63-75 Fahrenheit, and can tolerate up to 12% alcohol.
BELGIAN SAISON WYEAST 3724

A classic farmhouse Ale yeast, this Belgian Wyeast strain is well-known for its spicy aroma and complex aromatics, in-
cluding the surprising note of bubblegum it imparts to beer. Imparting just the lightest touch of fruit flavor, this yeast delivers
a dry, tart palate, to finish crisp and faintly acidic. Working better at warmer fermentation temperatures, this strain is known
to start fermenting fast and furious; brewers may worry when this strain suddenly hesitates, but it will finish fermentation,
if given time and warmth. Fermenting best at a roasty 70-95 Fahrenheit, the 3724 strain delivers 76-80% attenuation, low
flocculation, and 12% alcohol tolerance. This yeast is available in Activator and Propagator packs.

Hailing from a small Belgian brewery, this Wyeast product makes an interesting addition to many Belgian wheat-based
styles. Low in phenols, this estery strain imparts notes of apples, plums, and bubblegum to the beer, to finish dry but fruity.
Available in Activator and Propagator packs, this yeast offers 72-76% attenuation, medium flocculation, and 12% alcohol tol-
erance, fermenting best at 64-74 Fahrenheit.

BELGIAN WITBIER WYEAST 3944
Another Belgian Wyeast product, this strain adds the perfect layer of complexity to Belgian-style Wit-
biers. Producing relatively few esters, this yeast’s spicy phenolic flavors dominate the profile at first, gradu-
ally fading with age, to finish quite dry, complimenting the flavors of both malted and unmalted wheat and
oats. Available in both Activator and Propagator packs, the 3944 strain is a true, top-cropping yeast, and is
also considered a Wheat Yeast, requiring full fermenter headspace; savvy brewers can add lactic acid bacteria
to the mix to sharpen the finish. Fermenting best at 62-75 Fahrenheit, this yeast boasts 72-76% attenuation,
low-to-medium flocculation, and 12% alcohol tolerance.
FORBIDDEN FRUIT WYEAST 3463

Another Belgian Wyeast strain, the Forbidden Fruit is ideal for Belgian styles ranging from Wits to Clas-
sic Grand Cru. Offered in Activator and Propagator packs, this yeast imparts a phenolic flavor profile with
subdued fruitiness, yielding a well-balanced flavor character in the beer. Fermenting well at 63-76 Fahren-
heit, this strain offers 72-76% attenuation, low flocculation, and 12% alcohol tolerance, to deliver beers with
sinfully good taste.
FRENCH SAISON WYEAST 3711

A French strain, the Wyeast French Saison is an excellent addition to many French and Belgian styles.
Formerly a Private Collection Strain, this yeast is ideal in saison and farmhouse beers, including, naturally,
Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, and Belgian
Specialty Ale. Highly aromatic, with clean, citrusy esters, this strain also imparts peppery and spicy notes
without any earthyness, while also enhancing the flavors of spices and aroma hops, despite its high attenu-
ation, yielding a silky, rich mouthfeel behind in a dry, well-finished beer. Fermenting well at 65-77 Fahren-
heit, with 77-83% attenuation, low flocculation, and 12% alcohol tolerance, this strain is offered in Activator
and Propagator packs.
PRIVATE COLLECTION – TRAPPIST BLEND WYEAST 3789-PC

Developed by Wyeast, this blend of Belgian Saccharomyces and Brettanomyces is perfect for recreating
the Trappist style beers of Florenville. Imparting mild fruitiness and complex spicy notes to the beer, in-
tensifying as fermentation temperatures rise and edged with phenolic character, this blend leaves behind a
beer possessing a subdued-yet-classic Brett character. Fermenting at 65-85 Fahrenheit, with 75-80% attenu-
ation, medium flocculation, and 12% alcohol tolerance, this remarkable mixture is offered only in Activator
packs.
ROESELARE ALE BLEND WYEAST 3763/3763-PC

Another Wyeast product, this special hodgepodge of lambic cultures is perfect for fans of incredibly
dry beers. Offered as both a regular and Private Collection (PC) strain, this yeast is ideal for use in Lambics,
Geuze, Fruit Lambics, and Flanders Red Ale. Imparting a complex, earthy profile, complemented perfectly
by a unique, sour-cherry-pie flavor, this yeast can age the beer for up to 18 months to maximize the flavors
and acidity, yielding a bone-dry beer. Although both types work in the same way – fermenting best at 65-85
Fahrenheit, with 11% alcohol tolerance – brewers should note that the regular yeast attenuates at around
80%, but the PC-strain can go much higher than that. Another difference is that the regular yeast is avail-
able in Activator and Propagator packs, but the PC-yeast is offered only in Activator form.
TRAPPIST HIGH GRAVITY WYEAST 3787

Another Belgian Wyeast strain, the 3787 is a true top-cropping yeast, ideal for use in Trappist-style
beers, as well as Bier de Garde. Imparting a complex fruitiness to the beer, along with intense esters and
phenolics, this yeast does not deliver the estery banana and bubblegum notes of some other yeasts. Though
phenol and ester production are influenced by temperature, the phenols tend to fade as the beer matures.
Available in Activator and Propagator packs, this strain offers 74-78% attenuation, medium-high floccula-
tion, and 12% alcohol tolerance, fermenting best at 64-78 Fahrenheit. Savvy brewers will certainly aid this
yeast by making incremental infusions of sugars, making possible doubles or even triples, allowing this yeast
to ferment to dryness.
WHITE LABS ABBEY ALE YEAST WLP530

A White Labs strain, this Belgian yeast is used primarily for Trappist style beers. Resembling its cousin,
the WLP500 strain, this yeast is less fruity and more alcohol tolerant, making it excellent for use in high
gravity beers, Belgian ales, dubbels, and trippels. Attenuating very well, at 75-80%, the WLP530 delivers
medium-high flocculation, and an impressive 10-15% alcohol tolerance, fermenting best at 66-72 Fahren-
heit.
WHITE LABS BELGIAN ALE WLP550
Another Belgian White Labs yeast, the Belgian Ale strain is perfect for many Belgian styles, such as
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and Whites. Less fruity than the WLP500, this yeast
imparts a spicier, more phenolic flavor profile to the beer. Fermenting best at 68-78 Fahrenheit, this strain
delivers 78-85% attenuation, medium flocculation, and 8-12% alcohol tolerance.
WHITE LABS BELGIAN GOLDEN ALE WLP570

Hailing from East Flanders, this White Labs strain is a versatile yeast, capable of producing the lightest
of Belgian Ales to the highest-gravity Belgian beers. Striking the perfect balance between fruit flavor and
phenolic character, this yeast imparts an unforgettable flavor to the beer; this yeast does yield some sulfur,
but it rapidly disperses during fermentation. Attenuating at 73-78%, this yeast offers low flocculation and
10-15% alcohol tolerance, to ferment well at 68-75 Fahrenheit.
WHITE LABS BELGIAN SAISON I WLP565

A White Labs product, this Saison yeast hails from Wallonia. Known for its slightly sweet character,
the WLP565 balances this with notes of earthy, peppery, and spicy flavors. Fermenting at 68-75 Fahrenheit,
this strain delivers 65-75% attenuation, medium flocculation, and 5-10% alcohol tolerance. Fans of higher-
gravity Saisons may wish to dry the beer with an alternate yeast added after 75% fermentation.
WHITE LABS BELGIAN STYLE ALE BLEND WLP575

Another White Labs product, this mishmash of two Trappist-type yeasts and one BelgianAle type strain
is ideal for both Trappist-style beer, and a myriad of Belgian styles. Attenuating at 74-80%, this blend offers
moderate flocculation and 8-12% alcohol tolerance, to ferment well at 68-75 Fahrenheit.
WHITE LABS BELGIAN WIT ALE WLP400

Developed by White Labs, this Belgian strain is the original yeast used to make Belgian Witbier. Impart-
ing a phenolic flavor profile, this yeast delivers a tart finish to the beer. Fermenting best at 67-74 Fahrenheit,
this strain offers 74-78% attenuation, low-medium flocculation, and 5-10% alcohol tolerance.
WHITE LABS TRAPPIST ALE YEAST WLP500
Developed by one of the six remaining Trappist breweries in the entire world, this White Labs strain is
excellent for use in high gravity beers, Belgian Ales, doubles, and triples. Imparting an intense, distinctive
fruitiness to the beer, this yeast delivers notes of plum flavor for an unforgettable profile. Fermenting well
at 65-72 Fahrenheit, this strain delivers 75-80% attenuation, low-medium flocculation, and 10-15% alcohol
tolerance.
BRETTANOMYCES/LACTIC CULTURES
BRETTANOMYCES BRUXELLENSIS WYEAST 5112

