Variety Origin Type Alpha Acid LOW (%) Alpha Acid HIGH (%) Beta Acid LOW (%)

lpha Acid HIGH (%) Beta Acid LOW (%) Beta Acid HIGH (%) Total Oil LOW (mL/100g) Total Oil HIGH (mL/100g) Co-Humulone LOW (%) Co-Humulone HIGH (%) Myrcene LOW (% of total oil) Myrcene HIGH (% of total oil) Caryophyllene LOW (% of total oil) Caryophyllene HIGH (% of total oil) Humulene LOW (% of total oil) Humulene HIGH (% of total oil) Farnesene (% of total oil) Description (ychhops.com) Aroma (ychhops.com) Beer Styles Substitutions Sources (DO NOT IMPORT) Sources (DO NOT IMPORT)

Ahtanum® United States Aroma 5.7 6.3 5 6.5 0.8 1.2 30 35 50 55 9 12 16 20 <1 Bred by Select Botanicals Group, Ahtanum® Brand YCR
citrus
1 isgrapefruit
an aroma-type
and geranium.
cultivar used for its aromatic properties
India Pale
and Ale,
moderate
Pale Ale,
bittering.
Heffeweisen,
The hopAmerican
is namedAles,
after Lagers,
the location
Californian
where Charles
Common,Carpenter
Bitters established the first hop farm east of the Cascade
Cascade,
Mountains
Amarillo®,
in Washington
Simcoe®,State
Centennial,
in 1869.Willamette
Amarillo® United States Aroma 8 11 6 7 1.5 1.9 21 24 68 70 2 4 9 11 2-4 Discovered and introduced by Virgil Gamache Farms ingrapefruit,
Washington orange,
State,lemon,
Amarillo®
melon,
Brand
apricot
VGXP01
and peach.
cv. is an American
aroma variety
Wheat,
thatAmerican
has recently
Palebecome
Ale, American
one of IPA,
the top
Amber
10 varieties
Wheat Beers
utilized by the craft beer industry. It features relatively high alpha acids Cascade,
along withCentennial,
extremely high
Simcoe
levels of myrcene for citrus and grapefruit flavors. As a result, it is an excellent dual purpose variety. Amarillo demonstrates good resistance to downy and powdery mildew.
Aramis France Aroma 7.9 8.3 3.8 4.5 1.2 1.6 20 21 39 41 7.3 7.5 20.9 21.1 2-4 Closely resembling Strisselspalt, but with higher oil andspicy,
alphaherbal
content,
andAramis
subtle iscitrus.
the first variety from the Comptoir
Pilsner,
Agricole
Lager,breeding
Wheat, Saison,
program.India Pale Ale, Belgian Ales, Pale Ale, Porter Willamette, Challenger, Ahtanum™, Strisselspalter, Centennial, Chinook, Hallertau, Tettnang
Aurora Slovenia Aroma 7 8.3 2.7 4.4 0.9 1.6 20 26 20 25 6 9 20 25 5 - 10 A diploid hybrid of Northern Brewer and a TG seedling noble
of unknown
characteristics.
origin, Aurora displays an intense yet pleasant
American
aromaPale
in finished
Ale, Dark
beers.
Lager
It is also known as Super Styrian. Styrian Golding, Northern Brewer
Blanc Germany Aroma 9 12 4.5 5.5 1.2 1.5 22 26 50 75 0 2 0 3 <1 Released in 2012, Hallertau Blanc is one of several new
floral
German
and fruity
varieties
with with
passion
boldfruit,
flavor
grapefruit,
profiles, perfect
pineapple,
for American-style
American
grape andIPAs,
lemongrass
Ales.
American
overtones.
Ales Nelson Sauvin
Bobek Slovenia Aroma 3.5 7 4 6.1 0.7 4 27 31 30 45 4 6 13 19 4-7 A world-renowned couplet with moderate bitterness. intense and pleasant with floral and pine overtones. English Ale, Extra Special Bitter, Lager, Pilsner Fuggle, Willamette, Styrian Golding
Brewers Gold Germany Aroma 5.5 8 2 3.5 1.8 2.2 40 48 37 40 7 8 29 31 <1 Originally bred in the United Kingdom by professor E.S.blackcurrant,
Salmon, Brewer's
fruity, and
Goldspicy
has a high resin content and gives
Ale, American
a well-balanced
Pale Ale,
bitterness
Bitter, Barley
whichWine,
is ideally
Imperial
complemented
Stout by late hop additions in lager beers. Bullion, Cascade, Galena, Northern Brewer (US), Northdown
Cascade United States Aroma 5.5 9 6 7.5 0.8 2.5 30 35 45 60 5 9 14 20 6-9 Originating from the USDA-ARA breeding program, Cascade
Mediumis intense
an aroma-type
floral, citrus
cultivar
andbred
grapefruit
in 1956tones
and released
Paleinale,
1972.
IPA,It porter,
was developed
barleywine
by open pollination of a Fuggle seedling. Cascade is the most popular variety in craft brewing and is known for
Centennial,
having a Amarillo,
unique floral,
Columbus
spicy and citrus character with balanced bittering potential.
Citra® United States Aroma 11 15 3 4.5 1.5 3 20 24 60 70 5 8 7 12 <1 Developed by Hop Breeding Company and released ingrapefruit,
2007. Citra®
melon,
Brandlime,
HBCgooseberry,
394 features
passion
fairly fruit
highand
alpha
lychee
acids andPale
American totalAle,
oil contents
Americanwith
IPA,a Double
low percentage of co-humulone.
IPA, Amber Ale It is tolerant to downy mildew and powdery mildew with good pickabilitySimcoe,
of dense,
Mosaic
medium sized cones. Comprised of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.
Crystal United States Aroma 2 4.5 4.5 6.5 1 1.5 20 26 45 60 4 8 18 24 <1 Bred in 1983 by the USDA, Crystal is a triploid aroma-type
woody
cultivar
and green
from Hallertau Mittelfrüh, Cascade, Brewer's GoldPilsner,
Bitter, and Early Green.
Light It Golden
Lager, is primarily
Ale,grown in Oregon
Nut Brown and Ale,
Ale, Pale has India
become increasingly
Pale Ale, Stout, popular among
Chocolate craft
Stout, brewers
American due to its versatility in aLiberty,
Lager varietyMount
of beerHood,
styles.German Hallertau, Ultra, Strisselspalter, Hersbrucker
East Kent Goldings United Kingdom Aroma 4.4 6.7 2 2.7 0.7 1 29 30 25 35 10 15 35 45 <1 Developed from wild Canterbury Whitebine in the late 1700s,
smoothEast
and Kent
delicate
Godling
with floral,
is the lavender,
quintessential
spice,English
honey,variety.
Pale
earth,Ales,
lemon,
It has
English
been
orange,
Bitters,
usedgrapefruit
in English
kettle and
and
Milds,
thyme
dry hopping
English
overtones.
IPA,
and English
is knownBorwn
for is Ales,
subtleEnglish
citrus, floral
Barleywine,
and herbal
Stouts
characteristics.
& Porters, Saisons, Christmas Ales, U.K.
Golden
Golding,
Ales, Belgian
First Gold,
Triple,
Whitbread
Belgian Golding,
Golden/Blonde,
Progress,
Irish
U.S.
Red,
Golding
Scottish Ales,
Ekuanot™ United States Aroma 13 15.5 4 5 2.5 4 31 36 30 45 8 12 12 20 <1 Developed by Hop Breeding Company and released inmelon,
2014, Ekuanot™
berry, orange
Brand
peel,
HBClime,
366papaya,
features
pine
pronounced
and freshPale
peppers
aroma
Ales,
characteristics
IPAs and extremely high oil content. This variety bursts out of the spring soil in vibrant yellow and gradually matures to a Citra,
deep green
Galaxycolor by fall harvest.
Falconer's Flight 7C's® United States Aroma 9 10.5 4.7 5.1 1.7 1.7 0 48 0 70 0 20 0 55 0 - 20 Developed by Hopunion LLC in 2011, Falconer's Flightstrong
hop pellets
fruit and
are citrus
an exclusive
characteristics
proprietary
withhop
layers
blend
of spicy
created
US-Style
andtoearthy
honor
IPAs,
overtones.
andPale
support
Ales, the
Lagers,
legacy
IBAs,
of Northwest
Black IPAs,
brewing
APAs legend, Glen Hay Falconer. Proceeds from each Falconer's Flight purchase is contributed
Citra, Simcoe,
to the
Amarillo,
Glen HayFalconer's
FalconerFlight,
Foundation.
Cascade,
These
Centennial,
hop pellets
Chinook,
are anColumbus,
excellent complement
Cluster, Crystal,
to many IPA and Pale Ale-oriented hop varieties.
Falconer's Flight® United States Aroma 9.5 12 4 5 1.6 4.6 20 25 Developed by Hopunion LLC in 2010, Falconer's Flightdistinct
hop pellets
tropical,
are floral,
an exclusive
lemon and
proprietary
grapefruit
hopcharacteristics.
blend created
IndiatoPale
honor
Ale,and
Pale
support
Ale, Lager
the legacy of Northwest brewing legend, Glen Hay Falconer. Proceeds from each Falconer's Flight purchase is contributed
Cascade, Columbus,
to the GlenCentennial
Hay Falconer Foundation. These hop pellets are an excellent complement to many IPA and Pale Ale-oriented hop varieties.
Fuggle United States Aroma 4 5.5 1.5 2 0.7 1.2 25 32 40 50 6 10 20 26 4-5 Similar to English Fuggle but with slightly higher alpha.mild, wood, mint, grass, subtle fruit English Pale Ale, Belgian India Pale Ale, Extra Special Bitter, Brown Ale, Red Ale Fuggle (UK), Willamette, Styrian Golding, Tettnanger (GR)
Gold Slovenia Aroma 3.5 6.5 3.5 5.9 1.3 2.3 Daughter of Styrian Savinsjki Golding and released in 2009,
honey,Gold
oregano,
was bred
basil,tonettle
improve
andthe
hayagronomic values of
Belgian
the traditional
Ales Golding. Known for its distinct aroma, it is cultivated only in Slovenia. Nugget, Galena
Golding United Kingdom Aroma 4 6 2 3 0.7 1 23 28 25 35 13 16 35 45 <1 A classic British hop, Goldings have a background as East
fragrant,
Kentfloral,
Goldingzesty
butlemon,
are grown
orange
in Hereford
and grapefruit.
and Worcester.
WinterThey
Ale,are
Bitter,
complementary
English Pale to
Ale,
Fuggles,
Englishproviding
Ale, Strong
floral
Ale,
and
Copper
citrusAle,
overtones;
Brown Ale,
an excellent
Summerselection
Ale, Belgian
for bitter,
Ale pale ale, ESB, blond, tripel,Golding(US),
saison and kölsch-style
Whitbread Golding
beers. Variety (WGV)
Golding United States Aroma 3 6.5 2 3.5 0.4 1 25 28 25 35 10 15 35 45 <1 Golding hops consist of a group of traditional English aroma
delicate
varieties
and sweet
which
floral
have been cultivated since 1790. The
Bitter,
cultivar
Pale Ale,
originated
BelgianinAle,
England
Belgian
andIPA,
theBarley
hops were
Wine,named
Imperial
after
Stout,
villages
RedinAle,
EastIrish
Kent
Stout,
(Petham,
American
Rothersham,
Pale Ale Canterbury, Eastwell). US Golding
East Kent
is the
Golding,
Canterbury
Fuggle,
strain.
Willamette,
It is susceptible
SavinjskitoGolding,
downy mildew,
Progress,
butWhitbread
has good Golding
pickability of small size, moderately compact cones.
Hallertau United States Aroma 3.5 5.5 3.5 4.5 0.6 1 18 24 35 44 10 12 30 38 <1 *US Hallertau originates from the classic Hallertau variety
noble,
of Germany.
earthy, herbal
It is a noble aroma variety. Despite lowGerman
yield andPilsner,
low resistance
Pale Ale,toWheat,
disease,
American
Hallertau
Lager
remains a historic hop and is often celebrated in the production of purist recipes and traditional
Liberty,
beerHallertau
styles (US), Hallertauer Tradition
Hallertauer Mittelfrüh Germany Aroma 3.5 5.5 3 4 0.7 1.3 17 24 10 20 7 10 30 35 <1 *This classic German aroma hop is often associated with
mild,
Bavarian-style
but spicy withlager
floralbeers
and citrus
and distinguished
notes by an intense,
traditional
pleasantly-harmonic
lagers, belgian ales,
bitterness.
European Atales.
one time, this was the major Hallertau landrace variety with a highly acclaimed aroma profile. Liberty, German Tradition, Ultra https://www.morebeer.com/products/hallertau-mittelfruh-pellet-hops.html
Hallertauer Tradition Germany Aroma 5 7 4 5 1 1.4 26 29 20 25 10 15 45 55 <1 *Hallertau Tradition is a Hüll-bred fine aroma hop originating
earthy,from
grass,
Hallertau
nectar Mittelfrüher,
fruits Hallertauer Gold and Saaz.
German/European
Bred specifically
Bocks,
for fungus
Wheat,and
Hefeweizen,
disease resistance,
Pilsner, Weissbier
it succeeded in that effort and also features higher alpha acids than its parent varieties,
Liberty, low
Hallertauer
cohumulone
Mittelfruh,
and higher
Ultra myrcene. It was released for commercial production in 1989. Its oil profile contributes to a wonderfully earthy and grassy character atop a nose of nectar fruits. It is best used late in the boil, or for dry hopping. This utilization is preferential si
HBC 472 United States Aroma 9 11 7 9 0 5 42 46 20 20 Bred by Hop Breeding Company through open pollination
floral,
of awood,
wild American
coconut and
hop,distinct
subspecies
whiskey/bourbon
neomexicanus, HBC 472 is a dual purpose variety still in experimental phase. The hop displays a unique aroma profile consisting of floral, wood, earth and coconut characteristics. When hopped aggressively in IPA style beers, citrus and grapefruit aromas emerge, along with a distinct whiskey.bourbon and coconut character in the background. These characteristics are especially evident in darker, malt-forward beers. HBC 472
Hersbrucker Germany Aroma 3 5.5 4 5.5 0.7 1.3 19 25 15 25 7 12 15 25 <1 *A landrace variety originating from the Hersbruck region
hay,
oftobacco
Southern
and
Germany,
orange Hersbrucker has expanded and
Dunkel,
is nowStrong
widelyAle,
grown
Pilsner,
throughout
Altbier,the
Weizenbock,
Hallertau and
Golden
SpaltAle,
regions.
Marzen,
It displays
Pale Ale,
a delicate
Wheat, Specialty
aroma profile
Ale, Hefeweizen,
that is often compared
Light Ale, Lager
to other nobleHallertauer
varieties. Tradition, Spalter Select, Mount Hood, Strisselspalter, Hallertau, Liberty
Hersbrucker Pure Germany Aroma 4.2 5.2 2 2.8 0.5 0.7 25 27 22 25 10 13 25 29 <1 *The offspring of Hallertauer Mittelfrüh, Saaz and a wildnoble
German
aroma
hop, Hersbrucker Pure was originally tested by
Pilsner,
brewing
Hefeweizen,
giant Anheuser
LagerBusch as a replacement for Hersbrucker. After their interest waned in the variety, it failed to catch on as a viableHersbrucker,
commercial prospect.
Hallertauer
It has
Mittelfrüh
an noble aroma and flavor profile similar to that of its parents
Huell Melon Germany Aroma 6.9 7.5 7.3 7.9 0.7 0.9 25 30 35 37 5 10 10 20 <1 *Bred at the Hop Research Institute in Hüll, this hop variety has bold
honeydew flavors
melon andand is not necessarily associated Belgian
strawberry with typical
Ales,hop
Hefeweizens
variety aromas. Belma, Jarrylo
Liberty United States Aroma 3 5 3 4 0.6 1.2 24 30 35 40 9 12 35 40 <1 *Bred in 1983, Liberty is an extension of the Hallertau hop
noble,
family.
delicate,
It is afloral
half-sister
bouquet,
to Ultra,
spiceMt. Hood and Crystal.
Bock,
Liberty
Lager,
demonstrates
Pale Ale some tolerance to downy mildew, is susceptible to powdery mildew and has small size cones that can be difficult to
Hallertau,
harvest.Mount Hood, Traditon
Lublin/Lubelski Poland Aroma 3 5 2.5 3.5 0.7 1.2 25 30 25 35 9 11 35 40 10 - 12 *Often thought to be a Polish hop, Lubelska actually originates
noble character
in Zatec,with
Czechoslovakia.
aromas of lavendar
Sometimes
and magnolia
marketedPilsner,
as Lublin
Lager
or Lubelski, Lubelska’s high humulene content is trumped only by its rare, high levels of farnesene. This oil profile results in interesting
Saaz, Sterling
aromas of magnolia and lavender. It is considered to very noble-like in character. Thought to be a landrace cultivar of Saaz, it is now a mainstay of Polish breweries.
Mandarina Bavaria Germany Aroma 7 10 5 5 2.1 2.3 31 35 70 72 1 5 5 15 <1 *Bred at the Hop Research Institute in Hüll, Mandarinacitrus,
Bavariafruity,
displays
tangerine
pleasant fruitiness in finished beers Belgian Ale, French Ale Columbus, Nugget, Cascade(US)
Mosaic® United States Aroma 10.5 14 3 4.5 0.8 3 21 25 48 55 3 8 10 15 <1 *Developed by Hop Breeding Company and released inearthy,
2012,blueberry,
Mosaic® Brand
tangerine
HBCpapya,
369 contains
rose, blossoms,
high alpha
grass
content
India
andPale
and
bubble
Ale,
features
gum
Pale Ale,
a unique
Double
andIPAs
complex aroma profile that translates favorably into a variety of beer styles. It is a daughter of Simcoe® Brand
Citra, YCR
Simcoe
14 and a Nugget derived male. Mosaic® is named in honor of the artistic assortment of aromas and flavors it is capable of presenting
Motueka New Zealand Aroma 6.5 7.5 5 5 0.7 0.9 28 30 47 49 1 3 3.5 3.7 12.1 - 12.3 *Bred as part of the Hops with a Difference programme,
crushed
Motueka
fresh
is an
citrus,
excellent
Mojitohop
lime,
in many
lively lemon
applications
and lime
from
tones
European
first with
kettleundercurrents
Ale,
additions
Englishthrough
Ale,
of Dark
a tropical
lateLager,
gifting.
fruit
Pilsner,
This hop
Belgian
offersAles,
a unique
Lager,
aroma
Maibock,
and flavour
Ales profile suitable for producing bigger styles. Excellent when
Saaz,employed
Sterling in multiple additions from a single hop bill and sits well on the palate to balance specialty malt sweetness. It is an excellent variety for a wide range of styles from Saison through to Pilsners. It is extremely versatile in the brewery
Mount Hood United States Aroma 5 8 5 7.5 1 1.3 22 23 55 65 7 10 15 25 <1 *Released in 1989, Mount Hood is an American-bred cultivar
herbal,stemming
pungent, spicy
from Hallertau Mittelfrüher. Popular among
Hefeweizen,
AmericanDoppelbock,
craft brewers,
Russian
it makes
Imperial
a goodStout,
aromaBrown
hop,Ale,
withGolden
characteristics
Ale, Palesimilar
Ale, Amber
to a Hallertau
Ale, Weizenbock,
or Hersbrucker
India Pale
and is
Ale,
also
Holiday
half-sister
Lager,toCrystal,
Bock,
Crystal,
American
Strisselspalter,
Ultra and
Wheat,
Liberty.
Hersbrucker
Alt Munich Helles, American Lager
Pacific Hallertau New Zealand Aroma 5 6.5 6 7 1.5 2.3 22 26 35 55 8 11 20 35 <1 *Bred in New Zealand, triploid aroma hop Pacifica, or Pacific
Citrusy,Hallertau
spicy, orange
as it isand
sometimes
floral aromas
known, is the result of
Porter
open pollination breeding of German hop Hallertauer Mittelfrüher. The hop was released by HortResearch, New Zealand following promising
Liberty
brewing trials in 1994. Like Hallertauer Mittelfrüher, Pacifica is mostly known for its aromatic properties. It features moderately low cohumulone and higher carophyllene, which give it a spicy and decidedly floral aroma. Citrus notes are also evident and it is said to impart a
Pacifica New Zealand Aroma 5 6 5.9 6.1 0.9 1.1 24 26 12 13 16.6 16.8 50.8 51 <1 *A triploid aroma type developed through the HortResearch,
orangeNew
zestZealand
marmalade,
Hop Breeding
classic Hallertau
programme,
characteristics
PacificaPorter
brings
with floral
something
notes of a blend of new and old-world taste descriptors to the brewers' forum. It is ideally suited to traditional German lager styles
Liberty
but is finding wider application to a new generation through the international craft market's insatiable thirst for Pale Ale
Palisade® United States Aroma 6.5 10 5.5 8 0.8 2 26 28 45 52 8 16 10 20 <1 *Developed by Select Botanicals Group, Palisade® Brand
apricot,
YCRgrass
4 is known
and clean
for its
floral
highcharacteristics
yield and unique aromaGolden
profile. Ale,
The Pale
variety
Ale,
has
English
low susceptibility
Ales, American
to powdery
Pale Alemildew but has good pickability of medium to large cones. Styrian Golding, Willamette, Glacier, Chinook
Riwaka New Zealand Aroma 4.5 6.5 4 5 1.4 1.6 31 33 67 69 3.9 4.1 8.9 9.1 <1 *A triploid aroma type bred during the development of New
powerful
Zealand
tropical
Hopspassionfruit
“Hops withwith
a Difference”
grapefruit and
programme,
citrus India
Riwaka
PaleisAle,
a quintessential New Pale
Pilsner, American Zealand
Ale hop variety. The pure weight of the oil character experienced during selection carries right through
Czech
to the
Saaz
glass and is a punchy addition to the New World styles of Pales Ale and New Zealand Pilsners.
Saaz Czech Republic Aroma 3 4.5 3 4 0.4 0.7 25 30 20 25 10 12 40 45 1 - 15 *The classic noble aroma hop with long and strong traditions,
mild withassociated
pleasant earthy,
with theherbal
renowned
and floral
pilsner
character
lager. Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers. Polish Lublin, US Saaz, US Sterling, Tettnang
Saaz Triploid B New Zealand Aroma 6.5 8.5 5 5.8 1 2 27 30 60 80 1 2 1 3 7 - 13 *Formerly known as Belgian Saaz or B Saaz, Motuekacitrus
is a premier
and tropical
New Zealand
fruit hop. Developed by HortResearch,
European
this Ale,
triploid
English
was bred
Ale, Dark
from Lager,
Saaz and
Pilsner,
an unnamed
Belgian Ales,
New Lager,
Zealand
Maibock,
breeding
Ales
strain and lends itself well to Lagers, Pilsners and Belgian Ales.
Saaz, Saaz (US), Sterling
Santiam United States Aroma 5 7 6 8 1.3 1.5 22 24 27 36 7 8 23 26 14 - 16 *Released in 1997 by the USDA, Santiam is a triploid selection
black pepper,
from Tettnang,
floral and Hallertau
spice Mittelfrüh and a cultivar
American
derived Blonde
from Cascade.
Ale, American
It is anLager,
American
Indiaaroma
Pale Ale,
variety
American
with noble
Palehop
Ale,characteristics
Wheat, Bock Tettnanger, Spalter, Spalter Select, Hallertau, Liberty
Saphir Germany Aroma 2 4 4 7 0.8 1.4 12 17 25 40 9 14 20 30 <1 *Saphir is a good aroma variety with a distinct hoppy tang
spicy,
andfruity,
an average
floral with
bitter
hints
value.
of tangerine Pilsners, German lagers, Belgian whites Hallertau Mittelfrüh, Hallertau Tradition, Spalter Select
Savinjski Golding Slovenia Aroma 4.5 6 2.5 3.5 0.5 1 25 30 27 33 9 11 34 38 2-5 *Originating from UK Fuggle, Styrian Savinjski Goldingnoble
is a traditional Slovenian variety with pleasant bittering Extra
and noble
Special
aroma
Bitter,
characteristics.
Ale, Lager, Belgian Ale Fuggle, Willametter, Bobek
Select Germany Aroma 3 6.5 2.4 5 0.6 0.9 21 27 20 40 4 10 10 22 15 - 22 Also called Spalter Select *Bred at the Hop Research Center
spicy, grass
in Hüll and released in 1993, Select is often referred
Kolsch,
to as
Marzen,
“SpalterLager,
Select.”
Pilsner,
It wasAlt,
bredHelles,
to beBock
like the Spalt, Tettnang, and Saaz groups. Saaz, Tettnanger(GR), Spalt, Hersbrucker
Spalt United States Aroma 3 6 3 5 0.5 1 20 25 35 55 3 7 10 20 10 - 15 *A landrace variety originating from the Spalt region in noble
Southern
characteristics,
Germany, Spaltearthy,
(or herbal
Spalter) is an aroma variety with characteristics
German similarBock,
Ale, Lager, Pilsner, to German
KolschTettnang. It belongs to the Saaz group and displays fine, noble characteristics. Saaz, Tettnanger, Spalt, Santiam, Liberty, Hallertau
Spalter Germany Aroma 3.5 5.5 4 5.5 0.5 1.1 23 28 15 25 10 15 18 25 10 - 15 *A landrace variety originating from the Spalt region in noble
Southern
characteristics,
Germany, Spaltearthy,
(or herbal
Spalter) is an aroma variety
German
with characteristics
Ale, Lager, Pilsner,
similarBock,
to German
KolschTettnang. It belongs to the Saaz group and displays fine, noble characteristics. Saaz, Tettnanger, Spalt, Santiam, Liberty, Hallertau
Spalter Select Germany Aroma 4 6 3.5 4.5 0.5 1 21 25 15 25 7 11 15 25 15 - 25 *Bred at the Hop Research Center in Hüll and releasedspicy
in 1993,
& grass
Select is often referred to as “Spalter Select.” Kölsch,
It was bred
Belgian
to beAle,
likeFrench
the Spalt,
Ale,Tettnang,
Lager, Bock,
and Helles,
Saaz groups.
Alt, Pilsner, Marzen Saaz, Tettnanger, Spalt, Hersbrucker, Perle, Hallertau Tradition
Strisselspalt France Aroma 3 5 3 5 0.6 0.9 20 25 20 30 8 10 15 25 <1 *Strisselpalt is from the Alsace area of France, near Strasbourg.
spicy, citrusy,
It is floral,
globallyfruity
accepted
and herbal
as a good aroma hop with
Lager,
similar
Saison,
characteristics
Blonde Ale,toAmber
Hersbrucker.
Ale, Belgian Ale, Bock, Maibock, Golden Ale, Belgian Pale Ale Liberty, Hallertau, Mt Hood, Crystal, Hersbrucker
Styrian Golding Slovenia Aroma 4.5 6 2 3 0.5 1 25 30 27 33 9 11 34 38 2-5 *Styrian Golding or Savinjski Golding as it is commonlyresinous,
known, goes
earthy,
by with
a multitude
notes ofofwhite
sometimes
pepperconfusing aliases. Confusing
Extra Special stillAle,
Bitter, is the fact itBelgian
Lager, actually doesn’t come from a Golding at all, but is rather the result of the clonal selection of Fuggle and asFuggle,
Ale such exhibits
Willamette,
manyBobek
Fuggle-like characteristics. It was considered a major crop in the 1930’s in both Styria, a state in Austria and across the Savinja river in Slovenia (former Yugoslavia). Its staying power has been attributed to its disease resistance, specifically, its resistance
Summer Australia Aroma 5.6 6.4 4.8 6.1 1.4 2 20 25 29 38 8 11 28 50 <1 *Bred in 1997 at Tasmanian Bushy Park Breeding Garden,
apricot
Summer™
and melon.
is the result of open pollination of a tetraploid Czech Saaz. It features balanced citrus and stone fruit flavors, but showcases distinct apricot and melon characteristics in dry hopping applications
Sussex United Kingdom Aroma 4.3 5.8 2.4 3.2 0.4 0.6 32 43 42 42 23 23 <1 *Discovered in 2005 at Gate Court, Northiam in East Sussex,
earthy, Sussex
grass, mint,
is a “chance
citrus and
find”
vanilla
variety. It is likely to have
English
resulted
Ale, from
Pale open
Ale, Belgian
pollination
Ale of a wild hop. Progress, Whitbread Golding, Fuggle
Sylva Australia Aroma 5.6 7.3 3 4.6 1 1.4 20 25 26 36 5 8 18 27 25 - 25 *Bred in 1997 at Tasmanian Bushy Park Breeding Garden,
floral,Sylva™
herbal is
anda result
noble of
characteristics.
open pollination of Czech Saaz.
Pilsner,
Brewing
Lager,
characteristics
California Common,
closely resemble
Pale Ale that of its parent, with complex yet subtle floral and herbal characteristics. Hallertau Mittlefrüh, Helga, Saaz
Tahoma United States Aroma 6 7.5 7 8 1.5 2 15 17 55 65 3 5 8 12 <1 *Released by Washington State University in 2013, Tahoma
lemon,isgrapefruit,
one of three
cedar,
newpine,
publicspice
varieties
and pepper
to come to market.
BlondeIt retains
Ale, Wheat,
the very
Lager
low cohumulone characteristic of Glacier but displays slightly high alpha acid content. Tahoma is considered to be Cascade-like
?? with a pleasant and predominantly citrus aroma profile.
Tettnanger United States Aroma 4 5 3 4 0.4 0.8 20 25 36 45 6 7 18 23 *This variety has created so much industry confusion. In
Floral,
fact, spice
you can still find sites online that describe American
Bitter,
Tettnanger
Blonde Ale,
as Red
a true
Ale,
Tettnanger.
Pilsner, Lager,
In reality,
American
it is a clone
Lagerof rhizomes imported as Swiss Tettnanger. Recent tests have shown it to be genetically
Spalter Select,
distinct Santiam,
from the original
Czech Saaz,
land race,
Spalter
Tettnang Tettnanger. Instead, the US varietal is more likely a Fuggle open pollinated with Tettnang Tettnanger. The original import was from a region in Switzerland directly across Lake Constance from Tettnang, Germany. American T
Tettnanger Germany Aroma 3.5 5.5 3.5 5 0.6 1 23 29 20 25 6 10 20 25 12 - 16 *A landrace variety originating from the Tettnang regionherbal,
on Lakespicy,
Constance
pepper in
andGermany,
black teaTettnang (or Tettnanger)
Bitter,
is from
California
the Saaz
Blonde
group.
Ale,ItRed
displays
Ale, Pilsner,
fine, noble
Lager,
characteristics
American Amber
with aAle,
slight
Winter
spiciness.
Ale, Pale Ale, Wheat Beer, Bavarian Hefeweizen, CreamCzech
Ale, American
Saaz, Spalter,
Lager Santiam, Spalter Select, Saaz, Tettnanger (US)
Tradition Germany Aroma 4 7 3 6 0.5 1 24 30 17 32 10 15 35 50 <1 *Bred at the Hop Research Institute in Hüll, Germany and
medium
registered
to intense
in 1993,
floral,
Tradition
herbal and
imparts
grassy
beernotes;
with asome
harmonic
Lagers,
fruity bitterness.
aromas
Pilsner, Bock, Wheat, Weizen Magnum, Hersbrucker, Taurus
Triplepearl United States Aroma 10.3 11.2 3.3 4.2 1.1 1.8 7 11 *Released by USDA-ARS in 2013, TriplePearl is an open
melon,
pollinated
orange,
cross
resin,
between
spice and
a tetraploid
pepper Perle female and an unknown diploid male. Its lineage includes Northern Brewer and Hallertau. TriplePearl is similar to Perle but features more pronounced aroma characteristics.
Triskel France Aroma 8 9 4 4.7 1.5 2 20 23 59 61 6 6.2 13.4 13.6 <1 *Developed in 2006 as a cross between Strisselspalt and
spicy,
Yeoman,
strong Triskel
floral, herbal,
containscitrus
many of the same characteristics
BelgianasAle,
Strisselspalt
Saison, Kolsch,
but displays
Pilsner,aPale
moreAle,
pronounced
India Paleflavor
Ale, Lager,
profile.Wheat Strisselspalt, Ahtanum™, Centennial, Chinook, Simcoe®
Ultra United States Aroma 2 3.5 3 4.5 0.5 1 23 38 15 25 10 15 35 50 <1 *Bred by the hops research program in Corvallis, Oregon
mild,
in spicy
1983 and released
floral bouquet
in 1995 by the USDA, Ultra is aOktoberfest,
triploid seedling
Blondeof Hallertau
Ale, Harvest
mf.Ale,
and Lager,
half sister
Pilsner,
to Mt.
Pale
Hood,
Ale,Liberty
American
andLager,
Crystal.
Bock
It is resistant to downy mildew and features small size cones.
Tettnanger
Ultra is(GR),
related
Saaz,
to traditional
HallertauerGerman
Tradition,
varieties
Libertyand can be utilized in similar applications.
Vanguard United States Aroma 4 5 5 6 0.8 1.2 15 20 25 35 10 15 35 40 <1 *Bred in 1982 by the USDA and released in 1997, Vanguard
woody,iscedary
an aroma variety with similar characteristics to Lagers,
HallertauPilsners,
Mittelfrüh.
Bocks,
Vanguard
Kolsch,
is typically
Wheats, utilized
MunichinHelles,
traditional
Belgian-Style
German-style
Ales beers as a noble type variety. Hallertau, German Hersbrucker, Mt. Hood, Liberty
Wai-iti New Zealand Aroma 2.5 3.5 4.5 5.5 1.6 1.6 22 24 3 8.9 9.1 27.9 28.1 12.9 - 13.1 *Developed by the New Zealand Institute for Plant andfresh
Foodpeaches,
Researchapricot,
hop breeding
limes with
program
top notes
and released
of mixed citrus
in Pale
2011,
and
Ale,
Wai-iti
spice
IndiaisPale
a granddaughter
Ale, Wheat Beer
of Liberty and is derived from 1/3 Hallertau MIttelfrüh. Fresh peaches and stone fruit dominate the aroma Riwaka
in single hopped beers and when combining with other varieties in late additions. Wai-iti is best known for its fruity, aroma-driven results.
Whitbread Golding United Kingdom Aroma 5.4 7.7 2 3.3 0.8 1.2 32 43 19 27 11 15 35 42 1-2 *Developed through grower selection circa 1911, Whitbread
Earthy,
Golding
floral and
(WGV)
botanical
is not with
a true
sweet
Golding.
fruit flavors
It displays many
Ale, Pale
similar
Ale,
characteristics
Bitter but has more robust and slightly sweet, hoppy flavor. Fuggle, East Kent Golding
Zythos® United States Aroma 10 12.5 4.7 6.2 0.7 1.2 28 31 *Designed to complement existing IPA and Pale Ale hop
Pineapple,
varieties, citrus
Zythos®andismild
an excellent
pine character
blend for any hop forward
American
beer.
Ale, IPAs, Pale Ales Simcoe, Amarillo, Cascade
Admiral United Kingdom Bittering 13.5 15.5 4.8 6 1 1.7 37 45 39 40 6 8 7 8 1- 2 A high alpha hop with balanced bitterness and an acceptable
pleasant,
aroma
resinous
profile;
hopa versatile
aroma withreplacement
hints of citrus
for both
(orange)
high
English
and
alpha
herbal
IPA,
andAmerican
dual
flavors.
purpose
IPA &varieties.
Double IPA, Extra Special Bitter (ESB), Bitter, Pale Ales & Red Ales, India Red Ale & India Black Ale First Gold, Target, Northdown, Challenger, Brambling Cross, Cascade, Amarillo
Bravo United States Bittering 15 18 3.5 5.5 2.3 3.5 28 35 55 60 6 8 8 11 <1 Developed by Hopsteiner Breeding Company and released
orange,
in 2006,
vanillaBravo
and floral.
is a second generation super-alphaIndia
variety.
PaleIt Ale,
is anAmerican
excellentPale
bittering
Ale, variety
Extra Special
but showcases
Bitter pleasant fruit and sweet floral aroma characteristics too. Columbus, Zeus, Apollo, Magnum, Nugget
Brewers Gold United States Bittering 8 11 4 6.5 1.5 3 40 48 45 60 8 12 12 18 <1 Bred at Wye College in 1919, Brewer’s Gold is an ancestor
blackcurrant
to manyand
major
spicy
high alpha hops including Sterling, Galena,
IPA Horizon, Centennial and Nugget. It is an English variety, however American-grown Brewer’s Gold contains higher levels of alpha acids
Bullion,
than
Cascade,
its English
Galena,
counterpart.
Northern Brewer, Northdown
Chelan United States Bittering 12 14.5 8.5 9.8 1.5 1.9 33 35 45 55 9 12 12 15 <1 Similar to Galena but with higher alpha acids, Chelan was
milddeveloped
floral and citrus
by thecharacteristics
John I Haas, Inc. breeding company
American
and released
Ale in 1994. Galena, Nugget
Columbus United States Bittering 14 16 4.5 5.5 1.5 2 30 35 25 45 8 12 15 25 <1 Originally selected by Charles Zimmerman for Hopunion,
black
Inc.,
pepper,
Columbus
licorice,
is a curry
descendant
and subtle
of Nugget.
citrus. It is a high alpha variety
American and IPA's
Pale Ale, is primarily usedIPA's,
& Imperial for bittering purposes.
Imperial Red Ale,Columbus is often
Imperial Brown referred
Ale, BarleytoWine,
as CTZ, a trio
Stout, of similar hops including Tomahawk®
Lager andTomahawk,
Zeus, Zeus. Chinook, Galena, Millennium, Nugget
Comet United States Bittering 8 10.5 4 5 1.2 2 34 37 40 55 10 15 1 2 <1 Selected in 1961 and released in 1974 by the USDA, Comet
subtle,was
wildoriginally
American, utilized
grassyforand
its grapefruit.
high alpha acid content andAmerican
Lager, adapability to India
Ale, growing conditions
Pale Ale, Ale in the Yakima Valley. Commercial production ceased in the early 1980s in favor of newer super-alpha
Galena,
hops,
Summit™
however, Comet has made a recent comeback, finding favor with some brewers in dual purpose applications for its subtle and unique, wild American aroma.
Galena United States Bittering 12 14 7 9 0.9 1.2 38 42 55 60 3 5 10 15 <1 Developed by the USDA breeding program in Idaho in weet
1968 fruits,
and released
pear, pineapple,
in 1978, Galena
blackcurrant,
is a high
grapefruit,
alpha variety
lime,
Imperial
gooseberry
with increasingly
Stout, and
Stout,
spicy
popular
India
wood.
Pale
aroma
Ale,characteristics.
Barley Wine It has moderate tolerance to downy mildew and is susceptible to powdery mildew, but has
Nugget,
goodColumbus,
pickability of
Zeus,
medium
Chinook,
size, Pride
compact
of Ringwood,
cones. Eroica, Newport, Cluster, Brewers Gold
Green Bullet New Zealand Bittering 13 15 6.5 7 1.4 1.9 41 43 60 70 4 6 12 18 <1 *Green Bullet is a triploid alpha variety bred by open cross
spicy,
pollination
dried fruit,
ofwith
the New
lots ofZealand
floral character
Smoothcone
that balance
variety.Bock,
Used
and complement
Saison,
extensively
Indiapine,
as
Pale
a utility
resin
Ale brew
hop tones
house workhorse and found in breweries across the world. This “go to” hop is a traditional bittering typeLiberty,
that nowHallertauer,
finds applications
Crystal, throughout
Mount Hood,
theUltra
brewery from late additions through the hop back/ whirlpool and dry hopping.
Hallertauer Taurus Germany Bittering 12 16 3.5 4.5 1.2 1.6 23 25 28 32 7 10 28 32 <1 *German born Hallertau Taurus features an earthy, strong aroma with
* Chocolate, hints ofspice,
banana, chocolate andcurry
pepper, banana, spice and
Schwarzbier,
pepper and Oktoberfest
finishes with a zesty curry undertone. It was released in 1995. Hallertauer Magnum, Merkur, Hercules
HBC 682 United States Bittering 18 21 4.5 5.5 1 2 30 32 48 52 4.5 5.5 13 15 *A descendant of HBC 463 and a UK male, HBC 682 isstrong,
a superearthy,
alphaspicy,
hop cultivar
herbal still in the experimental phase. It has a mild and pleasant aroma with herbal, floral and spicy characteristics. When used as a bittering variety, HBC 682 provides a very neutral flavor and pleasant bitterness. In single hop applications, it has been described as having a strong earthy aroma. HBC 682 is currently available in limited quantities, and as a variety specific Resinate® CO2 Hop Extract product
Herkules Germany Bittering 12 17 4 5.5 1.6 2.4 32 38 30 50 7 12 30 45 <1 *Bred at the Hop Research Center in Hüll, Germany, Herkules
robust, hoppy,
impartswith
robust,
somehoppy
citrusflavors.
and melon German ale
Magnum Germany Bittering 12 14 4.5 5 1.9 2.3 24 25 30 35 8 12 34 40 <1 *Bred at the Hop Research Center in Hüll in 1980 and released
spicy, fruity,
in 1993,
apple,Magnum
pepper is a daughter of Galena. It is*India
a highPilsner,
alpha variety
Belgianwith
India
some
Palespice
Ale, American
and fruit characteristics
Ale, Blonde Ale, Pale Ale, Nut Brown Ale, Dark Ale, Pilsner, Bright Ale, Hefeweizen Hallertauer Taurus, Columbus, Nugget
Magnum United States Bittering 12 15.5 5.5 8 2 3 23 28 30 40 7 12 25 30 <1 *Bred at the Hop Research Center in Hüll in 1980 and released
bittering hop
in 1993,
with no
Magnum
distinc isaroma
a German
characteristics
variety (also grown
American
in thePale
US) Ale,
and American
daughter of
India
Galena.
Pale Ale,
It is aStrong
high alpha
Ale, American
cultivar and
Lager
is often used as the base bittering variety. Magnum does not display Galena,
any distinct
German
aroma
Magnum,
characteristics,
Horizon,however,
Northdown,
subtle
Northern
spice and
Brewer
fruit characteristics have been noted by some brewers
Merkur Germany Bittering 12 14 5 5.2 2.6 3 18 19 48 50 8 9 29 32 <1 *Bred at the Hop Research Institute in Hüll and registered
sugar,
in 2001,
pineapple,
Merkurmint
was the first mildew-resistant hop variety
IPAs, Lagers,
from theBelgian
research
Ales
center. It is a cross between Magnum and German experimental variety 81/8/13. It is a high alpha variety with low German
co-humulone
Magnum,
oil percentages.
German Taurus,
In some
German
dual purpose
Tradition applications, Merkur displays subtle earth and citrus notes.
Millennium United States Bittering 15.5 18.5 5 6.5 1.5 3 29 35 35 55 8 10 15 25 <1 *Bred by the John I. Haas breeding program and released
floral,
in fruity,
2000,herbal,
Millennium
resin,istoffee
a super-alpha
and pearvariety with mild,
Stout,
herbal
Ale,aromas.
American
It is
Aletolerant to downy mildew and powdery mildew, and has good pickability of medium size cones. Nugget, Columbus, Summit™, CTZ
Newport United States Bittering 13.5 17 7.2 9.1 1.6 3.3 36 38 47 54 4.5 7 9 14 <1 *Bred in 1992 by Oregon State University and releasedearth,
in 1992
citrus,
through
winethe
andUSDA,
balsamic
Newport is a descendant ofPale
the Ale,
classic
American
bittering
Lager
variety, Magnum. It offers high alpha acid, co-humulone and myrcene content, offering more distinct aroma characteristics
Brewer's
thanGold,
its parent.
Fuggle,Newport
Galena,
is Magnum,
resistant to
Nugget
downy mildew and powdery mildew and has good pickability of medium to large size, loose cones.
Nugget Germany Bittering 11.5 14 3 5 0.9 1.3 22 30 27 42 7 10 16 19 <1 *Developed through the USDA program at Oregon State
mild,
University,
pleasant,Nugget
herbalis a high alpha variety that is tolerant
IPA,toPale
a range
Ale, of
Blonde,
soil conditions,
American generally
Wheat, ESB,
producing
APA, Imperial
a high yield.
IPA, Irish Stout, Oktoberfest, Rye Ale, Best Bitter, EPA, Barley Wine, Strong Ale
Galena, Columbus, Tomahawk, Zeus, Hallerauer Magnum, Target
Nugget United States Bittering 12 14 4 6 1.7 2.3 24 30 51 59 7 10 12 22 <1 *Nugget can be used as a bittering hop. It has pleasant,
mild,
mild,
pleasant,
herbal aromas.
herbal India Pale Ale, Imperial India Pale Ale, Ales, Stouts, Barley Wines, Saisons, Biere de Garde Galena, Magnum, Columbus
Pacific Gem New Zealand Bittering 14 17 7.5 8.5 1.8 2.4 37 40 50 65 4 8 13 20 <1 *A triploid alpha type developed through the New Zealand
spicy
Hop
black
breeding
pepperprogram,
and berry
Pacific
fruit aromas
Gem fills
with
thesubtle Strong
brew notes
house Ale,enticing
ofwith European
blackberry, Lagers
aromas
floral and
during Fuggle used as a first hop addition and makes its presence felt through an excellent tempered bitterness and flavor while later additions deliver citrus and pine aroma notes. Pacific Gem is a good all purpose hop that delivers quality bitterness along with flavor and aromas. It
oak kettle addition and has been described as producing oaken flavors with a distinct blackberry aroma. It is typically
Pacific Sunrise New Zealand Bittering 12.5 14.5 6 6.5 1.7 2 27 30 45 55 6 9 19 25 <1 *Released in 2000 by HortResearch in New Zealand, Pacific
pleasant
Sunrise’s
pine aromas
take up by commercial breweries has been
Lagersluggish. Despite this, it features favorable bittering properties and a pleasant piney aroma. It is the result of a cross between the result
Pacific
of a European
Gem and New Zealand male on one side and a California Late Cluster and a Fuggle on the other.
Southern Star South Africa Bittering 12 15.5 4.8 5.2 1.5 1.7 30 32 37 41 13 17 20 24 12 *Released in 2001, Southern Star was developed in South
spicy,
Africa
tangyaround
flavor 10
withyears
berryafter
notesOuteniqua and Southern
Lager,
Promise.
Pale Ale,
LikeIPA,
it’s two
Stout,
predecessors
Barley Wineit is also considered a day neutral variety, meaning it can be grown in locations with reduced daylight.
Outeniqua
It is used primarily for bittering but also features a spicy, tangy flavor and some aroma.
Summit™ United States Bittering 15 17 5 5 1.5 3 29 32 30 40 12 16 18 22 <1 *Bred by the American Dwarf Hop Association and released
pepper,
in 2003,
incense,
Summit™
anise, orange,
is a cross
pink
between
grapefruit
Lexus
andand
tangerine
IPAs,
an unspecified
Imperial IPAs,
male Pale
derived
Ales,
from
Stouts,
numerous
Barleyhops
Wines
including Zeus, Nugget and male USDA varieties. It is the first dwarf hop to be bred for production
Apollo, Bravo,CTZ,
in the United
Zeus,Warrior,
States. Summit™
Simcoe is mainly used as a bittering hop, but does have earthy aromatic characteristics and subtle hints of citrus.
Sun United States Bittering 12 16 4.5 7 2.5 5 30 40 55 70 5 10 10 15 <1 *Currently considered as in-development at the S. S. Steiner
herbaceous
Hop Farms
aromainand
Washington
flavor State, Sun has not yetBarley
been registered
Wine, Imperial
or acquired
Stout USDA accession. Not much is known about its lineage yet but it is thought to be derived from Brewer’s Gold and
Magnum,
sister to
Galena,
Zeus. Zeus
It has also been suggested that it possesses characteristic similarities to Galena. What little we do know about the variety includes its classification as a high-alpha varietal, though not as high as Zues and that it exhibits very strong yield potential.
Target United Kingdom Bittering 9.5 12.5 4.3 5.5 1.2 1.4 35 39 45 55 8 10 17 22 <1 *a flexible hop green sage, spicy and peppery, and hints of citrus marmalade
Bitter, Pale Ale, Kentish Bitter, India Pale Ale, Brown Ale, American Lager Fuggle, Willamette
Tomahawk® United States Bittering 15 17.5 4.6 6 2.5 4.5 28 30 45 55 6 10 9 14 <1 *Bred by Chales Zimmermann, Tomahawk® Brand F10pungent,
cv. was the
herbal,
first spicy,
commercially
black pepper,
grownlicorice,
“Super Alpha”
curry and
variety.
US
subtle
IPAs,
It is
citrus
tolerant
US PaletoAles,
downyStouts,
mildew,
Barley
but Wines,
susceptible
Lagers
to powdery mildew and features good pickability of large, compact cones. Tomahawk is Centennial,
often referred
Chinook,
to as CTZ,
Galena,
standing
Nugget,
for Columbus,
Millennium Tomahawk®, and Zeus.
Victoria Australia Bittering 14 15 6 8 1.6 2 38 40 30 45 9 11 14 16 <1 *Vic Secret had her first commercial harvest in 2013. Developed
tropical fruit,
in 2000
pine, in
herbal
Victoria, Australia alongside sister variety
Pale Ale,
Topaz,
IPA, Stout,
Vic Secret
Porter,
features
Red Ale,
elements
Barley of
Wine,
tropical
Imperial
fruit, herbs
IPA, Extra
and Pale
pine with
Ale, Golden
clean notes
Ale of pineapple and passionfruit. Tested abundantly
Galaxy
by brewers, Vic Secret’s is best utilized via whirlpool and dry hopping. It is also worth noting that late kettle additions impart a wonderful earthiness, but the fruitiness doesn’t come through.
Warrior® United States Bittering 15 17 4.5 5.5 1 2 24 26 40 50 8 10 15 20 <1 *Developed by Select Botanicals Group, Warrior® Brand
mild,
YCRresinous
5 was selected
and subtle
forpine.
its high alpha content, low co-humulone,
India Pale Ale,
good
American
storageAles
stability and tolerance to powdery mildew. It is primarily used in brewing for its mild, clean bittering properties and
Nugget,
has good
Columbus
pickability of a medium size cone in the field.
Zeus United States Bittering 12 18 4 6 1 2 27 35 25 65 5 15 10 25 <1 *Although genetically different, Zeus is often referred tospicy,
as part
herbal,
of CTZpungent,
along with
black
Columbus
pepper, licorice,
and Tomahawk®,
and curry*US
a trio
IPAs,
of similar
US Pale
hops.
Ales, Stouts, Barley Wines, Lagers Columbus,Centennial, Chinook, Galena, Nugget, Millennium http://www.homebrewstuff.com/hop-profiles#Zeus
Bitter Gold United States Dual Purpose 12 14.5 4.5 6 1 2 36 41 45 55 7 11 10 18 <1 Released in 1999, Bitter Gold is a high alpha variety with
pear,
excellent
watermelon,
aromastone
capabilities.
fruit andItsfresh
lineage
cut includes
grass. Brewer's
Ale, Lager,
Gold, Pilsner,
Bullion, Bitter,
CometIndia
and Pale
Fuggle.
Ale Bitter Gold offers limited aroma when used as a bittering hop but delivers diverse stone and tropicalGalena,
fruit flavors
Nugget
in later additions.
Bramling Cross United Kingdom Dual Purpose 6 7.8 2.2 2.8 0.8 1.2 26 31 35 40 14 18 28 33 <1 Developed at Wye College by Professor Salmon. Oftenstrong
used in
spice,
traditional
blackcurrant,
cask conditioned
loganberrybeers
and lemon
due to its distinct
ESB, characteristics.
bitter, pale ale U.K. Kent Golding, U.K. Progress, Whitbread Golding Variety
Celeia Slovenia Dual Purpose 3 6 2 3.3 0.6 3.6 26 29 26 35 8 9 18 23 3-7 A hybrid of Styrian Golding, Aurora and a Slovenia wildnoble
hop, Celeia
characteristics.
is known for its noble characteristics. It hasEnglish
widespread usageAmerican
Ale, Lager, in lager and ale-style
Lager, beers.
Pilsner, English Ale, Extra Special Bitter Saaz, Bobek, Styrian Golding
Centennial United States Dual Purpose 9.5 11.5 3.5 4.5 1.5 2.3 29 30 45 55 5 8 10 18 <1 Bred in 1974 and released by Washington State University
lemon in and
1990,
floral
Centennial is an aroma-type cultivar that has
Palefound favor as
Ale, Amber one
Ale, of the most
American IPA,popular varieties
American Blonde,in American
craft brewing. It is
Stout, often referred
American Wheat,toDouble
as a super-Cascade (containing
IPA, Barley Wine, Red Alenearly double the
Cascade,
alpha content)
Amarillo,
andchinook,
can be Simcoe
used for bittering purposes. Centennial is a diploid cross between Brewer's Gold and a USDA male.
Challenger United Kingdom Dual Purpose 6.5 8.5 2.5 4.5 1 1.5 20 25 30 42 8 10 25 32 1-3 Bred at Wye College and introduced in 1972, Challenger
cedar,
is a green
granddaughter
tea and sweet
of Northern
fruit Brewer and niece of Northdown.
Golden Ale, ItBarley
is a versatile
Wine, Imperial
variety with
Stoutwide application in both early and late kettle additions. Perle (US), Northern Brewer, Admiral
Chinook United States Dual Purpose 12 14 3 4 1.5 2.5 29 34 35 40 9 11 20 25 <1 Developed by the USDA breeding program in Washington
grapefruit,
State and
spice,
released
and pine
in 1985 as a high alpha bitteringAmerican
variety, Chinook
Pale Aleis&aIndia
crossPale
between Petham Golding
Ale, American Stout & and a USDA
Porter, male.Amber,
American In recent years, itBrown,
American has found favor Barley
American as a dual purpose
Wine, hop in
American the craft
Lagers, brewing
Winter Ale community as a result of its spice and pine aroma characteristics.
Cluster United States Dual Purpose 5.5 8.5 4.5 5.5 0.4 0.8 36 42 45 55 6 7 15 18 <1 Cluster is one of the oldest hop varieties grown in the United
floral, earthy
States and
and sweet
until the
fruit
late 1970s, accounted for theBarley
majority of the
Wine, country’s
Porter, hopPale
English acreage. Its pedigree
Ale, Amber is unknown,
Ale, Honey however
Ale, Cream hybridization
Ale, American of imported varieties and indigenous male hops hasEroica,
Lager been suggested.
Galena Cluster is an excellent dual purpose hop and is often used in the reproduction of historical beer styles.
Dr. Rudi New Zealand Dual Purpose 10 12 7 8.5 1.3 1.3 33 36 29 30 10.1 10.1 33.2 33.2 <1 Developed at the New Zealand Horticultural Research resin,
Centrepine,
(nowand
Newlemongrass.
Zealand Institute for Plant and Food Research)
Lager, Indiaand released
Pale Ale in 1976 as Super Alpha, Dr. Rudi is a triploid variety bred from New Zealand Smoothcone. Its name was changed Green
to Dr. Rudi
Bullet
in 2012. Dr. Rudi works well in single-hopped beers or in conjunction with multiple aroma varieties.
Ella Australia Dual Purpose 13.3 16.3 4.8 7.8 2.4 3.4 34 38 40 50 12 18 16 22 <1 Reminiscent of, yet distinctly different from, noble European
distinct
varieties
grapefruit
- one
andoftropical
the mostflavor
versatile hops available.
Lager, Pilsner, Pale Ale, Stout Perle, Palisade
First Gold United Kingdom Dual Purpose 5.6 8.7 2.4 3.6 0.7 1.5 29 34 27 28 6 7 20 24 3 Bred at Wye College in 1995, First Gold is a cross between
smooth,
WGVwith
(Whitbread
tangerine,Golding
orange Variety)
marmalade,
and aapricot,
dwarf male.
geranium
Porter,
It features
and
English
magnolia.
many
Bitter,
ofWheat
the flavor
Beer,
characteristics
Celtic Ale, Summer
of WGVAle,
andAmber
has found
Ale, Dark
favorAmber
in bothAle,
general
Indiakettle
Pale Ale,
and Imperial
late or dry
India
hopping
Pale Ale
applications. Willamette, East Kent Golding, Styrian Golding
Fuggle United Kingdom Dual Purpose 3 5.5 2 3 0.7 1.4 29 30 24 28 11 13 34 40 5-7 The most revered and famous English hop, known for its
delicate
full bodied
and pleasant
flavor in mint,
traditional
grassales.
and floral tones. English Ale, Porter, Mild Ale, Bitter, Extra Special Bitter, Lambic, Amber Ale, Cask Ale, Stout, Oatmeal Stout, Strong Ale, Nut Brown Ale, Golden
Fuggle
Ale,
(US),
Christmas
Willamette,
Ale Styrian Golding, Tettnanger, Newport
Galaxy Australia Dual Purpose 11.6 16 5 6.9 3 5 32 42 33 69 7 9 1 2 2-4 Typically used as a late addition - the aroma and flavordistinct
characteristics
passionfruit
become
and clean
more citrus
pronounced
aromasthe later the Pale
addition.
Ale, India Pale Ale, ESB Citra®, Amarillo®, Centennial
Glacier United States Dual Purpose 3.3 9.7 5.4 9.5 0.7 1.6 11 13 33 62 6 10 24 36 <1 Released in 2000 by Washington State University, Glacier
plum,is blackberry
an offspringand
of French
wood Elsasser, Brewer's Gold and
Extra
Northern
Special
Brewer.
Bitter, It
India
wasPale
selected
Ale, Wheat
for its good
Beer,yield
American
potential
Paleand
Alelow co-humulone, providing smoothness and balanced bitterness in beerWillamette, Fuggle (US), Tettnanger (GR), Golding (US)
Hallertau Aroma New Zealand Dual Purpose 7 10 7.5 9 1.5 2 28 32 45 65 4 7 8 17 3-6 *A dual purpose hop which has been used to replace Perle
subtle floral with aroma of fresh zested lime Pale Ale, Pilsner, Lager, Bitter, Bock Hallertauer Mittelfruh
HBC 431 United States Dual Purpose 14 16 4 5 1.5 1.5 18 18 33 37 13 14 22 26 Interestingly, it carries the highest xanthohumol contentpeach,
of anyberry,
hop. Xanthohumol
tropical fruit, citrus
is a potent
and herbal.
antioxidant, 200 times more powerful than antioxidants found in red wine. Used in Paulaner’s hop selection for their Oktoberfest bier https://www.johnihaas.com/wp-content/uploads/2016/04/hop_template-HBC431.pdf
https://gizmodo.com/drinking-experimental-hops-in-the-sixpoint-beer-of-the-1572891684
HBC 438 United States Dual Purpose 12.4 14.9 5.1 6 3 3.4 23 25 61 66 9.7 10.5 8.5 8.7 <1 Developed by Hop Breeding Company, HBC 438 is an peachy
experimental
stone variety
fruit, tropical
originating
pineapple,
from the
andopen
lime pollination
with herbalofnotes
YCRof123,
cedar
a cultivar
and coconut;
derivedexceptionally
from the subspecies
distinct and
neomexicanus.
pleasant. It is the sister to the well-known experimental HBC 472 and exhibits many of the same characteristics. Specific aroma descriptors include mango, coconut, grapefruit,
https://www.homebrewersassociation.org/how-to-brew/hbc-438-new-hop-variety-just-for-homebrewers/
lemon grass and wood. Vinnie Cilurzo and Russian River Brewing Company created Ron Mexico, a special HBC 438 beer exclusive.
Helga Australia Dual Purpose 5.4 7.3 5 7 0.6 1 20 23 1 13 10 15 35 55 <1 *Bred in 1986 and formerly known as Southern Hallertau, Helga™
pleasant, is a characteristics,
noble descendant of Hallertau Mittelfrüh. Its brewing
herbal, earthy Ales characteristics resemble that of its parent, however it demonstrates a forgiving and refined character in a variety of beer styles and Hallertau
hop applications.
Herald United Kingdom Dual Purpose 11 13 4.8 5.5 1 1.9 35 37 38 42 5 9 13 17 <1 Herald hops were one of a first wave of dwarf hops introduced
orange, to
grapefruit
the industry.
aromasIt was released in 1996 alongside
Pale
sisters
Ale, Golden
Pilgrim and
Ale Pioneer. Some brewers were initially reluctant to use Herald despite its clean bitterness and a nice nose of orange and
Pioneer
grapefruit. Today Herald is employed by a multitude of craft breweries, particularly in the UK
Horizon United States Dual Purpose 10.2 16.5 6.5 8.5 1.5 2.7 17 22 65 70 5 6 8 10 2 *Bred in Oregon in 1970 and released in 1997, Horizon is a descendant of Brew
 Apparant Apparant
Fermentation Fermentation
Strain Product Name Species Lab Attenuation Attenuation Alcohol Tolerance (ABV %) Pitching/Fermentation Notes Best Styles Substitutions
Temp Range LOW (°F) Temp Range HIGH (°F)
Range LOW (%) Range HIGH (%)
A01 A01 House Ale Imperial Yeast 62 70 73 75 High The best of both worlds, House is clean andBest
allows
used
malt
in and
American
hops to
IPAs
shine.
but This
worksstrain
well is
inextremely
English style
versatile
ales. and flocculent enough to drop out of the beer quickly. House is clean at cold temperatures with increased esters as fermentation temperatures increase.

