OiO Canadian 2-Row. Great base malt, light in colour. For use in almost any style of beer.

Crisp Maris Otter Pale Ale Malt - A superb base malt for almost any style ale or lager, especially British style ales. Most noted for it's fuller flavour. 3.5 - 4.5 L

German Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavor and aroma, and an orange-amber color. Small amounts added to the mash-in grist will improve the malty flavor. This malt can be used for up to 100% of the grain bill.

Results in full bodied, golden coloured smooth tasting beer. Weyermann Vienna Malt EBC: 6.0 - 9.0. Lovibond 2.8 - 3.9. For use in Vienna Beer Style, Maerzenbier, Maibock, Amber Lager, Golden Ale, Octoberfest beer. Up to 100 % in batch.

Muntons Pale Pearl. Pearl malt will impart rich, bready, and malty characteristics into your brew. It is a single strand English base malt with slightly less biscuit flavour than Maris Otter. Pearl Malt may be used as 100% of the grain bill. Great for use in all styles of English Ales.

OiO Canadian Wheat. It is an ideal base malt for any wheat beer.

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, Golden Promise™ is well used in any English or Scottish style ale. The sweet, robust malt flavor of Golden Promise™ has also made it a choice base malt for American IPAs, lagers, and several famous whiskeys. 1.9 - 2.4 L

Weyermann. Excellent malt for Pilsners, cream ales, and any Belgian style. Slightly lighter in color than your typical Pale malt. 1.5 - 2.1 L

Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color. Full red color is achieved as well as better mash efficiency as well when using CARAAMBER®, while flavors of toffee, caramel and bread are imparted. 23 - 31 L.

Weyermann® CARAFOAM® is a drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body. Suitable for all styles where these characteristics are desired. 1.5 - 2.0 L.

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.

3.5° L. Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an interesting addition to smoked beers and wheat beers.

Weyermann® CARAHELL® is a drum-roasted caramel malt made from two-row, German barley that delivers a fuller body, improved aroma, and increased beer foam while also contributing to a more fuller, rounder body and flavor. 8.1 - 11.8 L.

This malt is acidulated with lactic acid and can be used to lower mash pH. Use up to 3% in dry stouts to add a tang to the finish

Melanoidin is a sweet German malt that will give a slight red color to the beer. It also helps with flavor stability, and also adds a fullness and rounding to the flavor and aroma. The usage rate is up to 20% of the total grain bill. 23 - 31L.

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 total. This is a pre-gelatinized flaked grain and does not require milling.

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 40% of grist total. This is a pre-gelatinized flaked grain and does not require milling.

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 in amounts of up to 40% of grist total. This is a pre-gelatinized flaked grain and does not require milling.

Simpsons Roasted Barley is a quintessential ingredient for Irish Dry Stouts. Slight bitterness, with roasted and coffee flavor notes make this the perfect malt for the darkest beers. 488 - 713 L.

Use in darker beers such as porters, stouts, and some old style English ales. This grain will impart a roasted, nutty, slightly bitter taste. Lov: 60-70 $2.25/lb

Simpsons Crystal Dark imparts darker hues of copper to amber to the finished beer, and contributes more pronounced crystal malt flavor notes of sweetness, caramel, and toffee. 94.3 - 107.4 L.

Simpsons Crystal Medium imparts a more dark-golden to copper hues to the finished beer, and contributes more of the familiar crystal malt flavor notes of malty sweetness, caramel, and toffee. 63.2 - 71.8L

Simpsons Crystal Light imparts brilliant golden hues to the finished beer, and contributes subtle flavor notes of malty sweetness, caramel, and toffee. 36.2 - 42.9L

7.5° L. Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.

15-20L Gambrinus. Add for a sweet, nutty and slightly toasted flavor. Good choice in Brown and Special Ales. Aroma is reminiscent of honey, hence the name. Effective flavor contribution from steeping.

Simpsons Black Malt ramps up the dark color and roasted flavors. Roasted at higher temperatures vs. the Chocolate malt, and made from malted barley, this sets it apart from Roasted Barley – this means Simpsons Black malt imparts almost tart, sharp roasted flavor and deep black color, while contributing a smoother and less dry flavor vs. Roasted Barley. Small percentages can result in deep amber and red hues, while larger percentages contribute coal-black opaqueness. 538 - 713 L.

Weyermann® CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. 42 - 49 L.

Weyermann® CARAFA® Special Type 2 is a dark-roasted specialty malt made from high-quality spring barley. Where malt-based bitterness is not desired, Weyermann® CARAFA® Special Type 2 is a perfect fit. As the de-husked version of CARAFA®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains. 413 - 450 L.

Simpsons Chocolate malt is often regarded as a one of kind specialty malt. It’s highly roasted, although less than the Black Malt. At small percentages, Simpsons Chocolate malt delivers brown colors and toasty flavor notes. When used more generously, it imparts rich, dark colors while lending a subtle burnt toast dryness and hints of bittersweet chocolate flavor. 400 - 488 L.

Rice hulls are lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.

Pregelatinized Rice Flakes produce a light, clean and crisp characteristic to the finished beer. Use up to 40% as a cereal adjunct to the total grist. $1.95/lb

Also known as “Readiflakes,” these 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% of grist total. This is a pre-gelatinized flaked grain and does not require milling.

24" x 24" re-usable Mesh bag with drawstring for use with "brew in a bag" brewing.

An anti-foam agent that can be used during fermentation to eliminate messy blowoff. Can also be added during the boil to reduce the risk of boilovers.

Whirlfloc Tablets are an enhanced blend of Irish Moss and purified carrageenan that aids in the coagulation and settling of haze-producing proteins and beta glucans. Use one tablet per 10 gallon batch (For 5 gallon batches, cut a tablet in half), and add it with 5 minutes remaining in the boil. According to the manufacturer, if Whirlfloc is in the boil for any longer than 10 minutes, the active ingredients become denatured and therefore will not do their job