Cultured by Wyeast brewers, this wild yeast hails from the Brussels region of Belgium. Sold in Activator packs, this yeast
is ideal for use in Geuze, Lambics, Flanders Red Ale, and Sour Browns, this culture delivers the classic, sweaty-horse-blanket
character that makes these beers famous. Fermenting best in worts with lower pH after primary fermentation has started,
the 5112 strain, like other cultures of its ilk, works well in tandem with S. cerevisiae and other wild yeasts and lactic bacteria.
Working best at 60-75 Fahrenheit, this yeast offers very high attenuation, medium flocculation, and can tolerate 12% alcohol
by volume (ABV). Like other cultures of its type, this yeast is known for some acidity and for sometimes forming a pellicle
in bottles or casks, needing 3-6 months aging to maximize the flavor.
BRETTANOMYCES LAMBICUS WYEAST 5526

Isolated from Belgian Lambic beers, this Wyeast strain is known for its distinctly “brett” character, as well as its cherry-pie
flavor and sourness. Offered in Activator packs, this yeast boasts incredibly high attenuation, medium flocculation, and 12%
alcohol tolerance, fermenting well at 60-75 Fahrenheit. Good for use in Berliner Weisse, Flanders Red Ale, Fruit Lambic,
Geuze, and Straight (Unblended) Lambic, this strain is used in traditional “brett” secondary fermentations, and thus requires
sound sanitation and separation protocols, of which brewers must take note.
LACTOBACILLUS WYEAST 5335

Isolated in a Belgian brewery, this Wyeast strain imparts just the right touch of acidity to the beer. Good for use in
Geuze, Lambics, Sour Brown Ales, and Berliner weisse, the 5335 yeast is always used in tandem with another yeast, such as
S. cerevisiae or other wild yeasts. Fermenting anywhere from 60 to 95 Fahrenheit, this non-attenuating, non-flocculent strain
can tolerate up to 9% ABV levels, and is offered solely in Activator packs.
PEDIOCOCCUS WYEAST 5733

Another Belgian lactic strain, this Wyeast product is called on when acidity is the order of the day. Sold in Activator
packs, this yeast’s acid production only increases with storage time; brewers should take care, however, as excessive storage
will cause ropiness. Fermenting superbly at 60-95 Fahrenheit, this strain can handle up to 12% alcohol, making it ideal for
use in Geuze and other Belgian styles.

WHEAT YEAST
AMERICAN WHEAT WYEAST 1010

An American Wyeast product, the 1010 strain is a true, top-cropping yeast. Available in Activator and Propagator packs,
this yeast ferments dry, imparting a somewhat tart, crips, and dry flavor and finish to the beer, making it great for American-
style Hefeweizen, or for beers with low ester profiles. Fermenting well at 58-74 Fahrenheit, this strain boasts 74-78% attenu-
ation, low flocculation, and 10% alcohol tolerance.
BAVARIAN WHEAT BLEND WYEAST 3056

Another Wyeast product, this blend of top-fermenting ale and wheat strains is known for its somewhat-estery and phenol-
ic character. Offered in Activator and Propagator packs, this yeast is good in Dunkelweizens and Weizenbocks, or any wheat-
style where all the clove/banana character is not desired. Fermenting best at 64-74 Fahrenheit, this blend offers 73-77%
attenuation, medium flocculation, and 10% alcohol tolerance.
BAVARIAN WHEAT WYEAST 3638

Developed by Wyeast, the 3638 strain is a top-cropping yeast ideal for use in any Hefeweizen-style beer. Imparting a
complex flavor and aroma, this strain lends unique flavor notes of lichi, estery apples and plums, and cloves, balanced by
hints of bananas and bubblegum. Fermenting well at 64-75 Fahrenheit, with 70-76% attenuation, low flocculation, and 10%
alcohol tolerance, this strain is offered in both Activator and Propagator packs.

Cultured by a small Belgian brewery, this Wyeast strain is an estery, low-phenol-producing yeast. Delivering a dry, fruity
finish to the beer, the 3942 imparts notes of apples and plums, balanced by an aroma of bubblegum. Sold in Activator and
Propagator packs, this yeast offers 72-76% attenuation, medium flocculation, and 12% alcohol tolerance, to ferment well at
64-74 Fahrenheit.
WEIHENSTEPHEN WEIZEN WYEAST 3068

Trusted by more German brewers than any other yeast, this Wyeast product is a classic, top-cropping German Wheat
yeast, requiring full fermenter headspace at 33%. Dominated by banana esters, phenols, and clove flavors, this yeast only
intensifies these notes with higher pitch rates, while its high attenuation delivers a tart, fresh finish. Kept in
suspension by high-protein wheat malts, this yeast works well with lager yeast to finish the beer and improve
dryness, as high CO2 levels, between 2.7 and 3.2 volumes, provide the best presentation. Offered in Activ-
ator and Propagator packs, this strain ferments well at 64-75 Fahrenheit, and boasts 73-77% attenuation,
low flocculation, and 10% alcohol tolerance.
WHITE LABS AMERICAN HEFEWEIZEN ALE YEAST WLP320

An American White Labs strain, this yeast is used to produce Oregon-style Hefeweizens. Fermenting
clean, with just a hint of sulfur, this yeast lacks the banana and clove flavor-notes of its cousin, the WLP300
strain, while also flocculating poorly, yielding a cloudy, but clean-tasting beer. Fermenting well at 65-69
Fahrenheit, this strain delivers 70-75% attenuation, low flocculation, and 5-10% alcohol tolerance.
WHITE LABS HEFEWEIZEN ALE YEAST WLP300

Developed by White Labs, this famous German strain is a staple in producing traditional, authentic
Wheat beers. Achieving the desired cloudy appearance of German Wheats, this yeast imparts banana and
clove flavors notes to the beer. Fermenting at 68-72 Fahrenheit, this yeast attenuates at 72-76%, with low
flocculation and 5-10% alcohol tolerance.
WHITE LABS HEFEWEIZEN ALE IV WLP380

Another Hefeweizen strain, this White Labs product is less flocculent than WLP300, with higher sulfur
production. Placing less emphasis on banana flavors, and more on cloves and phenolics, this yeast delivers
fresh tastes of citrus and apricots to the beer. Attenuating at 73-80%, with low flocculation, this strain can
tolerate 5-10% ABV levels, fermenting well at 66-70 Fahrenheit.

MEAD/CIDER YEAST
CIDER WYEAST 4766

Developed by Wyeast, this Cider strain is perfect for striking a balance between all the types of fruit used in Ciders.
Fermenting crisp and dry, this yeast finishes big and fruity, maximizing the fruit flavors to completely overload the profile,
giving the beer a fruit-finish like no other. Offered in Activator packs, this yeast ferments best at 60-75 Fahrenheit, with low
flocculation and 12% alcohol tolerance.
DRY MEAD WYEAST 4632

Another Wyeast product, this Mead strain is perfect for any dry Mead style and is a stable in many award-winning Meads
and Dry Meads, as well as Dry Ciders, Cysers, metheglins, and melomels. Delivering low foam to the beer, this strain pro-
duces almost no sulfur whatsoever. Sold in Activator packs, this yeast ferments well at 55-75 Fahrenheit, offering low-me-
dium flocculation and an impressive 18% alcohol tolerance. Mead fans will likely need to use additional nutrients to get the
best Mead from this strain.
SWEET MEAD WYEAST 4184

One of only two Mead-making strains, the Wyeast Sweet Mead yeast delivers a rich, fruity flavor profile, complementing
Fruit Mead fermentation masterfully. Available only in Activator form, this strain leaves behind 2-3% residual sugars, only
accentuating the sweetness of the Mead. Fermenting well at 65-85 Fahrenheit, this strain offers moderate flocculation and
11% alcohol tolerance, making it a perfect Mead-fermenter, so long as brewers have a ready supply of extra nutrients.
DISTILLER’S YEAST
LIQUOR QUIK SUPERYEAST™ X-PRESS

Developed by Liquor Quik, this high-octane strain makes the most of any liqueur extract. A new generation of yeast,
this strain can produce up to 6.5 gallons of 20% alcohol base in as little as 5 days! Completely stackable, SuperYeast™ can
ferment multiple packs at a time, provided the sugar levels, water, and temperature is kept constant. This yeast is also offered
in “Mini” packets, ideal for making 1.1 gallon batches. If you need a potent brew in a hurry, SuperYeast™ is the one to call.

An Alcotec strain, this yeast is fast and hardy, capable of enduring high ABV levels and high temperatures of up to 86
Fahrenheit, working hard to make your brew in a hurry. Capable of fermenting up to 13 pounds of sugar in a 6.5 gallon
solution, this yeast delivers a 14% alcohol brew in 48 hours, and a 20% brew in 5 days; the alcohol is clean, but should still be
treated with activated charcoal to ensure maximum quality. Ideal for brewers in a rush, this yeast is best saved for liqueurs,
not beer.