A04 A04 Barbarian Ale Imperial Yeast 62 70 73 74 Medium Ready to attack your IPA, Barbarian produces
IPAstone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA

A07 A07 Flagship Ale Imperial Yeast 60 72 73 77 Medium-Low A craft brewing standard, Flagship is a versatile
Ales,strain
Crystal
loved
clear
forbeers
its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.

A09 A09 Pub Ale Imperial Yeast 64 70 69 74 Very High Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.

A10 A10 Darkness Ale Imperial Yeast 62 72 71 75 Medium A beautiful strain for stout, porter, brown, andStout,
amber porter,
ales.brown
Darkness
and produces
amber ales
a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.

A15 A15 Independence Ale Imperial Yeast 60 72 72 76 Medium Independence is the strain for bringing someWhile
new character
it shines ininto
pale
your
aleshop-driven
and IPAs,beers.
Independence
Higher inisesters
a great
than
all-around
Flagship,
strain
this yeast
and will
willalso
givework
somewell
fruit
in character
stouts andthat
English
will take
ales.your hoppy beers to a new level.

A18 A18 Joystick Ale Imperial Yeast 60 70 73 77 Medium-High This strain is a fast mover and can be used at
Joystick
the lowisend
a good
of the
choice
ale fermentation
for big, high spectrum
alcohol, malty
to keep
beers
it clean.
but has no issues chomping on a hoppy double IPA.

A20 A20 Citrus Ale Imperial Yeast 67 80 74 78 Low Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. A wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain.

A24 A24 Dry Hop Ale Imperial Yeast 64 74 74 78 Medium Dry Hop is a blend of A20 Citrus and A04 Barbarian.
IPA, pale When
ales and
thisother
blendhop
goes
driven
to work
beers
on your hoppy beer, the hop aroma blows up. The combination of these strains produces amazing aromas of citrus, peach and apricot that will accentuate your IPA, pale ale, and any other hop driven beer

A31 A31 Tartan Ale Imperial Yeast 65 70 70 75 Medium Tartan is a traditional strain that accentuatesScotch
the malt
Ales,
character
IPAs of Scottish ales. It can also be used for other styles and works well in IPAs due to its clean character. For a higher ester profile, use this ale yeast at the top end of the temperature range.

A38 A38 Juice Ale Imperial Yeast 64 74 72 76 Medium Juicy. Fruity. Juice is an amazing strain for East
EastCoast
CoastIPAs.
IPAs The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full.

A43 A43 Loki Ale Imperial Yeast 60 100 75 85 Medium-High Loki is a traditional Norwegian strain that has
Farmhouse
an extremely
style
wide
beer,
fermentation
wild varietytemperature
of pseudo lagers
range.toThis
Belgian
strain
inspired
has traditionally
beers been used in farmhouse style beers however, due to it’s wide range it can be used in a variety of beers from pseudo lagers to Belgian inspired beers. On the cool end of the range Loki is super clean; producing little to no esters and phenols. As things start to warm u
Abbaye is an ale yeast of Belgian origin selected for its ability to produce great
Abbaye Abbaye Belgian Ale Yeast Ale Danstar 59 68 77 84 Low 15 Belgian
Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.
B44 B44 Whiteout Ale Imperial Yeast 62 72 72 76 Medium-Low This is the strain for Belgian Wit style beers.Belgian
WhiteoutWit
produces
style beers
an excellent
and otherbalance
light colored
of spicy
Belgian
phenolic
alescharacter and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than

B45 B45 Gnome Ale Imperial Yeast 65 75 72 76 Medium-High Gnome is the yeast for brewing Belgian inspired
Belgian
beers
inspired
in a hurry.
beersThis strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.

B48 B48 Triple Double Ale Imperial Yeast 65 77 74 78 Medium The perfect strain for your classic abbey ales.
Classic
Triple abbey
Doubleales
produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.

B51 B51 Workhorse Ale Imperial Yeast 65 75 72 77 Medium Super clean, this fast-attenuating strain has Saison,
good flocculation
Belgian Stouts,
characteristics.
wide variety
High
of alcohol
beers tolerance makes this a great option for big Belgian beers.

B56 B56 Rustic Ale Imperial Yeast 68 80 72 76 Medium Rustic typically produces a lot of bubblegumSaison,
and juicy
farmhouse
aromas that
ale,compliment
or other Belgian
complex
styles
maltiness.
where high ester levels are important.

B63 B63 Monastic Ale Imperial Yeast 68 78 74 78 Medium-Low Monastic will produce beers with a high levelabbey
of phenolic
ales, especially
character quads;
and esters.
high Italcohol
can beand
slow
dark
to begin
Belgian
fermentation
beers but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.

B64 B64 Napoleon Ale Imperial Yeast 65 78 77 83 Low This yeast is an insane wort attenuator. Napoleon
Saison,
will
Farmhouse
destroy theBeers
sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.
:Finally, a dry yeast highly qualified for producing refreshing and drinkable Belgian style beers. Characterized with a high attenuation, this dry yeast reveals fruity aromas with a spicy character, particularly notes of cloves. Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 25 to 29°C (77°F to 84°F) Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch
BE-134 SafAle BE-134 Ale Fermentis 64 82 90 90 Low Belgian
then mix the wort using aeration or by wort addition.
BE-256 SafAle BE-256 Ale Fermentis 59 68 82 82 High 11 Formerly called Safbrew Abbaye Dry Brewing
High
Yeast
alcohol
. Active
Belgians,
dry yeast
Trappist
recommended
Ales to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation
Danstar's Belle Saison is a Belgian saison-style ale yeast, a breakthrough in the world of traditional dried yeasts. Get all the great esters and phenols that are so desirable in an authentic Belgian-style saison, with the convenience of dried yeast! Danstar's technical analysis indicates that it does not experience the sluggishness common with Dupont-style strains.
Belle Saison Belle Saison Ale Danstar 59 95 85 100 Low 14 Belgian saison style beers
Full attenuation is possible within 72 hours, at pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the
Blanche Blanche Ale Brewferm 64 75 Low For 20L of wort. Rehydrate in 100ml of 30CVery
water,
suitable
wait 10formin,
witbier,
stir gently
wheatand
beers,
addetc
to wort.

BRY-97 BRY-97 American West Coast Ale Danstar 68 75 77 84 Low 9 The aroma is slightly estery, almost neutral and
Cream
does
Ale,
notAmerican
display maloudours
Wheat, Scotch
when
Ale,
properly
American
handled.
Pale Ale,
MayAmerican
slightly
Maybereduce
Amber,
Chico
hop
American
or bitterness
rumorsBrown,
of levels
Pacman
American
due to flocculation.
IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.

CBC-1 Cask And Bottle Conditioned Beer Yeast Ale Danstar 59 77 72 72 Medium-HIgh 14 CBC-1 has been especially selected for it's refermentation
California Common,
properties
Barleywine,
and is recommended
American Lightfor
Lager,
CaskPorter
and Bottle
Irish Red
Conditioning.
Ale,German Pilsner, American Pale Ale

Coopers Coopers Pure Brewing Yeast Ale Coopers 68 75 72 77 High 10 Coopers Homebrew yeast is a robust strain Ales
of Saccharomyces cerevisiae which gives a rapid, clean fermentation
WLP009
with a relatively high rate of production of carbon dioxide. It is a pure strain that has been propagated under strictly defined conditions of nutrient and oxygen supply, temperature and pH control. The dried yeast is kept under cool storage, and packaged under dry sanitary cond

ECY07 Scottish Heavy Ale East Coast Yeast 60 68 77 80 Leaves a fruity profile with woody, oak estersScottish
reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F. Brewery source: Brewtech CL-200

ECY08 Saison Brasserie Blend Ale East Coast Yeast 75 85 80 80 A combination of several Saison yeasts for both
Saison
fruity and spicy characteristics accompanied by dryness. Apparent Attenuation: up to 80%. Suggested fermentation temp: 75-85° F. Brewery source: Brewtech CL-380, plus others

ECY09 Belgian Abbaye Ale East Coast Yeast 66 72 74 76 This yeast produces classic Belgian ales – robust, estery with large notes of clove and fruit. Rated highly in sensory tests described in Brew Like A Monk for complexity and low production of higher alcohols.Brewery source: CL-300

ECY10 Old Newark Ale Ale East Coast Yeast 60 68 68 72 High Sourced from a now defunct east coast brewery, this pure strain was identified as their “ale pitching yeast”. Good for all styles of American and English ales. Top fermenting, high flocculation with a solid sedimentation. Suggested fermentation temp: 60-68°F. Apparent Attenuation: 68-72% Resurrected from a freezed-dried deposit library, this pure strain of S. cerevisae is NOT the rumored C

ECY11 Belgian White Ale East Coast Yeast 68 74 Belgian white: isolated from the Hainaut region
Witbier
in Belgium this pure yeast will produce flavors reminiscent of witbiers.

ECY12 Old Newark Beer Ale East Coast Yeast 58 68 70 75 Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures. Could this be the parent strain of Chico? Rumored to be the Ballentine Beer (Lager, as opposed to Ballentine Ale) strain. Brewery source: Ballentine

ECY13 Trappist Ale Ale East Coast Yeast 66 72 74 76 Traditional Trappist yeast with a complex, dry,
Belgian
fruity malt profile. Rated highly in sensory tests described in Brew
Brewtek
Like A CL-320
Monk for complexity and low production of higher alcohols. Apparent Attenuation: 74-76%. Suggested fermentation temp: 66-72° F. Brewery Source: Brewteck CL-320

ECY14 Saison Single-Strain Ale East Coast Yeast 75 85 76 78 This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice.

ECY17 Burton Union Ale East Coast Yeast 64 69 73 75 Produces a bold, citrusy character which accentuates
British Pale,
mineral
ESB and hop flavors. Well-suited for classic British pale ales and ESB.

ECY18 British Mild Ale East Coast Yeast 60 68 66 70 This yeast has a complex, woody ester profile
Mild
and is typically under-attenuating (does not ferment maltotriose) leaving a malt profile with a slight sweetness that is perfect for milds, bitters, or “session ales”

ECY25 Adelaide Ale Ale East Coast Yeast 66 76 74 76 Produces a malty, bready character with a pleasant honey-like finish. This yeast is very forgiving in warmer fermentations for those who cannot ferment in controlled conditions. British style ales and Sparkling ales work with this yeast. http://www.beerhunter.com/documents/19133-000025.html

ECY26 Dublin Ale Ale East Coast Yeast 60 68 76 78 Medium 10 Dry Irish Stout, American Stout, Porter, Brown Ales

ECY29 Northeast Ale Ale East Coast Yeast Very fruity from an amazing DIPA in the NE. (facebook comments:) Q: Would that Amazing DIPA be best drank from a can? A: It might be, but I like in a glass just the same!

F-2 SafAle or SafBrew F-2 Ale Fermentis 59 77 15 Bottling/Kegging Yeast - Sticks well at the bottom of the bottles/casks and forms a nice haze when it is resuspended

G01 G01 Stefon Ale Imperial Yeast 63 73 73 77 Low Slightly underpitching will help increase the banana
Weizen character.This
Beers is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish.

G02 G02 Kaiser Ale Imperial Yeast 56 65 73 77 Low A traditional alt strain, Kaiser is ready to produce
Berliner
an array
Weisseof German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels. A traditional alt strain, Kaiser

G03 G03 Dieter Ale Imperial Yeast 60 69 73 77 Medium Dieter is a clean, crisp, traditional German Kölsch
Kolschstrain. A very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers. Dieter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.

GY001 NorCal Ale #1 Ale GigaYeast 64 77 85 100 Medium 11 Clean Fermenting, versatile strain from one Barley
of the most
Wine,famous
Pale Ale,
California
Bitter, Scotch
Pale Ales.
Ale, IPA,
Neutral
Stout
flavor profile creates a crisp beer and allows hops to shine. Strong attenuator and good flocculation perfectly suited for a large variety of styles. Good choice for high gravity beers

GY003 Achouffe Belgian Ale Ale GigaYeast 68 77 57 84 Medium-Low 8.4 Abbey style yeast from the Belgian Ardennes.
Belgian
Produces
Ale, Belgian
aromatic,
Strong,
spicyBiere
clove-like
De Garde,
notes Dubbel,
and lessTripel
fruity aromas than GY014. Moderately flocculant yeast that creates a slightly clearer beer than most Belgians.

GY007 Belgian Mix Ale GigaYeast 66 77 67 81 Low 9.2 A blend of Trappist Ale Yeast combine to create
Belgian
robust
Ale,attenuation
Belgian Strong,
and a Biere
complex
De Garde,
flavor profile.
Dubbel,Spicy
Tripel,
andSaison
fruity, this blend is slightly more flocculent than many Belgians. Good choice for High Gravity beers.

GY011 British Ale #1 Ale GigaYeast 64 77 85 100 High 9.4 Versatile house strain from a traditional UK Brewery.
British Ales,
Strong
Barley
attenuation,
Wine, Bitter,
low IPA,
esters
Pale/Amber
and excellent
Ale, flocculation
Scotch Ale, for
Stout
clear beer.