Another rocket-fast Alcotec product, this strain works even faster than its 48-hour brother. Given 13 pounds of sugar in
a 6.5 gallon solution, all this yeast needs is 24 hours to make a potent 14% liqueur. Fans of stronger brews may want to wait
4-5 days for the resulting 20% drink, but if you want a strong liqueur in a hurry, this yeast is for you.
DISTILLER’S YEAST
The great-great-grandpappy of all yeasts, this monster strain can make liqueur that can peel paint from the walls! Fer-
menting strong enough to produce 22% alcohol before slowing down, this yeast can be fed with nutrients to keep fermenting
to an ABV level that borders on ILLEGAL. Not generally used for wines or beers, this yeast can very likely make alcohol-
solutions approaching fuel-grade! Brewers, use with caution!

SPECIAL EDITION YEASTS
PRIVATE COLLECTION – BERLINER WEISSE YEAST WYEAST 3191-PC

Available only July through September 2010, this Wyeast product is a three-pronged blend to deliver the best Berliner
Weisse ever conceived. Consisting of a German Ale strain for low esters and a dry finish, a Lactobacillus strain for moderate
acidity, and a Brettanomyces strain for the characteristic earthiness of the beer, this yeast is best saved for extremely low
hopping worts. Brewers should expect fermentation to start slow, giving the blend time to balance itself, with the full flavor
developing between 3-6 months of aging. Sold in Activator packs, this blend ferments best at 68-72 Fahrenheit, offering
73-77% attenuation, low flocculation, and 6% alcohol tolerance.
PRIVATE COLLECTION – BRETTANOMYCES CLAUSSENII WYEAST 5151-PC

Available only between April and June, this Wyeast strain is isolated from English stock ale. Known for its mild Brett
character and notes of tropical fruit and pineapple, this yeast is excellent in Lambics, Fruit Lambics, Geuze, and Flanders Red
Ale. Like most Brettanomyces cultures, this yeast, available only in Activator packs, works well with other yeasts and lactic
bacteria in low-pH worts following primary fermentation, and often forms a pellicle in bottles or casks. Fermenting best at
60-75 Fahrenheit, this strain delivers 80% attenuation, medium flocculation, and 12% alcohol tolerance.
PRIVATE COLLECTION – KOLSCH II YEAST WYEAST 2575-PC

Another Wyeast product, this strain is only offered in Activator packs from July to September 2010. A true German
Kolsch strain, this yeast imparts a rich flavor profile to the beer, along with a soft, malty finish, complemented by little to no
diacetyl production, making it excellent in Kolsch beers, Northern German Altbier, and Dusseldorf Altbier, while fermenting
at colder temperatures can give rise to fast Lager-type beers. Fermenting best at 55-70 Fahrenheit, this strain attenuates at
73-77%, with low flocculation and 10% alcohol tolerance.
PRIVATE COLLECTION – RASENMAHER LAGERBIER WYEAST 2252-PC

Another July-to-September-only strain, this Wyeast product is an incredibly versatile Lager yeast for brewing any popular
lawnmower-type beers, including Light American Lager, Munich Helles, Vienna Lager, and Classic American Pilsner. Fer-
menting cool yields clean Lagers with accentuated malt characteristics, while warmer fermentations yields a mild, estery pro-
file that enhances hop flavor and aroma while also maintaining Lager characteristics. Working best at 48-68 Fahrenheit, this
strain attenuates at 73-77%, with low flocculation, and 9% alcohol tolerance. This strain is offered only in Activator form.
WHITE LABS ABBEY IV YEAST WLP540
Developed by White Labs, this July/August-only yeast is a Seasonal Platinum strain, and for good reas-
on. An authentic Trappist style, this strain imparts a moderate, pleasant fruity flavor, striking a perfect bal-
ance between the extremes of its cousins, WLP500 and WLP530, making it ideal for use in Belgian Ales,
Dubbels, Trippels, and any type of specialty beers. Attenuating at 74-82%, with medium flocculation and
10-15% alcohol tolerance, this yeast ferments best at 66-72 Fahrenheit.
WHITE LABS BEDFORD BRITISH YEAST WLP006

A British White Labs strain, this yeast is very dry and flocculent. Imparting a unique ester profile to
the beer, this strain makes a fine addition to many English Ales, including Bitters, Pale Ale, Porter, and
Brown Ale. Fermenting best at 65-70 Fahrenheit, this yeast boasts 72-80% attenuation, high flocculation,
and moderate alcohol tolerance.
WHITE LABS SAISON II YEAST WLP566

Another July/August Seasonal Platinum strain, this yeast is excellent for making Saison. Fermenting
faster and fruitier than the WLP565, this strain is fairly phenolic, while also imparting notes of cloves to the
aroma and finish of the beer. Fermenting very well at 68-78 Fahrenheit, the WLP566 delivers high attenu-
ation at 78-85%, with medium flocculation, and 5-10% alcohol tolerance.

ADJUNCTS AND ADDITIVES
BEER ADJUNCTS
BELGIAN CANDI SUGAR
LIGHT BELGIAN CANDI SUGAR

Refined from the best crops of sugar beets around, this Candi Sugar is 100% fermentable, making it perfect for maintain-
ing a high alcohol content in Belgian Ales without making it overly malty or sweet. Fans of Belgian brews will especially like
Light Candi Sugar in beers like Trippels or lighter Ales.
DARK BELGIAN CANDI SUGAR

Another product harvested from sugar beets, this darker Candi Sugar is much like its lighter counterpart: 100% ferment-
able, adding extra alcohol content without excessive malty sweetness. Unlike the Light Sugar, however, the Dark Candi Sugar
adds extra color to the beer, typically scoring around 275 Lovibond. Usually, this makes it best suited for Dubbels and Bel-
gian Brown Ales, but creative brewers should have no problem trying it out in their favorite brews.
DARK BELGIAN CANDI SYRUP

The traditional caramelized sugar used by many Belgian breweries, the Dark Candi Syrup is another highly fermentable
Adjunct. Delivering flavors of soft caramel and vanilla, mixed with notes of plums and raisins, the Dark Syrup imparts a deep
red/black color to the beer, scoring around 80 on the Standard Reference Method (SRM) scale, which comes to around 59.8
Lovibond, along with 1.032 Points per Pound per Gallon (PPG). Fans of tasty dark brews will definitely want to try this in
their beer.
AMBER BELGIAN CANDI SYRUP

Offering less intense flavors than its Dark cousin, the Amber Candi Syrup is another derivative of sugar beets. Offering
lighter color, around 40 SRM, or around 30.3 Lovibond, and 1.032 PPG, this Adjunct is a great way to add the trademark
sweetness found in many European beers.

BLOND BELGIAN SOFT CANDI SUGAR
Used by the legendary Rochefort brewery in Belgium, this Candi Sugar is perfect for softening and
rounding out the flavor in any beer. A by-product of the rock Candi Sugar- and Candi Syrup-producing
process, this softer sugar consists of small, beet sugar crystals that have been centrifuged out of the Syrup,
making them far more intense than anything American brewers have ever used! Imparting a soft, well-roun-
ded flavor, this Adjunct delivers a light, 5 SRM/4.45 Lovibond color to the beer, at 1.032 PPG, making it
perfect for many Belgian styles, or for adding that soft, smooth flavor to the brew.
BROWN BELGIAN SOFT CANDI SUGAR

Another rock/syrup Candi by-product, the Brown Soft Sugar delivers much of the same flavor as the
Dark Syrup, but has a greater sugar content, making it easier to handle than a liquid sugar in some brewing
processes. At 40 SRM/30.3 Lovibond and 1.032 PPG, this Candi Sugar is great for darkening your favorite
beer, while adding a soft, well-rounded flavor.
D2 BELGIAN CANDI SYRUP

The latest of the Candi Syrup Adjuncts, the D2 Syrup is also the darkest of its ilk, at an impressive 160
SRM/118.88 Lovibond, with the usual 1.032 PPG. Imparting notes of burnt sugar, figs, ripe fruit, toffee,
and dark chocolate to the beer, this highly fermentable syrup is perfect for dark brews, or for adding that
extra bit of sweet dark Belgian taste to any beer style.
CLEAR BELGIAN CANDI SYRUP

The polar opposite of the D2 Syrup, this Candi Syrup has been cooked briefly, maximizing fermentab-
ility and partially inverting the sugar, resulting in a 1.032 PPG Adjunct with a flat 0 SRM, capable of adding
not an ounce of color to the beer! Fans of light brews will love the Clear Candi Syrup, as it adds that extra
touch of sweetness without affecting the color.

CORN SUGAR/CARBONATION DROPS
CORN SUGAR
Also called Priming Sugar, Corn Sugar, like Table Sugar, is a cheap source of fermentables, boosting
alcohol content without adding sweetness. Consisting primarily of dextrose, small amounts, under 10% of
the total amount of fermentables, boosts alcohol content without affecting taste at all, while 30-40% use
yields a lighter-bodied beer than one brewed with malt sugars. Many canned beer kits, as well as bottled
or kegged beers, will benefit from substituting corn sugar for malt. Brewers should note use ¾ cups for
bottling beer, and 1/3 cups for mini kegs.
BROWN SUGAR
Another readily-available source of cheap fermentables, Brown Sugar is a good Adjunct for styles such
as Brown Ale, Scotch Ale, Dubbels, Barleywine, and Porter. Delivering a mild hint of butterscotch flavor,
Brown Sugar works well when brewers add anywhere from a ½ pound to a whole pound at the very begin-
ning of the boil.
COOPER’S CARBONATION DROPS

An easy-to-use carbonation system for homebrewers, Cooper’s Carbonation Drops have no additives,
preservatives, fillers, or binders whatsoever. Containing 27% glucose and 73% sucrose, each drop can car-
bonate one 12-oz bottle, while 2 drops can handle a 22-oz bottle. All brewers need to is insert the needed
number of drops to the empty bottle, fill to within 1-2 inches of the top, and cap as normal. After 3 days of
storage at the normal fermentation temperature, brewers will have an expertly carbonated beer.
RICE SYRUP SOLIDS

An ingredient in many “beer pong” beers, this Adjunct is a good source of fermentables without adding
body or color, while adding a drier finish. Used in many American Lagers, including the “King” of beers,
Rice Syrup Solids are also useful in Japanese light Lagers at up to 15% of total fermentables.
MUNTON’S CARBTABS
The perfect blend of dextrose, spray-dried extract, and heading powder, or PGA, Munton’s CarbTabs
are the perfect substitute for Priming Sugar to deliver that perfect fizziness to your beer. With only 4 tabs
needed to carbonate a 12-oz bottle, these are a bargain at 250 tabs a pack when Priming Sugar is unavailable!
MUNTON’S KREAMY X
A blend of dextrose, dried malt extract, and propylene glycol, Munton’s Kreamy X is a step above
other carbonating agents. Rapidly breaking into simpler sugars, the dextrose primes fermentation readily,
minimizing contamination. At the same time, the malt and propylene glycol maximize head formation and
retention, boosting the flavor and overall body of the beer. The result of this is a flavorful, full-bodied brew
that any commercial brewer would be proud to call his own, making Kreamy X a must-have for any home-
brewer.
HONEY
MINNESOTA CLOVER HONEY

Made by the multi-blue-ribbon champions of the Peterson Honey Company, this artisan grade-honey
is a must-have for any Mead brewer. Capable of increasing the alcohol content of any brew, Clover Honey
will also add a touch of sweetness to the beer; brewers will have to decide if they prefer a hint of sweetness
created by boiling for 30 minutes, or a more residual sweet note from a 5-10 minute boil.
BUCKWHEAT HONEY
Raw and unprocessed, Buckwheat Honey is a potent addition to any brew. Pungent in flavor, this
honey imparts notes of malt and molasses to the beer, along with a lingering aftertaste and a very dark col-
or. Honey-fans may want to try Buckwheat Honey in their favorite beers, but it could also be used to make
a truly one-of-a-kind Mead.

ORANGE BLOSSOM HONEY
100% pure and all-natural, Orange Blossom Honey is a unique way to add that extra something to your
beer! Imparting a mild, clean flavor, with notes of fruit and citrus, this honey is a staple in making top-qual-
ity Meads.
NON-FERMENTABLES
LACTOSE
Better known as Milk Sugar, Lactose is only partially fermentable by yeast. Capable of adding mouthfeel and body,
Lactose can also add just a hint of sweetness to the beer, giving it a milky character. Primarily used this way in Brown Ales
and Stouts, Lactose can also be used to create “Milk Stouts,” which can surprise scoffing drinkers with their impressive taste.
MALTO DEXTRIN
Derived primarily from corn, this non-fermentable sugar does not add a drop of alcohol or flavor to your beer. Despite
this fact, extract brewers adore Malto Dextrin for its ability to add body to even their thinnest beers. Also capable of impart-
ing mouthfeel to the beer, this sugar is best reserved for low-gravity brews that need that extra boost.
BEER ADDITIVES
HERBS AND SPICES
BITTER ORANGE PEEL

A staple in making Belgian Wibiers, Grand Cru’s, and Holiday Ales, Bitter Orange Peel imparts notes of herbal and
citrusy flavor and aroma to the beer. Best used at a rate of ½ to 1 oz. per five gallon of beer, Peel should be added in the
last 15-20 minutes of the boil. Witbier fans may want to consider using crushed coriander with the Peel; it can be used in the
same rate, and added at the same time.
CARDAMOM SEED
With its pleasant, spicy-cola flavor, this Additive is a key component in many Belgian brews. Balanced by coriander, or-
ange peel, and vanilla, Cardamom Seed can also be used in Stout, Porter, and Red Ales. Delivering a strong aroma and flavor,
sparing usage is the order of the day; a ½ tsp of coarsely ground Cardamom can flavor a 5 gallon batch. Fans of this flavor
may want to use a ½ tsp in the secondary, to get that rich aroma.
CINNAMON STICKS
A perfect addition to Cider, Holiday Ales, and pumpkin-beers, Cinnamon Sticks impart a warm-tasting, spicy flavor and
aroma to any beer. Best saved for a late addition, 1 whole stick can be added to any darker beer in the last 5 minutes of
boiling to deliver a pleasant cinnamon flavor. Cinnamon fans may want to crush the stick, or add more than one, delivering
a more intense spicy flavor.
CORIANDER SEED
Another Witbier staple, Coriander Seed delivers a lemony, spicy flavor and aroma that would be welcome in any spiced
beer or Belgian Ale. Best used in a fine grind, Coriander can be added to the boil in the last 20 minutes; this is especially
crucial in making Witbier.

DRIED ELDERBERRIES
A Wine Additive, Dried Elderberries can amplify both the color and flavor of any wine. When used in
tandem with1 oz. Oak, Elderberries can achieve a truly aged Wine flavor.
DRIED ELDERFLOWERS
Another Wine Additive, Dried Elderflowers are often reserved for White Wines to add that extra com-
plexity to the profile, while also boosting the aroma. Savvy brewers will know to add 1-2 ounces during
primary fermentation, and then remove them within 72 hours to maximize their effect.
DRIED MUGWORT
A holdover from the days of pre-hops brewing, Mugwort is a very traditional spice, capable of delivering
a clean bittering effect while imparting a sage-like aroma to the beer. Adding notes of orange peel, juniper,
and licorice root, this spice is a fine addition to Holiday, smoked, and Belgian beer-styles, and need only be
used at rates of 1 oz./5 gallon patch to deliver that classic flavor.
DRIED WOODRUFF
An excellent ally to beer-brewers and wine-makers alike, this Additive imparts notes of freshly-cut hay
and vanilla flavor to both. Beer-brewers will find that Woodruff works best in Stouts, Bocks, and various
high-gravity brews, when used sparingly; only 1 ounce is needed in the entire process, and is added in the
last 5 minutes of the boil, to deliver that perfect flavor.
DRIED WORMWOOD
Another Additive from the brewing antiquities of the pre-hops age, Wormwood has been a staple
in brewing for many centuries. Well-remembered for its mildly minty, licorice-hinted aroma, Wormwood
should also be respected for its strong, herbal bittering qualities. Brewers should handle this Additive with
care, as it is extremely potent, and for good reason: Wormwood is a key ingredient in making Absinthe, a
liqueur as infamous as it is legendary.

GINGER ROOT
A long-time favorite of brewers the world over, Ginger Root has found its way into many beer-styles
throughout its career. Today, Ginger is mostly used in Holiday Ales, but brewers are slowly rediscovering
why it has been such a beer-staple in the past; farmhouse-style brewers especially like it for the extra com-
plexity it brings to their beer. Working well with orange peel, cinnamon, nutmeg, and coriander, only ¼-1
oz. is needed to impart a subtle ginger flavor during the boil or secondary fermenter. Fans of Ginger can
add 2-4 oz. for a more pronounced flavor.
HEATHER TIPS
Used in the time before hops, this Additive was used to impart a pleasant aroma and smooth bitterness
to spiced Ales and Meads. Today, Heather Tips find their home most often in Scottish Ales, but they are
gradually making a comeback in other beer styles. Working well with honey and sweet gale, Heather Tips
are best added at the start of the boil, at no more than 2 ounces. Outside of beer-brewing, Heather Tips
make an excellent tea, as well.
INDIAN SARSAPARILLA
Delivering a very pleasing aroma to the beer, Indian Sarsaparilla is also well-known for adding head-
retention and improved flavor. Unique in that it is rumoured to cure mouth sores and rheumatism, this
Additive is a welcome addition to any beer. Wise brewers will realize that Sarsaparilla is not one spice, but
a blend of spices, created from combinations of wintergreen, pipsissewa, cinnamon or cassia, clove, licorice
root, and anise. The blend solid in stores is an excellent addition, but more do-it-yourself brewers may want
to experiment in creating their own blends.
JUNIPER BERRIES
Most often associated with flavoring Gin, Juniper is a versatile Additive that should not be underestim-
ated; an excellent addition to Porters, Stouts, and Doppelbocks for centuries, Juniper’s flavor blends espe-
cially well with Rye beer, even at only ½-1 ounce in the boil. Cooks will also love Juniper Berries for their
ability to add flavor to sauces and marinades.