GY015 Trappist Tripel Ale GigaYeast 66 74 70 75 Low 9.8 Trappist Ale yeast from the mother of all Tripels.
Belgian
A balance
Ale, Belgian
of fruit
Strong,
and spice
Bierewith
DeaGarde,
good Dubbel,
malty finish
Tripel,
provides
Saisona perfect complement for Belgian Ales, Dubbels and Tripels. Perfect for malt forward Belgians. Less esters and phenolics than GY003 and GY014.

GY015 Scourmont Abbey Ale Ale GigaYeast 64 80 79 81 Low 11.3 Classic Belgian yeast from one of the best known
Belgian
Trappist
Ale, Belgian
breweries.
Strong,
A fragrant
Biere Deyeast
Garde,
thatDubbel,
produces
Tripel,
delicious
Saisonfruity aroma. Good choice for high gravity beers. Generally, the warmer this yeast is fermented the higher the level of fruit aromas produced.

GY016 Altstadt Ale Ale GigaYeast 55 68 51 81 Low 7.3 An ale yeast that ferments at cold temperatures
Kolsch,
andAltbier,
producesCream
a lager
Ale,like
California
ale styleCommon,
with a hint
Biere
of fruity
De Garde
esters. Leaves a slight residual maltiness perfect for traditional Kölsch and Alt styles.

GY017 Bavarian Hefe Ale GigaYeast 64 80 66 81 Very Low 9.6 A traditional hefe yeast from one of Bavaria’sDunkelweizen,
oldest breweries.
Hefeweizen,
Robust attenuator
Gose, Weizenbock
that works over a broad range of temperatures and produces the classic banana and clove notes of the German wheat beer style. Moderate sulfide producer (will dissipate with conditioning)

GY018 Saison #1 Ale GigaYeast 64 80 49 83 Low 6.8 Traditional Saison yeast from a French craft Saison,
brewery.Belgian
Produces
Ale, fragrant
FarmhousebeerAle,
withBiere
pepper
De and
Garde
fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.

GY020 Portland Hefe Ale GigaYeast 64 74 44 80 Very Low 6 Used to make a famous American Wheat Beer.
American
Creates
Wheat
a clean
Beer,
tasting
Dunkelweizen,
crisp brew Hefeweizen,
with just a hint
Weizenbock
of banana and spice. Very low flocculation means a hazy beer true to the hefe style.

GY021 Kolsch Bier Ale GigaYeast 60 72 76 83 Medium-High 10.1 From one of the oldest Kölsch breweries in Köln.
Kolsch,
Fermenting
Alt, Creamunder
Ale, Pale
65˚FAle,
produces
IPA, Amber
a very clean, crisp beer with a touch of ester. Perfect for Kölsch or any style where a dry, clean profile is desired. GY021 produces a moderate amount of sulfide that will dissipate completely.

GY027 Saison #2 Ale GigaYeast 64 80 44 83 Low 6 From a traditional farmhouse Saison. Creates
Saison,
the fruity/spicy
Belgian Ale,
aroma
Farmhouse
traditional
Ale,toBiere
the style.
De Garde
Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 (Saison #1)

GY028 Belgian Wit Ale GigaYeast 64 80 74 79 Very Low 10 Traditional Belgian Wit yeast from one of theBelgian
classic Witbier,
producersBelgian
of theAles,
style.Saison
Creates a delicious spicy nose and a somewhat tart beer. Attenuates dry and leaves a slightly cloudy beer— very low flocculation

GY029 NorCal Ale #5 Ale GigaYeast 67 75 69 73 Medium-High 9.2 More flocculent and less attenuative than GY001.
Brown,Ferments
Amber, Stout,
morePorter,
slowly Pale
and leaves a clear beer with residual sweetness and a slight fruity nose. Excellent for full bodied, malt forward beers.

GY031 British Ale Yeast #2 Ale GigaYeast 64 75 72 84 High 10 From a traditional British brewery. Very flocculent—
British Ales,
produces
Barleyclear
Wine,beer.
Bitter,GY031
IPA, Pale/Amber
leaves a slightly
Ale, Scotch
sweet Ale,
maltyStout
flavor. Flavor profile is nearly neutral at lower fermentation temps. Slight banana/fruit notes appear at higher temps. Perfect for English style pale ales, stouts, porters, bitters browns etc.

GY041 British Ale Yeast #3 Ale GigaYeast 64 77 74 83 Medium 9.8 From a British craft brewery known for its award
ESB,winning
Bitter, IPA,
hoppy
Pale/Amber
English ales.
Ale,Good
Stout,flocculation,
Brown Ale slight esters, excellent for accentuating hop flavor and aroma. This British ale yeast is less flocculent than GY011 and GY031– but still creates a clear beer. Finished beer is dry and crisp with just a hint of esters

GY044 Scotch Ale #1 Ale GigaYeast 64 75 70 82 Medium-Low 9.3 This is one sweet yeast. Neutral flavors emphasize
Scotch Ale,
the Wee
malt. Heavy,
LeavesPorter,
a slight
Pale,
residual
Brown,
sweetness
Stout and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.

GY047 Saison Blend Ale GigaYeast 64 80 49 83 Low 6.8 A blend of Saison yeast. This Blend is a super
Saison,
robustBelgian
attenuator
Ale, that
Farmhouse
produces
Ale,
a complex
Biere Deflavor
Gardeprofile of fruit and spice.

GY048 Golden Pear Belgian Ale GigaYeast 65 80 78 85 Low 10.2 Traditional yeast from the originator of the Belgian
BelgianGolden
GoldenStrong
StrongAle
Ale,
style.
Tripel,Robust
Dubbel,
attenuation
Farmhousemakes
Ale, Saison,
this yeast
Biere
an excellent
De Gardechoice for low or high gravity belgian and farmhouse style ales. Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics. This yeast produces a moderate amount of sulfide that will dissipate quick

GY054 Vermont IPA Yeast Ale GigaYeast 62 75 74 82 Medium-Low 10.6 From one of the best examples of an east coast
IPA, IPA.
Pale Ale,
This West
yeastCoast
attenuates
Amber,
slightly
American
less than
WheatNorCal
Beer,Ale
BItter,
#1 and
ESBleaves a beer with more body and a slight fruity ester that is amazing with aromatic hops. Good choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.

GY077 Quebec Abbey Ale Yeast Ale GigaYeast 68 80 75 83 Medium 10.3 From one of the first breweries in North America
Belgian
to create
Ale, Belgian
a successful
Strong,line
Beire
of traditional
De Garde,Abbey
Dubbel,
style
Tripel
ales. This Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes. Robust attenuation makes this yeast an excellent choice for low or high gravity beers where a slightly sweet malty finish is desired. Perfect for the Belgian Dubbel and

GY080 Irish Stout Ale GigaYeast 64 72 77 86 Medium 10.7 From one of the most famous stouts in the world.
Stout, Creates
Imperial aStout,
crisp,English
dry beer
Pale
withAle,
a subtle
Porter,fruity
Amber/Red
profile and
Alea slightly tangy finish. Makes an amazing stout or porter but is also great for red, amber and even pale ales. This ale yeast is a robust fermenter perfect for high gravity brews and settles out well enough to create a relatively clear beer.

K-97 Safale K-97 Ale Fermentis 59 75 81 81 High A German ale strain selected for its ability toBelgian
form a large,
style wheat
firm head
beers
when fermenting. This top-cropping ale yeast is suitable for top fermented beers with low ester levels.
Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. London ESB may also be used in the production of Ciders.American Pale Ale, Baltic Porter, Brown Porter, Cream Ale, English Brown, English IPA, Irish Red Ale, Mild, Oatmeal Stout, Old Ale, Ordinary Bitter, Robust Porter, Scottish Ale, Special Bitter, Swee
London London Ale Danstar 65 72 70 75 Low 9 Pitching/Fermentation : London ESB yeast is best used at a fermentation temperature range of 18-22 deg C (65-72 deg F). Fermentation is generally completed in 3-5 days dependent on recipe and process conditions. Attenuation range 65-75% Fermentation rate, fermentation time and degree of attenuation are dependent upon inoculation density, yeast handling, fermentation temperatu

M03 Newcastle Dark Ale Ale Mangrove Jack 64 72 70 75 Medium A top fermenting ale yeast suitable for a variety
DarkofMild
hearty
Ale,British
Englishales,
Brown
promoting
Ale, Scottish
exceptional
Heavybody
Ale, and
and flavour.
more Ferments with full, rich dark fruit flavours.

M07 British Ale Ale Mangrove Jack 57 72 85 100 Very High A top-fermenting ale strain suitable or many India
typesPale
of ales
Ale,ofPorter,
all strengths.
Stouts, Ferments
Barleywine,
with
and
a neutral
more yeast aroma to ensure the full character of the malts and hops are prominent in each beer.

M10 Workhorse Ale Mangrove Jack 59 90 85 100 Medium A top fermenting yeast which produces a clean,
Lightcrisp
Lagerflavour
to Baltic
suitable
Porter
for a wide variety of styles with different fermenting temperatures. This versatile yeast is well suited to making cask or bottle conditioned beer. Suitable to ferment lager styles at 15-20 degrees C (59-68 degrees F) and all other beer styles at 20-32 degrees C (68-90 degrees F).

M20 Bavarian Wheat Ale Mangrove Jack 59 86 70 75 Low Deliciously smooth, light golden in colour, fullHefeweizen,
bodied aromas
Kristal
of vanilla
Weizen,and
Dunkel
banana
Weizen
and aand
lingering
more aftertaste. This yeast produces a silky mouth feel and rich body.

M27 Belgian Ale Ale Mangrove Jack 79 90 85 100 Medium 14 Belgian Ale Yeast is an exceptional top-fermenting
Belgianyeast
Ales creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer.

M44 US West Coast Ale Mangrove Jack 59 74 85 100 High A top fermenting ale strain suitable for American
Americal
stylePale
ales.Ale,
ThisAmerican
yeast produces
double an
IPA,exceptionally
American Imperial
clean flavour,
Stout, and
idealmore
for when you want the hop character to really punch through.

M79 Burton Union Ale Mangrove Jack 64 74 85 100 High A top-fermenting ale yeast suitable for a wide
Ordinary
variety of
Bitter,
hoppyExtra
andSpecial
distinctive
Bitter,
English
Golden
style
Ale,beers.
and more
This strain products light and delicate fruity esters and does not strip away malt character or body.

Munich Munich Ale Danstar 55 65 77 84 Low Strain used by a number of commercial breweries
Bavarian
to produce
style wheat
Bavarian-style
beers wheat beers. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce wheat beers of the finest quality. Quick start and vigorous fermentation, which can be completed in as little as 4 days above 17° C. Medium to

Nottingham Nottingham Ale Danstar 57 70 85 100 High Danstar's Nottingham yeast is one of our most
American
popularand
dry English
yeast strains,
pale ales,
and IPAs,
for good
Imperial
reason!
IPAs,
It isBarleywines,
known to beBitters,
a quickMilds,
fermenter,
Stouts,
primary
Porters,
fermentation
Fruit Beers,
usually
Irish Red
being
Ale,
complete
Cream Ale,
in a matter
Other Smoked
of a few Beer,
days. Russian
All of theImperial
characteristics
Stout, Spice,
of a good
Herb,
aleoryeast
Vegetable
are found
Beer,inStrong
Nottingham:
ScotchaAle,
clean
Wood-Aged
flavor profile
Beer.
that allows a great balance between malt and hop character, high, fast flocculation, relatively high

OLY-004 West Coast Ale Ale Omega 60 73 73 80 Medium-Low 11 Popularly the “Chico,” this neutral, highly attenuating, moderately flocculating chart topper is a great house for its reliability, versatility — and lauded place in American craft beer history. It ferments cool, crisp and clean at the low range, with light citrus under 66° F. Great for displays of malts and hops. Also try DIPA Ale (OYL-052) and British Ale I (OYL-006) for hops, or West Coast Ale II (O

OLY-005 Irish Ale Ale Omega 62 72 69 75 Medium 12 Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. A good fermenter with reliable, average flocculation (some diacetyl possible). Hint of fruit at the lowest recommended temperatures increases in complexity at higher temps (64° F+/18° C+). Successful in dark and high gravity beers.

OLY-006 British Ale Ale Omega 64 72 70 80 Medium-High 10 A productive, brewery-friendly top cropper attributed to an historic London brewery whose lab once hosted Louis Pasteur. It drops fast and clear, and it is clean and crisp at low temperatures, with heightened esters and a lightly tart and dry finish at the upper range. Try also British Ale II (OYL-007) for slightly less attenuation and enhanced malts, or British Ale VIII (OYL-016).

OLY-016 British Ale VIII Ale Omega 64 72 67 71 Very High 9 A ridiculously thorough flocculator thought to be from a highly regarded English ESB. This strain has unique fruitiness and noticeable finishing sweetness. It drops out quickly and completely. Easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment up at the recommended temperature ceiling.

OLY-021 Hefeweizen Ale Ale Omega 64 75 73 77 Low 10 A cloudy, big top-cropping standard in classic German wheat beer. Graceful banana and clove turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures to show clove. Over pitching can dial down banana. Sulfur conditions out. See also Bavarian Wheat (OYL-025) for an alternate complexity.

OLY-024 Belgian Ale A Ale Omega 65 78 72 85 High 12 As one of the few highly flocculent Belgian ale strains, the thought-to-be Ardennes strain makes a great Belgian house. It is brewery friendly, crops easily and has a well rounded flavor profile that balances fruitiness and phenolics. Esters increase with upward temperatures.

OLY-052 DIPA Ale Ale Omega 65 72 72 80 Medium-Low 11 A strong fermenter popularly referred to as the “Conan.” This strain is thought to originate from an often-hunted, soaringly-rated Vermont beer. Its peach, apricot, and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles, like in the hot-topic New England IPA. May produce some diacetyl

OLY-057 Hot Head Ale Ale Omega 62 98 75 85 Medium-High 11 A highly flocculent Norwegian ale strain with an astoundingly wide temperature range featuring little change in flavor across the range. Clean enough for both American and English styles, it has a unique honey-like aroma with over-ripe mango. Complementary to modern fruity hops. Temperature control is unnecessary with this strain

OLY-217 American Farmhouse Ale Omega 68 80 75 85 Low 10 A “coast to coast” blend of a Saison strain from
Farmhouse
a famousales
Northeast
with funk
U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.

OLY-500 Saisonstein's Monster Ale Omega 65 78 80 90 Low 11 Our own genetic hybrid of French Saison (OYL-026) and Belgian Saison (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity beers, ferments reliably and thoroughly without pause, and is spicy, complex, tart, dry and crisp. The flavor profile leans toward Belgian Saison (OYL-027) with some bubblegum. More fruit character and fewer phenolics

OLY028 Belgian Ale W Ale Omega 64 78 74 78 Medium 12 An eruptive top cropper displaying nice fruit and rustic phenolics. This reliable Belgian is thought to be from the famous tripel brewer. A good flocculator with wide temperature range, three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.

S-04 Safale S-04 Ale Fermentis 59 68 72 75 High 10 Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10%
WY1099
more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. If fermentation is colder than 66 diacetyl rest is recommended.

S-33 Safale S-33 Ale Fermentis 59 75 Medium 11.5 A very popular general purpose yeast, displaying
This yeast
both very
produces
robustsuperb
conservation
flavour profiles
properties
andand
is used
consistent
for theperformance.
production ofRe-hydrate
a varied range
into of
yeast
top cream
fermented
in a special
stirred vessel
beers (Belgian
in 10 times
type
itswheat
own weight
beers,ofTrappist,
sterile water
etc.) or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch. Brewery source: Edme Ltd

T-58 SafAle T-58 Ale Fermentis 59 75 Medium 11.5 A speciality yeast selected for its estery somewhat
Belgianpeppery
Blond Ale,
andBelgian
spicy flavour
Dark Strong
development
Ale, Belgian
(Belgian
Dubbel,
style).
Belgian
Re-hydrate
Goldeninto
Strong
yeastAle,
creamBelgian
in a stirred
Specialty
vessel
Ale,inBelgian
10 times
Trippel,
its own
Bière
weight
de Garde,
of sterileSaison.
water or wort at 27C ± 3C.(80F ± 6F) for 15-30 minutes. Stir gently for another 30 minutes and pitch.

US-05 Safale US-05 Ale Fermentis 55 90 49 83 Medium 10 This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates WLP001,
the hop flavors
WY1056and is extremely versatile. Low fruitiness, mild ester production. Normally requires filtration for bright beers. Produces diacetyl and fusels if reproduction stage is over 71f or excessively underpitched. Poor attenuation if below 60f. Serial pitching will result in an extre

WB-06 Safbrew WB-06 Ale Fermentis 59 75 Low 15 Re-hydrate into yeast cream in a stirred vessel
American
in 10 times
Wheat
its or
ownRye
weight
Beer,ofDunkelweizen,
sterile water or
Fruit
wortBeer,
at 27C
German
± 3C.(80F
Hefe-Weizen,
± 6F) for 15-30
Roggenbier
minutes.
(German
Stir gently
Rye for
Beer),
another
Weizen/Weissbier,
30 minutes andWeizenbock.
pitch.

Windsor Windsor Ale Danstar 64 70 70 75 Windsor yeast from Danstar/Lallemand produces

Britishales
stylewith
ales,
a classic
bitter, pale
British
ales,
profile.
milds,It porters,
is a low stouts
attenuating and low to medium flocculating strain unlike other English strains. However, it produces lovely esters during fermentation, and can leave beer with a bit of residual sweetness and body. Perfect for a wide range of British style ales, it has been noted particularly for its use in the productio

WLP001 California Ale Yeast Ale White Labs 68 73 73 80 Medium 15 Most American Styles WY1056

WLP002 English Ale Yeast Ale White Labs 65 68 63 70 Very High 10 A classic ESB strain from one of England's largest
Englishindependent
style ales including
breweries.
milds,
Thisbitters,
yeast porters,
will leave
and
a beer
English
verystyle
clear,
WY1968
stouts.
and will leave some residual sweetness. Brewery souce: Fullers.

WLP003 German Ale II Ale White Labs 65 70 73 80 Medium 10 Clean, but with more ester production than WLP029.
Kölsch, Alt,
Strong
and German
sulfur component
style Palewill
Ales.reduce with aging. Does notWY2575
ferment well under 62F. Brewery source: Weihenstephan W165

WLP004 Irish Ale Yeast Ale White Labs 65 68 69 74 Medium-High 12 This is the yeast from one of the oldest stoutIrish
producing
ales, stouts,
breweries
porters,
in the
browns,
world. reds
It produces
and a very
a slight
interesting
hint of diacetyl,
paleWY1098
ale.balanced by a light fruitiness and slight dry crispness. Brewery source: Guinness

WLP005 British Ale Yeast Ale White Labs 65 70 67 74 High 10 This yeast is a little more attenuative than WLP002.
English style
Like most
ales including
English strains,
bitter, pale
this yeast
ale, porter,
produces
and brown
malty beers.
ale. WY1187

WLP007 Dry English Ale Yeast Ale White Labs 65 70 70 80 Medium-High 12 Clean, highly flocculent, and highly attenuative
American
yeast. This
Amber,
yeast
American
is similar
Brown
to WLP002
Ale, American
in flavorIPA,
profile,
American
but is 10%
Pale
WY1098
more
Ale, American
attenuative.
Porter,
ThisBarleywine
eliminates Ale,
the residual
Cream Ale,
sweetness,
English Brown
and makes
Ale, English
the yeast
IPA,
well
English
suitedOld
for high
Ale, English
gravity ales.
Pale It
Ale,
is also
ESB,reaches
Foreignterminal
Export Stout,
gravityImperial
quickly. IPA,
80%Imperial
attenuation
Stout,
willIrish
be reached
Dry Stout,
even
Irishwith
Red 10%
Ale,ABV
Kolsch,
beers.
Oatmeal
If fermentation
Stout, Ordinary
is colder
Bitter,
thanScotch
66 diacetyl
Ale (Wee
rest isHeavy),
recommended.
Sweet S

WLP008 East Coast Ale Yeast Ale White Labs 68 73 70 75 Medium-Low 10 Our Brewer Patriot strain can be used to reproduce
golden, many
blonde,
of honey,
the American
pales and
versions
Germanof classic
alt stylebeer
alesstyles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Brewery source: Sam Adams

WLP009 Australian Ale Yeast Ale White Labs 65 70 70 75 High 10 Produces a clean, malty beer. Pleasant esterAmerican
character,
Amber,
can be
American
described
IPA,
as American
bready. Can
Pale
ferment
Ale, Cream
successfully,
Ale, English
and clean,
IPA, Imperial
at higher
IPA,
temperatures.
Kolsch, Ordinary
This yeast
Bitter combines good flocculation with good attenuation. Brewery source: Coopers

WLP010 Anniversary Ale Blend Ale White Labs 65 70 75 80 Medium 10 White Labs started in 1995 with 5 strains available for homebrewers-WLP001, WLP002, WLP004, WLP300, and WLP810. We wanted a blend with all of these strains, but Hefeweizen just doesn't fit. So we have crafted a blend using unique proportions of WLP001 California Ale Yeast, WLP002 English Ale Yeast, WLP004 Irish Ale Yeast, and WLP810 San Francisco Lager Yeast. A truly uni

WLP011 European Ale Yeast Ale White Labs 65 70 65 70 Medium 10 Malty, Northern European-origin ale yeast. Low
Alt, ester
Kolsch,
production,
malty English
giving
ales,
a clean
and profile.
fruit beers
Little to no sulfur production.
WY1338 Low attenuation helps to contribute to the malty character. Brewery source: Wisenschaftliche Station #338

WLP013 London Ale Yeast Ale White Labs 66 71 67 75 Medium 10 Dry, malty ale yeast. Provides a complex, oakey
Classic
ester
British
character
pale ales,
to your
bitters,
beer.and
Hopstouts.
bitterness comes through well.Does
WY1028 not flocculate as much as WLP002 and WLP005. Brewery source: Worthing White Shield

WLP022 Essex Ale Yeast Ale White Labs 66 70 71 76 Medium-High 10 Flavorful British style yeast. Drier finish thanClassic
many British
Britishale
milds,
yeast.
pale
Produces
ales, bitters,
slightly
andfruity
stouts.
and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). Does not flocculate as much as WLP002 and WLP005. Brewery source: Ridley's Ale

WLP023 Burton Ale Yeast Ale White Labs 68 73 69 75 Medium 10 From the famous brewing town of Burton upon
All English
Trent, England,
styles, IPA's,
this yeast
bitters,
is packed
and pales.
withExcellent
character.
in Itporters
provides
andWY1275
delicious
stouts. subtle fruity flavors like apple, clover honey and pear. Brewery source: Henley of Thames

WLP025 Southwold Ale Yeast Ale White Labs 66 69 68 75 High 10 From Suffolk county, England. This yeast produces
Great for
complex
British bitters
fruit and
and
citrus
paleflavors.
ales. Slight sulfur is produced during
WY1335fermentation, which will disappear with aging. Brewery source: Adnam's?

WLP026 Premium Bitter Ale White Labs 67 70 70 75 Medium 10 From Staffordshire, England. Fermentation gives
English
a mild,
style but
bitters,
complex,
milds,estery
ESBs,character.
porters, stouts,
Ferments
and strong
barley and
wines.
dry. Good for high gravity beers. Brewery source: Marston's

WLP028 Edinburgh Scottish Ale Yeast Ale White Labs 65 70 70 75 Medium 12 Scotland is famous for its malty, strong ales.All
This
Scottish
yeast can
Styles
reproduce complex, flavorful Scottish style ales. This
WY1728
yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.Ferments slow under 60f but produces signature smokey ester produces excessive diacetyl when fermented over 65f, recommended diacetyl rest Brewery sou

WLP029 German Ale/ Kölsch Yeast Ale White Labs 65 69 72 78 Medium 10 Does not do well under 62f unless already activeFrom
Kölsch andaAlt
small
stylebrewpub
beers. Good
in Cologne,
for lightGermany.
beers likeAccentuates
blond and honey.
hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Brewery source: PJ Fruh

WLP036 Dusseldorf Alt Yeast Ale White Labs 65 69 65 72 Medium 10 Traditional Alt yeast from Dusseldorf, Germany.
American
Produces
Wheat
clean,
or Rye
slightly
Beer,sweet
Berliner
alt beers.
Weisse,
Does
Bière
notde
accentuate
Garde, Düsseldorf
WY1007
hop flavorAltbier,
as WLP029
Kölsch,Northern
does. Brewery
German
source:
Altbier
Dusseldorf (Zum Uerige)

WLP037 Yorkshire Square Ale White Labs 65 69 68 72 High 12 This yeast produces a beer that is malty, butEnglish
well-balanced.
pale ales,
Expect
English
flavors
brownthat
ales,
areand
toasty
mild
with
ales.
malt-driven esters. Brewery source: Samuel Smith

WLP038 Manchester Ale Yeast Ale White Labs 65 70 70 74 Medium-High 12 Top-fermenting strain that is traditionally good
English
for top-cropping.
Brown Ale, English
Moderately
IPA,flocculent
English Old
with
Ale,
a clean,
English
dryPale
finish.
Ale,Low
ESB,
ester
Ordinary
profile,Bitter
producing
Preoder/Vault
a highly balanced English-style beer. Brewery source: New Castle

WLP039 East Midlands (Nottingham) Ale Yeast Ale White Labs 66 70 73 82 Medium-High 10 British style ale yeast with a very dry finish. Medium
pale ales,
toambers,
low fruit porters,
and fuseland
alcohol
stouts.
production. Well suited for top cropping.

WLP041 Pacific Ale Yeast Ale White Labs 65 68 65 70 High 10 A popular ale yeast from the Pacific Northwest.
English
The style
yeastmilds,
will clear
bitters,
fromIPA,
the porters,
beer well,
and
and
stouts.
leave a malty profile. More fruity than WLP002,A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, Brewery source: Red Hook?

WLP051 California Ale V Yeast Ale White Labs 66 70 70 75 Medium-High 12 From Northern California. This strain is moreAmerican
fruity than
Amber,
WLP001,
American
and slightly
Brownmore
Ale, American
flocculent.IPA,
Attenuation
Americanis Pale
lower,
WY1272
Ale,
resulting
American
in aPorter,
fuller bodied
Barleywine
beer than
Ale, Cream
with WLP001.
Ale, Dusseldorf
BreweryAltbier,
source: English
AnchorBrown
Liberty
Ale, English IPA, English Old Ale, English Pale Ale, ESB, Foreign Export Stout, Imperial IPA, Imperial Stout, Irish Dry Stout, Irish Red Ale, Kolsch, Oatmeal Stout, Ordinary Bitter, Scotch Ale (We

WLP060 American Ale Yeast Blend Ale White Labs 68 72 72 80 Medium 12 Our most popular yeast strain is WLP001, California
AmericanAle
Amber,
Yeast.American
This blend
Brown
celebrates
Ale, American
the strengths
IPA, American
of California-
Paleclean,
Ale, American
neutral fermentation,
Porter, Barleywine
versatile
Ale,usage,
Creamand
Ale,adds
Dusseldorf
two other
Altbier,
strains
English
that belong
Brownto
Ale,
theEnglish
same 'clean/neutral'
IPA, English Old
flavor
Ale,category.
English Pale
The additional
Ale, ESB, strains
Foreigncreate
Exportcomplexity
Stout, Imperial
to theIPA,
finished
Imperial
beer.Stout,
This blend
Irish Dry
tastes
Stout,
more
Irish
lager
Redlike
Ale,than
Kolsch,
WLP001.
Oatmeal
HopStout,
flavorsOrdinary
and bitterness
Bitter, Scotch
are accentuate
Ale (We

WLP072 French Ale Yeast Ale White Labs 63 73 68 75 Medium-High 10 Clean strain that complements malt flavor. Low
Biere
to de
moderate
Garde, esters,
blond, amber,
when fermentation
brown and specialty
temperature
beers
is below 70F. Moderate plus ester character over 70F. Low diacetyl production. Brewery source: Brasserie Duyck?

WLP076 Old Sonoma Ale Yeast Ale White Labs 66 70 70 74 Medium 10 From a historic brewery in Northern California.
PaleThis
ales,
strain
Porters,
was embraced
Stouts by the early pioneers of craft beer in America and is ideal for those seeking to use a traditional British-style yeast.

WLP080 Cream Ale Yeast Blend Ale White Labs 65 70 75 80 Medium 12 This is a blend of ale and lager yeast strains.Cream
The strains
Ale, Dusseldorf
work together
Altbier,
to create
Kolsch,a Ordinary
clean, crisp,
Bitter
light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.

WLP085 English Ale Blend Ale White Labs 68 72 69 76 Medium-High 10 A blend of British ale yeast strains, designedEnglish
to add complexity
Pale Ale, Bitter,
to your
Porter,
ale. Moderate
Stout, andfruitiness
India Paleand
Ale.
mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties.

WLP090 San Diego Super Yeast Ale White Labs 65 68 76 83 Medium-High 15 A super clean, super-fast fermenting strain. A
American
low ester-producing
Amber, American
strain Brown
that results
Ale, American
in a balanced,
IPA, American
neutral flavor
Paleand
Ale,aroma
American
profile.
Porter,
Alcohol-tolerant.
Barleywine Ale,
Similar
Creamto California
Ale, Dusseldorf
Ale Yeast
Altbier,
WLP001
English
butBrown
it generally
Ale, English
ferments
IPA,
faster.
English Old Ale, English Pale Ale, ESB, Foreign Export Stout, Imperial IPA, Imperial Stout, Irish Dry Stout, Irish Red Ale, Kolsch, Oatmeal Stout, Ordinary Bitter, Scotch Ale (We

WLP095 Burlington Ale Yeast Ale White Labs 67 70 73 78 Medium 12 This yeast is great in Northeastern style IPAsAmerican
becauseIPA,
it throws
American
a littlePale
personality
Ale, English
and body
IPA, English
into your
Pale
beer.
AleEsters are higher than WLP001 and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested.

WLP099 Super High Gravity Ale Yeast Ale White Labs 65 69 80 80 Medium 15 Can ferment up to 25% alcohol. From England.
Extreme
Produces
beersester character that increases with increasing gravity. Malt character dominates at lower gravities. Slow ferment, ferment low or risk excessive bad yeast esters. Brewery source: Thomas Hardy

WLP250 American Pub Ale Yeast Ale White Labs 58 73 75 75 Medium-High 10 ...really nice body on the beer. It shows mildly
Thefruity
Rebel
ale Brewer
flavors on
AMERICAN
beers thatPUB
don'tALE
have
is alot
a great
of ingredient
strain for just
induced
aboutflavor.
any and
We all
alsoAmerican
noticed Ales,
a flavor
making
accentuation,
it the perfect
meaning
house
that
strain.
it seemed
We have
to make
testedhoppy
it on everything
beers a little
from
more
a Rye
hoppy
IPAand
to amalty
Blondebeers
ale and
a little
everything
more malty.
in between, we even brewed a California Common with it.

WLP299 Persica (Columbia) Ale Yeast Ale White Labs 68 78 70 80 Medium-High 12 From the Pacific Northwest, this strain is fruitier
Blonde
thanale
WLP001 with peach/apricot notes with a slightly lower attenuation. This strain has good diacetyl reduction capability. Persica owes its name to the Latin malum persicum, Persian apple, or as it is called these days, Peach. This blonde ale features Austin Homebrew Supply's proprietary White Labs Persica Ale yeast. This yeast produces

WLP300 Hefeweizen Ale Yeast Ale White Labs 68 72 72 76 Low 10 This famous German yeast is a strain used in
German
the production
Wheat Beer
of traditional, authentic wheat beers. It produces WY3068
the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Brewery source: Weihenstephan 68

WLP320 American Hefeweizen Ale Yeast Ale White Labs 65 69 70 75 Low 10 This yeast is used to produce the Oregon style
American
American
Wheat
Hefeweizen.
Ale Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Brewery source: Zum Uerige

WLP351 Bavarian Weizen Yeast Ale White Labs 66 70 73 77 Low 10 This strain produces a classic German-styleHefeweizen,
wheat beer, with
Belgian
moderately
Wit high, spicy, phenolic overtones reminiscent
WY3638, of cloves.
Yeast Lab
Former
W51 Yeast Lab W51 yeast strain, acquired from Dan McConnell. Brewery source: Weihenstephan 175

WLP380 Hefeweizen IV Ale Yeast Ale White Labs 66 70 73 80 Low 10 Large clove and phenolic aroma and flavor, Hefeweizen,
with minimal Belgian
banana.Wit
Refreshing citrus and apricot notes. Crisp, drinkable
WY3333hefeweizen. Less flocculent than WLP300, and sulfur production is higher. Brewery source: Weihenstephan 66?

WLP400 Belgian Wit Ale Yeast Ale White Labs 67 74 74 78 Medium 10 Slightly phenolic and tart, this is the original For
yeast
use
used
in rice-based
to producefermentations.
Wit in Belgium.
Traditional
Brewery source:
strain used
Hoegaarden
in Ginjo-shu
WY3944production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation

WLP410 Belgian Wit II Ale Yeast Ale White Labs 67 74 70 75 Medium 10 Less phenolic than WLP400, and more spicy.
Belgian
Will leave
Wit, aspiced
bit more
Ales,
sweetness,
wheat Ales,
andand
flocculation
specialty is
Beers.
higher than WLP400. Brewery source: Moortgat Brouwerij

WLP500 Trappist Ale Yeast Ale White Labs 65 72 75 80 Medium-Low 15 From one of the few remaining Trappist breweries
Belgianremaining
Blonde/Dubbel/Trippel/Golden
in the world, this yeastStrong/Quadrupel
produces the distinctive fruitiness
WY1214and plum characteristics. Brewery source: Chimay

WLP510 Belgian Bastogne Ale Yeast Ale White Labs 66 72 74 80 Medium 15 A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Brewery source:
 Apparant Apparant
Fermentation Fermentation
Strain Product Name Species Lab Attenuation Attenuation Alcohol Tolerance (ABV %) Pitching/Fermentation Notes Best Styles Substitutions
Temp Range LOW (°F) Temp Range HIGH (°F)
Range LOW (%) Range HIGH (%)
WY1056 American Ale Ale Wyeast 60 72 73 77 Medium-Low 11 This yeast is famous for its clean flavors, balance
American
and Amber
ability to
Ale,
beAmerican
used in almost
Barleywine,
any style
American
ale. It accentuates
Brown Ale, American
WLP001
the hop flavors
IPA, American
and is extremely
Pale Ale,versatile.
AmericanLow
Stout,
fruitiness,
Braggot,mild
Brown
ester
Porter,
production.
Christmas/Winter
Normally requires
Specialty
filtration
Spicedfor
Beer,
bright
Cream
beers.
Ale,
Produces
Dry Stout,
diacetyl
Fruit and
Beer,fusels
Imperial
if reproduction
IPA, Irish Red
stage
Ale,isOther
over 71f
Smoked
or excessively
Beer, Russian
underpitched.
Imperial Stout,
Poor attenuation
Spice, Herb,
if below
or Vegetable
60f. Serial
Beer,pitching
Strongwill
Scotch
resultAle,
in an
Wood
extr

WY1087-PC Wyeast Bohemian Ale Blend Ale Wyeast 64 72 71 75 Medium-High 11 This is a blend of the best ale strains to provide
American
quick starts,
Pale Ale,
good
American
flavor, and
Amber
good
Ale,
flocculation.
American Brown
The profile
Ale, American
of these strains
Stout, provides
Americana IPA,
balanced
Double
finish
IPA,for
American
British and
Barleywine,
AmericanAmerican
style ales.
Porter, Oatmeal Stout, Sweet Stout, Imperial Stout, Foreign Extra Stout, Cream Ale

WY1099 Whitbread Ale Ale Wyeast 64 75 68 72 Medium-High 10 A mildly malty and slightly fruity fermentationBlonde
profile.Ale,
It isEnglish
less tartIPA,
andExtra
dry than
Special/Strong
Wyeast 1098Bitter
British
(English
Ale. With
Palegood
S04
Ale),flocculation
Oatmeal Stout,
characteristics,
Southern English
this yeast
Brown,
clears
Special/Best/Premium
well without filtration.Bitter,
Low fermentation
Standard/Ordinary
temperatures
Bitter, Sweet
will produce
Stout a clean finish with a very low ester profile. Brewery Source: Whitbread

WY1203-PC Burton IPA Blend Ale Wyeast 64 74 71 74 Medium-High 10 The revival of interest in historic and classic English
English IPA,
IPA styles
Ordinary
calls
Bitter,
for aBest
specialized
Bitter, Strong
yeast. Bitter,
This blend
American
highlights
Porter,
hopForeign
bitterness
Extraand
Stout,
aroma
Australian
while still
Sparkling
allowingAle
full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good

WY1214 Belgian Abbey Ale Wyeast 68 78 74 78 Medium-Low 12 A widely used and alcohol tolerant Abbey yeast
Belgian
that Dark
is suitable
StrongforAle,
a variety
Belgian
of Dubbel,
Belgian Belgian
style ales.
Specialty
This strain
Ale, produces
Belgian
WLP500Tripel,
a niceChristmas/Winter
ester profile as well
Specialty
as slightly
Spiced
spicy
Beer,
alcohol
Witbier
notes.. It can be slow to start; however, it attenuates well. Brewery Source: Chimay

WY1217-PC PC West Coast IPA Ale Wyeast 62 74 73 80 Medium-High 10 Thorough attenuation, temperature tolerance,
West
andCoast
good Style
flocculation
American
make
craft
thisbeers,
an easy
American
strain to
Pale
work
Ale,
with.
American
Flavor is
Brown
balanced
Ale, American
neutral with
IPA,
mild
Double
ester IPA,
formation
Specialty
at warmer
IPA: Red
temperatures,
IPA, Scottishallowing
Light, Scottish
hops, character
Heavy, Scottish
malts, and
Export,
flavorings
Wee Heavy
to show through.