LEMON PEEL
Especially popular in beers brewed for the sultry days of summer, Lemon Peel is perfect for adding a
crisp, tangy lemon-citrus flavor to your favorite beer-style, including Belgian-style brews, Wheat-beers, and
specialty beers. Quite potent, brewers need only use ¼ - ½ oz. in the last 10 minutes of the boil.
LICORICE ROOT
Capable of lending a pleasant flavor to balance the intensity of Stouts, Porters, and Dark Ales, Licorice
Root is perfect for enhancing head retention while imparting a note of sweetness to the beer. Blending well
with juniper berries and mugwort, only ½-1 ounce need be used in the last 20 minutes of boiling a 5-gallon
batch to deliver that perfect flavor.
LICORICE STICK
A long-time cornerstone for brewing Stouts and many strong-flavored Dark Ales, Licorice Sticks can
add that intense flavor of black licorice to almost any beer-style. Often called “Brewer’s Licorice,” this Ad-
ditive can be added at the start of the boil – only ½-1 stick need be used.
OAK CHIPS – LIGHT

Imparting that perfect cask-conditioned flavor to the beer, Oak Chips are a welcome addition to IPAs,
Barleywines, and Belgian Red Ales. Brewers take note: the chips should be boiled in water for 10 minutes
prior to use. After that, they can be safely added to the secondary fermenter for 1-2 weeks.
PARADISE SEED
Affectionately known as “Grains of Paradise,” this seed is perfect for adding a peppery zing to the beer,
along with notes of citrus and pine aromas. A staple in Summer Beers, Belgian Specialties and Christmas
Beers, Paradise Seed blends well with licorice root, honey, molasses, and orange peel, and can be added in
the last 2-5 minutes of boiling; only 1 gram of crushed seed is necessary per 5 gallons of wort.
ROSE HIPS
A versatile Additive for both beer and wine, Rose Hips are well liked for their fruity flavor and fragrant
aroma, and blends well with ginger root. An excellent addition to specialty brews, only 1 ounce need be
used; wines typically require 3-5 ounces to achieve the desired flavor.
SPRUCE ESSENCE
A traditional Additive prior to the advent of hops, Spruce Essence imparts a powerful pine aroma that
is welcome in Holiday styles and spiced beers. Best added in the last 2 minutes of the boil or in the second-
ary fermenter, careful usage is the order of the day; this Essence is quite powerful, and very little is needed
for a potent aroma.
STAR ANISE
Imparting a flavor similar to black licorice, Star Anise is a welcome addition to both sodas and specialty
beers, used at rates of ½-1 ounce per gallon in each. Remarkably delicate, this Additive must not be crushed
like others, but added to the boil whole; boiling times of 30 minutes and up will extract the flavor, allowing
fans of licorice to experiment with the time needed.
SWEET GALE
Also called Bog Myrtle or Myrica Gale, this spice was the beer-flavoring of choice before the discovery
of hops. Imparting a very pungent, spicy flavor to the beer, Sweet Gale is quite potent – no more than 1
gram per 5 gallons need be used. Blending well with nutmeg and sweet orange peel, this Additive makes an
interesting addition to any beer style.
SWEET ORANGE PEEL

A remarkably versatile Additive, Sweet Orange Peel is used in many beer styles, especially Belgian Wit-
biers and, to an increasing degree, American Wheats. Blending well with coriander in the production of
Witbier, the Sweet Peel delivers a flavor reminiscent of Grand Marnier or Cointreau, which helps explain its
popularity. Best added in the last 15 minutes of the boil, Sweet Peel can be used at a rate of ½-1 ounces per
5 gallon batch.
VANILLA BEANS
A great addition to Porters, Stouts, and other Dark Ales, Vanilla Beans are perfect for adding that extra
hint of vanilla flavor. Depending on the intensity desired, brewers can add 1-2 beans per 5 gallons of wort.
For maximum effect, the beans can be sliced length-wise, and added to the secondary fermenter.
WINTERGREEN LEAVES
A tasty, minty addition to many beers, Wintergreen is also a staple in tea and sodas, including root beer.
To obtain flavor-ready leaves, 1-2 ounces of Wintergreen must sit for 3-4 days, until the leaves start fer-
menting on their own in ½ gallons of boiled water under a dark cover; after this point, they must be added
to the wort, at a rate of up to 2 oz. per 5 gallons, of either beer or root beer.
FRUIT FLAVORINGS
FRUIT EXTRACT
Made from all-natural flavorings, this extract is the perfect way to add your favorite flavor to any beer-style! Traditionally
used in Wheat beers, Witbiers, Blonde Ales, Porters, and Stouts, 4 ounces of this extract can flavor a 5 gallon batch. Since
it is added just before bottling, savvy brewers can flavor one partition – such as a half, or a quarter of the total – by bottling
the rest first, and flavoring the desired amount. Extracts are available in the following flavors: Strawberry, Blueberry, Apricot,
Apple, Cherry, Blackberry, Raspberry, Peach, Cranberry, Banana, Blackcurrant, Chocolate, Ginger, Grape, and Watermelon.
With such a wide variety available, creative brewers should have no trouble finding the perfect addition to their favorite brews!
OREGON FRUIT PUREE

Harvested directly from the lush fields of Oregon’s Willamette Valley, these 49 oz. cans are the perfect way to add extra
fruit flavor to beers, wines, and Meads alike! Commercially sterile, Fruit Puree contains no preservatives, so it can be added
directly to the primary or secondary fermenter, and since it contains no seeds, brewers can use 10-15% less puree than they
would need fresh fruit! With each can capable of making 1 gallon of Fruit Wine, brewers must take care to never boil the
puree, or risk creating some foul flavors. Available in six flavors – Blackberry, Blueberry, Cherry, Peach, Apricot, and Rasp-
berry – each Puree has its own characteristics, some of which are as follows:
Blackberry: Deep purple-red color, Brix: 9-16, pH: 2.9-3.7
Blueberry: Purple to deep blue color, Brix: 10-15, pH: 3.2-3.6
Cherry: Purple-red color, Brix: 20-26, pH: 3.7-4.4
Apricot: Orange-yellow color, Brix: 13-18, pH: 3.6-4.0
Raspberry: Medium to dark red color, Brix: 7-13, pH: 2.9-3.8

OAK
FRENCH OAK CUBES – MEDIUM, MEDIUM-HEAVY, AND HEAVY TOAST
Also called “Oak beans,” these French-grown cubes have been expertly toasted by the master coopers of California to
deliver classic oak flavor and aroma to wines, regardless of whether they are aged in glass carboys, plastic buckets, or steel
tanks! Available in increasingly toasted varieties – Medium, Medium-Heavy, and Heavy – French Oak is well-known for its
aromatic sweetness and full mouthfeel, these Cubes also bring notes of fruit, cinnamon, and allspice to the brew, with crème
brulee, milk chocolate, intense campfire, and roasted coffee undertones. While wine-makers will want to experiment with
these varieties, it should be noted that the heavier-toasted Oak Cubes are best for big reds, which benefit from a heavy, car-
amelized oak flavor; they can also be used to supplement the medium-toast cubes for a more subtle flavoring. Best used at a
rate of 2.5-3 oz. per 5 gallons, these cubes can be added during fermentation or aging, and should be left in contact with the
wine for 2-3 months, at least.

HUNGARIAN OAK CUBES – MEDIUM, MEDIUM-HEAVY, AND HEAVY TOAST
Another Oak product with three levels of toasting, these Hungarian cubes come from Oak staves that have been air-dried
for several years, then toasted to perfection and cubed. Imparting a full mouthfeel with a hint of vanilla, along with hints of
leather, black pepper, and slight campfire/roast coffee flavor, these Oak Cubes are a welcome addition to your favorite wine.
Like their French counterparts, these three blends can be experimented with to achieve the desired flavor.
AMERICAN OAK CUBES – MEDIUM, MEDIUM-HEAVY, AND HEAVY TOAST
Grown and toasted in the United States, these Oak Cubes are perfect for adding that aromatic sweetness to your favorite
wine. Also boasting notes of campfire- and roasted coffee-flavor, along with a full mouthfeel, the three toasted varieties lend
themselves to much experimentation, as wine-makers will undoubtedly want to create their own unique blend.
OAK BARREL REPLICA – FRENCH, HUNGARIAN, AND AMERICAN
The perfect addition to the barrel-brewer’s arsenal, these 18’’ oaken strips are the perfect way to add that extra Oak flavor
without needing a bulky barrel. With a hole bored into the end, Oak Replicas can hang suspended in the wort within the
carboy itself. Available in French, Hungarian, and American Oak varieties, these Replicas deliver all the Oak flavor of each
blend; wine-makers should use 2 Replicas for every 6 gallons of wort, and allow the Replicas at least four months of suspen-
sion time to deliver that perfect flavor.