WY1318 London Ale III Ale Wyeast 64 74 71 75 High 10 Brewery source: Boddingtons.Originating from
American
a traditional
Amber London
Ale, English
brewery,
Barleywine,
this yeastEnglish
has a wonderful
IPA, Extramalt
Special/Strong
and hop profile.
BitterIt (English
is a true Pale
top cropping
Ale), Mild,
strain
Oatmeal
with aStout,
fruity,Old
veryAle,
lightScottish
and softly
Export
balanced
80/-, Scottish
palate. This
Heavystrain
70/-,will
Scottish
finish slightly
Light 60/-,
sweet.
Southern English Brown, Special/Best/Premium Bitter, Standard/Ordinary Bitter, Sweet Stout

WY1332 Northwest Ale Ale Wyeast 65 75 67 71 High 10 One of the classic ale strains from a Northwest
American
U.S. Brewery.
Amber Ale,
It produces
American
a malty
Barleywine,
and mildly
American
fruity ale
Brown
withAle,
goodAmerican
depth and
IPA,
complexity.
American From
Pale Ale,
Hales
American
BreweryStout,
in Seattle
Blonde
viaAle,
Gales
Classic
Brewery
American
UK Pilsner, Fruit Beer, Imperial IPA, Spice, Herb, or Vegetable Beer

WY1388 Belgian Strong Ale Ale Wyeast 64 80 74 78 Low 13 The classic choice for brewing golden strongBelgian
ales. Malt
Blond
flavors
Ale, Belgian
and aromas
Golden
will Strong
remainAle,
evenBelgian
with a Specialty
well attenuated
Ale,
WLP570
Belgian
dry, tartTripel,
finish.Bière
This de
alcohol
Garde,
tolerant
Christmas/Winter
strain will produce
Specialty
a complex
Spiced ester
Beer profile balanced nicely with subtle phenolics. It may continue to produce CO2 for an extended period after packaging or collection. Duvel (Moortgart) via McEwans

WY1450 Denny's Favorite 50 Ale Wyeast 60 70 74 76 Low 10 This terrific all-round yeast can be used for almost
American
anyAmber
style beer
Ale, and
American
is a mainstay
Barleywine,
of Mr.
American
Denny Conn
Brown
(ofAle,
homebrewing
American
WY2450 IPA,
fame).
American
It is unique
Pale in
Ale,
that
American
it produces
Stout,
a big
Braggot,
mouthfeel
Brown
andPorter,
helps Christmas/Winter
accentuate the malt,
Specialty
caramel,
Spiced
or fruit
Beer,
character
CreamofAle,
a beer
Dry without
Stout, Fruit
beingBeer,
sweet
Imperial
or under-attenuating.
IPA, Irish Red Ale,
UsedOther
to be
Smoked
2450 inBeer,
the Private
RussianCollection
Imperial Stout,
(PC). Spice,
Now available
Herb or year-round.
Vegetable Beer,
Brewery
Strong
source:
Scotch
BrewTek
Ale, Wood-
CL-5

WY1469 West Yorkshire Ale Ale Wyeast 64 72 67 71 High 9 This strain produces ales with a full chewy malt
Blonde
flavor
Ale,
and
English
character,
IPA, Extra
but finishes
Special/Strong
dry, producing
Bitter famously
(English Pale
balanced
Ale), Oatmeal
beers. Best
Stout,
used
Southern
for the production
English Brown,
of cask-conditioned
Special/Best/Premium
bitters, ESB
Bitter,and
Standard/Ordinary
mild ales. ExpectBitter,
moderate
Sweet
nutty
Stout
and stone-fruit esters.Reliably flocculent, producing bright beer without filtration. Brewery: Timothy Taylor

WY1581-PC PC Belgian Stout Ale Wyeast 65 75 70 85 Medium 12 A very versatile ale strain from Belgium. Excellent
BelgianforPale
Belgian
Ale, stout
Belgian
andSpecialty
Belgian Ale,
Specialty
Belgian
ales.
Dubbel,
Ferments
Tripletoand
dryness
Quad,and
Belgian
produces
Strong
moderate
Goldenlevels
and Dark
of esters
Ales, without
Belgiansignificant
Blonde Ale,phenolic
Saison,orBelgian
spicy characteristics.
Blond Ale

WY1737 Flying Dog Ale Wyeast 65 72 68 72 Medium-High A vigorous fermenter, producing ales with a A
complex,
wide range
malty
of profile.A
ale stylestypical primary fermentation should be complete within 4 to 7 days and total fermentation time can be as little as 16 days. Ensure proper wort aeration to allow for complete attenuation. Brewery source: Flying Dog

WY1742 Swedish Ale Ale Wyeast 64 74 68 72 High 10 Wyeast 1742 and 1187 were available at theAmerican
same time.
IPA,
Wyeast
American
had Stout,
obtained
Fruit
theBeer,
Carnegie
Mild, Oatmeal
Porter yeast,
Stout,
propogated
Southern
WY1187,English
it,WLP005
and sold
Brown
it as 1742. Sometime later, they discovered it was the same as Ringwood yeast, so they discontinued 1742. Brewery source: Jokkmokk in Northern Sweden

WY1762 Belgian Abbey II Ale Wyeast 65 75 73 77 Medium 12 An excellent yeast strain for use in Belgian dark
American
strongBarleywine,
ales. This strain
Belgian
hasBlond
a relatively
Ale, Belgian
“cleanDark
profile”
Strong
which
Ale,
allows
WLP540
Belgian
a rich
Golden
malt and
Strong
distinctive
Ale, Belgian
ethanol
Specialty
character
Ale,toBière
shine.deDelicate
Garde, dried
Russian
fruitImperial
esters can
Stout,
be produced
Strong Scotch
whenAle
used at higher fermentation temperatures or in a high gravity wort. Conditions beer very fast. Clean at the low end, and supposedly is pretty fruity at the warm end. Vigorou

WY1764 Rogue Pacman Ale Wyeast 60 72 72 78 Medium-High 12 Very mild fruit complements a dry, mineral finish
American
making
Pale
thisAle,
a fairly
American
neutral
Amber
strain.Ale,
Pacman's
American
flavor
Brown
profile
Ale,and
Brown
performance
Porter, Cream
makes
Ale,
it aIrish
great
Red
choice
Ale, Strong
for use Scotch
in manyAle,
different
Dry Stout,
beer American
styles. John
Stout,
Maier
Russian
(RogueImperial
Brewmaster)
Stout, American
says it loves
IPA,a Imperial
60 degreeIPA,
ferment.
American
Pacman
Barleywine,
is alcohol
Fruit
tolerant,
Beer, Spice/Herb/or
flocculent, attenuates
Vegetable
well
Beer,
andChristmas/Winter
will produce beersSpecialty
with littleSpice
to no Beer,
diacetyl.
Other
Brewery
Smokedsource:
Beer, Rogue
Wood-Aged Beer

WY1768-PC PC English Special Bitter Ale Wyeast 64 72 68 72 Very High 9 Produces light fruit and ethanol aromas along
Extra
withSpecial/Strong
soft, nutty flavors.
Bitter
Exhibits
(English
a mild
Palemalt
Ale),profile
Old Ale,
with
Special/Best/Premium
a neutral finish. BrightBitter,
beersStandard/Ordinary
are easily achieved
Bitter
without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent. Brewery Source: Youngs Brewery

WY1882-PC PC Thames Valley II Ale Wyeast 60 70 72 78 High 10 This strain was originally sourced from a now
Ordinary
defunctand
brewery
Special
on the
Bitters,
banksESB,
of the
Northern
river Thames
English outside
Brown, of
Robust
Oxford,
Porter,
England.
Dry Stout,
Thames Foreign
ValleyExtra
II produces
Stout crisp, dry beers with a rich malt profile and moderate stone fruit estersThis attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

WY1945 NB NeoBritannia Ale Wyeast 66 74 72 77 Medium-High This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excell

WY2450 PC Denny's Favorite 50 Ale Wyeast 60 70 74 76 Low 10 See WY1450, Brewery source: BrewTek CL-50 via Denny Conn WY1450

WY2565 Kölsch Ale Wyeast 56 70 73 77 Low 10 This strain is a classic, true top cropping yeast
American
strain from
Wheat
a traditional
or Rye Beer,
brewery
Berliner
in Cologne,
Weisse, Germany.
Bière de Garde,
Beers Cream
will exhibit
Ale,some
Düsseldorf
of the Altbier,
fruity character
Fruit Beer,
of an
Kölsch,
ale, with
Northern
a clean
German
lager like
Altbier,
profile.
Spice,
It produces
Herb, orlow
Vegetable
or no detectable
Beer levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain

WY2575-PC PC Kölsch II Ale Wyeast 55 70 73 77 Low 10 This authentic Kolsch strain from one of Germany’s
Kölsch, leading
Northernbrewing
German schools
Altbier,has
Düsseldorf
a rich flavor
Altbier
profile which accentuates
WLP003 a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers. Brewery source: Weishenstephan W165

WY3056 Bavarian Wheat Blend Ale Wyeast 64 74 73 77 Medium 10 Subtle German style wheat beer

WY3209-PC Oud Bruin Ale Blend Ale Wyeast 80 85 70 80 Medium 10 This exclusive sour blend is built for dark, malt-accented
Oud Bruin, Mixed-Fermentation
sour styles. Like 3763
Sour
Roeselare,
Beer, Wildit Specialty
will createBeer,
sharpSaison,
acidity,Fruit
but unlike
Beer, Fruit
3763&it Spice
will leave
Beer,
theSpecialty
malt character
Fruit Beer
intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries), and makes for an interesting Saison.

WY3278 Belgian Lambic Blend Ale Wyeast 63 75 70 80 Medium 11 This blend contains yeast and bacteria cultures
Lambic,
important
Gueuze,
to the
Fruit
production
Lambic, Flanders
of spontaneously
Red Ale,fermented
Wild Specialty
beersBeer
of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this

WY3463-PC Forbidden Fruit Ale Wyeast 63 76 72 76 Low 12 A widely used strain in the production of Witbier
Witbier,
and White
GrandIPA
Cru. This yeast will produce spicy phenolics which WLP720
are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Brewery source:Hoegaarden (assumed to be from Verboden Vrucht)

WY3522 Belgian Ardennes Ale Wyeast 65 76 72 76 High 12 One of the great and versatile strains for theBelgian
production
PaleofAle,
classic
Belgian
Belgian
Dubbel,
styleBelgian
ales. This
Tripel,
strain
Belgian
produces
Strong
a beautiful
Ale,
WLP550
Belgian
balance
DarkofStrong
delicate
Ale,
fruit
Belgian
estersBlond
and subtle
Ale, Oud
spicy
Bruin,
notes;
Belgian
with neither
IPA one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. Brewery source: Achouffe

WY3538-PC Leuven Pale Ale Ale Wyeast 65 80 75 78 High 12 This vigorous top fermenting Belgian style strain
Belgian
produces
Pale Ale,
a distinct
Belgianspicy
Dubbel,
character
Belgian
along
Tripel,
withBelgian
mild esters.
StrongPhenolics
Ale, Belgian
developed
Dark Strong
during
Ale,
fermentation
Belgian Blond
mayAle,
dissipate
Flanders
withRed
conditioning.
Ale, Oud Bruin
This strain is an excellent choice for a variety of Belgian beer styles including pales, dubbels and brown ales. Brewery source:Corsendonk-Bocq

WY3655-PC Belgian Schelde Ale Ale Wyeast 62 74 73 77 Medium 11 From the East Flanders - Antwerpen region of
Belgian
Belgium,
Palethis
Ale,unique
Belgian
topSpecialty
fermenting
Ale,yeast
Belgian
produces
Dubbelcomplex,
and Tripel,
classic
Belgian
Belgian
Strong
aromas
Golden
andand
flavors
Darkthat
Ales,
meld
Belgian
well with
Blonde
premium
Ale, Flanders
quality pale
Brown/Oud
and crystal
Bruinmalts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.

WY3711 French Saison Ale Wyeast 65 83 85 95 Low 12 A very versatile strain that produces Saison or
Belgian
farmhouse
Blondstyle
Ale, biers
Belgian
as Dark
well as
Strong
otherAle,
Belgian
Belgian
styleGolden
beers Strong
that areAle,
highly
Belgian
aromatic
Specialty
(estery),
Ale,peppery,
Bière despicy
Garde,
and
Saison
citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. Ve

WY3724 Belgian Saison Ale Wyeast 70 95 76 80 Low 12 This strain is the classic farmhouse ale yeast.
Saison
A traditional yeast that is spicy with complex aromatics, includingNOT
bubble
WLP565
gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation w

WY3725-PC Bière de Garde Ale Wyeast 70 84 74 79 Low 12 Low to moderate ester production with subtle
Saison,
spiciness.
BièreMalty
de Garde,
and fullBelgian
on the Blonde
palate with
Ale, initial
Belgiansweetness.
Pale Ale, Finishes
Belgian Golden
dry andStrong
slightlyAle
tart. Ferments well with no sluggishness. Brewery source:Soy-Erezee, Belgium. Fantome

WY3726 Farmhouse Ale Ale Wyeast 70 95 74 79 Medium 12 This strain produces complex esters balanced
Saison,
with earthy/spicy
Beier de Garde,
notes.
Belgian
Slightly
Blonde
tart and
Ale,
dry
Belgian
with a Pale
peppery
Ale, finish.
BelgianA perfect
Goldenstrain
Strong
forAle
farmhouse ales and saisons. Brewery source: Blaugies, Belgium

WY3739-PC PC Flanders Golden Ale Ale Wyeast 64 80 74 78 Medium-Low 12 Robust & versatile strain that performs nicelyBelgian
in a broad
Palerange
Ale, Belgian
of Belgian
Specialty
styles.This
Ale, Belgian
well balanced
Dubbel,strain
Triplefrom
andnorthern
Quad, Belgian
Belgium
Strong
will produce
Goldenmoderate
and Dark levels
Ales, Belgian
of both fruity
Blonde esters
Ale. and spicy phenols while finishing dry with a hint of malt.

WY3822-PC Dutch Castle Ale Wyeast 65 80 74 79 Medium 12 Spicy, phenolic, and tart in the nose. Very tart
Belgian
and dry
Dark
on the
Strong
palate.
Ale,Phenols
Flandersand
Brown
esters
Ale/Oud
well balanced,
Bruin, Saison
with a very dry and complex finish. High acid producer. Brewery source: Brouwerij Van Honsebrouck

WY3864-PC Canadian/Belgian Ale Yeast Ale Wyeast 65 80 75 79 Medium 12 This strain has a classic profile producing mild
Belgian
phenolics
Dubbel,
which
Belgian
increase
Trippel,
with Belgian
higher fermentation
Golden Strong
temperatures.
Ale, Biere deIt Garde,
has a low
Witbier
ester profile with a dry, slightly tart finish. This strain is alcohol tolerant while producing complex & well balanced beers.Brewery source: Unibroue

WY3942-PC Belgian Wheat Ale Wyeast 64 74 72 76 Medium 12 Isolated from a small Belgian brewery, this strain
Belgian
produces
Pale Ale,
beers
Witbier,
with Belgain
moderate
Trippel,
estersBelgian
and minimal
IPA, White
phenolics.
IPA Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. Brewery source: Esen, Belgium (De Dolle)

WY3944 Belgian Witbier Ale Wyeast 62 75 72 76 Medium 11 This versatile witbier yeast strain can be used
Witbier,
in a variety
Belgian
of Dubbel,
Belgian style
Belgian
ales.
Tripel,
ThisAutumn
strain produces
Seasonal
a Beer,
complex
Winter
WLP400
flavor
Seasonal
profile dominated
Beer, Spice/Herb/Vegetable
by spicy phenolicsBeers,
with low
Belgian
to moderate
IPA, White
esterIPA
production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unm

WY9093 Imperial Blend Ale Wyeast 68 75 75 80 Medium-Low 14 This unique blend of strains is designed to ferment
American
higher
Barleywine,
gravity worts
Imperial
usedIPA,
in producing
Imperial Red,
any Imperial
style of Imperial
Brown, Russian
beer. The
Imperial
results Stout
will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish.

WY9097 PC Old Ale Blend Ale Wyeast 68 75 75 80 Medium 14 To bring you a bit of English brewing heritage
Strong
we developed
Ale, Old Ale,
the English
“Old Ale”Barleywine
blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.

Munton's Standard Yeast Ale Munton's 64 70 70 70 High 8 It provides low ester formation but with relatively high residual sugar giving good body and mouth feel.

Munton's Premium Gold Ale Munton's 66 72 75 75 High 10 This yeast produces relatively high ester formation with a low residual sweetness but is also very robust, giving excellent results over a range of beers and is used in many Microbrewery fermentations.
We highly recommend taking this into the high end of temperature range, 90-100 ºF.Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol (click here for Lars' blog).
Sigmund's Voss Kveik Ale The Yeast Bay 70 100 78 83 High Farmhouse beers
Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort
Saison Blend II Ale The Yeast Bay 68 80 80 85 Medium This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. Thiscombination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. Each Saccharomyces strain in this blend produces flavor compounds that se
This is a single strain of Saccharomyces cerevisiae isolated from a fascinating Belgian producer of a wide array of traditional Belgian beer styles. This is a versatile yeast that will ferment fairly dry and produce a balanced flavor and aroma profile laced with a myriad of esters and phenols.
Flanders Specialty Ale Ale The Yeast Bay 68 80 80 90 Medium Belgian styles, Flanders Ales
While fermenting to dryness similar to our Dry Belgian Ale, there remains a pleasant fullness in the mouthfeel and a malt backbone that shines. If you would like the final gravity to remain a bit higher, we recommend mashing around 156 F.
Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkier clean yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds.
Wallonian Farmhouse Ale The Yeast Bay 72 80 81 88 Medium Farmhouse or experimental Belgian Ale
This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. When fermented cool this yeast will provide a cleaner profile, and the character development will increase proport
Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts.
Midwestern Ale Ale The Yeast Bay 64 72 76 80 Medium any porter, stout, brown, amber, IPA, pale ale, American wheat beer
A relatively fast fermenter with good attenuation and pleasant ester profile that can be tuned via the fermentation temperature, this yeast is great for any porter, stout, brown, amber, IPA, pale ale, or American wheat beer. Expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation
Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition.
Dry Belgian Ale Ale The Yeast Bay 68 74 85 100 Medium-High Big beers around 12-16% ABV, Big Belgian beers
For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Be
In order to achieve high attenuation, we recommend fermenting at 64-68 ºF for 5-7 days, and then raising the temperature to 70 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Vermont Ale Ale The Yeast Bay 64 70 77 83 Medium-Low
Attenuation has also been reported to increase when repitching after the first generation. Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature
This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit.
Northeastern Abbey Ale The Yeast Bay 68 75 77 81 Medium-Low Wide variety of Belgian styles, Light Belgian beers, Wit, Pale or Blond, Experimental fruit beers
The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.
Saison Blend Ale The Yeast Bay 66 74 78 84 Medium-Low A blend of two unique yeast strains isolated saisons
from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest

Wallonian Farmhouse II Ale The Yeast Bay 68 80 80 82 Medium-Low This is a single strain of Saccharomyces cerevisiae
this yeast
isolated
is a great
fromchoice
the same
for any
source
classic
as our
saison
Wallonian
style beer
Farmhouse
in which strain,
a balance
a well-known
of fruitiness
brewery
and rustic
hailing
farmhouse
from the character
Walloon region
is desired.
of Belgium. Slightly less attenuative and exhibiting a more restrained phenolic and expressive ester profile than our original Wallonian Farmhouse. Wallonian Farmhouse II works very well in conjunction with Brettanom

Wallonian Farmhouse III Ale The Yeast Bay 68 80 82 84 Medium-Low This is a single strain of Saccharomyces cerevisiae
Farmhouse,
isolated
Saison
fromstyles
a well-known brewery hailing from the Walloon region of Belgium. This strain is as attenuative as our original Wallonian Farmhouse and exhibits a more balanced profile of ester and phenols. This yeast is similar to a classic saison strain offered by many other yeast manufacturers, without the slow/low attenuation and stalling

ECY01 BugFarm Blend East Coast Yeast A large complex blend of cultures to emulateSour
sour&beers
wild beers
such as lambic style ales. Over time displays a citrus sourness and large barnyard profile. Contains yeast (S. cerevisiae and S. fermentati), several Brettanomyces strains, Lactobacillus and Pediococcus. The BugFarm blend changes every year and can be added at any stage of fermentation.

ECY01 BugFarm I Blend East Coast Yeast

ECY01 BugFarm II Blend East Coast Yeast

ECY01 BugFarm III Blend East Coast Yeast

ECY01 BugFarm IV Blend East Coast Yeast [See BugFarm description; plus:] Now producing Bugfarm 4 (includes a newcomer – Brettanomyces custersianus).

ECY01 BugFarm V Blend East Coast Yeast [See BugFarm description; plus:] Now producing Bugfarm 5 for 2011 (includes a newcomer – Brettanomyces nanus & naardenensis). Also, B. lambicus/Dekkera bruxellensis known to produce citric acid.

ECY02 Flemish Ale Blend East Coast Yeast A unique blend of Saccharomyces, Brett, lacto
Flemish
& Pedio
Red.
perfect
Oud Bruin
for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation.

ECY03 Farmhouse Brett Blend East Coast Yeast Saison brasserie blend (ECY08) with a pureSaison
Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time. Brewery source: small but fascinating Saison producer

ECY04 Brett blend #1 / Brett Anomala Blend East Coast Yeast Three individual Brettanomyces isolates from lambic producers combined to give an aggressive brett presence in any beer. Vigorous, funky and acid-tolerant, the blend can be added at any stage of fermentation and is excellent for priming or re-yeasting. / Formerly known as Brettanomyces intermedius and is now named as anomala along with strains of B. clausenii and B. anomulus. Th

ECY05 Brett Blend #9 (pre June 2013) Blend East Coast Yeast A blend of Brettanomyces that produces a dry, leathery, horsey and/or goaty profile. Can have a pronounced barnyard character and be added at any stage of fermentation. Funk is in the house, so let it out.

ECY05 Brett. Brux. (post June 2013) Blend East Coast Yeast This strain of brux was first isolated from Belgian stout (not sure which). Definitely bruxy in character with a bit of fruit added in.

ECY06 Berliner blend Blend East Coast Yeast Designed to be pitched into primary fermentation,
Berliner
theWeisse,
blend contains
Gose a Munich yeast and Lactobacillus delbreuckii subspecies delbreuckii in a traditional proportion of 4:1 yeast to Lactobacillus upon pitching.

ECY20 Bug County Blend East Coast Yeast The mother bugger for sour ales. Contains ECY01,
Wild ales
ECY02, ECY03, ECY04, and ECY05. Also includes: Brettanomyces lambicus, bruxellensis, anomulus, clausenii, custersianus, nanus, and naardenensis. Various Lactobacilli and Pediococci were added to round out this limited release sour blend for 2011.

ECY23 Oud Brune Blend East Coast Yeast 68 74 75 78 A unique blend of fruity Belgian Saccharomyces
Lambic?
yeast and Lactobacillus species (L. delbrueckii, L. mali for the bulk production of lactic acid, and L. brevis for lactic & acetic acid). For those who prefer sourness without the presence of Brett. Additional info: Suggested fermentation temperature: 68-74ºF; apparent attenuation: 75-78%. Alcohol tolerance TBD. L. brevis is hop tolerant.

F08 F08 Sour Batch Kidz Blend Imperial Yeast 68 76 80 100 Low Sour Batch Kidz is a blend of low attenuatingThis
Belgian
blendsaison
is great
yeast,
for emulating
Lactobacillus,
lambics,
andFlanders
two Brettanomyces
reds, sour farmhouse
yeast strains.
alesThis
andblend
any other
is great
brew
foryou
emulating
would like
lambics,
to funk
Flanders
up. reds, sour farmhouse ales and any other brew you would like to funk up.

GB121 Farmhouse Sour Blend GigaYeast 68 80 89 89 4.9 Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer ferm

GB122 Berliner Blend Blend GigaYeast 70 80 89 89 4.8 Sour with subtle ester character. Creates the classic Berliner Weisse style– sour with a hint of hops and malt. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warme

GB123 Sour Plum Belgian Blend GigaYeast 68 80 77 77 6.2 No wild yeast or Brett. Creates a clean tart beer with stone fruit esters and no discernible phenolics. In general, sour blends require a longer fermentation time than pure ale strains– 7-10 days at a minimum– to finish. Tasting Notes: Sour with fruity esters Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing the

GB124 Saison Sour Blend GigaYeast 68 80 78 78 4.5 Sour with fruity esters and black pepper. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy pheno

GB150 Sour Cherry Funk Blend GigaYeast 68 80 51 89 7.1 Creates a tart beer with cherry esters and complex flavors. This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much

GB156 Brux Blend Blend GigaYeast 68 80 79 79 6.5 This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging. A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyar

OLY-210 Where Da Funk? Blend Omega 68 80 78 88 Very Low 11 This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale. B

OLY-212 Bring on Da Funk Blend Omega 68 80 85 100 Very Low 11 for a funky, fruity and complex 8-strain brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.

WLP630 Berliner Weisse Blend Blend White Labs 68 72 73 80 Medium 10 Can take several months to develop tart character.
BerlinerAWeisse
blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer.

WLP655 Belgian Sour Mix 1 Blend White Labs 80 85 70 80 Medium-Low 12 A unique blend perfect for Belgian-style beers,
Berliner
it includes
Weisse,
Brettanomyces
Flanders Brown,
and Saccharomyces
Flanders Red, Geuze,
yeastsGose,
and the
Lambic
bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

WLP665 Flemish Ale Blend Blend White Labs 68 80 80 85 Medium-Low 12 Blended culture used to produce the classic Flanders
beer styles
Brown,
of theFlanders
West Flanders
Red, Geuze,
regionGose,
of Belgium
Lambic
. A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.

WLP670 American Farmhouse Blend Blend White Labs 68 72 75 82 Medium 10 Inspired by local American brewers crafting semi-
Great traditional
yeast for farmhouse
Belgian-style
ales,
ales.
Saisons,
This blend
and other
creates
Belgian-inspired
a complex flavor
beers.
profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Brewery source: Lost Abbey

WLP677 Lactobacillus Bacteria Blend White Labs 70 75 75 82 Low 10 This lactic acid bacteria produces moderate Berliner
levels ofWeisse,
acidity and
Flanders
sour flavors
Brown,found
Flanders
in lambics,
Red, Geuze,
Berliner
Gose,
Weisse,
Lambic
sour brown ales and gueze.

WY3031-PC Saison-Brett Blend Blend Wyeast 65 80 80 90 Low 12 A blend of Saison yeast and Brettanomyces Saison,
creates Brett
a dryBeer,
and complex
Mixed-Fermentation
ale. Classic earthy
Sour Beer,
and spicy
Wild Specialty
farmhouseBeer,
character
Belgian
meets
Goldtropical
Strong Ale
and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.

WY3191-PC Berliner-Weisse Blend Blend Wyeast 68 72 73 77 Low 6 This blend includes a German ale strain withBerliner
low ester
Weisse,
formation
Lambic,
and aGueuze,
dry, crisp
Fruit
finish.
Lambi,
TheFlanders
Lactobacillus
Red Ale,
included
Gose,
produces
Wild Specialty
moderateBeer,
levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow prop

WY3763 Roeselare Ale Blend Blend Wyeast 65 85 80 80 11 Our blend of lambic cultures produce beer with
Lambic,
a complex,
Gueuze,earthy
Fruitprofile
Lambic,and
Flanders
a distinctive
Red Ale,
pie cherry
Oud Bruin
sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers

WY3789-PC PC Trappist Blend Blend Wyeast 68 85 75 80 Medium 12 A unique blend of Belgian Saccharomyces and
Belgian
Brettanomyces
Specialty Ale,
for Belgian
emulating
Pale
Trappist
Ale, Flanders
style beer
Red,
from
Oud
theBruin
Florenville region in Belgium.Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

WY5335 Lactobacillus Blend Wyeast 60 95 9 Lactic acid bacteria isolated from a Belgian brewery.
Lambic, Gueze,
This culture
Fruit produces
Lambic, Flanders
moderateRead
levels
Ale,
of Berliner
acidity and
Weisse,
is commonly
WLP677?
Oud Bruin,
foundMixed-Fermentation
in many types of beers
Sour including
Beer, Wildgueuze,
Specialty
lambics,
Beer, Historical
sour brown Beer:
alesLichtenhainer
and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compound

WY5733 Pediococcus damnosus Blend Wyeast 60 95 9 Lactic acid bacteria used in the production ofLambic,
BelgianGueze,
style beers
Fruit where
Lambic,
additional
Mixed-Fermentation
acidity is desirable.
Sour Beer,
Often
Wild
found
Specialty
in gueuze
Beerand other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

ECY19 B. custersianus Brettanomyces East Coast Yeast Peach, Mango. Brewery Source: Bantu Beer Brewery, South Africa

ECY24 Brettanomyces Nanus (Eeniella nana) Brettanomyces East Coast Yeast 60 72 A newcomer to brewing with wild yeast, this species of Brett reveals a phenolic, spicy, saison-like profile with none to low esters. Some earthiness and tartness may develop over time. Slow to attenuate fully alone, may be best in fermenting with other yeast. Sourced from bottled beer - Kalmar, Sweden. Source:Bottled beer - Kalmar, Sweden

ECY30 Naardenensis Brettanomyces East Coast Yeast Sour ales, Wood-aged beers

ECY34 Dirty Dozen Brettanomyces East Coast Yeast 60 74 85 100 Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard funk and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the mo

GB001 Brussel Bruxellensis Brettanomyces GigaYeast 68 80 58 58 4.7 Produces classic Brett “Barnyard” characteristics
Final plus
pH– some
3.7 (32X
subtle
acidification)
fruity aroma and moderate acidity. Adds a tart complexity to any beer. This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.

GB002 Tart Cherry Brett Brettanomyces GigaYeast 68 80 79 79 6.5 Produces some Brett Barnyard funk plus stone
Final
fruit
pH–and
3.7
cherry-like
(32X acidification)
esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew. This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or add

GB144 Sweet Flemish Brett Brettanomyces GigaYeast 68 75 83 84 5.1 Tasting Notes: Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics Brew with GB144 on it’s own to make an all brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.

OLY-211 Bit O' Funk Brettanomyces Omega 68 80 85 100 Very Low 11 for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.

OYL-218 All The Bretts Brettanomyces Omega 68 85 85 100 Low 11 An evolving blend of nearly every Brett in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This is the inaugural edition of the evolving blend, packed with 12 Brettanomyces strains.

W15 W15 Suburban Brett Brettanomyces Imperial Yeast 64 74 75 80 Low Suburban Brett is Brettanomyces yeast that Brett
worksbeers,
great wood
as a secondary
barrel fermented
aging strain.
beers It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit. It can also be used for as a primary strain for brett only beers

WLP-648 Bettanomyces bruxellensis Trois Vrai Brettanomyces White Labs 70 85 85 85 Low 12 The vrai (“true” in French) Brettanomyces bruxellensis
Flanders Brown,
Trois. This
Geuze,
infamous
Gose, strain,
Lambicused for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

WLP644 Brettanomyces bruxellensis Trois Brettanomyces White Labs 70 85 85 100 Low 12 This Belgian strain, used traditionally for 100%
Flanders
Brettanomyces
Brown, Flanders
fermentations,
Red, Geuze,
produces
Gose,
a slightly
Lambictart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Brewery source: Drie Fonteinen

WLP645 Brettanomyces claussenii Brettanomyces White Labs 85 85 70 85 Low 12 Originally isolated from strong English stockBerliner
beer in the
Weisse,
early Flanders
20th century,
Brown,
thisFlanders
yeast has
Red,
low-intensity
Geuze, Gose,
Brettanomyces
Lambic character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

WLP650 Brettanomyces bruxellensis Brettanomyces White Labs 85 85 85 85 Low 12 A classic strain used during secondary fermentation
Flandersfor
Brown,
Belgian-style
Flandersbeers
Red, and
Geuze,
lambics
Gose,that
Lambic
creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer. Brewery source: Orval

WLP653 Brettanomyces lambicus Brettanomyces White Labs 85 85 70 85 Low 12 This yeast has high-intensity BrettanomycesFlanders
character,
Brown,
and defines
Flanders
theRed,
“Brettanomyces
Geuze, Gose,
character”
Lambic of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

WY5112 Brettanomyces bruxellensis Brettanomyces Wyeast 60 75 85 100 Medium 12 This strain of wild yeast was isolated from brewery
Flanders
cultures
Red Ale,
in the
Fruit
Brussels
Lambic,region
Gueuze,
of Belgium.
Straight (Unblended)
It produces the
Lambic
classic
WLP650? “sweaty
(http://funkfactorybrewing.blogspot.com/2013/06/brett-strain-guide.html
horse blanket” character of indigenous beers such as gueuze, lambics
suggests
and sour
not) browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months agin

WY5151 PC Brettanomyces claussenii Brettanomyces Wyeast 60 75 80 80 Low 12 Isolated from English stock ale, this wild yeast
Lambics,
produces
Geuze,
a mildFruit
“Brett”
Lambic,
character
Flanders
with Red
overtones
Ale of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning. B. clausenii can be used as a primary strain; however it is typically

WY5526 Brettanomyces lambicus Brettanomyces Wyeast 60 75 85 100 Medium 12 This is a wild yeast strain isolated from Belgian
Lambic,
lambic
Gueze,
beers.Fruit
It produces
Lambic,aFlanders
pie cherry-like
Read Ale,
flavor
Brett
andBeers,
sourness
OudWLP653?
along
Bruin,with
Mixed-Fermentation
distinct “Brett” character.
Sour Beer,
A pellicle
Wild Specialty
may formBeer,
in bottles
Berliner
or casks.
WeisseTo produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

B. intermedius Brettanomyces East Coast Yeast Brewery Source: Beer - Adelaide, Australia?

GB110 GigaYeast Lacto Lactobacillus GigaYeast 68 98 15 40 Pronounced Sourness. Creates a modest amount of CO2 and EtOH. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. We recommend brewing with GB110 in one of t

OLY-605 Lactobacillus Blend Lactobacillus Omega 68 95 It sours efficiently at lower temperatures (65F-100F) compared to other lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch lactobacillus st

WLP672 Lactobacillus brevis Lactobacillus White Labs 80 80 Low 10 This is a rod-shaped Lactobacillus bacteria used
Berliner
for Weisse,
souring beers.
Flanders
Typically
Brown,producing
Flanders more
Red, Geuze,
lactic acid
Gose,
thanLambic
Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).

WY5223-PC Lactobacillus brevis Lactobacillus Wyeast 60 95 Low 9 Unlike most lactic acid bacteria used in brewing,
Lambic,
Lactobacillus
Gueze, Fruit
brevis
Lambic,
will tolerate
Flandershigher
Readlevels
Ale, Berliner
of IBUs Weisse,
in wort. 5223
Oud Bruin,
will produce
Mixed-Fermentation
alcohol along with
Sourlactic
Beer,acid
Wildduring
Specialty
fermentation.
Beer Excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse

ECY15 Munich Festbier Lager East Coast Yeast 46 54 70 75 From one of the oldest breweries in Munich,Helles,
this pure
Dunkel,
strain Oktoberfest
is recommended for many German lagers such as Helles, Dunkel, and Oktoberfest. May be Hacker-Pschorr.

ECY21 Kölschbier Lager East Coast Yeast 58 66 75 78 Produces a clean lager-like profile at ale temperatures.
Kolsch Smooth mineral and malt characters come through with a clean, lightly yeasty flavor and aroma in the finish

ECY22 Baltic Lager Lager East Coast Yeast 46 54 75 78 This lager yeast imparts a smooth, rich, almost creamy character emphasizing full malt flavor and clean finish. Well suited for Bocks, Dortmunder export and Baltic porter. New version has large enough cell count to be directly pitched into your lager brew, no starter necessary!

ECY28 Kellerbier Lager East Coast Yeast 46 54 74 76 This yeast exhibits a clean, crisp lager in traditional northern German character. Use in German Pilsners including Kellerbier.

GY002 Czech Pilsner Lager GigaYeast 48 55 52 79 Medium-High 7.5 Bottom fermenting yeast from a world famous
Pilsners,
Czech Lagers
pilsner. Produces a dry, clean beer. Perfect for pilsner and other lager styles. This yeast is flocculent and produces a very clear beer. Robust attenuation in beer up to 16-17˚ Plato. Moderate to poor attenuation in very high gravity beers (over 20˚ Plato).

GY005 Golden Gate Lager Lager GigaYeast 55 70 57 83 Medium 8.1 Lager yeast used to create the California Common
California
beer
Common,
style. Ferments
Cream Ale,
unusually
Stout high for a lager strain and still retains a lager sensibility (up to 68˚F). This yeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background. Creates a moderate amount of sulfide under some conditions that will dissipate with a

GY030 American Lager Lager GigaYeast 48 60 72 83 Medium 10.1 Think you don’t like American Lager? ThinkLager
again.Styles,
This yeast
Pilsner
is aStyles,
powerful
Imperial
attenuator
Pilsner,
that
Black
creates
Lager,
a dry
Schwarzbier
lager with a slightly fruity finish and very little sulfide and diacetyl. Perfect for lager styles where you desire a dry, less malty finish.

GY045 German Lager Lager GigaYeast 50 60 58 78 Medium-Low 8.3 Bottom fermenting German yeast used in commercial
Lagers, Marzen,
breweries
Bock,
around
Kellerthe
Bier,
world.
Schwarzbier,
ProducesPilsners
a slightly sweeter but clean beer with a malty finish. Perfect for pilsners, märzen, Festbier etc . May require a diacetyl rest after fermentation.

L05 L05 Cablecar Lager Imperial Yeast 55 65 71 75 Medium-High This strain is for fermenting your “California Common”
California Common
beer. Cablecar
and clean
can produce
pseudo lagers
clean pseudo
at ale temperatures
lagers at ale temperatures, but is also willing to work as a traditional lager strain down to the mid 50s

L13 L13 Globa

 Apparant Apparant
Fermentation Fermentation
Strain Product Name Species Lab Attenuation Attenuation Alcohol Tolerance (ABV %) Pitching/Fermentation Notes Best Styles Substitutions
Temp Range LOW (°F) Temp Range HIGH (°F)
Range LOW (%) Range HIGH (%)
WY2252 Rasenmäher Lager Lager Wyeast 48 68 73 77 Low 9 This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.

WY2272-PC PC North American Lager Lager Wyeast 52 58 70 76 High 9 Traditional culture of North American and Canadian
California
lagers,
Commonlight Beer,
pilsners
Classic
and adjunct
American
beers.
Pilsner,
Mildly
Premium
malty profile,
Americanmedium
Lager,
ester
Standard
profile,American
well balanced.
Lager Malty finish. Brewery source: Christian Schmidt (Philadelphia brewery)

WY2278 Czech Pils Lager Wyeast 50 58 70 74 Medium-High 9 Originating from the home of great Pilsners in
Bohemian
the Czech
Pilsner
Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. Brewery source: Pilsner Urquell-D

WY2308 Munich Lager Lager Wyeast 48 56 70 74 Medium 9 This is a unique strain, capable of producingClassic
fine lagers.
Rauchbier,
It is very
Doppelbock,
smooth, well-rounded
Eisbock, Maibock/Helles
and full-bodied.
Bock,
A thorough
Munich
WLP838
diacetyl
Dunkel, rest
Oktoberfest/Märzen,
is recommended Traditional
after fermentation
Bock, Vienna
is complete.
Lager Brewery source:Wisenschaftliche Station #308 (Munich)

WY2352-PC PC Munich Lager II Lager Wyeast 52 62 72 74 Medium 10 From a famous brewery in Munich, this strain
Lager,
is a low
Oktoberfest/Märzen,
diacetyl and low sulfur
Municharoma
Dunkel,
producer.
Schwarzbier,
An excellent
Traditional
choiceBock,
for malt
Maibock/Hellesbock,
driven lagers. Dopplebock, Eisbock

WY2487-PC PC Hella Bock Lager Wyeast 48 56 70 74 Medium 12 Direct from the Austrian Alps, this strain will produce
Lager, Oktoberfest/Marzen,
rich, full-bodied andMunich
malty beers
Dunkel,
with
Schwarzbier,
a complex flavor
Traditional
profile
WLP833
Bock,
and aMaibock/Hellesbock,
great mouth feel. Attenuates
Dopplebock,
well while
Eisbock
still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation. Brewery source: Ayinger

WY2633 Octoberfest Lager Blend Lager Wyeast 48 58 73 77 Medium-Low 9 This blend of lager strains is designed to produce
Baltic a
Porter,
rich, malty,
Classiccomplex
Rauchbier,
and full
Oktoberfest/Märzen,
bodied Octoberfest
Vienna
style beer.
LagerIt attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.

WY2782-PC PC Staro Prague Lager Lager Wyeast 50 58 70 74 Medium 11 This yeast will help create medium to full body
Bohemian
lagers with
Pilsner,
moderate
Munich
fruit
Helles,
and bready
Viennamalt
Lager,
flavors.
Oktoberfest/Märzen,
The balance is slightly
Munichtoward
Dunkel,
malt
Schwarzbier,
sweetness Traditional
and will benefit
Bock,from
Maibock/Hellesbock,
additional hop bittering.
Dopplebock,
A fantastic
Eisbock
strain for producing classic Bohemian lagers. Brewery source: via Paddock Wood in Canada

Hessian Pils Lager The Yeast Bay 45 48 73 76 Medium-Low Hessian Pils is a single strain of Saccharomyces
German
pastorianus
Pilsners that hails from the Hess region of Germany. It exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with relatively low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well, even at the low end of the temperature range. These characteristics allow the malt and hop profile to rea
Franconian Dark Lager is a single strain of Saccharomyces pastorianus that hails from the Franconia region of Germany. This yeast exhibits a short lag time and has flavor profile characteristics that complement dark, roasted malts. The dark malt complementing nature of this yeast makes it a perfect fit for any big, malt driven dark lagers.
Fanconian Dark Lager Lager The Yeast Bay 48 51 74 78 Medium-Low Big, malt driven dark lagers
We recommend a brief diacetyl rest at ~ 60-65 ºF (2-3 days) at the end of primary fermentation. An extended lagering phase at 33-35 ºF will encourage the yeast to settle and create a clean profile.
WY4007 Malo-lactic Blend (Leuconostoc oenos) Malo-Lactic Wyeast 55 90 Our blend is recommended for any wine requiring malic acid reduction. This blend will cover a broad range of temperature and pH conditions.

WY1968 London ESB Ale Ale Wyeast 64 72 67 71 9 A very good cask conditioned ale strain, thisEnglish
extremely
Barleywine,
flocculantEnglish
yeast produces
IPA, Extradistinctly
Special/Strong
malty beers.
BitterAttenuation
(English
WLP002
Pale
levels
Ale),are
Fruit
typically
Beer, Mild,
less than
Old Ale,
mostSouthern
other yeast
English
strains
Brown,
whichSpecial/Best/Premium
results in a slightly sweeter
Bitter, finish.
Spice,Ales
Herb,
produced
or Vegetable
with this
Beer,
strain
Standard/Ordinary
tend to be fruity,Bitter,
increasingly
Wood-Aged
so with
Beer
higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermenta

WY1084 Irish Ale Ale Wyeast 62 72 71 75 Medium 12 This versatile yeast ferments extremely well American
in dark worts.
Barleywine,
It is a good
Baltic
choice
Porter,
forDry
most
Stout,
high Foreign
gravity beers.
Extra Stout,
Beers
WLP004
Imperial
fermented
IPA,
in Irish
the lower
Red Ale,
temperature
Oatmeal range
Stout, produce
Other Smoked
a dry, crisp
Beer,profile
Robust with
Porter,
subtle
Scottish
fruitiness.
Export
Fruit80/-,
andScottish
complexHeavy
esters70/-,
will increase
Scottish when
Light 60/-,
fermentation
Spice, Herb,
temperatures
or Vegetable
are above
Beer, Strong
64°F (18°C).
Scotch It
Ale,
produces
Sweet Stout,
a slightWood-Aged
hint of diacetyl,
Beerbalanced
and a very
byinteresting
a light fruitiness
pale ale.
and slight dry crispness.

WY1098 British Ale Ale Wyeast 64 72 73 75 Medium 10 Clean, highly flocculent, and highly attenuative
Blonde
yeast.
Ale,
This
English
yeastBarleywine,
is similar to Northern
WLP002 English
in flavorBrown
profile,Ale,
but Robust
is 10%
WLP007
Porter,
more attenuative.
Scottish Export
This eliminates
80/-, Scottish
theHeavy
residual
70/-,
sweetness,
Scottish Light
and makes
60/- the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. If fermentation is colder than 66 diacetyl rest is recommended.

WY1187 Ringwood Ale Ale Wyeast 64 74 68 72 Medium 10 A top cropping yeast strain with unique fermentation
Americanand
IPA,
flavor
American
characteristics.
Stout, FruitExpect
Beer, distinct
Mild, Oatmeal
fruit esters
Stout,
with
Southern
WLP005,WL1742
a malty,English
complexBrown
profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. Brewery Source: Pripps

WY1272 American Ale II Ale Wyeast 60 72 72 76 Medium 10 Ferment at warmer temperatures to accentuate
American
hop character
Amber Ale,
withAmerican
an increased
Brownfruitiness.
Ale, American
Or, ferment
IPA, American
cool forWLP051
aPale
clean,
Ale,
light
American
citrus character.
Stout, Blonde
It attenuates
Ale, Fruitwell
Beer,
andImperial
is reliably
IPA,flocculent,
Wood-Agedproducing
Beer bright beer without filtration. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Brewery source: Anchor Liberty

WY1275 Thames Valley Ale Ale Wyeast 62 72 77 77 Medium-low 10 The yeast has a light malt character, low fruitiness,
Brown Porter,
low esters
Dry and
Stout,
is clean
Düsseldorf
and well
Altbier,
balanced.
Extra Special/Strong
This strain produces
Bitter
WLP023(English
classic British
Pale Ale),
bitters
Foreign
with a Extra
rich, complex
Stout, Northern
flavor profile.
English Henley
BrownofAle,
Thames
Robust Porter, Special/Best/Premium Bitter, Standard/Ordinary Bitter

WY1335 British Ale II Ale Wyeast 63 75 73 76 Low 10 A classic British ale profile with good flocculation
American
and malty
Brownflavor
Ale, Brown
characteristics.
Porter, Cream
It will finish
Ale, Dry
crisp,
Stout,
clean
English
and fairly
WLP025
Barleywine,
dry. English IPA, Extra Special/Strong Bitter (English Pale Ale), Foreign Extra Stout, Irish Red Ale, Northern English Brown Ale, Special/Best/Premium Bitter, Standard/Ordinary Bitter

WY1338 European Ale Ale Wyeast 62 72 67 71 High 10 A full-bodied strain, finishing very malty with Baltic
a complex
Porter,
flavor
Düsseldorf
profile. Altbier,
This strain’s
Northern
characteristics
German Altbier,
are very
Southern
desirable
WLP011
English
in English
Brown,style
Sweet
brown
Stout
ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.

WY1728 Scottish Ale Ale Wyeast 55 75 69 73 High 12 Our Scottish ale strain is ideally suited for the
American
strong, malty
Barleywine,
ales of Baltic
Scotland.
Porter,
ThisBraggot,
strain isChristmas/Winter
very versatile, and
Specialty
isWLP028
often Spiced
used asBeer,
a “House”
Foreign
strain
Extra
asStout,
it ferments
Imperial
neutral
IPA, and
Old Ale,
clean.Higher
Other Smoked
fermentation
Beer, Russian
temperatures
Imperial
willStout,
resultScottish
in an increased
Export 80/-,
esterScottish
profile. Heavy
Temps 70/-,
underScottish
60 stress
Light
this60/-,
yeastStrong
into producing
Scotch Ale,
smoky
Wood-Aged
esters Brewery
Beer source: McEwans

WY3068 Weihenstephan Weizen Ale Wyeast 64 75 73 77 Medium 10 Weihenstephan 165, Köln (Päffgen?) Brewery source: Weihenstephan 68 WLP300

WY3333-PC German Wheat Ale Wyeast 63 75 70 76 High 10 Large clove and phenolic aroma and flavor, Weissbier,
with minimal
Wezenbock,
banana. Refreshing
Dunkles Weissbier,
citrus and Historical
apricot notes.
Beers:
Crisp,
Roggenbier,
drinkable
WLP380&hefeweizen.
Sahti Less flocculent than WLP300, and sulfur production is higher. Brewery source: Weihenstephan 66?
This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves. Former Yeast Lab W51 yeast strain, acquired from Dan McConnell.
WY3638 Bavarian Wheat Ale Wyeast 64 75 70 76 Low 10 Weissbier, Weizenbock, Dunkles Weissbier, Historical Beer: Roggenbier
WLP351
Brewery source: Weihenstephan 175
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). More ester development via underpitching and/or higher fermentation temperature. 80+ Fermentation temperature results in aggressive, highly attenuative yeast character. Brewery source: Westmalle
WY3787 Trappist High Gravity Ale Wyeast 64 78 74 78 Medium 11 WLP530
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
Pilsner Malt Germany Base Avangard Yes 1.5 1.5 1.2719 1.2719 67 L 10.1 81 1.0374301 4.5 100 Avangard Malz is the biggest malting company in Germany, and is known for the high quality of theirhttp://shop.greatfermentations.com/product/german-pilsner/pale-and-base-malts
traditional German malts. None of their malts is perhaps more sought after than their pilsner malts, with which some of the finest lagers can be made. Lagers made from this m

Vienna Malt Germany Base Avangard Yes 2.8 2.8 3.03288 3.03288 50 L 11.7 82 1.0378922 5.5 90 Darker than pale malt, Vienna malt is a great base malt that contributes golden colors and biscuity, malty flavors.

Heidleberg Germany Base BestMalz Yes 1.5 1.5 1.2719 1.2719 250 WK 11.5 80.5 1.03719905 4.9 100 Heidelberg is used especially for brewing beers extremely light in color. It forms an excellent “light” and
http://www.bestmalz.de/en/malts/best-heidelberg/?portfolioCats=28
enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, very light color and high enzymatic activity.

Melanoidin Germany Base BestMalz Yes 23 31 30.3958 41.2326 12 75 1.0346575 4.9 50 Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavor and a reddish
http://www.bestmalz.de/en/malts/best-melanoidin/?portfolioCats=28
color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. Without any problems can it be used in percentages of up to 50

Melanoidin Light Germany Base BestMalz Yes 16 23 20.9136 30.3958 12 75 1.0346575 4.9 70 Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasize
http://www.bestmalz.de/en/malts/best-melanoidin-light/?portfolioCats=28
the rich taste and flavor stability of the beer. It gives the beer a fuller flavor and a slightly reddish color. The full-bodied nature of the beer is enhanced. It is produced according

Organic Pilsen Malt Germany Base BestMalz Yes 1.6 2.3 1.40736 2.35558 250 WK 11.5 80.5 1.03719905 4.9 100 Organic Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It http://www.bestmalz.de/en/malts/best-organic-pilsen-malt/?portfolioCats=28
also forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic

Pale Ale Germany Base BestMalz Yes 2.3 3.1 2.35558 3.43926 250 WK 11.5 80.5 1.03719905 4.9 100 Pale Ale deepens the light ”golden” color of top-fermented beers, creating a pleasant flavor. It forms http://www.bestmalz.de/en/malts/best-pale-ale/
an excellent enzyme-rich foundation for intensive colored beer styles. It is an excellent base malt for brewing many different styles of British pale ale as well as for brewing Köls

Pilsen Germany Base BestMalz Yes 1.7 2.4 1.54282 2.49104 250 WK 11.5 80.5 1.03719905 4.9 100 Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high e

Red X® Germany Base BestMalz Yes 11 13 14.1406 16.8498 200 WK 12 79 1.0365059 4.9 100 Red X® has been invented for brewing red-tinted beers. You can use Red X® for up to 100% of your grain bill - no other malt is required. Offering exceptional reliability and optimal processability, Red X® can be employed to brew consistently fiery beers with intense reddish h

Munich Dark Germany Color BestMalz Yes 8.4 13.7 10.61864 17.79802 250 WK 12 80 1.036968 5 15 Munich Dark gives a pleasant full-bodied and malty flavor. The impact when using this darker malt ishttp://www.bestmalz.de/en/malts/best-munich-dark/
similar to Munich: the color is even more intensified, the malt aroma is strengthened. Enzyme richness of this malt offers opportunities for brewing strongly colored beers. The

Munich Malt Germany Color BestMalz Yes 5 7 6.013 8.7222 >150 WK 12 78 1.0360438 4.5 100 Munich intensifies the color of the beer. It emphasizes the malt aroma of dark beer in an exciting way. It forms an excellent enzyme-rich foundation for all color-intensive beer styles. This malt is produced using a special malting process designed to bring out certain desirable q

Caramel Amber Germany Crystal BestMalz No 23 31 30.3958 41.2326 12 75 1.0346575 4.5 50

Caramel Aromatic Germany Crystal BestMalz No 16 23 20.9136 30.3958 12 75 1.0346575 4.5 50 Caramel Aromatic will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber
http://www.bestmalz.de/en/malts/best-caramel-aromatic/
lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10%.As with all caramel malts, this malt is of exceptional quality, both due to its excellent

Caramel Hell Germany Crystal BestMalz No 8 16 10.0768 20.9136 12 75 1.0346575 4.5 50 Caramel Hell – known as Caramel Light – reinforces the typical “caramely” malt aroma of the beer. Ithttp://www.bestmalz.de/en/malts/best-caramel-hell/
gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied creamy character of the beer. After the germination is finished, the green ma

Caramel Munich I Germany Crystal BestMalz No 31 38 41.2326 50.7148 12 75 1.0346575 4.5 50 Caramel Pils optimizes the foam properties and the sweet full-bodied character of the beer. The malt character resembles that of Pilsen Malt. After the germination is finished, the green malt is gently roasted with a special technique developed and optimized over many years

Caramel Munich II Germany Crystal BestMalz No 42 49 56.1332 65.6154 12 75 1.0346575 4.5 50 Caramel Munich II – known as Caramel Dark – is our mid-range Munich caramel: very “caramely”, adding deep color, increasing foam stability. In addition, it enhances the full-bodied character of the beer with intensive nut flavors. Caramel Munich I to III are produced by using

Caramel Munich III Germany Crystal BestMalz No 50 76 66.97 102.1896 12 75 1.0346575 4.5 40 Caramel Munich III (crystal malt) intensifies the beer color and malty aroma of dark caramels and dried fruits. It gives the beer a significantly darker color and increases foam stability. In addition, it enhances the full-bodied character of the beer with flavor of intensive roasted al

Caramel Pils Germany Crystal BestMalz No 1.6 3.1 1.40736 3.43926 12 75 1.0346575 4.5 50 Caramel Pils optimizes the foam properties and the sweet full-bodied character of the beer. The malt character resembles that of Pilsen Malt. After the germination is finished, the green malt is gently roasted with a special technique developed and optimized over many years

Best Black Malt Germany Roasted BestMalz No 415 450 561.399 608.81 65 1.0300365 4.5 5 Black Malt (roasted malt) gives the beer greater depth of color and adds more intensive nuances of chocolate or coffee aromas. The malt flavor is also emphasized. The malt is produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. Whi

Best Black Malt eXtra Germany Roasted BestMalz No 490 529 662.994 715.8234 65 1.0300365 4.5 5 Black Malt eXtra (roasted malt) gives the beer extremely deep colors and intensive roasted bread, dark chocolate or coffee notes. The malt flavor is also emphasized. Similar to the somewhat lighter Black Malt, the eXtra version is also produced from green or kiln-dried malt w

Roasted Barley Germany Roasted BestMalz Yes 450 530 608.81 717.178 1 5.5 5 Roasted Barley imparts a characteristic deep dark color to beer. Depending on the amount used in the
http://www.bestmalz.de/en/malts/best-roasted-barley/?portfolioCats=33
grainbill, the flavor profile can exhibit intense roasty notes and bitterness reminiscent of black coffee or Italian espresso. The foam stability of the beer is also improved.

Best Chocolate Germany Roasted Malt BestMalz No 300 380 405.62 513.988 75 1.0346575 4.5 10 Chocolate gives the beer an even darker color – like dark chocolate. It adds fine nuances of chocolate, nut, or coffee aromas. Dosages up to 10 % are possible without any bitter pyrazine flavor. The color of the foam will not be affected but foam stability will be improved. The m

Peated Malt Germany Specialty BestMalz Yes 1.7 3.6 1.54282 4.11656 250 WK 13 78 1.0360438 5.5 100 Peated is smoked over a peat fire using the available peat. The smoke imparts a strong smoky, phenolic
http://www.bestmalz.de/en/malts/best-peated/?portfolioCats=33
flavor which is reflected in the malt aroma. Brewers can use up to 100% in the grain bill. Depending on the composition and intensity in the grain bill this malt will generate

Smoked Malt Germany Specialty BestMalz Yes 1.6 3.5 1.40736 3.9811 250 WK 13 77 1.0355817 5.5 100 Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence
http://www.bestmalz.de/en/malts/best-smoked/?portfolioCats=33
the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity.

Special X® Germany Specialty BestMalz Yes 115 150 155.019 202.43 75 1.0346575 4.5 20 Special X® imparts to beer – depending on the amount in the grist – a smooth roasty flavor reminiscent
http://www.bestmalz.de/en/malts/best-special-x/
of raisins or dried fruit. The beer possesses a chestnut to dark hue (depending on rate) and an aromatic and harmonious full-bodied character. The malt does not, however,

Acidulated Malt Germany Specialty/Adjunct BestMalz No 3.5 4.5 3.9811 5.3357 12 76 8 5 Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater
http://www.bestmalz.de/en/malts/best-acidulated-malt/?portfolioCats=33
yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash

Best Chit Malt Germany Specialty/Adjunct BestMalz Yes 1.2 1.6 0.86552 1.40736 250 WK 12 50 1.023105 4.9 15 Chit Malt is used for balancing the characteristics of strongly solubilized malt. When using this malt, foam
http://www.bestmalz.de/en/malts/best-chit-malt/
formation is promoted and foam stability increased. The malt is produced from the same two-rowed spring barley as used for all other MALZ malt types.

Heidleberg Wheat Malt Germany Specialty/Adjunct BestMalz Yes 1.4 1.8 250 WK 13 82 1.0378922 5.5 75 Heidelberg Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of
http://www.bestmalz.de/en/malts/best-heidelberg-wheat-malt/
wheat beer. It can be used for light-colored beers. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualit

Spelt Malt Germany Specialty/Adjunct BestMalz Yes 1.9 2.8 1.81374 3.03288 14 82 1.0378922 5.5 60 Weyermann® Spelt Malt conveys a strong emphasis on typical spelt aromas, along with delivering soft
https://bsgcraftbrewing.com/weyermann-spelt-malt
malt notes along with hints of hazelnut aromas, and biscuit flavors.

Wheat Malt Germany Specialty/Adjunct BestMalz Yes 1.8 2.7 1.67828 2.89742 250 13.5 82 1.0378922 5.5 60 Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.

Wheat Malt, Dark Germany Specialty/Adjunct BestMalz Yes 6.5 8 8.0449 10.0768 250 WK 14 82 1.0378922 5.5 60 Wheat Malt Dark emphasizes the effervescent freshness and the typical top- fermented flavor of wheat
http://www.bestmalz.de/en/malts/best-wheat-malt-dark/
beer, very much like our brighter version Wheat Malt does. This malt, however, adds color and intensifies the aroma. It is produced from high quality brewing wheat. Malting

Vienna Malt Germany Base BestMälz Yes 3.5 4.2 3.9811 4.92932 220 12 80.5 1.03719905 4.9 100 Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to produce the malt and it is created according to a special malting process. This malt has a high enzymatic potential.

Organic Roasted Barley United States Roasted Breiss No 300 300 405.62 405.62 0 72 1.0332712 5 7 Coffee, intense bitter, dryContributes color and rich, sharp flavor characteristic of Stouts and some Porters.
http://www.brewingwithbriess.com/Products/Roasted_Barley.htm#RoastedBarley
Impacts foam color.

Ashburne® Mild Malt United States Base Briess Yes 5.3 5.3 6.41938 6.41938 65L 11.70% 77 1.0355817 3.5 50 10-25% for malt flavor and aroma with any style. Up to 50% for bock/doppelbock style beers with exaggerated
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_AshburneMildMalt.pdf
maltiness. Use as base malt or high percentage specialty malt. Typically used in Mild Ale, Brown Ale, Belgian Ale and Barley Wine. Slightly darker with a higher dext

Briess Brewer's Malt United States Base Briess Yes 1.8 1.8 1.67828 1.67828 140 11.5 80.5 1.03719905 4.2 100 An American 2-Row malt of exceptional quality. Very consistent malt with a clean, sweet malty flavor.http://www.northernbrewer.com/briess-2-row-brewers-malt
Excellent base for all American beer styles.

Full Pint Brewer's Malt United States Base Briess Yes 1.7 1.7 1.54282 1.54282 150 L 11.2%, S/T=40.8 81 1.0374301 4.6 100 Single varietal base malt. Use as a base malt for all beer styles. Produced in small batches, making it an excellent fit for small batch craft brewing.

Goldpils® Vienna United States Base Briess Yes 3.5 3.5 3.9811 3.9811 80 L 12%, S/T=35 80 1.036968 3.5 100 Use as base malt or high percentage specialty malt. Superb example of this classic malt. Less sweet than Pale Ale Malt. Offers complexity and depth with a toasted note at the finish. Typically used in Vienna, Oktoberfest and Marzen beers. Use in any beer for rich malty flavo

Organic Brewers Malt United States Base Briess Yes 1.8 1.8 1.67828 1.67828 140 L 12.5%, S/T=42 80.5 1.03719905 4 100 Clean, sweet & mildly malty. Use as a base malt for all beer styles

Pale Ale Malt United States Base Briess Yes 3.5 3.5 3.9811 3.9811 85 L 11.7 80 1.036968 4 100 Use as a rich malty base malt. Fullly modified, high extract, low protein. Not just a darker Base Malt. A unique malting recipe results in the development of its unique flavor. Sufficient enzyme level supports the inclusion of even the most demanding specialty malts without exten

Pilsen Malt United States Base Briess Yes 1.2 1.2 0.86552 0.86552 140 L 11.3 80.5 1.03719905 4.5 100 Exceptionally light color. Produces very light colored, clean, crisp wort. Use as base malt for all beer http://www.brewingwithbriess.com/Products/Base.htm
styles. Excellent choice for lagers. Allows the full flavor of specialty malts to shine through.

Synergy Select Pilsen Malt United States Base Briess Yes 1.8 1.8 1.67828 1.67828 100 L 10.9 83.3 1.03849293 4.4 100 True European-style Pilsen Malt rich in flavor, high in extract and low in protein with moderate enzymes and FAN. Made from hand picked Synergy Barley grown in the flood-irrigated, semi-arid plains of the Bighorn Basin in Northern Wyoming.

Aromatic Munich Malt 20L United States Color Briess Yes 20 20 26.332 26.332 20 L 11.70% 77 1.0355817 2.5 50 European-style Munich Malt with clean, malty flavor.

Bonlander®Munich Malt 10L United States Color Briess Yes 10 10 12.786 12.786 40 L 11.7, S/T=38 78 1.0360438 3.3 50 European-style Munich Malt with clean, malty flavor.

Organic Bonlander® Munich Malt 10L United States Color Briess Yes 10 10 12.786 12.786 30 L 76 1.0351196 3.3 50 Clean, slightly sweet rich & malty. A European-style Munich malt for a clean, malty flavor

Victory® Malt United States Color Briess Yes 28 28 37.1688 37.1688 75 1.0346575 2.5 25 Well suited for Nut Brown Ales & other dark beers. Its clean flavor makes it equally well suited for ales
http://www.brewingwithbriess.com/Products/Roasted.htm
and lagers alike. Use in small amounts to add complexity to lighter colored ales and lagers.

Caramel Malt - 10L United States Crystal Briess No 10 10 12.786 12.786 0 77 1.0355817 7 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt - 20L United States Crystal Briess No 20 20 26.332 26.332 0 76 1.0351196 6 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt - 30L United States Crystal Briess No 30 30 39.878 39.878 0 77 1.0355817 5.5 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt - 40L United States Crystal Briess No 40 40 53.424 53.424 0 77 1.0355817 5.5 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt - 60L United States Crystal Briess No 60 60 80.516 80.516 0 77 1.0355817 5 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt - 80L United States Crystal Briess No 80 80 107.608 107.608 0 76 1.0351196 4.5 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt - 90L United States Crystal Briess No 90 90 121.154 121.154 0 75 1.0346575 4 15 Adds body, color and improves head retention. Also called Crystal malt.

Caramel Malt -120L United States Crystal Briess No 120 120 161.792 161.792 0 75 1.0346575 3 15 Adds body, color and improves head retention. Also called Crystal malt. Very Dark

Caramel Munich Malt - 60L United States Crystal Briess No 60 60 80.516 80.516 0 77 1.0355817 3.5 50 This darker colored, more intensely flavored caramel munich malt is excellent in IPAs, Pale Ales, Oktoberfests and Porters. Imparts amber to red hues.

Caramel Vienne Malt - 20L United States Crystal Briess No 20 20 26.332 26.332 0 78 1.0360438 4.5 10 This caramel malt adds flavors unique to Vienna-style lagers and Belgian-style Abbey Ales. Imparts golden hues.

Organic Caramel Malt 120L United States Crystal Briess No 120 120 161.792 161.792 0 70 1.032347 6 15 Pronounced caramel, burnt sugar, raisins, prunes

Organic Caramel Malt 20L United States Crystal Briess No 20 20 26.332 26.332 0 73 1.0337333 6 15 candylike sweetness and mild caramel

Organic Caramel Malt 60L United States Crystal Briess No 60 60 80.516 80.516 80 1.036968 5.5 15 Sweet pronouced caramel

Organic Carpils® Malt United States Crystal Briess No 1.5 1.5 1.2719 1.2719 0 73 1.0337333 6.5 5 Use up to 5% for increased foam, improved head retention and enhanced mouthfeel in any beer style.

Carapils® Copper Malt United States Dextrine-Style Briess No 30 30 39.878 39.878 0 75 1.0346575 5.5 30 Unique dextrine-style malt that not only adds body, foam retention, and beer stability but also color and flavor

Carapils® Malt United States Dextrine-Style Briess No 1.5 1.5 1.2719 1.2719 0 75 1.0346575 6.5 5 The original Carapils® Malt is a unique, dextrine-style malt that consistently increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer. The top performing malt in the dextrine-malt category. Carapils® Malt is produced exclusi

Black Malt United States Roasted Malt Briess No 500 500 676.54 676.54 0 1 6 10 Dry roasted flavor. Use in dark beers for flavor. Use in small quanitites for color with little or no flavor. Has little impact on foam color

Blackprinz® Malt United States Roasted Malt Briess No 500 500 676.54 676.54 0 1 6 10 Subtle, smooth, no bitter, astringent or dry flavors or aftertaste. Very delicate, clean flavor, mild, roasted malty flavor. Use as 1:1 replacement to debittered black malt. Blackprinz® Malt delivers colors plus more roasted flavor than Midnight Wheat Malt.

Cara®brown Malt United States Roasted Malt Briess No 55 55 73.743 73.743 79 1.0365059 2.2 25 Carabrown® Malt was developed on the light side of the brown malt style in order to retain some residual
http://www.brewingwithbriess.com/Products/Roasted.htm
sweetness while still delivering an assortment of lightly toasted flavors. Especially good in brown ales, porters and stouts, it adds complexity and color to bitter, pale, mild

Chocolate Malt United States Roasted Malt Briess No 350 350 473.35 473.35 0 1 5.5 10 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter, Stout, Brown Ale. Use in all styles for color adjustment

Dark Chocolate Malt United States Roasted Malt Briess No 420 420 568.172 568.172 0 1 5.5 10 FLAVOR: Rich Smooth Coffee Use in higher percentages in dark styles like Porter, Stout and Brown Ale. Use in all styles for color adjustment.

Organic Black Malt United States Roasted Malt Briess No 500 500 676.54 676.54 0 70 1.032347 6 10 1-3% = all styles for color with little or no flavor, 1-10% for porters, brown ales and stouts. Dry roasted, sharp to neutral flavor. Has little impact on foam color. Use in dark beers for flavor. Use in smaller quantities for color with little or no flavor.

Organic Chocolate Malt United States Roasted Malt Briess No 500 500 676.54 676.54 0 70 1.032347 5.5 10 1-3% = all styles for color with little or no flavor, 1-10% for porters, brown ales and stouts. Rich roasted coffee & cocoa flavors.

Special Roast Malt United States Roasted Malt Briess Yes 40 40 53.424 53.424 72 1.0332712 2.5 10 Complex flavored Biscuit-style Malt. Proprietary malting process intensifies biscuity flavors, develops
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noticeable bran flake notes and creates its distinguishing bold sourdough/tangy flavor.

Applewood Smoked Malt United States Specialty Briess Yes 6 6 7.3676 7.3676 140 L 12.00% 80 1.036968 6 60 Produced using apple wood. Use in a variety of beer styles to develop subtle background flavor, complexity
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or rich, robust smoky flavor.

Barley, Flaked United States Specialty Briess Yes 1.4 1.4 1.13644 1.13644 0 12.5 70 1.032347 9 25 Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without http://www.brewingwithbriess.com/Products/Adjuncts.htm#BarleyFlakes
lowering the original gravity. Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. Use at 10-25% of total grist to produce a light colored, mild flavored,

Black Barley United States Specialty Briess Yes 500 500 676.54 676.54 0 1 6 7 Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.
http://www.brewingwithbriess.com/Products/Roasted_Barley.htm

Black Malted Barley Flour United States Specialty Briess Yes 500 500 676.54 676.54 0 1 6 10 Dry roasted, sharp to neutral flavor. Useful for color adjustment in all beer styles http://www.brewingwithbriess.com/Products/Dark_Roasted.htm#Flour

Caracrystal® Wheat Malt 55L United States Specialty Briess Yes 55 55 73.743 73.743 78 1.0360438 4 25 Recommended for all beer styles using caramel malts such as IPAs, Pale Ales, low alcohol beers, wheat
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beers, Bock beers, and session beers where a touch of subtle caramel plus smooth dark toast flavor is beneficial. Use in any beer style to add sweetness plus smooth flav

Caramel Rye Malt United States Specialty Briess Yes 60 60 80.516 80.516 80 1.036968 4.5 20 Smooth and subtle yet complex rye malt with slight sweetness. Touches of caramel and bread crust flavors
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that complement the spicy characterisic of rye. Use to add depth and subtle flavor to many styles of beer.

Cherrywood Smoked Malt United States Specialty Briess Yes 5 5 6.013 6.013 140 L 12 80 1.036968 6 60 Produced using cherry wood. Use in a variety of beer styles to develop subtle background flavor, complexity
http://www.brewingwithbriess.com/Products/Kilned.htm
or rich, robust smoky flavor.

Corn - Yellow, Flaked United States Specialty Briess Yes 0.8 0.8 0.32368 0.32368 0 10 75 1.0346575 8 40 Using Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering http://www.brewingwithbriess.com/Products/Adjuncts.htm#RyeFlakes
the original gravity.Yellow Corn Flakes produce a beer with a mild, less malty flavor. Yellow Corn Flakes produce a drier, more crisp beer.produce a beer with a mild, less malty

Extra Special Malt United States Specialty Briess Yes 130 130 175.338 175.338 73 1.0337333 2.5 15 This hybrid drum roasted malt has a flavor very different than Caramel Malt 120. A proprietary drum roasting
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process develops both caramel and dry roasted flavors. Good in high gravity beers like Doppelbock, and mid to dark belgian style ales. Adds complexity to Abbey and d

Light Roasted Barley United States Specialty Briess No 300 300 405.62 405.62 0 1 5 7 FLAVOR: Coffee, Intense Bitter COLOR: Red to Deep Brown Use 3-7% for coffee flavor in Porter and Stout Use 2-5% in Nut Brown Ales. Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.

Mesquite Smoked Malt United States Specialty Briess Yes 5 5 6.013 6.013 140 L 12 80.5 1.03719905 6 60 Mesquite Smoked Malt delivers a mellow mesquite smoke flavor without the harshness that mesquite
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can deliver. This toned down flavor is achieved through a blend of mesquite and other hardwoods. Use in a variety of beer styles to develop complexity or rich, robust smoky f

Midnight Wheat Malt United States Specialty Briess Yes 550 550 744.27 744.27 1 6.5 7 Subtle, smooth, not bitter, astringent. No dry flavors or aftertaste. Starts slightly sweet, with subtle roasted flavor and finishes very clean

Oats, Flaked United States Specialty Briess Yes 2.5 2.5 2.6265 2.6265 0 14 70 1.032347 7.5 25 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized

Rye, Flaked United States Specialty Briess Yes 3 3 3.3038 3.3038 0 13 71 1.0328091 9 40 Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.

Rye, Malted United States Specialty Briess Yes 3.7 3.7 4.25202 4.25202 1 4.5 35 Lends a spicy rye flavor to roggenbiers, ryePAs, and more. Fully modified, rice hulls recommended ifhttp://www.northernbrewer.com/briess-rye-malt
used for more than 20% of the mash.