FRENCH TOASTED OAK CHIPS
Roasted to perfection at 350-375 Fahrenheit, this chipped version of French Oak is an economical alternative to barrel-
brewing. Delivering all the vanilla/caramel flavor of Medium-toasted oak, these chips add extra complexity to wine that other
Oak forms cannot match. Best used by boiling in water for 10 minutes, and then draining them and placing them in the
plastic or glass fermenter before transferring them, Oak chips are excellent for both Red and White wines; 1 cup of chips
work well in White wine, while Red wine benefits from 2 cups.
OAK ESSENCE
Perfect for adding that oaken flavor without the hassle of barrel-storage, this extract of Oak is reminiscent of fruit-based
extracts. Added to wine just prior to bottling, Oak Essence can flavor 5 gallons using no more than 1.5 oz. Wine-makers
should add Essence to taste, but be aware: this extract is quite potent, so it will not take much to achieve the desired flavor.
VINTERS ALTERNATIVES OAK STICKS – MEDIUM AND HOUSE TOAST (FRENCH OAK,
AMERICAN OAK)
Made from 30-month, naturally-seasoned Oak by the master coopered wine-barrel makers in the U.S., these 3/8 x 3/8 x
6’’ sticks are the perfect way to add French and American Oak flavors to your wine. Typically offered in Medium and House
toasted varieties, Oak Sticks are available in Light and Heavy toast, but only by special order. Best used at 2.5 oz. per 5-6
gallons, barrel-brewers will quickly come to love Oak Sticks.

OAK INFUSION SPIRALS – LIGHT, MEDIUM, MEDIUM-PLUS, AND HEAVY TOAST
(AMERICAN & FRENCH)

First conceptualized by mastermind Russell Karasch of the Barrel Mill in Avon, Minnesota, these alternative Oak-flavor-
infusion units have proved him a genius. Delivering equal- or superior-quality flavor to conventional barrelling, these 1’’ x 8’’
spirals distribute the Oak character evenly throughout the wine, imparting an unrivalled taste and aroma. Made of the finest
American and French Oakno sapwood, Infusion Spirals are offered at four levels of toasted character: the Light Toast offers
fresh oak, coconut, and fruit flavors; the Medium Toast delivers a sweet, warm character with strong vanilla notes, as well as
a more aroma-based quality; the Medium-Plus Toast boasts aromas of honey and roasted nuts mixed with hints of coffee and
spices; and the Heavy Toast brings strong caramelized, carbonized, and toast flavors quickly to the wine. For wine-makers
on a budget, Infusion Spirals are exactly what the doctor ordered!

AMERICAN OAK CHIPS – LIGHT, MEDIUM, AND HEAVY TOAST
Roasted to perfection at 350-375 Fahrenheit, Oak Chips add extra complexity to wine. Available in three varieties of
increasing toasted character, these Additives are ideal for discerning wine-drinkers: the Light Toast adds just a hint of barrel-
aged flavor and aroma; the Medium Toast imparts vanilla and caramel flavor notes; and the intense Heavy Toast delivers
carbonized flavors, which smooth and mellow the overall flavor of the brew. Prepared by boiling for 10 minutes, draining
in the fermenter and then transferring; these chips are used in any kind of wine: 1 cup works for White wine, and 2 cups for
Red.
CLARIFYING AGENTS
SUPER-KLEAR K.C. FININGS
A top-quality 2-stage liquid fining agent, Super-Klear is often dubbed the “one-two punch” of beer and wine clarifying.
Capable of clearing up to 6 gallons of brew with just 1 pack, Super-Klear is lightning-quick, clearing the beer or wine within
12-48 hours! Consisting of kieselsol and chitosan – hence “K.C.” – this clearing agent uses a simple protocol: the kieselsol
is added first, with gentle stirring to mix it in, and then allow to sit for one hour; after that, the chitosan is dissolved in 1 oz
of warm water, and then stirred into the batch. With the ability to turn any cloudy brew crystal-clear, the “Super” part of
Super-Klear’s name is indeed well-earned!

POLYCLAR 10
Composed of insoluble plastic polymers, Polyclar 10 is a top-notch PVPP (Food-Grade Polyvinylpolypyrrolidone) fining
agent. Electrostatically charged to lock onto chill-haze-forming compounds – tannins, polyphenols, and oxidized compounds
– Polyclar 10 can work a little too well; excessive use can strip away flavor-forming compounds, so brewers should handle
with care! A good starting rate would be ¼ oz. per 5 gallons of beer, and half this amount for wine. Polyclar 10 is best used
by adding it to 2 cups of preboiled hot water – hot enough to sterilize it – or a pint of beer, and then stirred into the secondary
fermenter with a sanitized dip tube, racking cane. After about a week, you can either rack off or filter the now crystal-clear
beer or wine! Brewers should note that Polyclar 10 will drop out most or all of the yeast, making it ideal for force carbona-
tion.
ISINGLASS POWDER
First isolated from the swim bladder of the sturgeon, this powdered Isinglass is a very effective clearing agent. Capable
of clearing 5 gallons of beer or wine with as little as ¼ ounces, an Isinglass solution – Isinglass Powder mixed in 1 cup of cold
water – can be added to the wort just after transferring to the secondary fermenter. Although the Powder can clear the brew
in as little as 3 days, brewers should set aside up to 2 weeks for the clearing.
LIQUID ISINGLASS
Another Isinglass product, Liquid Isinglass works very much like its powdered counterpart. Capable of clearing up to 5
gallons of wort with only 2 ounces, this form of Isinglass comes in a ready-to-use solution; brewers need only add the solution
to the wort in the secondary fermenter, and then wait up to 2 weeks for the cleared brew.
WHIRLFLOC TABLETS
A potent blend of Irish Moss and purified carrageenan, supercharged with sodium bicarbonate for lightning deployment,
Whirlfloc Tablets are perfect for coagulating and settling off chill-haze-forming compounds, proteins, and beta-glucans, to
deliver an amazing cold-break and an exceptionally clear run-off. With one tablet capable of clearing 5 gallons of wort, Whirl-
floc is best used in the last 15 minutes of boiling.

IRISH MOSS
Derived from seaweed, this fining agent is used by many brewers in practically every batch! By accelerating protein co-
agulation, Irish Moss helps prevent chill-haze, while also delivering a clear beer without the use of a filter. With 1 teaspoon
capable of fining a 5 gallon batch, Irish Moss is best used in the last 15 minutes of the boil.
GELATIN FININGS
A top-class fining agent, Gelatin Finings causes dissolved particles in beer or wine to coagulate and settle, resulting in a
crystal-clear brew, while also removing tannins, reducing astringency. A potent agent, one teaspoon of Gelatin Finings can
clear 5 gallons of wort, although brewers should set aside up to 2 weeks for clearing to finish.
SUPER IRISH MOSS HB
A hyper-charged version of Irish Moss, this kettle fining agent is developed by Five Star Chemicals from negatively-
charged, red-seaweed-based, Kappa and Lambda carrageenans. By attracting, binding, and settling out positively-charged pro-
teins, Super Irish Moss helps prevent chill-haze. Capable of clearing 5 gallons of wort with only ¼ tsp., Super Irish Moss is
best used by adding it to 4 oz. of cooled wort to create a slurry, and then stirring the slurry into the rest of the wort during the
last 10 minutes of the boil.

BIOFINE CLEAR
Derived from Silicic Acid, SiO2, this clarifier is a vegan product; no animals have been harmed in any way to make it!
Typically added to the secondary during the primary-to-secondary transfer, Biofine Clear will precipitate out yeast and other
by-products, cutting chill-haze down to nothing. Best used at rates from ¼ Tbsp to 2 Tbsp, Biofine Clear can clean up 5
gallons of wort easily, each and every time.

WATER TREATMENT
WATER HARDNESS TEST
For brewers that use their own water-supply in brewing, hard water can be a real problem; with this test, however, the
solution is only a step away! Capable of assessing brewing-water in an instant, this test will indicate how hard the water is,
and how to correct it, making hard water problems a thing of the past!
PHOSPHORIC ACID
A favorite of many brewers, Phosphoric Acid is a great way to lower the pH of water; when combined with a pH Meter,
it is incredibly easy to get just the right pH for your beer. More stable than lactic acid at higher temperatures, Phosphoric
Acid is perfect for bringing pH down, just to where you need it!
CALCIUM CHLORIDE
Another great way to get water-pH down to a desired level, Calcium Chloride also brings extra hardness to the water,
which can help if water is too soft. Best added right before the boil, 1 tsp. of Calcium Chloride works on 5 gallons of wort,
delivering 72 ppm calcium ion, and 127 ppm chloride ion.

GYPSUM
Also known as Calcium Sulfate, Gypsum adds permanent hardness to soft brewing water in the form of calcium ions,
making it a cornerstone for beers brewed in distilled water, while also helping to lower pH. 1 teaspoon of Gypsum will harden
5 gallons of brewing water, while imparting 62 ppm calcium ion, and 147 ppm sulfate ion.
LACTIC ACID
Typically offered in an 88% solution, Lactic acid is a great way to lower pH of mash and sparge water. While 1-4 tea-
spoons will affect a 5 gallon batch, brewers should note that Lactic Acid can become less stable at higher temperatures, so
their rates of use should be adjusted accordingly.

5.2 MASH STABILIZER
Composed of Food-Grade phosphate buffers, 5.2 Stabilizer will adjust any brew-water to a pH of 5.2 and lock it in!
Perfectly safe for the mash, without adding even a trace of flavor, this buffer-mix provides consistent pH in any water, and
works especially well on hard water. When used at a rate of 1/3 oz. per 5 gallons of water, 5.2 Mash Stabilizer offers op-
timum enzymatic activity in malt, improved wort clarity, and a more consistent hop utilization, making it a water-beleaguered
brewer’s best friend!

WATER CRYSTALS
A water conditioner blended from 66%calcium sulfate and 34% magnesium sulfate, Water Crystals are a great way to
add extra hardness to stubborn brew-water. Best added at the outset of boiling, Water Crystals can harden even the softest
waters, as well as neutral waters. Most brewers will be satisfied with a rate of 1-3 teaspoons per 5 gallons of brew-water.
BURTON WATER SALTS
A blend of various mineral salts, Burton Water Salts add extra hardness and salinity to soft-to-medium-hard water, like
Gypsum; unlike Gypsum, however, Water Salts go the extra mile, delivering magnesium to nourish yeast, intensifying fer-
mentation, and chloride to add echoes of a full-bodied flavor in the finish. Harder water also helps Irish Moss work better,
while providing a crisper hop character. If you need that extra bit of hardness in your brew-water, adding 1-4 teaspoons of
Water Salts for every 5 gallon of water will do the trick!

ADDITIVES
ASCORBIC ACID
If you’re having troubles with oxidation, or are tired of dull, cardboard-flavored, and flat beers, Ascorbic Acid may be
just what you need! When added to beer or wine at packaging or bottling, this Additive stops oxidation in its tracks! With
only 1 teaspoon added per 5-6 gallon batch, Ascorbic Acid will get your beer’s flavor back in no time!
BIOFOAM CL
Derived from yeast and cereal proteins, Biofoam CL delivers a two-fold boost to beer’s head by both augmenting the
beer’s natural foam compounds, and by inhibiting “foam-negative” substances, like glassware detergents and raw material
lipids, resulting in a beer with foam that even barbers would envy! When ½ tsp. is added to 2-3 fluid ounces of water, the
resulting Biofoam solution can improve foam for 5 gallons of beer; foam-fans, this is the Additive for you!
FERMCAP-S FOAM INHIBITOR
A brewer’s best friend for those tricky boils, Fermcap-S Inhibitor keeps boil-foam under control, preventing those ever-
annoying boil-overs. Effective at only 2-3 drops per gallon, Foam Inhibitor works all through the brewing process, and can
even enhance head retention in the beer. Adding Inhibitor during the boil will keep it under control, but adding it in the
fermenter can improve beer-bitterness by 10%, so brewers should judge themselves accordingly!
AMYLASE ENZYME
A staple in all-grain brewing, this enzyme breaks down unfermentable sugars and starches into a fermentable form, redu-
cing the finishing gravity of the beer. Useful in any enzyme-poor or Adjunct-rich mash, Amylase can also make dry Lagers
that ferment out completely. Best used at a rate of 1 teaspoon per 5 gallons of wort, Amylase can be added at the same time
yeast is pitched.
SINAMAR® COLORING AGENT
Used by commercial brewers over the past century, this extract comes from the de-husked Carafa® roasted grains of
Weyermann®. Useful in any Dark Lager or Schwarzbier, SINAMAR® is a great way to add color to beer without the bit-
terness often associated with roasted malts, making it useful as a substitute. When added to the kettle or fermenter, 4 oz. of
SINAMAR® will add 16 SRM units to the beer.

BIOMAT DAR
A purified decarboxylase enzyme, Biomat DAR is a great way to speed up your beer’s fermentation. By converting acet-
olactate in wort into acetoin, Biomat DAR provides an alernative, quicker pathway, thus skipping the formation of diacetyl
altogether, resulting in a faster-brewed beer with lower diacetyl levels! Effective at only 2-5 drops per 5 gallons, brewers in a
hurry should give Biomat DAR a try!

FERMAID O
Certified organic by OMRI, Fermaid O is the perfect nutrient mix to get your yeast through those tough fermentations.
Completely autolyzed, this nutrient mix has a high nitrogen content, and delivers plenty of amino acids to yeast. Fermaid O
is best added in halves: half at the end of the lag phase, just as fermentation begins, and the other between ¼ and 1/3 sugar
depletion. Fermaid O is best used by mixing it with just enough water to form a slurry, before adding it to an active ferment-
ation. Stored best at 18 degrees Celsius, or 65 Fahrenheit, Fermaid O has a limited lifespan, and must be kept tightly sealed
and dry once opened; brewers should take note of this to ensure the get the most from this nutrient mix.
CONCLUSION
As mentioned before, the idea of a “perfect” beer is a subjective one, since tastes vary from brewer to Brewer; the ideal
mix of malt, hops, yeast, and additives is simply a point of view – some brewer may prefer an all-wheat mash, while others
may enjoy the flavors of Crystal Malt, or Roasted Malt. Some may prefer using U.S.-grown hops, while more “traditional”
beer-aficionados eschew all but European-grown noble varieties. Some might like a heavily spiced beer, while others enjoy
the sweetness of honey, or even hints of fruit, like blueberries and apples. With so many flavor choices, the possibility of one
mix being superior to all others isn’t just negligible, it’s downright ridiculous.
However, the fact that no one beer is considered perfect may be the entire point of brewing; if there existed a recipe for such
a concoction, why would anyone brew anything else? Beer tastes and preferences are constantly changing, forcing brewers to
continually adapt to keep pace. Though there may be no “beer to end all beers,” that has not deterred brewers from trying to
find their own perfect mixes, nor should it. Just as the boundaries of any science are expanded by constant experimentation
and study, zymurgists – professional mass-brewers and amateur home-brewers alike – always push the frontiers of brewing-
knowledge with their own experimental brews.
After reading this book, brewers should realize the variety that exists in creating beer; between the different types of
malts, hops, yeasts, and additives, the potential combinations for crafting one’s perfect drink are literally staggering. Though
this book illustrates the possibilities for brewing, it ultimately falls to the brewer to use this knowledge to create their own ideal
beer; it is our fondest hope that our readers succeed, and toast their success along with friends and family, before savouring
the fruits of their labours.

SUMMARY
Even though we have done our very best to include every possible brewing-ingredient, this book is only a
static collection; new developments in brewing are made yearly, yielding new ingredients for brewers to test. To stay
on the cutting edge, we encourage brewers to look up ingredients on online brewing-supplies catalogues, such as
www.midwest.com.
Visit my site at www.beerandwineathome.com.
Visit my publisher at www.freedomofspeechpublishing.com.
Good luck, and happy brewing!