Wheat Malt, Red United States Specialty Briess Yes 2.3 2.3 2.35558 2.35558 81 1.0374301 4 40 Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher
http://www.brewingwithbriess.com/Products/Wheat.htm
protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. Improves head and foam

Wheat, Torrified United States Specialty Briess Yes 1.5 1.5 1.2719 1.2719 0 11 76 1.0351196 8.5 40 Torrified Wheat is short for Insta Grains® Soft Red Wheat Whole Kernel. Heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Use up to 40% of the total grist bill.

Triticale, Flaked United States Specialty Briess Yes 2.5 2.5 2.6265 2.6265 0 13.5 71 1.0328091 7 10 Triticale Flakes is a hybrid of wheat and rye. It carries the flavor components of both spice rye and nutty
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wheat. Use up to 30% as a cereal adjunct in the total grist to create Rye, Belgian Wit, Amber Ales and multigrain beers. Start at 5-10% and increase in increments of 5% be

Wheat Malt, White United States Specialty/Adjunct Briess Yes 2.5 2.5 2.6265 2.6265 160 L 12 85 1.0392785 4 50 FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability.

Special B Belgium Crystal Castle Maltiing No 98.1 120.6 132.12626 162.60476 77 1.0355817 6 10 Mycket speciell belgisk karkellmalt.Ger en djupt röd till mörkt brun-svart färg och fylligare kropp, unik rik maltig smak och arom av russin, nötter och plommon. Används tex till Abbey Ales.

Castle Pilsner Malt 6RS United Kingdom Base Castle Malting Yes 1.4 1.8 1.13644 1.67828 300 WK 11.5 80 1.036968 4.5 50 An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results
http://www.northernbrewer.com/belgian-pilsner-malt
in a remarkably clean and light finished product.

Château Pale Ale Belgium Base Castle Malting Yes 3.2 4.3 3.57472 5.06478 250 WK 11.5 80 1.036968 4.5 80 Belgian light-colored base malt. Kilning at up to 194 – 203°. Usually used as a base malt or in combination
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_paleale.pdf
with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in color, this malt can add a golden hue to wort. In conjunction with being used with

Château Pilsen 2RS Belgium Base Castle Malting Yes 1.5 1.9 1.2719 1.81374 250 WK 11.2 80.5 1.03719905 4.5 100 The lightest in color, this malt is well modified and can be easily mashed with a single-temperature infusion.
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_pilsen2rs.pdf
Castle’s Château Pilsen malt carries a strong, sweet flavor and contains enough enzymatic power to be used as a base malt. Suitable for all beer styles

Château Vienna Belgium Base Castle Malting Yes 2.1 3.2 2.08466 3.57472 11.5 80 1.036968 4.5 100 Belgian Vienna base malt. Lightly kilned at up to 185 – 194º F with shorter “cure” duration. Imparts ahttps://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_vienna.pdf
richer flavor of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt. A

Château Biscuit Belgium Color Castle Malting No 17.4 21.2 22.81004 27.95752 0 11.5 77 1.0355817 4.7 25 Château Biscuit™ malt produces a very pronounced toasty finish in the beer. Imparts a warm bread https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_biscuit.pdf
and biscuit-like aroma and flavor. Promotes a light to medium warm brown color of the mash. This malt is used to improve the roasted flavor and aroma that characterize ales a

Château Biscuit Nature Belgium Color Castle Malting No 17.4 21.2 22.81004 27.95752 0 11.5 77 1.0355817 4.6 25 Château Biscuit Nature™ malt produces a very pronounced toasty finish in organic beers. Imparts a https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_biscuitnature.pdf
warm bread and biscuit-like aroma and flavor. Promotes a light to medium warm brown color of the mash. This organic malt is used to improve the roasted flavor and aroma tha

Château Melano Belgium Color Castle Malting Yes 28.7 32.4 38.11702 43.12904 0 11.5 78 1.0360438 4.5 20 Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to266 https://bsgcraftbrewing.com/ch%C3%A2teau-melano
°F. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.Very aromatic, with intense malty flavor. Gi

Château Melano Light Belgium Color Castle Malting Yes 14.1 17.1 18.33986 22.40366 0 11.5 79 1.0365059 4.5 20 Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 266https://bsgcraftbrewing.com/ch%C3%A2teau-melano-light
°F. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Very aromatic, with intense malty flavor. G

Château Monastique Belgium Color Castle Malting Yes 15.9 18.9 20.77814 24.84194 0 11.5 78 1.0360438 4.5 25 Château Monastique malt is a more toasted form of pale malt. Gives a strong taste of cooked bread,https://bsgcraftbrewing.com/chateau-25kg
nuts and fruit. Château Monastique malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Château Monastique malt is typically used as a smal

Château Munich Light Belgium Color Castle Malting Yes 5.8 6.6 7.09668 8.18036 150 WK 11.5 80 1.036968 4.5 60 Rich, golden malt. Provides a modest color increase toward a nice, golden-orange color. Adds a pronounced
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_munichlight.pdf
grainy malty flavor to many beer styles without affecting the foam stability and body. It is also used in small quantities in combination with Château Pilsen 2RS to produ

Château Cara Blonde™ Belgium Crystal Castle Malting No 6 9.6 7.3676 12.24416 0 11.5 78 1.0360438 8.5 30 Château Cara Blond™ imparts a mild caramel-sweet aroma adding golden color to beer. A distinguishing
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_carablond.pdf
characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contrib

Château Cara Gold Nature Belgium Crystal Castle Malting No 41.8 49.3 55.86228 66.02178 0 11.5 74 1.0341954 6 20 Château Cara Gold Nature™ organic malt imparts a strong caramel-sweet aroma and unique toffee-like
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_caragoldnature.pdf
flavor, adding a rich amber color to organic beers. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-ferme

Château Cara Gold™ Belgium Crystal Castle Malting No 41.8 49.3 55.86228 66.02178 0 11.5 78 1.0360438 8 20 Château Cara Gold™ malt imparts a strong caramel-sweet aroma and unique toffee-like flavor, adding
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_caragold.pdf
a rich amber color to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that g

Château Cara Ruby™ Belgium Crystal Castle Malting No 17.4 21.2 22.81004 27.95752 0 11.5 78 1.0360438 4.5 15 Château Cara Ruby™ malt imparts a rich caramel-sweet aroma and a toffee-like flavor, adding light amber
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Castle/castle_cararuby.pdf
to reddish color to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that

Château Special Belgium™ Belgium Crystal Castle Malting Yes 98.1 120.6 132.12626 162.60476 0 11.5 77 1.0355817 4.5 10 Château Special Belgium™ can be used to produce a deep red to dark brown-black color and fuller body.
https://bsgcraft.com/resources/Product_Sheets/Castle/SPECS_CHATEAU_SPECIAL_Belgium_Crop_2016.pdf
Château Special Belgium™ brings forth unique flavors and aromas, making it a powerhouse specialty malt. It gives intense color and raisin-like flavors while imparting a r

Château Special Belgium™ Nature Belgium Crystal Castle Malting Yes 94.2 131.8 126.84332 177.77628 0 11.5 76 1.0351196 4 10 Château Special Belgium™ Nature can be used to produce a deep red to dark brown-black color and
https://bsgcraft.com/resources/Product_Sheets/Castle/SPECS_CHATEAU_SPECIAL_Belgium_Crop_2016.pdf
fuller body. Château Special Belgium™ Nature brings forth unique flavors and aromas, making it a powerhouse specialty malt. It gives intense color and raisin-like flavors whi

Château Black Belgium Roasted Castle Malting No 507.4 507.4 686.56404 686.56404 0 11.5 73 1.0337333 4.7 6 The darkest malted barley from Castle. Enhances the aroma of character beers by producing a more
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astringent flavor than other colored malts. Imparts a slight burnt or smoky flavor. Suitable for darker beer.

Château Chocolat Belgium Roasted Malt Castle Malting No 300.6 375.6 406.43276 508.02776 0 11.5 75 1.0346575 5 7 Château Chocolat malt is a highly roasted malt with a deep brown color. This is where its name comes
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from. Château Chocolat malt is used to adjust the color of beer and imparts a nutty, toasted flavor. Château Chocolat malt shares many of the characteristics of Black Malt b

Château Spelt Belgium Specialty/Adjunct Castle Malting Yes 1.7 3.2 1.54282 3.57472 17 79.5 1.03673695 6 15 Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom
http://www.castlemalting.com/CastleMaltingMaltSpecification.asp?Command=QualityParameters2&SpecificationID=220&CropYear=2012&Language=English
wheat), it has a higher protein level when compared to other wheat malts. Château Spelt malt imparts a sweet nutty flavor, adds a spicy aroma and an earthy character to

Crisp Best Ale Malt United Kingdom Base Crisp Malting Group Yes 2.5 3.5 2.6265 3.9811 45 L 10.3 82 1.0378922 4.5 100 Low protein barleys are sourced from local farmers who are in partnership with Crisp Malting Group https://bsgcraftbrewing.com/crisp-pale-ale-25kg
through the ABC Grower Group and are qualified as the very malting barley growers. During malting, high cast moistures and a balance of germination time and temperature g

Crisp Chevallier Heritage Malt United Kingdom Base Crisp Malting Group Yes 2.5 4 2.6265 4.6584 79 1.0365059 3.6 100 A heritage barley variety combined with a traditional malting method and modern quality control. A mainstay
http://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Crisp/6.1.17_CB-Crisp%20Chevallier%20Sell%20Sheet.pdf
of English barley production in the 19th century and an ancestor of many modern varieties, Chevallier has made a comeback thanks to increased interest in heritage m

Crisp Europils Malt United Kingdom Base Crisp Malting Group Yes 1.5 1.9 1.2719 1.81374 62 11 81.5 1.03766115 4.5 100 Globally, Pilsen or lager-style beers are the dominant beer category. These beer types demand a lower modified malt to complement the temperature programmed or decoction mashing regimes employed.Crisp Malting Group Europils Malt perfectly fits this requirement, being

Crisp Extra Pale Maris Otter® United Kingdom Base Crisp Malting Group Yes 1.5 1.9 1.2719 1.81374 47 10 81.5 1.03766115 3.5 100 Crisp Malting Group have developed a low color (extra pale) Maris Otter® malt. This was originally developed
http://www.crispmalt.co/uploads/product-range.pdf
for lower color beer production in traditional breweries where a higher level of modification is demanded for both efficient extract delivery and good brewhouse perform

Crisp Finest Maris Otter® United Kingdom Base Crisp Malting Group Yes 2.5 4.5 2.6265 5.3357 45 10 81.5 1.03766115 3.5 100 The variety Maris Otter® was bred and developed in the 1960’s by Dr GDH Bell at the Plant Breeding
https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/Crisp/crisp_FinestMarisOtterAleMalt.pdf
Institute in Cambridge by crossing the varieties Proctor and Pioneer and has become one of the most enduring malting varieties in the history of modern barley cultivation. Ma

Crisp No.19 Floor-Malted Maris Otter® United Kingdom Base Crisp Malting Group Yes 3 4 3.3038 4.6584 81.4 1.03761494 3.6 100 The quintessential and most traditional ale brewing malt. Crisp No. 19 Floor-Malted Maris Otter® (formerly Gleneagles Maris Otter®) is an English ale malt made from the famous Maris Otter® barley variety and malted in a traditional floor-malting facility

Crisp Organic Ale Malt United Kingdom Base Crisp Malting Group Yes 2.5 4 2.6265 4.6584 10 81.5 1.03766115 4 100 Crisp Malting Group is fully approved to supply Organic Malt to the USA and has strict controls in place within the organic certified production plant to malt organic barley to the highest possible standard, whilst adhering to the appropriate organic standards.

William Crisp Amber Malt United Kingdom Color Crisp Malting Group Yes 23 35 30.3958 46.651 20 80 1.036968 3.2 10 William Crisp Amber Malt is a kilned specialty malt. It has a strong biscuity, toasted grain flavor and imparts amber and copper hues. Amber malt is traditionally used in medium or dark English ales, especially brown ale, mild ale, and old ale. The dry taste of Amber malt is an e

William Crisp Dark Munich Malt United Kingdom Color Crisp Malting Group Yes 20 20 26.332 26.332 79 1.0365059 4.5 20 Munich Malt has its origins in Germany where traditional beers gained their rich malty character fromhttps://bsgcraftbrewing.com/crisp-light-munich-malt-55lb
the addition of specialist malts with enhanced color and flavor. These products are made on a conventional malt kiln using processes that promote higher levels of soluble pro

William Crisp Light Munich Malt United Kingdom Color Crisp Malting Group Yes 5 5 6.013 6.013 79 1.0365059 4.9 20 Munich Malt has its origins in Germany where traditional beers gained their rich malty character fromhttps://bsgcraftbrewing.com/crisp-light-munich-malt-55lb
the addition of specialist malts with enhanced color and flavor. These products are made on a conventional malt kiln using processes that promote higher levels of soluble pro

William Crisp Cara Malt 15L United Kingdom Crystal Crisp Malting Group No 10 20 12.786 26.332 76 1.0351196 3.2 25 Used to adjust color and flavor of light colored beers, William Crisp Caramalt 15L provides subtle golden
https://bsgcraftbrewing.com/crisp-cara-malt-15-25-kg
straw-like color, and slight sweetness when needed. Perfect for American and English pale ales. Caramalt 15L, like other crystal malts can aid in head retention and mout

William Crisp Crystal 60L United Kingdom Crystal Crisp Malting Group No 55 65 73.743 87.289 0 76 1.0351196 3.2 20 William Crisp Crystal 60 begins to bring forth deeper colors like copper, amber, and even ruby. Whilehttps://bsgcraftbrewing.com/crisp-crystal-45l-25-kg
assisting with mouthfeel, head retention, and body, this malt also imparts significant sweet and caramel flavors. While appropriate for all English Ale styles, this malt is also su

William Crisp Crystal 77L United Kingdom Crystal Crisp Malting Group No 70 80 94.062 107.608 0 76 1.0351196 3.2 20 William Crisp Crystal 77L edges toward a darker crystal malt, perfect for imparting colors of deep golden
https://bsgcraftbrewing.com/crisp-crystal-77l-25-kg
to dark red; right in line with Amber ales or hoppy red IPA’s, but suitable for anything teetering towards “dark”. Notes of caramel sweetness come through, while head reten

William Crisp Crystal Extra Dark 120L United Kingdom Crystal Crisp Malting Group No 110 130 148.246 175.338 0 76 1.0351196 3.2 10 William Crisp Crystal Extra Dark 120L is a very dark crystal malt providing deep amber color. This malt
https://bsgcraftbrewing.com/crisp-crystal-extra-dark-120l-55lb
also imparts some unique flavors like caramelized sugar, and notes reminiscent of dark fruits. Perfect for bigger, dark beers of English and American lineage.

William Crisp Crystal Light 45L United Kingdom Crystal Crisp Malting Group No 40 50 53.424 66.97 0 76 1.0351196 3.2 25 Provides sweet, caramel flavors and a golden hue. William Crisp Crystal 45L provides more color, more
https://bsgcraftbrewing.com/crisp-crystal-45l-25-kg
sweetness and hints of caramel to the table. Much like other crystal malts, it also helps with head retention, mouthfeel and body. This malt goes a long way, and is well sui

William Crisp Chocolate Malt United Kingdom Roasted Crisp Malting Group No 425 475 574.945 642.675 77 1.0355817 3 10 William Crisp Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolatehttps://bsgcraftbrewing.com/crisp-pale-chocolate-25-kg
and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.

William Crisp Brown Malt United Kingdom Roasted Crisp Malting Group No 60 70 80.516 94.062 0 76.5 1.03535065 3 10 William Crisp Brown Malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty
https://bsgcraftbrewing.com/crisp-brown-25-kg
with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional p

William Crisp Pale Chocolate Malt United Kingdom Roasted Crisp Malting Group No 200 250 270.16 337.89 0 77 1.0355817 3 10 William Crisp Pale Chocolate Malt is a light-roasted specialty malt. Lighter in color and milder in tastehttps://bsgcraftbrewing.com/crisp-pale-chocolate-25-kg
than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt. Small quantities can

William Crisp Black Malt United Kingdom Roasted Malt Crisp Malting Group No 580 630 784.908 852.638 75 1.0346575 3 10 William Crisp Black Malt is roasted specialty malt. This dark malt is used in smaller quantities to addhttps://bsgcraftbrewing.com/crisp-black-55lb
color. Flavor contributions are very subtle when used in smaller amounts. Black Malt is well suited for Stouts, or even as a malt to modify color on a Schwarzbier.

William Crisp Roasted Barley United Kingdom Specialty Crisp Malting Group No 550 560 744.27 757.816 0 76.5 1.03535065 3 10 William Crisp Roasted Barley is a roasted, unmalted grain. It imparts dark brown color to the body and
https://bsgcraftbrewing.com/crisp-roasted-barley-25-kg
head of the beer. It has a distinctive roasted flavor and bitterness not found in similarly roasted, malted grain. Its unique 'bite' is a classic element in most stouts, and some nu

Crisp Malted Oats United Kingdom Specialty/Adjunct Crisp Malting Group Yes 1.3 1.00098 -0.76 75.5 1.03488855 3.5 25 In brewing, when mixed with barley malt, naked oat malt can improve mouthfeel and introduce noteshttps://bsgcraftbrewing.com/crisp-malted-oats-55lb
of a toasted, biscuity aroma and palate. Naked oat malt can contribute beta-glucans, otherwise known as soluble fiber, to add an extra, health-promoting property.

Crisp Organic Wheat Malt United Kingdom Specialty/Adjunct Crisp Malting Group Yes 2 3 1.9492 3.3038 83.5 1.03858535 6.5 55 In brewing, wheat malt can be used as the base malt at around 55% inclusion for wheat beers and, when mixed with barley malt, wheat malt can improve head retention, improve mouthfeel and introduce flavor changes in other beer types.

Crisp Rye Malt United Kingdom Specialty/Adjunct Crisp Malting Group Yes 6 10 7.3676 12.786 86.5 1.03997165 4.5 25 In brewing, when mixed with barley malt, rye malt can improve head retention, improve mouthfeel and introduce flavor changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates. Most notably, rye malt will also impart a reddish hu

Crisp Wheat Malt United Kingdom Specialty/Adjunct Crisp Malting Group Yes 1.5 2.5 1.2719 2.6265 84.5 1.03904745 6.5 55 In brewing, wheat malt can be used as the base malt at around 55% inclusion for wheat beers and, when mixed with barley malt, wheat malt can improve head retention, improve mouthfeel and introduce flavor changes in other beer types.

Pale Malt 2-Row Belgium Base Dingemans Yes 3.8 3.8 4.38748 4.38748 70 11.5 78 1.0360438 4.5 100 Fully modified pale ale malt from Belgian two-row barley, easily converted by a single temperature mash.
http://www.northernbrewer.com/belgian-pale-ale-malt
It is a good all-purpose pale malt, and great in Belgian ales.

Pilsner Malt Belgium Base Dingemans Yes 1.4 1.8 1.13644 1.67828 90 L 11.5 79 1.0365059 4.5 100 This pilsner malt is produced from the finest European two-row. This malt is well modified and can easily
https://www.midwestsupplies.com/maillard-malts-dingemans-pilsen-malt
be mashed at a single temperature. Carries a strong, sweet malt flavor.

Aromatic Malt Belgium Color Dingemans Yes 17 21 22.2682 27.6866 30 L 11.5 80 1.036968 4.5 10 A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%. http://www.northernbrewer.com/belgian-aromatic-malt

Biscuit Malt Belgian Color Dingemans No 18 27 23.6228 35.8142 0 11.5 70 1.032347 4.5 10 Biscuit malt from Dingemans is the quintessential biscuit malt. It will contribute toasted biscuit and bready
http://shop.greatfermentations.com/product/dingemans-biscuit-malt/specialty-grains
flavors and aromas to beer. It is often described as warm, with its toasted bread flavors adding complexity to a range of different beer styles. A little can be used to round o

Dingemans Munich Malt Belgium Color Dingemans Yes 4 7 4.6584 8.7222 11.5 80 1.036968 4.5 80 This Munich malt from Belgium is unique - it has the malty fullness of German Munich malt, but displays brighter flavors and less bready notes. Think honey and sweet cream. Can be used for up to 100% of the mash, but has relatively low diastatic power, and should be supple

Cara 20 (Caravienne) Malt Belgium Crystal Dingemans No 19 27 24.9774 35.8142 0 11.5 70 1.032347 7 15 Dingeman's is one of Belgium's leading maltsters, known for their high-quality Belgian specialty malts,
http://shop.greatfermentations.com/product/dingemans-caravienne-malt/specialty-grains
as well as excellent Belgian base malts. Caravienne is not synonymous with Vienna malt; it is a light crystal malt with slight toffee flavor characteristics. It is often used by Be

Dingemans Cara 8 Malt Belgium Crystal Dingemans No 6 9 7.3676 11.4314 11.5 65 1.0300365 9.5 30 A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a 'floury' endosperm that will yield fermentable sugars when mashed with base malts. Steep Caramel Pils in quantities under a pound to add a light caramel flavor, but mash it with other

Dingemans Caramunich 45 Belgium Crystal Dingemans No 40 54 53.424 72.3884 0 11.5 70 1.032347 5.5 15 An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold http://www.northernbrewer.com/dingemans-cara-45-malt
to copper color, depending on usage. Used extensively in amber and dark Belgian ales. We like it for amber and dark lagers as well.

Special B Malt Belgium Crystal Dingemans No 140 155 188.884 209.203 0 11.5 65 1.0300365 4.5 15 Dingeman's Special B Malt is a dark crystal malt that is used in the production of Belgian style beers,http://shop.greatfermentations.com/product/dingemans-special-b/specialty-grains
such as Belgian dubbels and trappist high gravity ales. It is known for its rich and luscious flavor contributions, which are reminiscent of dark stone fruits. Cherries, raisins, plu

Belgian Debittered Black Malt Belgian Roasted Malt Dingemans No 500 600 676.54 812 0 11.5 65 1.0300365 4.5 10 This malt allows you to add the deep black color of Black Patent without the bitter, dark coffee-chocolate flavors. Use sparingly, just a couple of ounces will give your brew a deep red to black coloring. Use as you would black malt.

Chocolate Belgium Roasted Malt Dingemans No 300 380 405.62 513.988 0 11.5 65 1.0300365 5 5 Dingemans Chocolate malt is a relatively high nitrogen malt that is roasted at high temperatures andhttps://www.cargill.com/doc/1432081437752/malt-na-roasted-dingemans-chocolate.pdf
then rapidly cooled when the desired color is achieved. Chocolate refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color,

Franco-Belges Pilsen France Base Franco-Belges Yes 1.6 1.8 1.40736 1.67828 120 11 80 1.036968 4 100 1.6-1.8° L. Light in color and low in total protein, this Pilsen malt is produced from the finest E
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
Pure Idaho Malt United States Base Great Western Yes 0.6201092573 0.6201092573 1.6 1.6 10.7 4.2 100 Between the rugged Sawtooth Mountains and craggy Grand Tetons lie golden fields of barley perfection.
http://www.greatwesternmalting.com/gwm/identity-preserved-malt/
It's here, to the West of the Great Divide, where we craft our renowned Pure Idaho malt.

Pure Oregon Malt United States Base Great Western Yes 0.9153993799 0.9153993799 2 2 11.5 4.2 100 100% Oregon-grown barley. This base malt is processed meticulously to create a balanced flavor profile
http://www.greatwesternmalting.com/gwm/identity-preserved-malt/
designed to be at the heart of your craft. Pure Oregon is the malt of choice when an Oregon-specific product is desired.

Pure Washington Malt United States Base Great Western Yes 0.9153993799 0.9153993799 2 2 11.5 4.2 100 100% Washington-grown barley. This base malt is processed meticulously to create a balanced flavor
http://www.greatwesternmalting.com/gwm/identity-preserved-malt/
profile designed to be at the heart of your craft. Useful where a local, Washington-only beer and distillate is desired.

Superior Pilsen United States Base Great Western Yes 0.6201092573 0.6201092573 1.6 1.6 10.7 4.2 100 Our Superior Pilsen malt is produced with care and a gentle processing regime. By utilizing low protein
http://www.greatwesternmalting.com/gwm/specialty-malt/mela/
barley and a delicate kilning program, we are able to create a fully-functional base malt with accentuated extract and low color formation.

Vienna Malt United States Base Great Western Yes 2.391849993 2.391849993 4 4 11.5 3.7 100 Our Vienna malt is created with attention to modification, flavor development and enzyme preservation.
http://www.greatwesternmalting.com/gwm/specialty-malt/vienna/
Whether used as a base malt, or an addition to a recipe, Vienna malt is a great malt-forward product.

Whiteout Malt United States Base Great Western Yes 0.693931788 0.693931788 1.7 1.7 10.5 4.2 100 Our Whiteout is a truly unique malt, made from a two row winter variety. This barley is planted in autumn,
http://www.greatwesternmalting.com/gwm/western-exclusive/whiteout/
survives winter in a dormant state and displays a growth spurt as soon as the spring thaw arrives. This head start allows it to be harvested in early July, well before typical

Mela Malt United States Color Great Western Yes 22.7 22.7 29.98942 29.98942 12 4.4 40 Rich, full and mellow. Mela malt gives a toasted biscuit flavor and a mouthfeel worthy of contemplation
http://www.greatwesternmalting.com/gwm/specialty-malt/mela/
around a campfire. Red ale, Scotch ale, Bock, Doppelbock, Dubbel, Dunkel and more

Munich Malt United States Color Great Western Yes 7.9 7.9 9.94134 9.94134 90 12 1 4.4 100 This mellow kilned malt is ideal where unique malt flavor and rich aroma, is sought. http://www.greatwesternmalting.com/gwm/specialty-malt/mela/

Caramel Steam Malt United States Crystal Great Western No 28.96796102 28.96796102 40 40 12 5 20 Our Caramel Steam malt is created via an innovative process that develops crystal characteristics and
http://www.greatwesternmalting.com/gwm/specialty-malt/caramel-steam/
a rich, nutty flavor. Caramel Steam can be used as a direct substitution to crystal malts for those desiring crystal-like flavors, but wanting a softer sensory impact.

Crystal 120 United States Crystal Great Western No 88.02598553 88.02598553 120 120 11.5 2.3 10 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal 15 United States Crystal Great Western No 10.51232836 10.51232836 15 15 11.5 7.2 25 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal 150 United States Crystal Great Western No 110.1727447 110.1727447 150 150 11.5 2.8 10 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal 30 United States Crystal Great Western No 21.58570796 21.58570796 30 30 11.5 6 20 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal 40 United States Crystal Great Western No 40 40 53.424 53.424 0 11.5 1 5.3 20 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal 60 United States Crystal Great Western No 60 60 80.516 80.516 0 11.5 1 4.3 15 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal 75 United States Crystal Great Western No 75 75 100.835 100.835 0 11.5 1 4.3 10 Our Crystal malts are produced in Vancouver, Washington inside custom-designed roasting drums inhttp://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
order to develop a full, rich profile. Pacific Northwest barley is hand-selected to craft a line of products that provide a range of flavors from soft and sweet caramel to burnt toffe

Crystal Wheat Malt United States Crystal Great Western No 28.96796102 28.96796102 40 40 10 5 20 Crystal Wheat malt is crafted from premium golden wheat from the rolling fields of the Pacific Northwest.
http://www.greatwesternmalting.com/gwm/crystal-malt/crystal-15/
This roasted wheat malt gives a true caramel character and a beautiful color while enhancing foam retention. Lager, pale ale, amber, IPA, barley wine and more

DextraPils United States Crystal Great Western No 0.5462867267 0.5462867267 1.5 1.5 12.5 6 no info Our DextraPils malt is processed in Vancouver, WA, utilizing a unique process to gelatinize the starch within the kernel. This malt will contribute additional body, foam retention and beer stability without influencing color or aroma.

Great Western White Wheat Malt United States Specialty/Adjunct Great Western Yes -0.76 -0.76 10 1 5 100 Our White Wheat malt is grown exclusively in the Pacific Northwest. Fully-modified and kilned to develop
http://www.greatwesternmalting.com/gwm/base-malt/white-wheat-malt/
rich and malty flavor, it has enzyme levels similar to our two row malt

Unmalted Barley United States Specialty/Adjunct Great Western Yes 11.5 1 11 no info Irish-style Stout. A low-cost low-flavor beer adjunct rarely used outside of Irish-style Stout.

Wheat, Unmalted United States Specialty/Adjunct Great Western Yes 1.5 4 1.2719 4.6584 10.5 75 1.0346575 10 no info Unmalted Wheat has a strong grain flavor, and a very light straw color. It is used in many traditional Belgian
https://bsgcraftbrewing.com/rahr-unmalted-wheat
styles to add flavor and cloudiness, and improve head formation. The starch in raw grain is not gelatinized and the protein content is high. Depending upon use, a cerea

Warminster Floor Malted Maris Otter Malt United Kingdom Base Maillard Malts® Yes 2.5 3.5 2.6265 3.9811 10 80 1.036968 4.5 100 This is a special craft malt from Britain's oldest working floor-malting facility. Still made by hand usinghttps://www.midwestsupplies.com/warminster-floor-malted-maris-otter
many of the same methods as they were 200 years ago, Warminster's Maris Otter is a complex and bready malt. Use in any British style and many American styles for unpara

Maris Otter Malt United Kingdom Base Maillard's Malts® Yes 3.5 4.5 3.9811 5.3357 82.5 1.03812325 2.8 100 Finest malts from the British Isles. Maris Otter is an English 2-row varietal barley introduced in 1966 https://www.midwestsupplies.com/maillard-malts-crisp-maris-otter-malt
that was developed specifically to produce high quality malt for the production of ale. Its low nitrogen content, uniformly plump kernels, and robust husk has made it a favorite a

Irish Ale Malt Ireland Base Malting Company of Ireland Yes 2 3.5 1.9492 3.9811 70 10 82 1.0378922 4 100 Malting Company of Ireland Ale Malt is produced from Irish 2-row spring barley which is grown with all
https://bsgcraftbrewing.com/malt-co-ireland-ale-malt25k
the benefits of fertile soils, mild temperate oceanic climate and the long growing season. These factors help to provide a malting barley with very large and plump kernels, wh

Irish Lager Malt Ireland Base Malting Company of Ireland Yes 1.5 2 1.2719 1.9492 >/=230WK 10 82 1.0378922 4.5 100 The Irish Lager Malt is expertly crafted for brewers who wish to produce European-style Lagers and https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/MCI/mci_malts.pdf
other types of beers. The kernels are uniformly plump and a show a high degree of modification and very low protein. Thekilning temperature is in the mid range (88-90˚C) whic

Irish Stout Malt Ireland Base Malting Company of Ireland Yes 1.5 2 1.2719 1.9492 90 82 1.0378922 4.5 10 Malting Company of Ireland StoutMalt is produced from Irish 2-row spring barley which is grown withhttps://bsgcraftbrewing.com/malt-co-ireland-stout-malt25k
all the benefits of fertile soils, mild temperate oceanic climate and the long growing season. These factors help to provide a malting barley with very large and plump kernels, w

Lager Malt United Kingdom Base Munton's Yes 1.8 1.8 1.67828 1.67828 67 L 80 1.036968 5 100 Lager Malt is kilned at a low temperature to ensure that the malt is a pale colour with a delicate flavour
http://www.muntonsmicrobrewing.com/products/lager-malt/
but also to preserve a high level of diastatic activity. Modern lager malts are now fully modified and therefore a simple infusion mash can be used. The diastatic activity of ou

Maris Otter United Kingdom Base Munton's Yes 2 3 1.9492 3.3038 62 9.7 82 1.0378922 6.5 100 Muntons Maris Otter malt is a 2-row winter variety of barley specially bred for use in the brewing industry. It has a low nitrogen content and high quality malt characteristics which give beers a lush, full flavor profile. It is generally regarded as having a more rich maltiness than s

Munton's English Mild Malt United Kingdom Base Munton's Yes 2.9 3.3 3.16834 3.71018 53 10.6 85 1.0392785 3.5 100 Munton's Mild Ale Malt is the perfect base for bready, rich beers. Due to the kilning regime that this malt
http://shop.greatfermentations.com/product/muntons-mild-ale/specialty-grains
goes through, the wort produced is higher in dextrin content than pale malt, resulting in a slightly sweeter, more full-bodied finished beer. The flavor of Mild malt is often des

Chocolate Malt United States Roasted Malt Munton's No 384 427 519.4064 577.6542 0 9.7 67 1.0309607 4 50 Munton's Chocolate Malt is a dark roasted malt that can be used in very small amounts for color adjustment
http://shop.greatfermentations.com/product/chocolate-malt/specialty-grains
and adding a slightly dry complexity to beer. It is often described as having a rich coffee or dark cocoa flavor, as well as a slight bitterness. It is used in small amounts in

Muntons English Pale Malt United Kingdom Base Muntons Yes 2.9 4.3 3.16834 5.06478 50 9.7 80 1.036968 4.5 100 Muntons English pale malt is a fully modified base malt that can be used in a number of beers. It works
http://shop.greatfermentations.com/product/english-pale/pale-and-base-malts
as a base in British and American style ales, but can be used as part or all of the base for other beers as well, since it is easy to work with and has a great flavor. Pale malt

Muntons Crystal 60L United Kingdom Crystal Muntons No 56 73 75.0976 98.1258 9.7 67 1.0309607 6 10 From Munton's, one of the top malt producers in the U.K., comes this fine crystal 60 malt! Bursting with
http://shop.greatfermentations.com/product/crystal-60l/specialty-grains
flavors of caramel, toffee and biscuit, Munton's crystal 60 has a medium amber-brown color contribution when used as a part of the grist. It will increase residual sweetness

Muntons Black Patent Malt United Kingdom Roasted Muntons No 512 598 692.7952 809.2908 9.7 65 1.0300365 5 20 Munton's Black Patent malt is a malt made by taking fully modified pale malt and roasting it to the point
http://shop.greatfermentations.com/product/muntons-black-patent/specialty-grains
of carbonizing. The result is a very dark malt with no diastatic power that is used to contribute color, roasted flavor, acidity and dryness to beers. A small amount will contribu

Muntons Roasted Barley United Kingdom Roasted Muntons No 430 620 581.718 839.092 9.7 67 1.0309607 6 10 Roasted barley is the quintessential grain used in the production of classic dry Irish stouts. Made from
http://shop.greatfermentations.com/product/unmalted-roasted-barley/specialty-grains
unmalted barley that has been deeply roasted, Munton's roasted barley adds a deep roasted flavor and aroma to beers. In addition, it can add a drying quality and roasty bitte

Extra Pale Malt Chile Base Patagonia Yes 1.5 1.5 1.2719 1.2719 11.5 80 1.036968 4 100 Patagonia’s Extra Pale malt features medium proteolytic alteration, lower FAN and lower Kolbach Index,
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-brewers-malt
and has good modification of sugars and enzymatic power. This malt is comprised of a blend of at least two barley varieties: Sebastian / Barke / Scarlet. Extra Pale Ale als

Vienna Malt Chile Base Patagonia Yes 2.4 3.2 2.49104 3.57472 12.5 78 1.0360438 5.5 100 Produced from two-row spring barley (Sebastian, Barke, and Scarlett) influenced by to the unique Andean-Pacific climate of Chile, Patagonia’s Vienna malt can be used as a standalone base for amber lagers and ales, or at a smaller ratio to impart golden color and a light warm

Munich Malt Chile Color Patagonia Yes 10 14 12.786 18.2044 12.5 75 1.0346575 7 100 Produced from two-row spring barley (Sebastian, Barke, and Scarlett) influenced by to the unique Andean-Pacific
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-brewers-malt
climate of Chile, Patagonia’s Munich can be used as a standalone base malt for dark lagers and other malty styles, or at a smaller ratio as a color and flavor inten

Caramel 110L Chile Crystal Patagonia No 110 110 148.246 148.246 12.5 65 1.0300365 5 20 Also known as “Crystal Malt”, Patagonia’s Caramel 110L is made from green malt. During the toasting
https://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel 15L Chile Crystal Patagonia No 15 15 19.559 19.559 12.5 65 1.0300365 7 30 Also known as “Crystal Malt”, Patagonia’s Caramel 15L is made from green malt. During the toastinghttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel 170L Chile Crystal Patagonia No 170 170 229.522 229.522 12.5 65 1.0300365 4 15 Also known as “Crystal Malt”, Patagonia’s Caramel 170L is made from green malt. During the toasting
https://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. One of the darker Patagonia caramel malts, delivering rich and vibrant red and ruby hues. W

Caramel 190L Chile Crystal Patagonia No 190 256.614 -0.76 12.5 65 1.0300365 4 15 Slightly darker than the 170L, Patagonia’s 190L delivers one of the most intense, deepest reds of any
https://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
specialty malt. While the color alone is a reason to give this malt a try, the 190L is also pleasantly restrained in the cloying sweetness it delivers. Tons of color, subtle sweetn

Caramel 35L Chile Crystal Patagonia No 35 35 46.651 46.651 12.5 65 1.0300365 7 30 Also known as “Crystal Malt”, Patagonia’s Caramel 35L is made from green malt. During the toastinghttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel 45L Chile Crystal Patagonia No 45 45 60.197 60.197 12.5 65 1.0300365 7 30 Also known as “Crystal Malt”, Patagonia’s Caramel 45L is made from green malt. During the toastinghttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel 55L Chile Crystal Patagonia No 55 55 73.743 73.743 12.5 65 1.0300365 7 30 Also known as “Crystal Malt”, Patagonia’s Caramel 55L is made from green malt. During the toastinghttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel 70L Chile Crystal Patagonia No 70 70 94.062 94.062 12.5 65 1.0300365 6 25 Also known as “Crystal Malt”, Patagonia’s Caramel 70L is made from green malt. During the toastinghttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel 90L Chile Crystal Patagonia No 90 90 121.154 121.154 12.5 65 1.0300365 5 25 Also known as “Crystal Malt”, Patagonia’s Caramel 90L is made from green malt. During the toastinghttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
process sugars are caramelized developing unique flavors, aromas and colors. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes m

Caramel Especial Malt 140L Chile Crystal Patagonia No 140 140 188.884 188.884 12.5 65 1.0300365 5 20 Patagonia’s Especial Malt 140L is well suited for a wide range of beers, particularly rich malt-forwardhttps://bsgcraftbrewing.com/patagonia-caramel-15-25-kg
beers, showcasing hints of roasted smoke, and subtle sweet overtones. Sweet, fresh and clear caramel taste on lower colors. As roasting increases, flavor becomes more com

Patagonia Brown 115L Chile Roasted Malt Patagonia No 115 115 155.019 155.019 12.5 65 1.0300365 4 15 Patagonia’s Brown 115L adds complex flavors and aromas are its characteristic. Great for Stouts, Bocks,
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-roasted-dark-malts
Porters, Brown Ales and anything that you call “dark”.