BIBLIOGRAPHY
Midwest Homebrewing and Winemaking Supplies. Retrieved from http://www.midwestsupplies.com/
Lallemand Danstar The Dry Yeast Advantage. Retrieved from http://www.danstaryeast.com/
Palmer, J. (1999). How to Brew by John Palmer. Retrieved from http://www.howtobrew.com/
Annapolis Home Brew Shop. Retrieved from http://www.annapolishomebrew.com/
Alternative Beverage since 1973. Retrieved from http://ebrew.com/
Rebel Brewer Your Homebrew Mega Mart. Retrieved from http://www.rebelbrewer.com/shoppingcart/
Northern Brewer Homebrew Supply. Retrieved from http://www.northernbrewer.com/
Weyermann® Specialty Malts. Retrieved from http://www.weyermann.de/cz/index.asp?sprache=2
Thomas Fawcett & Sons Ltd. Rerieved from http://www.fawcett-maltsters.co.uk/welcom.htm
Old Republic Brewing Hand Crafted – Hand brewed. Retrieved from http://oldrepublicbrewing.wordpress.com/
Brewers Supply Group. Retrieved from http://www.brewerssupplygroup.com/home.html
Because we like beer. Retrieved from http://www.brews.com/
Beer, Wine, Mead, & Cider Brewing Discussion. Retrieved from http://www.homebrewtalk.com/
High Gravity Homebrewing & Winemaking Supplies. Retrieved from http://www.highgravitybrew.com/

Castle Malting. Retrieved from http://www.castlemalting.com/CastleMaltin-
gSite.asp?Command=PageShow&PageID=10&Language=English
Brewery Lane Wine & Beer Supplies. Retrieved from http://www.brewerylane.com/
Southern Homebrew and Wine. Retrieved from http://www.southernhomebrew.com/
Briess Malt & Ingredients Co. Retrieved from http://www.brewingwithbriess.com/
BrewSource.com The source for everything you need to make and enjoy your brew. Retrieved from ht-
tp://www.brewsource.com/
Big Yeast Experiment. Retrieved from http://www.realbeer.com/spencer/Experiments/big-yeast.html
Beer Color Laboratories. Retrieved from http://www.beercolor.com/

INDEX
BY EFFECT:
COLOR (10+ LOVIBOND)
All Caramel/Crystal Malts (17 - 26)
Amber Belgian Candi Syrup (134)
Amber Malt (Crisp) (36)
Aromatic (Castle) (36)
Biscuit Malt (Castle) (40)
Black Malt (Briess) (45)
Bonlander Munich (Briess) (37)
British Chocolate (Simpson’s) (42)
Brown Belgian Soft Candi Sugar (135)
Brown Malt (Crisp) (38)
Carafa® (Weyermann®) (38)
Carawheat® (Weyermann®) (31)
Chocolate Malt (Briess) (42)
Chocolate Rye (Weyermann®) (31)
Chocolate Wheat (Weyermann®) (32)
Coffee Malt (Simpson’s) (41)
D2 Belgian Candi Syrup (135)
Dark Belgian Candi Sugar (133)
Dark Belgian Candi Syrup (134)
Dark Munich Malt (Global) (39)
De-Bittered Black (Castle) (44)
De-Husked Carafa® (Weyermann) (40)
Golden Naked Oats (Simpson’s) (28)
Light Roasted Barley (Briess) (43)
Melanoidin (Weyermann) (7)
Pale Chocolate (Thomas Fawcett & Sons) (41)

Pesticide-Free Chocolate Malt (Briess) (43)
Roasted Barley (Simpson’s) (43)
SINAMAR® Coloring Agent (169)
Special Roast (Briess) (44)
Victory® (Briess) (41)
AROMA
Ahtanum (60)
Amarillo (61)
Cascade (61)
Challenger (49)
Cluster (63)
Columbus (63)
Crystal (64)
Czech Saaz (49)
French Strisselspalt (50)
German Northern Brewer (52)
German Spalt (53)
German Tettnang (53)
German Traditional (54)
Hallertau (54)
Hersbrucker (55)
Liberty (66)
Northdown (56)
Palisade (68)
Progress (57)
Simcoe (69)
Sterling (69)
Styrian Goldings (57)

Target (58)
U.S. Northern Brewer (60)
U.S. Fuggle (70)
U.S. Saaz (71)
Vanguard (72)
Willamette (73)
MOUTHFEEL
American Oak Cubes (154)
Cara 20L (Castle) (17)
Cara 45L (Castle) (18)
Carafoam® (Weyermann®) (38)
Carapils (Briess) (39)
Coffee Malt (Simpson’s) (42)
Denny’s Favorite 50 (Wyeast) (86)
Flaked Barley (13)
French Saison Yeast (Wyeast) (115)
French Oak Cubes (153)
Golden Naked Oats (Simpson’s) (28)
Hungarian Oak Cubes (154)
Lactose (140)
Malto Dextrin (140)
Urquell Lager Yeast (Wyeast) (107)

Beer & Ingredients II, The Ultimate Beer Ingredient Guide, What does What.
Take your homebrew to the next level, homebrew's ingredient guide.
By Patrick Klungle
2012 copyright by Freedom of Speech Publishing, Inc.
All rights reserved. No part of this book may be reproduced, in any form or by any means, without permission in writing
from the publisher.
Printed in the United States of America
The publisher offers discounts on this book when ordered in bulk quantities. For more information, contact Sales Depart-
ment, Phone 815-290-9605, Email sales@ FreedomOfSpeechPublishing.com
Product and company names mentioned herein are the trademarks or registered trademarks of their respective owners.
Freedom of Speech Publishing, Leawood KS, 66224
www.FreedomOfSpeechPublishing.com
ISBN-13: 978-1468144369
ISBN-10: 1468144367
ABOUT THE AUTHOR
Being the youngest of three, with his two older sisters not really interested in anything he found interesting,
he learned to break things… A lot of things… In fact, at one point, his mother refused to buy him any
more watches or clocks because he’d take them apart and forget how to put them back together. He al-
ways seemed to tinker with everything. At 12 years old, he figured out that in the middle ages, wine was
made by allowing natural airborne bacteria to come into the grape juice and allowed to ferment. So, he
went to the store and bought a bottle of 100% pure concord grape juice, left the lid off for a day, put the
lid back on it, and allowed it to naturally ferment. When his mother asked him what he was doing, he
answered truthfully, “Making wine.” She laughed and told him not to get food poisoning. He forgot
about the grape juice and found it 10 years later and tried some it. It was actually quite strong and tasted
pretty good! Now, as an adult, he tinkers with craft beer and wine. His intention is to share his knowledge
with you so you have more information to experiment yourself.
To Contact the Author, Please email

pklungle@freedomofspeechpublishing.com
Thank you for evaluating ePub to PDF Converter.
That is a trial version. Get full version in http://www.epub-to-pdf.com/?pdf_out

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Beer & Ingredients II, The Ultim-

ate Beer Ingredient Guide, What

To my children Toria and Jake, the light of my life.

To the friends I have made that have urged me forward.

Take your homebrew to the next level, homebrew's ingredient guide.

or the beer brewing section at: http://freedomofspeechpublishing.com/book-store/

2012 copyright by Freedom of Speech Publishing, Inc.

Printed in the United States of America

Freedom of Speech Publishing, Leawood KS, 66224

AMERICAN 2-ROW (BRIESS)

AMERICAN 2-ROW (RAHR)

cing prospective brewers to take special care in utilizing it.

AMERICAN 6-ROW (RAHR)

BOHEMIAN PILSNER MALT (WEYERMANN®)

Bohemian Pilsners, any style of lagers, and Belgian ales.

GOLDEN PROMISE (SIMPSON’S)

many Scottish brews.

IPAs, Scottish ales and lagers, and English-style beers.

HALCYON (THOMAS FAWCETT & SONS)

KOLSCH MALT (GLOBAL MALT)

multi-rest mash for best results.

MARIS OTTER (CRISP)

contribute color, body, maltiness, and mouthfeel to your beer.

OPTIC (THOMAS FAWCETT & SONS)

hailed as another of the last “true” English Pale malts.

PALE ALE (CASTLE)

PALE ALE (WEYERMANN®)

extracts very well, with only 5% moisture.

lagers and Pilsner-style beer, up to 100% of the total mash.

ance all around when used in brewing, as well as Kosher Certification.

used exclusively, up to 100%.

PALE ALE MALT (CRISP)

suited for any ale recipe, and can be used up to 100%.

PEARL MALT (THOMAS FAWCETT & SONS)

4% moisture and excellent extraction.

100%, and is often considered perfect for a pub pint of ale.

PESTICIDE FREE 2-ROW (BRIESS)

PILSNER (GLOBAL MALT)

results with this malt.

PILSNER MALT (WEYERMANN®)

malt for Pilsners, lagers, and ales, to 100% of the mash.

in stouts and German lagers.

5-10%, as its flavor can be concentrated.

OAT MALT (THOMAS FAWCETT & SONS)

for mashes containing high amounts of adjuncts or wheat malt.

TORRIFIED WHEAT (BRIESS)

Witbiers, as well as English Ales.

CARA 20L (CASTLE)

CARA 45L (CASTLE)

type beers, up to 25% of the mash.

CARA MALT (CRISP)

Brown Ale, German altbiers, porters, and stouts.

CARAMEL 10L (BRIESS)

izing foam, and can be used from 1-15% of the mash.

CARAMEL 120L (BRIESS)

CARAMEL 20L (BRIESS)

caramel flavor, with the faintest hint of toffee.

CARAMEL 60L (BRIESS)

stouts, IPAs, and Oktoberfests.

CARAMEL 80L (BRIESS)

aroma, and a deep, saturated red color to the beer.

CRYSTAL 50-60L (SIMPSON’S)

malt is best used at rates no more than 20% in mash.