Patagonia Chocolate 350L Chile Roasted Malt Patagonia No 350 350 473.35 473.35 12.5 65 1.0300365 4 15 Patagonia’s Chocolate 350L adds complex flavors and aromas are its characteristic. Great for Stouts,
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-roasted-dark-malts
Bocks, Porters, Brown Ales and anything that you call “dark”.

Patagonia Coffee 230L Chile Roasted Malt Patagonia No 230 310.798 -0.76 12.5 65 1.0300365 4 15 Patagonia’s Coffee 230L adds complex flavors and aromas are its characteristic. Great for Stouts, Bocks,
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-roasted-dark-malts
Porters, Brown Ales and anything that you call “dark”.

Patagonia Dark Chocolate 450L Chile Roasted Malt Patagonia No 450 450 608.81 608.81 12.5 65 1.0300365 4 10 Patagonia’s Dark Chocolate 450L adds complex flavors and aromas are its characteristic. Great for Stouts,
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-roasted-dark-malts
Bocks, Porters, Brown Ales and anything that you call “dark”.

Patagonia Perla Negra (Black Pearl) 340L Chile Roasted Malt Patagonia No 340 340 459.804 459.804 12.5 65 1.0300365 5 15 Through a specialized process, the husk is completely removed and the grain gently toasted to develop
https://bsgcraftbrewing.com/craftbrewing-malt-patagonia-roasted-dark-malts
flavors and aromas with less bitterness and astringency. It features a Low roast taste with mild bitterness with mellow chocolate notes mixed with coffee and nuts. Free from

Rahr Old World Pilsner United States Base Rahr Yes 1.5 2 1.2719 1.9492 11-12 79 1.0365059 4 100 Rahr Old World Pilsner is special because it doesn't germinate as quickly as other domestic two-rows which means that more of the insoluble protein is left in the kernel. In this, the malt is giving up some extract but delivers greater flavor, yeast nutrients, and some beer foam s

Rahr Pale Ale United States Base Rahr Yes 3 4 3.3038 4.6584 12 79 1.0365059 4.5 100 Rahr Pale Ale is an American, ale-style base malt made from a blend of Harrington and Metcalf barley. It has an excellent color, slightly darker than Rahr Standard or Pilsner malts, good malt flavor, and high extract yield. Well suited to American, English or continental ales, Ra

Rahr Premium Pilsner United States Base Rahr Yes 1.5 2 1.2719 1.9492 11.5 80 1.036968 4 100 Rahr Premium Pilsner is an American, lager-style base malt made from 2-row Harrington barley. Its light color, neutral flavor, and low protein content make Premium Pilsner an excellent choice for brewing clear, clean-tasting lagers.

Rahr Standard 2-Row United States Base Rahr Yes 1.7 2 1.54282 1.9492 11-12 80 1.036968 4 100 Rahr Standard 2-Row is a light-colored base malt made from a blend of American 2-Row barley varieties. It is darker than most lager malts, but lighter than most pale ale malts. It has moderate protein levels, and good extract yield. Its neutral characteristics make it extremely v

Rahr Standard 6- Row United States Base Rahr Yes 2.1 2.5 2.08466 2.6265 15 79 1.0365059 4.2 100 Rahr Standard 6-Row is a light-colored base malt made from a blend of American 6-Row barley varieties. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous for recipes calling fo

Rahr Red Wheat United States Specialty Rahr Yes 3 3.5 3.3038 3.9811 12 85 1.0392785 4.5 50 Rahr Red Wheat is a pale wheat malt made from North American hard spring red wheat. Pale wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can im

Rahr Unmalted Wheat United States Specialty Rahr Yes 1.5 4 1.2719 4.6584 11.5 1 12 50 Rahr Unmalted Wheat is a raw wheat grain. Unmalted Wheat has a strong grain flavor, and a very light straw color. It is used in many traditional Belgian styles to add flavor and cloudiness, and improve head formation. The starch in raw grain is not gelatinized and the protein c

Rahr White Wheat United States Specialty Rahr Yes 3 3.5 3.3038 3.9811 12 85 1.0392785 4.5 50 We bring you this domestic wheat malt from Rahr Maltings, in Shakopee MN. It’s a great base malt for
http://www.northernbrewer.com/rahr-white-wheat-malt
any style wheat beer. It has a doughy, malty, bready flavor and aroma, with white wheat having a slightly milder wheat flavor than red wheat. High protein levels in wheat lend

Pilsner (2 Row) German Germany Base Salzgitter Yes 1.5 2.1 1.2719 2.08466 <250WK 11.5 83 1.0383543 8.5 100 Bright, clean, full-bodied character. Ideal for any European lager style and indispensable for pale lagers
http://www.northernbrewer.com/german-pilsner-malt
like Helles or pils. Suitable for single infusion malt, but many folks swear by the protein rest!

Best Pale Ale Malt United Kingdom Base Simpson's Yes 2.2 3 2.22012 3.3038 75 9.69 80.5 1.03719905 3.7 100 For the principal ingredient in keg, bottle or cask ales, we use top quality UK two-row barley to produce
https://www.simpsonsmalt.co.uk/our-malts/best-pale-ale-malt/
a plump, well-modified malt with good extract and enzymic activity. The versatility of this base malt lends itself to balance hoppy beers and provides a robust malty note to a

Extra Pale Ale Malt United Kingdom Base Simpson's Yes 1.5 2.2 1.2719 2.22012 75 10 80.5 1.03719905 3.7 100 Extra Pale Ale Malt is an excellent base malt for Brewers who require a low colour, well modified malt. The plump grains of UK two-row barley ensure uniformity and consistency, as well as good extract and enzymic activity. If you’re limited on base malt storage, Extra Pale Ale

Finest Lager Malt United Kingdom Base Simpson's Yes 1.3 2.1 1.00098 2.08466 75 11.25 81 1.0374301 4.5 100 use up to 95% for amber and dark lagers, belgian tripel and bocks, up to 100% for pilsner. Finest Lager
https://www.simpsonsmalt.co.uk/our-malts/finest-lager-malt/
Malt is a superb low colour lager malt. Well modified, high extract UK spring two row barley give high enzymic activity, low colour, low nitrogen, and exceptional Brewhouse

Finest Pale Ale Maris Otter® United Kingdom Base Simpson's Yes 2.2 3 2.22012 3.3038 75 L ST=40-44 81 1.0374301 3.7 100 A principal ingredient of ales, using heritage barleys. Maris Otter® is a standard when making UK style
https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/
ales, but it has become a go-to base malt for many American style ales as well.

Golden Promise™ United Kingdom Base Simpson's Yes 1.9 2.4 1.81374 2.49104 75 L ST= 40-44 81 1.0374301 3.7 100 Great base malt that produces a sweet and clean wort. An integral ingredient in Scottish ales and lagers.
https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-golden-promise/
Simpsons Golden Promise™ pale malt, made from the eponymous spring barley variety, is a UK classic. Historically the Scottish analog to English Maris Otter malts, Gold

Low Color Maris Otter United Kingdom Base Simpson's Yes 1.3 2.1 1.00098 2.08466 75 9.69 80.5 1.03719905 3.7 100 If you need a well modified, high performing malt with a low colour, then Low Colour Maris Otter is the
https://www.simpsonsmalt.co.uk/our-malts/low-colour-maris-otter/
perfect choice. This heritage barley variety is used to produce an exceptional quality base malt, with a high extract and enzymic activity and low nitrogen content. Low Colour

Amber Malt United Kingdom Color Simpson's Yes 20.8 27.2 27.41568 36.08512 69 1.0318849 5 20 Perhaps the most versatile of all our roasted products, Simpsons’ Amber Malt can be used in a wide https://www.simpsonsmalt.co.uk/our-malts/amber-malt/
variety of beers to add biscuity toasty notes and a beautiful brown hue. Its delicate roast flavour makes it suitable for adding toasty notes to all Dark Beers, as well as lighter Ale

Aromatic Malt United Kingdom Color Simpson's Yes 19.3 26.3 25.38378 34.86598 70 1.032347 5 50 Up to 10% Produces a Honey Flavour in Beer, Up to 20% gives Raisin Notes, Up to 50% in Mild, Porters
https://www.simpsonsmalt.co.uk/our-malts/aromatic-malt/
and Bocks Bocks enhances Malty/Fruity Notes. The secret weapon in the British Ale Brewer’s arsenal, our aromatic malt has a slightly higher acidity to balance pH. Its co

Cornish Gold United Kingdom Color Simpson's Yes 7.3 9.9 9.12858 12.65054 25 11.25 80 1.036968 4 100 5-15% for light beers and up to 100% for dark beers. Made from 100% Cornish grown, two-row spring barley, our Cornish Gold brings rich malty flavours and golden hues to light beers. An excellent base malt for Strong Bitter, Dark Amber Ales, Brown Ales and Milds. Cornish G

Imperial Malt United Kingdom Color Simpson's Yes 15.6 19.3 20.37176 25.38378 75 1.0346575 3.5 80 Up to 20% in Light Ales to enhance flavour, Up to 50% in Brown Ales & Porters, Up to 80% in Dark Beers
https://www.simpsonsmalt.co.uk/our-malts/imperial-malt/
& Stouts, Our Imperial Malt imparts a full-bodied flavour and biscuit aroma. The warm brown notes it adds to the wort intensify the depth of colour, without compromising e

Munich Malt United Kingdom Color Simpson's Yes 7.3 9.9 9.12858 12.65054 11.25 80 1.036968 4 100 5-15% usage for light beers and up to 100% for dark beers. Our Munich malt brings rich malty flavours
https://www.simpsonsmalt.co.uk/our-malts/munich-malt/
and golden hues to light beers. If you’re struggling to bring up the mouthfeel in really hoppy keg beers, try adding a generous proportion of Munich malt to your grist. An exc

Vienna Malt United Kingdom Color Simpson's Yes 2.4 4.3 2.49104 5.06478 75 1.0346575 3.5 100 Our Vienna malt enhances the light colour, flavour and aroma of all light beers. Light, bready, malty notes
https://www.simpsonsmalt.co.uk/our-malts/vienna-malt/
bring body to Light Ales, Bitters and Czech Lagers. Use as a base malt for highly hopped IPA and American Ales to provide great balance and depth.

British Crystal United Kingdom Crystal Simpson's No 50 60 66.97 80.516 0 1 3 100

English Crystal, 50-60 L United Kingdom Crystal Simpson's No 50 60 66.97 80.516 0 1 3 100 Finest malts from the British Isles. Medium crystal malt from the UK is essential to achieving that authentic English flavor in everything from bitters to browns. This versatile English crystal malt imparts a rich gold to copper-red color and complex, slightly fruity, rich caramel flavo

Heritage Crystal Malt United Kingdom Crystal Simpson's No 63.2 71.8 84.85072 96.50028 69 1.0318849 5 15 The uniformity and excellent malting characteristics that have ensured Maris Otter has been the favoured
https://www.simpsonsmalt.co.uk/our-malts/heritage-crystal-malt/
barley variety of the British Brewer, also lend themselves to ensuring exceptionally good crystal malt. We’ve hand-crafted this heritage barley variety to produce an outsta

Simpson's DRC® United Kingdom Crystal Simpson's No 105.6 120.6 142.28576 162.60476 69 1.0318849 5 20 Due to its unique production process, Simpsons’ DRC® can be used to substitute darker roasted malts
https://www.simpsonsmalt.co.uk/our-malts/simpsons-drc/
in Dark Beers where the astringency and bitterness inherent to roast malts is not desired. This means that it can be used at a higher rate in the grist to add complex carame

Roasted Barley United Kingdom Roasted Simpson's No 488.1 713.1 660.42026 965.20526 0 62 1.0286502 3 5 Malt used in typical dry, Irish-style stouts. Coffee bean malt flavor. Roasted Barley is a typical ingredient
https://www.simpsonsmalt.co.uk/our-malts/roasted-barley/
of dry Irish Stouts. Although the colour specification is very similar to Black Malt, Roasted Barley has an intense roasted coffee flavour that ows a deep, dark colour with flav

Black (Patent) Malt United Kingdom Roasted Malt Simpson's No 538 713.1 728.0148 965.20526 69 1.0318849 3 10 Our Black Malt is excellent for darkening beer colour without imparting too much astringency or roasthttps://www.simpsonsmalt.co.uk/our-malts/black-malt/
characteristics. The flavour is surprisingly neutral, with a clean dryness that makes it an incredibly versatile product. Intense, rich and dark with cocoa or neutral malt flavors fo

Brown Malt United Kingdom Roasted Malt Simpson's No 161.8 225.6 218.41428 304.83776 68.7 1.03174627 4 10 Our Brown Malt imparts a rich coffee aroma ideal for Stouts and Porters. It delivers a smooth mouthfeel
https://www.simpsonsmalt.co.uk/our-malts/brown-malt/
as well as increasing foam stability. The hue is a deep mahogany that brings warmth and depth to dark beers. Often a forgotten malt.

Chocolate Malt United Kingdom Roasted Malt Simpson's No 400.7 488.1 542.02822 660.42026 0 69 1.0318849 3 10 Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts
https://www.simpsonsmalt.co.uk/our-malts/chocolate-malt/
Maintains some malty flavor, not as dark as roasted malt. Our Chocolate Malt gives beer a stunning dark brown colour. Chocolate overtones and hints of coffee bring richn

Dextrin Malt United Kingdom Specialty Simpson's No 1 1.2 0.5946 0.86552 67.5 1.03119175 7 20 Up to 5% to improve mouthfeel and foam stability in any beer, 10-20% in dark mild and sweet stout. A
https://www.simpsonsmalt.co.uk/our-malts/dextrin-malt/
handy little tool to keep up your sleeve, Dextrin Malt can be used sparingly to add body, mouthfeel and foam stability to any beer. Particularly useful in very light, hop forward

Peat Smoked Malt United Kingdom Specialty Simpson's Yes 1.7 2.5 1.54282 2.6265 0 81.9 1.03784599 5 10 Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.

Wheat Malt United Kingdom Specialty Simpson's Yes 1.3 2.8 1.00098 3.03288 12.9 82.9 1.03830809 5 70 Wheat malt can be added at 5% to most Light Beers to increase foam stability without affecting hazehttps://www.simpsonsmalt.co.uk/our-malts/wheat-malt/
or flavour. Used at up to 70% as a base malt for Wheat Beer, it imparts a bready flavour and characteristic citrus notes.

Golden Naked Oats®™ United Kingdom Specialty/Adjunct Simpson's Yes 5.1 9.6 6.14846 12.24416 69 1.0318849 7 10 This huskless oat crystal malt is quite simply delicious. An exotic ingredient for the adventurous brewer, it brings a subtle nutty flavour. Its creaminess brings mouthfeel and balance to strong, hop forward beers. One taste and we’re sure you’ll be inspired to start creating a new

Oats, Golden Naked United Kingdom Specialty/Adjunct Simpson's Yes 5.1 9.6 6.14846 12.24416 0 1 7 100 This huskless oat crystal malt is quite simply delicious. An exotic ingredient for the adventurous brewer,
https://www.simpsonsmalt.co.uk/our-malts/golden-naked-oats-gno/
it brings a subtle nutty flavour. Its creaminess brings mouthfeel and balance to strong, hop forward beers. One taste and we’re sure you’ll be inspired to start creating a new

Oats, Malted United Kingdom Specialty/Adjunct Simpson's Yes 1.3 2.1 1.00098 2.08466 74 1.0341954 7 20 Used in oatmeal stouts, porters, pale ales, East Coast style pale ales, double IPAs. Simpsons Malted
https://www.simpsonsmalt.co.uk/our-malts/malted-oats/
Oats have large, thick husks which helps with run off. Once you crack it open, the creaminess of the oats releases a silky smoothness which imparts a sumptuous velvety tex

Rye Malt United Kingdom Specialty/Adjunct Simpson's Yes 89.4 116.8 120.34124 157.45728 65 1.0300365 7 20

Wheat Malt United Kingdom Specialty/Adjunct Simpson's Yes 1.3 2.8 1.00098 3.03288 78 1.0360438 4.5 70 https://www.simpsonsmalt.co.uk/our-malts/malted-rye/

Caramalt United Kingdom Crystal Simpson's No 11.8 16.3 15.22428 21.31998 71 1.0328091 7.5 20 5-20% Enhances Colour and Flavour in Lagers, Golden Ales, Brown Ales, Wheat Beer & Bock. Our Caramalt
https://www.simpsonsmalt.co.uk/our-malts/caramalt/
is a sweet, chewy and heavenly malt. It contributes golden-hued colour enhancement and flavour enrichment from its mild toffee notes in Lagers and Extra Pale Ales.

Crystal Light United Kingdom Crystal Simpson's No 36.2 42.9 48.27652 57.35234 69 1.0318849 6 15 Our Crystal Light brings mild caramel and toffee flavours to beers, whilst contributing a beautiful golden
https://www.simpsonsmalt.co.uk/our-malts/crystal-light/
hue. Its clean, mild sweetness brings depth of flavour where extra body is required, without adding overtly toasted or roasted characters.

Crystal T50™ United Kingdom Crystal Simpson's No 48 53 64.2608 71.0338 69 1.0318849 5 20 The secret to our Crystal T50 is in the name. Each batch targets 50 Lovibond colour (130EBC). The https://www.simpsonsmalt.co.uk/our-malts/crystal-t50/
specification on Crystal T50 was created with one of our most acclaimed clients in mind. With an exceptionally tight consistency - it’s a fantastic crystal that crunches in the mou

Crystal, Dark United Kingdom Crystal Simpson's No 94.3 107.5 126.97878 144.8595 0 69 1.0318849 5 15 With our Crystal Dark, we get into the delicious realms of complex toffee and burnt sugar, but withouthttps://www.simpsonsmalt.co.uk/our-malts/crystal-dark/
the astringency of roasted malt. Our unique roasting process allows us to produce exceptional uniformity in each batch, ensuring each grain of malt is perfectly crystallised

Crystal, Extra Dark United Kingdom Crystal Simpson's No 150 165 202.4 222.7 0 1 5 10 Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.

Crystal, Medium United Kingdom Crystal Simpson's No 63.2 71.8 84.85072 96.50028 0 69 1.0318849 5 15 Caramel and toffee notes come to the forefront in our Crystal Medium. Our expert roasters use their https://www.simpsonsmalt.co.uk/our-malts/crystal-medium/
skills to bring you a crystal that adds stunning deep golden and red hues to your beer, whilst imparting deeper caramel notes.Versatile English crystal malt imparts a rich gold to

Premium English Caramalt United Kingdom Crystal Simpson's No 20.8 25.3 27.41568 33.51138 71 1.0328091 3 20 Premium English Caramalt is our top of the range Cara. Used in Light Coloured Beers, it imparts a deliciously
https://www.simpsonsmalt.co.uk/our-malts/premium-english-caramalt/
sweet malty flavour without the burnt character that higher colour crystals bring. Excellent for colour adjustment on delicately flavoured Lagers and Ales, Premium En

Pale Malt, Halcyon United Kingdom Base Thomas Fawcett Yes 2.3 3 2.35558 3.3038 9.5 80.5 1.03719905 3 100 A floor-malted barley malt from a single barley variety (Halcyon), and produced by a centuries-old, family-owned
https://www.midwestsupplies.com/maillard-malts-fawcett-halcyon-pale-malt
maltster. Halcyon Pale Ale Malt is considered to be one of the last remaining traditional English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and

Thomas Fawcett Floor Malted Maris Otter United Kingdom Base Thomas Fawcett Yes 2.3 3 2.35558 3.3038 120 80.5 1.03719905 4 100 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Thomas Fawcett Caramalt United Kingdom Crystal Thomas Fawcett No 8 12 10.0768 15.4952 11 77 7 25 The Fawcett family has been making malt in Castleford, West Yorkshire, England since the late 1780’s.
http://www.northernbrewer.com/fawcett-caramalt
The company continues today as one of the oldest family controlled and managed business in the UK. Fawcett’s prides itself on malting the finest English and Scottish barle

Pale Chocolate Malt United Kingdom Roasted Malt Thomas Fawcett No 180 250 243.068 337.89 0 11 71 1.0328091 4 10 Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark
http://www.northernbrewer.com/fawcett-pale-chocolate-malt
milds, stouts, and porters.

Barke® Munich Malt Germany Base Weyermann Yes 6.9 8.8 8.58674 11.16048 78 1.0360438 4.5 15 Barke® is a variety with all-round advantages: In the malt and brew houses, it excels because of its large
http://www.northernbrewer.com/weyermann-barke-munich-malt
kernel diameter, good kernel homogeneity, good germination potential, superior diastatic power, excellent extract yield, high apparent attenuation, moderate levels of solu

Barke® Pilsner Malt Germany Base Weyermann Yes 1.5 2.2 1.2719 2.22012 11.5 80.5 1.03719905 5.5 100 Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body
https://bsgcraftbrewing.com/weyermann-barke-pilsner-25kg
and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the

Barke® Vienna Malt Germany Base Weyermann Yes 2.8 3.9 3.03288 4.52294 79 1.0365059 5.5 100 Barke® is a variety with all-round advantages: In the malt and brew houses, it excels because of its large
http://www.northernbrewer.com/weyermann-barke-vienna-malt
kernel diameter, good kernel homogeneity, good germination potential, superior diastatic power, excellent extract yield, high apparent attenuation, moderate levels of solu

Bohemian Pilsner Malt Germany Base Weyermann Yes 1.7 2.1 1.54282 2.08466 10.8 83 1.0383543 4.5 100 Weyermann® Bohemian Pilsner Malt is a lager-style base malt produced from Czech barley varietieshttps://bsgcraftbrewing.com/weyermann-bohemian-pilsner25kg
Bojo and Tolar. The Czech-grown grain is processed specifically for Bohemian characteristics to impart a full body, golden-blond color, and complex maltiness to the finished b

Extra Pale Premium Pilsner Germany Base Weyermann Yes 2 2.5 1.9492 2.6265 110 11.5 80.5 1.03719905 5.5 100 Weyermann® Premium Pilsner Malt Extra Pale is produced from quality two-row spring barley. It produces authentic Pilsner-style flavors and aromas with extra pale beer color. It is the perfect foundation grist for all extra pale lagers. This product has excellent modification and

Floor-Malted Bohemian Dark Malt Germany Base Weyermann Yes 5 8 6.013 10.0768 78 1.0360438 4.5 100 Floor-Malted Bohemian Dark malt is a kilned, Munich-style specialty malt. It boasts both historical authenticity
https://www.bellsbeer.com/store/products/Weyermann%C2%AE-Floor%252dMalted-Bohemian-Dark-Malt-%252d-1-lb.html
and superb quality. Bohemian-grown Tolar and Bojos spring barley varieties are expertly floor malted in Weyermann's traditional facility in the Czech Republic. Floor m

Floor-Malted Bohemian Pilsner Germany Base Weyermann Yes 1.6 2.3 1.40736 2.35558 0 79 1.0365059 5.5 100 This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The malt is raked and http://www.northernbrewer.com/weyermann-floor-malted-bohemian-pilsner-malt
turned by hand in a floor-malting facility and given a traditional Bohemian malting schedule. The result is a slightly under-modified malt with unique and complex flavor. A must f

Pale Ale Malt Germany Base Weyermann Yes 2.6 3.4 2.76196 3.84564 11.5 79 1.0365059 5 15 Produced from high-quality, two-row spring barley, Weyermann® Pale Ale malt provides excellent body
https://bsgcraftbrewing.com/weyermann-pale-ale-25-kg
and pale color. It imparts a complex malty flavor with notes of bread, dried fruits, and honey. Processed for distinctively English characteristics, this malt is highly modified fo

Pilsner Malt Germany Base Weyermann Yes 1.5 2.1 1.2719 2.08466 110 10.5 82.2 1.03798462 3.8 100 Weyermann® Pilsner malt is a German, lager-style base malt produced from high-quality, 2-row spring
http://www.cryermalt.co.nz/malt-lot-analysis-weyermann/
barley. It contributes a pale-straw color to wort and adds mild, malty-sweet flavor with gentle notes of honey. A very flexible grain with high extract efficiency, it exhibits excell

Vienna Malt Germany Base Weyermann Yes 2.8 3.9 3.03288 4.52294 93 11.6 82.2 1.03798462 3.8 100 Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality, two-row, German spring
https://bsgcraftbrewing.com/weyermann-barke-vienna-malt
barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to b

Weyermann Brewing Malt (Type Cologne) Germany Base Weyermann Yes 3.1 3.9 3.43926 4.52294 1 3.3 100 Weyermann® Brewing Malt (Type Cologne) is a kilned lager-style malt made from quality, two-row, German
https://bsgcraftbrewing.com/weyermann-brewing-malt-type-cologne
spring barley. It creates medium-full bodied, golden colored, smooth clean tasting beers. The Weyermann® Brewing Malt (Type Cologne) shows excellent characteristic

Melanoidin Germany Color Weyermann Yes 23 31 30.3958 41.2326 0 75 1.0346575 4.5 20 Weyermann® Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics.
https://bsgcraftbrewing.com/weyermann-melanoidin-25-kg
It has a high degree of modification of both proteins and starches, excellent friability, low β-glucan values, and high acidity. These attributes help promote flavor s

Munich Type 1 Germany Color Weyermann Yes 5.1 7 6.14846 8.7222 10.8 82.8 1.03826188 4.5 100 Weyermann® Munich Type 1 malt ('Light Munich') is a kilned lager-style malt made from quality, two-row,
https://bsgcraftbrewing.com/weyermann-munich-lt-type1-25kg
German spring barley. Usually used as a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt c

Munich Type 2 Germany Color Weyermann Yes 9.9 9.9 12.65054 12.65054 5 10.6 82.2 1.03798462 4 100 Weyermann® Munich Type 2 malt ('Dark Munich') is a kilned lager-style malt made from quality, two-row,
https://bsgcraftbrewing.com/weyermann-munich-lt-type1-25kg
German spring barley. Usually used as a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt c

CARAAMBER® Germany Crystal Weyermann No 23 31 30.3958 41.2326 0 77 1.0355817 4.5 20 Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that
https://bsgcraftbrewing.com/craftbrewing-malt-weyermann-caramel-line
can be used to improve flavor stability, fullness and enhance color. Full red color is achieved as well as better mash efficiency when using CARAAMBER®, while flavors of

CARAAROMA® Germany Crystal Weyermann No 131 169 176.6926 228.1674 7 74 1.0341954 7.8 15 Weyermann® CARAAROMA® is a drum-roasted caramel malt made from two-row, German barley. CARAROMA®
https://bsgcraftbrewing.com/weyermann-cara-aroma-25-kg
delivers notes of roasted nuts, dark caramel, died fruit while imparting deep amber and red hues to the finished beer. CARAAROMA® can also be used to add b

CARABELGE® Germany Crystal Weyermann No 13.7 1.37 17.79802 1.095802 77.7 1.03590517 9 30 Weyermann® CARABELGE® is a drum-roasted caramel malt made from two-row, German barley that
https://bsgcraftbrewing.com/weyermann-cara-belge-25-kg
can be used to deliver mild and restrained notes of caramel flavor and aroma, while also imparting notes of died fruits and nuts. With a lower Lovibond, it imparts a honey-co

CARABOHEMIAN® Germany Crystal Weyermann No 64 83 85.9344 111.6718 74 1.0341954 9 100 Weyermann® CARABOHEMIAN® is a drum-roasted caramel malt made from two-row German barley
https://bsgcraftbrewing.com/weyermann-cara-belge-25-kg
which delivers intensified caramel aromas, along with notes of bread, caramel and toffee flavors. CARABOHEMIAN® malt also contributes to the fuller bodied beer. Perfect

CARAFOAM® Germany Crystal Weyermann No 1.5 2 1.2719 1.9492 150 WK 78 1.0360438 6.5 40 German dextrin malt with lovely, delicate malt character. Improves head retention and body. Recommended
http://www.northernbrewer.com/weyermann-carafoam-malt
for pilsners and pale lagers.

CARAHELL® Germany Crystal Weyermann No 8.1 11.8 10.21226 15.22428 74 1.0341954 7.5 30 Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest,
http://www.northernbrewer.com/weyermann-carahell-malt
Maibock, and hefeweizen.

CARAMUNICH® Type 1 Germany Crystal Weyermann No 31 38 41.2326 50.7148 0 74 1.0341954 6.5 10 German crystal malt. Adds maltiness, flavor, color and aroma.

CARAMUNICH® Type 2 Germany Crystal Weyermann No 42 49 56.1332 65.6154 0 74 1.0341954 6.5 10 German crystal malt. Adds maltiness, flavor, color and aroma.

CARAMUNICH® Type 3 Germany Crystal Weyermann No 53 60.5 71.0338 81.1933 0 74 1.0341954 6.5 10 German crystal malt. Adds maltiness, flavor, color and aroma.

CARARED® Germany Crystal Weyermann No 16 23 20.9136 30.3958 74 1.0341954 7.5 25 Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish
http://www.northernbrewer.com/weyermann-carared-malt
ales, bocks and altbiers.

CARARYE® Germany Crystal Weyermann No 57 76 76.4522 102.1896 74 1.0341954 6.5 100 Produced from quality rye. Carefully caramelized brown kernels lend a slightly aromatic, biscuit-like, http://www.cryermalt.co.nz/shop/brewing-malts/weyermann/cararye/
smooth rye component and dark-brown color to finished beer. Flavor: typical rye aroma; intense aroma of bread, coffee, dark chocolate, and dried fruits. Beer style: Specialty B

CARAWHEAT® Germany Crystal Weyermann No 42 53 56.1332 71.0338 74 1.0341954 4 15 malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma http://www.northernbrewer.com/weyermann-carawheat-malt
and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.

Weyermann® Abbey Malt® Germany Crystal Weyermann No 16 19 20.9136 24.9774 75 1.0346575 4.5 50 Weyermann® Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive
https://bsgcraftbrewing.com/weyermann-abbey-malt-25-kg
flavors such as honey, nuts as well as hints of chocolate. Suitable for traditional Abbey ales, as well as Trappist beers. Also well suited for a full range for Belgian beer styles

Barley, Roasted Germany Roasted Weyermann No 375 450 507.215 608.81 73 1.0337333 6 5 Roasted, unmalted barley grain has a full, roasted aroma. Excellent for stouts and other dark beers. https://www.bellsbeer.com/store/products/Weyermann%C2%AE-Roasted-Barley-Malt-%252d-1-lb.html

Special W® Germany Roasted Weyermann No 106 121 142.8276 163.1466 73 1.0337333 6.5 15 Weyermann® Special W® imparts strong raisin, dark fruit and bready flavor, and can be used in widehttps://bsgcraftbrewing.com/weyermann-special-w
range of Belgian beer styles, as well as other styles looking to add hints of dark fruit.

CARAFA® Special Type 2 Germany Roasted Weyermann No 413 450 558.6898 608.81 0 70 1.032347 3.5 5 De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers

CARAFA® Special Type 3 Germany Roasted Weyermann No 488 563 660.2848 761.8798 0 70 1.032347 3.5 5 De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers

CARAFA® Special Type I Germany Roasted Weyermann No 300 375 405.62 507.215 0 70 1.032347 3.5 5 Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting

CARAFA® Type 1 Germany Roasted Weyermann No 300 375 405.62 507.215 0 70 1.032347 3.5 5 Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma.

CARAFA® Type 2 Germany Roasted Weyermann No 431 450 583.0726 608.81 65 1.0300365 3.8 5 Produced from quality spring barley. Carefully roasted to add coffee-brown color, espresso-like bouquet,
http://www.cryermalt.co.nz/shop/brewing-malts/weyermann/carafa-type-2/
dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Flavor: notes of coffee, cocoa, dark chocolate, intense roas

CARAFA® Type 3 Germany Roasted Weyermann No 488 563 660.2848 761.8798 65 1.0300365 3.8 5 Produced from quality spring barley. Carefully roasted to add coffee-brown color, espresso-like bouquet,
http://www.cryermalt.co.nz/shop/brewing-malts/weyermann/carafa-type-3/
dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Flavor: notes of coffee, cocoa, dark chocolate, intense roas

Acidulated Malt Germany Specialty Weyermann Yes 1.7 2.8 1.54282 3.03288 0 1 10 5 Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stab
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
 Color Low Color High Color Low Color High Power High -
Grain Origin Type Manufacturer Must Mash? [1] Protein Total Extract FG Min Potential [5] % Moisture Usage Max [6] Description Source
(Lovibond) (Lovibond) (SRM) [2] (SRM) [3] Lintner [4]
 Name Origin Manfacturer Type Color (Lovibond) PPG (Gravity Points per Pound per Gallon) pH Description

Amber Dry United States Northwestern Dry Malt Extract (DME) 24.7 43.8 5 Can be used in making Amber, India Pale Ale, Munich style, Marzen, and Bock beers.

Amber Dry Belgium Brewferm Dry Malt Extract (DME) 9.14 44.8 0 Highest quality malt extract powder. Does not contain any proteins.

Black Dry Belgium Brewferm Dry Malt Extract (DME) 48.22 44.8 0 Highest quality malt extract powder. Does not contain any proteins.

Blond Dry Belgium Brewferm Dry Malt Extract (DME) 4.06 44.8 0 Highest quality malt extract powder. Does not contain any proteins.

CBW® Bavarian Wheat Powder North America Briess Dry Malt Extract (DME) 8 41.2 0 Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a bl

CBW® Golden Light Powder North America Briess Dry Malt Extract (DME) 4 41.2 0 Malty flavor. Characteristics & Applications: • CBW® Golden Light (Powder) is a dry, 100% pure malted barley extract made from 100% Briess ma

CBW® Pilsen Light Powder North America Briess Dry Malt Extract (DME) 2 44.8 0 Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess m

CBW® Sparkling Amber Powder North America Briess Dry Malt Extract (DME) 10.5 41.2 0 Sweet, malty, caramel flavor. Characteristics & Applications: • CBW® Sparkling Amber (Powder) is a dry, 100% pure malted barley extract made fr

CBW® Traditional Dark Powder North America Briess Dry Malt Extract (DME) 34.5 41.2 0 Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark (Powder) is a dry, 100% pure malted barley extract made from

Dark Dry United States Northwestern Dry Malt Extract (DME) 54.5 43.8 5 Generally, for dark beer, oktoberfest, bock, doppelbock, brown ales.

Dark Dry Belgium Brewferm Dry Malt Extract (DME) 28.93 44.8 0 Highest quality malt extract powder. Does not contain any proteins.

Dry Amber Great Britain Muntons Dry Malt Extract (DME) 10 43.8 5 Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

Dry Amber Extract Generic Generic Dry Malt Extract (DME) 10 43.8 5 Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

Dry Dark Great Britain Muntons Dry Malt Extract (DME) 30.5 43.8 5 Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

Dry Dark Extract Generic Generic Dry Malt Extract (DME) 30 43.8 5 Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

Dry Extra Light Great Britain Muntons Dry Malt Extract (DME) 3.5 43.8 5 Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored

Dry Extra Light Extract Generic Generic Dry Malt Extract (DME) 2.5 43.8 5 For making very pale ales and lagers.

Dry Light Great Britain Muntons Dry Malt Extract (DME) 5 43.8 5 Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

Dry Light Extract Generic Generic Dry Malt Extract (DME) 3.5 43.8 5 White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored m

Dry Medium Great Britain Muntons Dry Malt Extract (DME) 17.26 43.7 0 Rich malt flavour, ideal for bitters. Boosts the beers' natural body and results in a more rounded, mellow note to the final brew.

Dry Wheat Great Britain Muntons Dry Malt Extract (DME) 8 43.8 5 Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

Gold Dry United States Northwestern Dry Malt Extract (DME) 12.2 45.8 5 Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.

Maltoferm® A-6001 Dry North America Briess Dry Malt Extract (DME) 4,000 40.8 0 Characteristics & Applications: • Maltoferm® A-6001 is a dry malt extract made from 100% Briess malts and water. It is almost black in color, makin

Premier Light Dry United States Generic Dry Malt Extract (DME) 10 45.8 5 a light- to medium-bodied lager or ale of yellow to gold color.

Wheat Dry Belgium Brewferm Dry Malt Extract (DME) 4.06 44.8 0 Highest quality malt extract powder. Does not contain any proteins.

Maillard Malts® Gold Malt Extract Syrup United States Maillard Malts® Liquid Malt Extract (LME) 4 °L 36 5 Made from pale malt with a small amount of CaraPils. Very light color and good for head retention.

Amber Liquid United States Alexanders Liquid Malt Extract (LME) 14.4 33.8 5 Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

Blond Liquid Belgium Brewferm Liquid Malt Extract (LME) 5.08 37 0 Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.

BriesSweet™ White Sorghum Syrup 45DE High

NorthMaltose
America Briess Liquid Malt Extract (LME) 4.6 37 0 BriesSweetTM White Sorghum Syrup 45DE High Maltose is a concentrated wort made from 100% white sorghum grain. Produced in a state-of-the

CBW® Bavarian Wheat Liquid North America Briess Liquid Malt Extract (LME) 4 33.8 0 Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat is a liquid, 100% pure malted barley extract made from a blend of ba

CBW® Golden Light Liquid North America Briess Liquid Malt Extract (LME) 4 33.8 0 Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and w

CBW® Munich Liquid North America Briess Liquid Malt Extract (LME) 9.1 36.5 0 CBW® Munich (liquid malt extract) is 100% pure malted barley extract made from 100% malt and water. This specialty malt extract is made using

CBW® Pilsen Light Liquid North America Briess Liquid Malt Extract (LME) 2.25 33.8 0 Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess m

CBW® Porter Liquid North America Briess Liquid Malt Extract (LME) 135 33.8 0 Sweet malty chocolate flavor. Characteristics & Applications: • CBW® Porter is a liquid malt extract that can be used in the production of extract be

CBW® Rye Liquid North America Briess Liquid Malt Extract (LME) 10.9 36.5 0 CBW® Rye extract is 100% pure malt extract made from 100% malt and water. CBW® Rye Extract is used in the production of Roggenbier and ot

CBW® Sparkling Amber Liquid North America Briess Liquid Malt Extract (LME) 10.5 33.8 0 Sweet, malty, caramel flavor. Characteristics & Applications: • CBW® Sparkling Amber is a liquid, 100% pure malted barley extract made from a bl

CBW® Traditional Dark Liquid North America Briess Liquid Malt Extract (LME) 35 33.8 0 Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark is a liquid, 100% pure malted barley extract made from a blen

Dark Liquid United States Alexanders Liquid Malt Extract (LME) 24.4 33.8 5 Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

Dark Liquid Belgium Brewferm Liquid Malt Extract (LME) 27.92 37 0 Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.

Liquid Amber Great Britain Muntons Liquid Malt Extract (LME) 9.14 37.4 5.5 Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.

Liquid Amber Extract Generic Generic Liquid Malt Extract (LME) 10 34.8 5 Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

Liquid Dark Great Britain Muntons Liquid Malt Extract (LME) 27.92 37.4 5.5 Chocolate malt, crystal malt and pale malt is used in the manufacture of Muntons dark malt extract. Ideal for recipes designed to brew Milds, porte

Liquid Dark Extract Generic Generic Liquid Malt Extract (LME) 30 34.8 5 Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

Liquid Extra Light Great Britain Muntons Liquid Malt Extract (LME) 2.79 37.4 5.5 Made from the lightest available lager malt, processed carefully with the gentlest heat necessary to ensure that the resultant extract is the lightest

Liquid Light Great Britain Muntons Liquid Malt Extract (LME) 5.08 37.4 5.5 Selected English lager malt is used to produce this fine consistent light malt extract.

Liquid Light Extract Generic Generic Liquid Malt Extract (LME) 3.5 34.8 5 A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colore

Liquid Wheat Great Britain Muntons Liquid Malt Extract (LME) 5.08 37.4 5.5 English wheat malt and barley malt are blended in the ratio 55% wheat malt and 45% barley malt to produce this fine product. Use in recipes for w

Liquid Wheat Extract Generic Generic Liquid Malt Extract (LME) 8 36.8 5 Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

Maltoferm® 10000 Organic Liquid North America Briess Liquid Malt Extract (LME) 4 33.8 0 Characteristics & Applications: • Maltoferm® 10000 Organic is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. •

Maltoferm® A-6000 Liquid North America Briess Liquid Malt Extract (LME) 4,000 33.8 0 Characteristics & Applications: • Maltoferm® A-6000 is a liquid malt extract made from 100% Briess malt and water. It is almost black in color, mak

Maris Otter Light Liquid Great Britain Muntons Liquid Malt Extract (LME) 6 36.2 0 Made using only the finest East Anglian Maris Otter barley. Contains a minimum of 60% Maris Otter and makes an ideal base ingredient for any be

Medium Liquid Belgium Brewferm Liquid Malt Extract (LME) 9.14 37 0 Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.

Munich Liquid United States Alexanders Liquid Malt Extract (LME) 5.2 33.8 5 Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.

Pale Liquid United States Alexanders Liquid Malt Extract (LME) 4.8 33.8 5 Reportedly lightest colored malt extract available.

Premier Gold Liquid United States Generic Liquid Malt Extract (LME) 9.7 35.8 5 A light- to medium-bodied lager or ale of yellow to gold color.

Premier Wheat Liquid United States Generic Liquid Malt Extract (LME) 8.1 36.8 5 A true brewer's wheat offering a golden appearance with a mild clove aroma and creamy head.

Rice Syrup United States Generic Liquid Malt Extract (LME) 1.43 35.8 5 Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.

Wheat Liquid United States Northwestern Liquid Malt Extract (LME) 8 36.8 5 Can be used in making Wheat Beer, Bavarian Weizen, Berliner Weiss, and Dunkel Weizen.

Wheat Liquid United States Alexanders Liquid Malt Extract (LME) 4.3 33.8 5 American-made malt extract which is famous for its very light color. The light color of this malt extract makes it ideal for brewing many American an

Wheat Liquid Belgium Brewferm Liquid Malt Extract (LME) 4.06 37 0 Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.

Amber Germany Irek's Liquid Malt Extract (LME) 21.3 35.8 5 Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

Amber Great Britain John Bull Liquid Malt Extract (LME) 32.2 35.8 5 For ales and bitters.

Crystal Great Britain John Bull Liquid Malt Extract (LME) 309.31 35.8 5 A blend of ale and crystal malt. Excellent for brewing strong ales, porters and stouts.

Dark Great Britain John Bull Liquid Malt Extract (LME) 547.79 35.8 5 Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

English Light Extract United States Alexanders Liquid Malt Extract (LME) 3 35.5 0 Made to our specifications from 100% imported English Maris Otter malt (the premier English malt variety). Absolutely perfect for use as the base

Light Germany Irek's Liquid Malt Extract (LME) 10 34.8 5 Will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.

Light Great Britain John Bull Liquid Malt Extract (LME) 5.14 35.8 5 Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fer

Roasted Great Britain John Bull Liquid Malt Extract (LME) 999.99 35.8 5 Mocha flavor and aroma, roasted richness with a smoky bitter finish.

Ultralight Extract United States Alexanders Liquid Malt Extract (LME) 2.2 35.5 5.2 By the pound. Made for MoreBeer! by Alexanders this extract is 100% made from Great Western 2-row malt. It is the lightest malt extract available

Unhopped Plain Amber Austalia Coopers Liquid Malt Extract (LME) 16.4 37 0

Unhopped Plain Dark Austalia Coopers Liquid Malt Extract (LME) 65.9 36.5 0

Unhopped Plain Light Austalia Coopers Liquid Malt Extract (LME) 3.4 36.9 0

Unhopped Wheat Austalia Coopers Liquid Malt Extract (LME) 4.5 36.5 0

Wheat Great Britain John Bull Liquid Malt Extract (LME) 5.14 35.8 5 Golden & highly flavorsome. Lager malt extract & wheat syrup.

Bamberg Rauch Germany Weyermann Liquid Malt Extract (LME) 17.77 35.9 0 Weyermann Bamberg Rauch Extract produces the authentic Bamberg Rauchbeer.

Bavarian Dunkel Germany Weyermann Liquid Malt Extract (LME) 35.53 35.9 0 Weyermann Bavarian Dunkel Extract produces typical Bavarian Dunkel, Festival Beers, Schwarz Beers, Dark Bock Beers and Smooth Stouts.

Bavarian Hefeweizen Germany Weyermann Liquid Malt Extract (LME) 11.42 35.9 0 Weyermann Bavarian Hefeweizen Extract produces typical Bavarian Weizen Beers, Ales and Weizen Bock Beers.

Bavarian Maibock Germany Weyermann Liquid Malt Extract (LME) 11.42 35.9 0 Weyermann Bavarian Maibock Extract produces typical Bavarian Maibock, an authentic Bavarian Beer Specialty and other German Style Bockbee

Bavarian Pilsner Germany Weyermann Liquid Malt Extract (LME) 8.38 35.9 0 Weyermann Bavarian Pilsner Extract produces typical Bavarian Style Pils and Helles Lager beers as well as Light Maerzen, Oktober Beers and Bo

Extra Pale Austalia Morgans Liquid Malt Extract (LME) 2.32 35.8 5 For making very pale ales and lagers.

Light Ireland Mountmellick Liquid Malt Extract (LME) 7.5 34.8 5 Mountmellick Light Lager is made from 100% Irish 2 row spring barley and the finest European hops. It will create a full-bodied golden Irish Lager

Munich Amber Germany Weyermann Liquid Malt Extract (LME) 12.69 35.9 0 Weyermann Munich Amber Extract produces typical Munich Beers, Maerzen, Festival Beers and Bock Beers.

Munich Oktober Beer Germany Weyermann Liquid Malt Extract (LME) 20.3 35.9 0 Weyermann Munich Oktoberbeer Extract produces the authentic Munich Oktober Beer - like in the famous Beer Metropolis Munich.

Rice Extract Austalia Morgans Liquid Malt Extract (LME) 1.43 35.8 5 Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.

Vienna Red Germany Weyermann Liquid Malt Extract (LME) 22.84 35.9 0 Red brown, unhopped extract with a high concentration, produced from Weyermann Vienna Malt, Weyermann Melanoidin Malt and Weyermann P
 Mashing Required PPG (Gravity Points per
Name Type/Grouping Description Color (Lovibond)
(Yes or No) Pound per Gallon)
Barley (Pregelatinized Flakes) Barley Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for
Yeseasy and efficient use in a 1.7
brewhouse. The process of gelatinizing
32.4 makes the starches readily soluble and digestible by the n

Barley Flaked Barley Helps head retention, imparts creamy smoothness. For porters and stouts. Yes 2.2 31.6

Barley Flakes Barley Mash Ready Barley Flakes will lend a rich, grainy taste and will increase head retention, creaminess, and body. Can be used in amounts of up to Yes
40% of grist total. 1 32.2

Barley Raw Barley Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stageYes
mash. Performs best when used
2.2 in small quantities with well
31.6modified grains.

Belgian Candi Syrup Sugar Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar. No 80 31

Candi Sugar Amber Sugar Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber
No for dubbels, and dark is75
used in brown beer and strong
45.8
golden ales.

Candi Sugar Clear Sugar Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber
No for dubbels, and dark is0.5
used in brown beer and strong
45.8
golden ales.

Candi Sugar Dark Sugar Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber
No for dubbels, and dark is275
used in brown beer and strong
45.8
golden ales.

Corn Flaked (Maize) Corn Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian andYes
Pilsner lagers. 0.5 37.6

Corn Flakes Corn Mash Ready Corn Flakes will provide depth of character to lighter beers when used in moderate quantities. Can be used in amounts of up to 40%Yes
of grist total. 0.7 38.3

Corn Grits Corn Imparts a corn/grain taste. Use in American lagers. Yes 0.5 36.7

Corn Sugar Sugar Use in priming beer or in extract recipes where flaked maize would be used in a mash. No 0 36.8

Dark Brown Sugar Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. No 60 45.8

Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales. No 0.09 31.9

Invert Sugar Sugar Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.No 0 45.8

Lactose Sugar Adds sweetness and body. Use in sweet or milk stouts. No 0 43

Light Brown Sugar Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. No 40 45.8

Lyle's Golden Syrup Sugar Increases alcohol without flavor. Liquid invert sugar. No 0 35.8

Malto Dextrin Malto Dextrin Adds body and mouthfeel. For all extract beers. Does not ferment. No 0 42.8

Maple Syrup Sugar Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brownNo
ales and porters. 35 29.9

Millet Raw Millet used in traditional beer brewing Yes 0 36.7

Molasses Sugar Imparts strong sweet flavor. Use in stouts and porters. No 80 35.8

Oat Flakes Oats Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist
Yes total. 1.5 31.9

Oat Hulls Oats Oat Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash. Yes 0 0

Oats (Pregelatinized Flakes) Oats Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for Yes
easy and efficient use in a brewhouse.
0 The process of gelatinizing
36.3 makes the starches readily soluble and digestible by the nat

Oats Flaked Oats Belgian White Ale(wit), other specialty beers. Yes 2.2 30.7

Oats Raw Oats Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones. Yes 2.2 32.7

Rice (Pregelatinized Flakes) Rice Characteristics & Applications: • Pregelatinized Rice Flakes have been produced specifically for brewing, developing characteristics necessary foryes
easy and efficient use in a brewhouse.
1 The process of gelatinizing
29.4 makes the starches readily soluble and digestible by the na

Rice Flaked Rice Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers,
Yes Pilsners 0.5 37.6

Rice Flakes Rice Mash Ready Rice Flakes will provide a light, crisp finish to your beer. Can be used in amounts of up to 25% of grist total. Yes 0.7 36.2

Rice Hulls Rice Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash. Yes 0 0

Rice Raw Rice Lightens flavor without taste. Use in American and Asian lagers. Yes 0.5 37.6

Rice Syrup Sugar Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor
No substantially. Use in place
1.43
of corn sugar in small quantities.
35.8

Rye (Pregelatinized Flakes) Rye Characteristics & Applications: • Pregelatinized Rye Flakes have been produced specifically for brewing, developing characteristics necessary for Yes
easy and efficient use in a brewhouse.
4.6 The process of gelatinizing
29.9 makes the starches readily soluble and digestible by the nat

Rye Flaked Rye Imparts a dry, crisp character. Use in rye beers. Yes 2.8 31.7

Rye Flakes Rye Mash Ready Rye Flakes will lend a dry, crisp character and a strong rye flavor. Can be used in amounts of up to 20% of grist total, but 5 - 10% is preferred.
Yes 2 32.8

Rye Raw Rye Contributes glyco-proteins to enhance foam stability. Yes 2.8 35.7

Soft Red Wheat (Pregelatinized Flakes) Wheat Characteristics & Applications: • Pregelatinized Red Wheat Flakes have been produced specifically for brewing, developing characteristics necessary
Yes for easy and efficient use1.6
in a brewhouse. The process32.4
of gelatinizing makes the starches readily soluble and digestible by

Torrified Barley Barley A whole kernel version of our popular barley flakes. This is a whole kernel grain and will require milling. Yes 0 32.2

Torrified Wheat Wheat Helps head retention and mouthfeel, used in some pale ales. Yes 1.25 31.7

Torrified Wheat Wheat A whole kernel version of our popular wheat flakes. This is a whole kernel grain and will require milling. Yes 1 34.4

Treacle Sugar Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales. No 100 35.8

Wheat Flaked Wheat Belgian White Ale(wit), other specialty beers. Yes 2 35.7

Wheat Flakes Wheat Mash Ready Wheat Flakes will greatly increase head retention and body when used in an amount as low as 8% of your total grist. Can be used inYes
amounts of up to 40% of grist
0 total. 34.4

Wheat Raw Wheat Contributes glyco-proteins to enhance foam stability. Yes 2 35.7

White Table Sugar (Sucrose) Sugar Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used
Noin large quantities. 0 45.8

Yellow Corn (Pregelatinized Flakes) Corn Characteristics & Applications: • Pregelatinized Yellow Corn Flakes can be used as a cereal adjunct. The flakes can be added to the mash withoutYes
first using a cereal cooker. The
0 pregelatinized flakes will give
35.8a higher yield and a more trouble-free brew than a conventional f
 Name Description

5.2 pH Stabilizer Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon p

AllFine Clarifier. A purified and standardized form of fish collagen, with a small amount of sodium metabisulfite as a preservative. A free-flowing white powder, mixed into solution in a simple mixer, and normally added as beer is transferred from fermenter to storage. Usage is approx .4

AllFloc Enhanced Kappa Carrageenan reduces dosage rates and improves flocculation! For addition to the boiling kettle 15-20 minutes before the end of boil. Usage approx .4 - 1.2 oz. per 10 bbl. AllFloc is prized for its consistency and high potency. Results include improved hot and

Allspice A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.

Amylase enzyme Aids in converting starches into sugar

Anise (extract) Contains: Alcohol (70%-80%), Water, Pure Oil of Anise. Liquorice-flavored.

Anise seed Anise Seed is a graybrown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel. Anise Seeds smell and taste like licorice.

Anti-Oxidant Mostly Sodium Erythorbate, but also contains metabisulfite, which generates S02 as an additional anti-oxidant.

Apricot (extract) Extract or concentrate of the fruit allied to the plum, Apricot have an orange color and oval shape.

Apricot (preserves) Diced apricots cooked with sugar.

Apricot (pureed) Apricots finely chopped to a jelly like state.

Ascorbic Acid Decreases oxidation in bottled beer

AYF Yeast Nutrient A superbly balanced blend of minerals, proteins, amino acids and vitamins essential to optimize yeast activity during fermentation, notably of high adjunct beers. Usage is approx. .8 - 1.6 oz per 10 bbl. Compare these dosage rates to other products, and you'll switch! Benefits

Belgian Chocolate Chocolate with a unique velvety rich flavor.

Bitter Curacao/Bitter Orange (Peel) Used in Belgian Wit beers. Add to last 5 minutes of boil.

Black Peppercorns Peppercorns are the berries of a tropical vine. They have a warm pungent slightly nutmeg flavour and a hot, biting taste.

Black Treacle Treacle is a byproduct of sugar refining, similar to molasses. Black treacle has a slightly burnt flavor that is somewhat stronger than that of molasses.

Blackberries (fresh) Related to raspberries. Blackberries has a firm shiney black purple color. Very sweet.

Blackberries (frozen) Related to raspberries. Blackberries has a firm shiney black purple color. Very sweet.

Blackberries (pureed) Blackberries have a firm shiney black purple color.

Blackberry Extract Flavor extract. Blackberries have a firm shiney black purple color.

Blackberry Syrup Very sweet extract sugar syrup from Blackberries.

Blueberries (fresh) Bright blue berries with soft mildly sweet interior.

Blueberries (frozen) Bright blue berries with soft mildly sweet interior.

Blueberries (pureed) Blueberries are bright blue berries with soft mildly sweet interior.

Blueberry Extract Flavor extract. Blueberries are bright blue berries with soft mildly sweet interior.

Blueberry Syrup Sweet sugar syrup made from the bright blue berries.

Boysenberries (fresh) Related to raspberries and blackberries. It has a firm shiney reddish purple color. Very sweet.

Boysenberries (frozen) Related to raspberries and blackberries. It has a firm shiney reddish purple color. Very sweet.

Boysenberries (pureed) Boysenberries are related to raspberries and blackberries. They have a firm shiney reddish purple color.

Boysenberry Extract Flavor extract. Boysenberries are related to raspberries and blackberries. They have a firm shiney reddish purple color.

Boysenberry Syrup Very sweet extract sugar syrup from boysenberries.

Caraway The fruits (erroneously called seeds) have a pungent, anise-like flavor and aroma. They are often used as a spice in rye bread, as well as some deserts, liquors and other foods.

Cardamom (ground) Cardamom has an intense, pungent, sweet flavor.

Cardamom (Whole) Cardamom pods have an intense, pungent, sweet flavor.

Cayenne Pepper Cayenne Pepper is made from the dried pods of pungent chili peppers.

Chamomile (dried) Chamomile, a member of the daisy family, is native to Europe and western Asia. German chamomile is the most commonly used. The herb has a very mild soothing flavor.

Cherries (fresh) Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.

Cherries (frozen) Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.

Cherries (pureed) Cherries are shiney red to purple, plumb shaped fruits. A distant relative of the plumb.

Cherry Extract Flavor extract. Cherries are shiney red to purple, plumb shaped fruits. A distant relative of the plumb.

Cherry Peppers So named because of their resemblance to cherries, red cherry chile peppers are deep orange to bright red at maturity. They are nearly spherical. Ranging from mild to fairly hot, some are quite sweet. Varying in size, they may be small or large.

Cherry Syrup Strong distinctly sweet flavored sugar syrup. Made from extract of cherry.

Chili Peppers Small, tapered chilies about 1 to 2 inches long are sold dried, but there is no one varietal name that applies to all of them.

Chocolate (bittersweet bakers) Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate

Chocolate (dark) A general term for chocolates containing 15% to 35% chocolate liquor and less than 12% milk solids. Straight from the grinding mill with ingredients like cocoa butter, sugar and vanilla added to make it palatable. It has a deep to moderate chocolate flavor, ranging from fruity to

Chocolate (semisweet baking) Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate

Chocolate (unsweetened) Unsweetened Chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to.

Cinnamon (ground) Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that

Cinnamon (stick) Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that a

Clearfine Clarifier. A unique blend of animal collagen and polysaccharides which, when added to beer during cold storage, results in rapid precipitation and compaction fo yeast and insoluble materials. Usage approx. .8-2.4 oz. per 1- bbl. Benefits are simpler, quicker preparation that isin

Clementine juice The Clementine is a hybrid of tangerine and the Seville or bitter orange developed in 1902 near Oran, Algeria by Father Clement Rodier, a French missionary. They are easy to peel, have only occasional seeds, and have a very pleasant tangy, sweet flavor.

Clementine peel The Clementine is a hybrid of tangerine and the Seville or bitter orange developed in 1902 near Oran, Algeria by Father Clement Rodier, a French missionary. They are easy to peel, have only occasional seeds, and have a very pleasant tangy, sweet flavor.

Clementine peel (dried) The Clementine is a hybrid of tangerine and the Seville or bitter orange developed in 1902 near Oran, Algeria by Father Clement Rodier, a French missionary. They are easy to peel, have only occasional seeds, and have a very pleasant tangy, sweet flavor.

Clementine zest The Clementine is a hybrid of tangerine and the Seville or bitter orange developed in 1902 near Oran, Algeria by Father Clement Rodier, a French missionary. They are easy to peel, have only occasional seeds, and have a very pleasant tangy, sweet flavor.

Cloves (ground) Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French clou meaning nail. Cloves are strong, pungent, and sweet.

Cloves (whole) Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French clou meaning nail. Cloves are strong, pungent, and sweet.

Cocoa Powder Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

Coconut (chunks) Coconut (Cocos nucifera) belongs to the Palm family Arecaceae and is found growing around the world in lowland, tropical and subtropical habitats. Classed as a fruit, it is actually a one-seeded drupe. What we buy in shops is the stone of this drupe, consisting of a hard shell

Coconut (flaked) Coconut (Cocos nucifera) belongs to the Palm family Arecaceae and is found growing around the world in lowland, tropical and subtropical habitats. Classed as a fruit, it is actually a one-seeded drupe. What we buy in shops is the stone of this drupe, consisting of a hard shell

Coffee (beans) From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.

Coffee (grounds) From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to steep the unigue oils out of the grounds.

Coffee Beans (Espresso) Roasting achieves a very dark chicory richness.

Convertase AG-300 a liquid fungal glucoamylase for the creation of light beers, Convertase AG-300 is used to rapidly break down the 1-4 glucosodic bonds, and, at a slower rate, the 1-6 bonds in liquefied starch. Recommended usage is in the fermenting vessel. Optimum temp. is 60deg C, range

Convertase MG-30/Bio Cellulase a liquid fungal glucoamylase for the creation of light beers, Convertase AG-300 is used to rapidly break down the 1-4 glucosodic bonds, and, at a slower rate, the 1-6 bonds in liquefied starch. Recommended usage is in the fermenting vessel. Optimum temp. is 60deg C, range

Corriander crushed Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

Corriander seeds Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sag

Cranberries (fresh) Powerfully sour berry. Cranberries grow on vines in boggy areas. Cranberries were first cultivated in Massachusetts around 1815 and are only one of three major native North American fruits. Some cranberry beds have been around for over 100 years.

Cranberries (frozen) Powerfully sour berry. Cranberries grow on vines in boggy areas. Cranberries were first cultivated in Massachusetts around 1815 and are only one of three major native North American fruits. Some cranberry beds have been around for over 100 years.

Cranberry Extract Flavor extract. Powerfully sour berry.

Cranberry Juice (sweetened) Powerfully sour berry.

Cranberry Juice (unsweetened) Powerfully sour berry.

Cranberry Syrup Strong Cranberry flavor usually contain fructose sugar, pectin, lemon juice.

Cumin Seed Cumin has an earthy, pungent, aromatic flavour which is slightly bitter but not hot.

Curacao A liqueur, or cordial, flavored with orange peel, cinnamon, and mace

Divergan 'F' (formerly Polyclar) An insoluble plastic polymer used as a processing aid to prevent chill haze in beer and oxidation browning and pinking in wine. Add a couple teaspoons after the dead yeast has settled and it will attract and settle tannins to the bottom with the dead yeast. Completely inert , che

Elderberries (Dried) Flavor has been described as a “spicy cola”. Often used in port style wines.

Ferm-Cap S A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tan

Finings Gelatin Clears beer by causing particles to coagulate and settle

Fungal Alpha Amylase Used in fermentation or cold storage to hydrolyze 1-4 glucosidic links in malt and adjunct starches. Leaves the 1-6 links, and is therefore self-limiting, converting just some starches and dextrins into maltose. Recommended for light beers, or to prevent starch problems in stora
 Name Description

Ginger (candied) Ginger that is treated with sugar. It possesses an intriguing; sweet, spicy and pungent flavour.

Ginger (fresh) Ginger possesses an intriguing; sweet, spicy and pungent flavour. Ginger is the common name given to the underground stem (rhizome) of the perennial plant Zingiber officinale Roscoe. It is chemically classified as an essential oil with pungent principles, and has been in use

Ginger (pickled) Pickled ginger has the root sliced paper-thin and pickled in a vinegar solution. This pickle is known in Japan as gari , which often accompanies sushi, and is served to refresh the palate between courses.

Grains of Paradise Pungent peppery flavor.

Habernero pepper To date these are the Hottest chili peppers know to man, HOT - HOT - HOT. Use extreme caution when using. Marble-shaped chili peppers, ranges in color from unripe green to full ripe red.

Hazelnut (extract) Flavor extracted from freshly roasted hazelnuts. Has a rich mildly nutty sweet flavor.

Heading Liquid Helps improve head retention in low malt beers

Heather Blossoms (dried) Adds a unique floral gingery flavor.

Heather Blossoms (fresh) Adds a unique floral gingery flavor.

Heather Tips (dried) Adds a unique floral gingery flavor.

Irish Moss A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling proces

Isinglass finings Isinglass finings are used extensively as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. They are used particularly in the production of cask-conditioned beers, known as real ale, although there are a few cask ales available whic

Jalepeno Peppers These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled hot peppers with jalapeno as a subtitle. They are al

Juniper Berries (dried) Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used

Juniper Berries (fresh) Juniper berries are the fruits of an evergreen bush found in northern Europe and America. Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin. They are also used in marinades and sauces, especially for pork and game dishes. Usually used

Kiwi (fresh) Common name for a southeast-Asian vine, also called Chinese gooseberry and yangtao, and for its edible fruit. The small, oval fruit has a thin brownish-green skin with a fuzzy surface. The flesh, which is a distinctive green, with tiny purplish seeds surrounding a white core, m

Lavender (fresh) Adds a unique mild soothing floral soapy flavor.

Lavender flower (dried) Adds a unique mild soothing floral soapy flavor.

Lemon concentrate Has a distinct sweet odor and a strong soury sweetness. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).

Lemon juice Has a distinct sweet odor and a strong soury sweetness. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).

Lemon peel (dried) Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.

Lemon peel (fresh) Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.

Lemon zest Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.

Lemongrass Widely used as an herb in Asian cuisine, lemongrass has a subtle citrus flavor and can be dried and powdered, or used fresh. Can also be steeped to create an herbal tea.

Licorice (root) Adds a flavor similar to anise and fennel. Licorice root contains a substance called glycyrrhizin that is 50 times sweeter than ordinary sugar.

Licorice (stick) Adds a flavor similar to anise and fennel. Licorice root contains a substance called glycyrrhizin that is 50 times sweeter than ordinary sugar.

Licorice Stick (Brewer) Use sparingly (about 1/2 stick) in porters and stouts. Improves head on beer and adds a unique, interesting flavor. Italian made, and bitter. Not the candy type.

Lime concentrate Has a mildly sweet odor and a very strong sourness. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).

Lime juice Has a mildly sweet odor and a very strong sourness. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).

Lime peel Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.

Lime peel (dried) Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.

Lime zest Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.

Liquid Smoke Liquid Smoke is produced by burning wood chips at very high temperatures and then the smoke is cooled rapidly causing it to condense. It is often mixed with cornsyrup or molasses and vinegar.

Maltodextrine Adds extra body to homebrew

Mangos (fresh) The flesh of a mango is peachlike and juicy, with more or less numerous fibers radiating from the husk of the single large kidney-shaped seed. Fibers are more pronounced in fruits grown with hard water and chemical fertilizers. The flavor is pleasant and rich and high in sugar

Mangos (pureed) The flesh of a mango is peachlike and juicy, with more or less numerous fibers radiating from the husk of the single large kidney-shaped seed. Fibers are more pronounced in fruits grown with hard water and chemical fertilizers. The flavor is pleasant and rich and high in sugar

Marsh Rosemary A member of the Mint Family. It is a false rosemary, whose branches and leaves are similar to Rosemary. It is used to perfume Russian leather and to season some Nordic beers.

Medjool dates (pureed) Medjool dates have a wrinkly skin and rich mahogany to amber color. They are one to two and a half inches in length, and three-fourths of an inch in diameter. Medjools are very sweet due to their high sugar content, and have a caramel-like flavor. Their texture is soft but resili

Mint Leaves (dried) Mint is strong and sweet with a tangy flavor and a cool after taste. Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).

Mint Leaves (fresh) Mint is strong and sweet with a tangy flavor and a cool after taste. Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).

Nutmeg (ground) Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce unti

Nutmeg (whole, crushed) Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce unti

Oak Wood Chips Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors fr

Orange concentrate Adds strong sweet tangy citrus flavor.

Orange juice Adds sweet tangy citrus flavor.

Orange Marmalade A preserve containing pieces of fruit rind, especially citrus fruit. The original marmalades were made from quince-the Portuguese word marmelada means quince jam. Now, however, Seville oranges are the most popular fruit for making marmalades.

Orange Peel Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

Orange Peel (dried) Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

Orange zest Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

Oregano Oregano has a pungent odor and flavor. Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus.

Parsley Parsley has a light, fresh scent and flavor. Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.

Peach Extract Strong floral scented extract. Has a very strong sweet flavor. Often contains alcohol.

Peaches (canned) Pink to orange flesh very sweet and juicy.

Peaches (fresh) Pink to orange flesh surround a large pit. Very sweet and juicy. Cling or clingstone peaches have a pit to which the flesh 'clings'; freestone peaches have a pit from which the flesh is easily pulled away.

Peaches (pureed) Pink to orange flesh surround a large pit. Very sweet and juicy.

Phosphoric Acid 10% Used to reduce sparge or mash water pH. Our phosphoric acid is diluted (1 oz of 75% phosphoric and 7 oz spring water) for easy measurement. 10% Solution. One 8 oz bottle will acidify many gallons of sparge water.

Pineapple (canned) Strong cuttingly sweet juicy citrus flavor. There are no known native or wild pineapples known today, They are probably a cultivated species that developed under conditions of artificial selection.

Pineapple (fresh) Strong cuttingly sweet juicy citrus flavor.

Pineapple Juice Strong cuttingly sweet juicy citrus flavor.

Polyclar Helps prevent chill haze in beer

Pumpkin (canned) Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

Pumpkin (fresh) Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

Pumpkin Pie Spice Often contains cinnamon, ginger, nutmeg, and cloves.

Raisins Dried grapes. Has a sweet prune like flavor. California discovered the commercial potential of raisins quite by accident. In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as Peruvian Delicacies

Raspberries (fresh) Related to blackberries. Raspberries have a dull pink or reddish color. Tangy sweet.

Raspberries (frozen) Related to blackberries. Raspberries have a dull pink or reddish color. Tangy sweet.

Raspberries (pureed) Raspberries have a dull pink or reddish color.

Raspberry Extract Flavor extract. Raspberries have a dull pink or reddish color.

Raspberry Syrup Very sweet extract sugar syrup made from raspberries.

Rose Hips Adds a unique mild floral flavor.

Rosemary Rosemary has a tealike aroma and a piney flavor. Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.

Sassafras Bark One of the ingredients in root beer, contains volatile oils, 80% of which is safrole. The FDA banned its use as an additive in 1960, as safrole was found to cause liver cancer in rats. The sale of sassafras tea was banned in 1976. The root bark extract and leaves are now treated

Seaweed Seaweed is high in glutamate which has a basic and independent taste (known as Umami). Umami plays a major role in the flavorful appeal of many foods.

Sodium Erythorbate Protects finished beer against dissolved and head-space oxygen during brewing and packaging. Protection against oxidation continues during shipping, warehousing and retail storage. Extends shelf-life, maintains and stabilizes flavor, palatability and brilliance.

Spruce (essence) Spruce Essence adds to the foam of beer and will not impair the color. Typical use: 1 teaspoon per gallon.

Strawberries (fresh) Juicey red fruit with a crisp tangy sweetness. The strawberry is a member of the rose family and is unique in that it is the only fruit with seeds on the outside rather than the inside.

Strawberries (frozen) Juicey red fruit with a crisp tangy sweetness. The strawberry is a member of the rose family and is unique in that it is the only fruit with seeds on the outside rather than the inside.

Strawberries (pureed) Strawberries are juicey red fruits with a crisp tangy sweetness.

Strawberry Extract Flavor extract. Strawberries are juicey red fruits with a crisp tangy sweetness.

Strawberry Syrup Very sweet red syrup. The strawberry is a member of the rose family and is unique in that it is the only fruit with seeds on the outside rather than the inside.
 Name Description

Tarter Tartaric acid is a brownish-red acid powder (potassium bitartrate) that is precipitated onto the walls of casks used to age wine. When refined into a white acid powder, cream of tartar, it is used in baking. Cream of tartar is an acid powder. Combined with baking SODA it makes

Vanilla (extract) Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.

Vanilla (whole bean) Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and

Walnut (chopped) Nutty rich, savory flavor. Walnuts are the fruit of a large deciduous tree belonging to the family Juglandaceae . Of the 60 varieties about 20 are edible. They are unique amongst nuts because most of the fat in walnuts is polyunsaturated which are said to lower cholesterol.

Walnut (extract) Has a rich savory nutty flavor. Extracts often contain alcohol.

Whirlfloc Tablets (Irish moss) Enhanced Irish Moss in convenient tablet form

Wintergreen Leaves (Dried) Used in some specialty beers, especially Ethiopian beer

Wyeast Nutrient Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggis

Yeast Energizer Helps revive stuck or slow fermentation

Yeast Nutrient (AKA Fermax) Helps yeast stay active during fermentation
[1] If this column contains an "Yes", this grain must be mashed in order to provide any benefit to the beer.
Grains without this designation may be used for color/flavor purposes via a simple steep.

[2] The lovibond rating of the grain, expressed in SRM units.

[3] The lovibond rating of the grain, expressed in SRM units.

[4] This is the enzymatic power of the grain itself; it is the ability of the grain to break down starches into
simpler (fermentable) sugars during mashing. A rating of ~35 indicates that the grain is self converting.
Lower numbers (such as crystal malts, which have no diastatic power whatsoever) indicate grains that must
"borrow" power from other grains that have an excess (most often, from a base grain such as pale malt,
pilsner malt, etc).

[5] The potential amount of specific gravity points that this grain can yield, assuming a ratio of one pound of
grain to one gallon of water. For example, pale malt (2 row) has a potential rating of 1.03634. If you brewed
a give gallon batch of beer with five pounds of pale malt, you would have a potential gravity of roughly
1.036. Of course, potential is then modified by your own brewhouse efficiency, which usually runs
somewhere in the 60% - 80% range (depending on your setup, gear, and methods).

[6] The maximum recommended percentage of this grain in your total grain bill.