ITEMS AVAILABLE FOLLOWING LEVEL-4 LOCKDOWN

Order this option if you would like your brewing grains crushed. PLEASE NOTE: we cannot portion out or blend grains as per your recipes, and the entire amount of each type of malt ordered will be bagged and sent to you. You will need to weigh out the required amount of grains for each brew yourself.

COVID-19 LIMITATION: During the lockdown complementary grain crushing will be offered only for up to three types of malt; for quantities over that a nominal crushing fee will be included in the quote when we process your order. No grains other than those included in your order will be crushed. Orders that include grains to be milled may take longer to process.

African Queen (formerly known as J17) is South Africa's latest high alpha acid flavour hop. It has an extremely well balanced, unusually flavourful profile with complex fruity aromas reminiscent of passion fruit, supplemented with subtle notes of cassis and a hint of chili. Its combination of intense flavour and high bitterness make it very suitable for single-hop beers. Alpha acids typically 12-14%.

An effective clarifier for crystal-clear wines. Rehydrate dry bentonite by vigorously mixing it with just enough warm water (about 60°C) to create a slurry. Mix until smooth. Let sit in an airtight container (to prevent drying out) for at least 4 hours, then stir the slurry vigorously into the wine but do not splash (so as not to introduce oxygen into the wine) and allow 7 days for the wine to clarify. For 20-25 litres.

A round-tipped bottle brush to clean your bottles prior to bottling. Length: plusminus 45cm. Colours may vary.

This bottle capper enables you to re-use empty quart bottles and dumpies to store and bottle-condition your own beer. To be used with crown seal caps. (Note: avoid using the bottles that come with twist-off crown seals, as these are harder to re-cap and won't always provide you with an air tight seal.)

An unscented, powerful alkaline-based detergent which is highly effective in removing organic soils, e.g. oils, fats, proteins, starches, and carbohydrates encountered in brewing. Used to clean all brewing equipment. One jar is enough for at least four brews. Use 2 tablespoons in 5 litres of cold or luke-warm water.

An unscented, powerful alkaline-based detergent which is highly effective in removing organic soils, e.g. oils, fats, proteins, starches, and carbohydrates encountered in brewing. Used to clean all brewing equipment. One sachet is enough for both brewing and bottling day. Use 2 tablespoons in 5 litres of cold or luke-warm water.

The American Cascade hop has a very distinct aroma of medium strength. It has a pleasant, flowery and spicy, citrus-like quality with a slight grapefruit characteristic. Primarily used as both a flavor and aroma hop, but also suitable for bittering. Can be used to make any ale, and indeed is characteristic of American Pale Ale. It is also used in some lagers.

One of the "three C's", Centennial is a popular American hop. This aromatic dual-purpose variety is similar in character to Cascade and Chinook, and is sometimes referred to as "Super Cascade", since it has a very strong citrus aroma. Alpha acids typically 9.5-11.5%.

A branded American hop cultivar which was introduced to the market in 2007. This dual-purpose hop has a fairly high Alpha acids and total oil precentage which impart intense citrus (grapefruit) flavours and tropical fruit characters to a wide range of American beer styles. Alpha acids typically 11-13%. Citra is a registered trademark of Hop Breeding Company LLC.

This American hop ranks high on the bitterness scale. Primarily a bittering hop, it is also valued for its oil content which creates a hop aroma that is an interesting dichotomy of sharp and herbal. Columbus has a pungent aroma and clean bittering. Excellent for bitter ales and American IPA styles. Alpha acids typically 14-17%.

Pry-Off Crown Seals for use with quart bottles or dumpies (not suited for dumpies with a threaded neck, which require twist-off crowns). To be put on with a capper tool (either Twin Lever or Bench Capper).

These crown seals are intended for bottles with a threaded (twist-off) neck. They are NOT SUITED for pry-off bottles. Note: these crown seals require a Bench Capper; they CANNOT be crimped on with a hand-held Twin Lever capper tool.

A light, non-diastatic malt extract powder, suited for extract brewing or to "bulk up" the wort during full grain brewing. Colour: typical 6-8 EBC. 700 grams of DME is roughly equivalent to 1kg of pale malt when mashed. (Note: dry malt exract is recommended as a minor ingredient only.)

A fully fermentable brewing sugar, typically used to boost the alcohol level of any beer without imparting any flavour, colour, body or mouth feel.

This temperature controller PCB (Printed Circuit Board) can be used as the heart of a basic temperature control system. It is programmable (settings will be retained when the power is switched off) and can be used for switching either heating or cooling systems on and off (but not both) and has a relay with a single pole, single throw "normally open" set of contacts. The module is supplied as a Printed Circuit Board only; housing and power supply are not included and must be provided by the user. Some basic knowledge about wiring is required in order to install this product. The unit is not to be used for switching 220V loads without being fitted into a properly insulated housing. Failure to do so may result in electric shock, injury or death. Consult a qualified electrician when in doubt.

Specifications:

• Temperature range: -30°C ... +110°C
• Display resolution: 0.1°C for temperatures between -9.9°C and +99.9°C; 1°C for temperatures outside that range
• Accuracy: better than 1%
• Minimum hysteresis: 0.1°C
• Power requirements: 12V DC, 35mA (standby), 65mA (when relay activated)
• Dimensions: 48.5 x 40mm; temperature probe lead ca. 50cm.
• Environmental requirements for PCB: -10 ... +60°C, max. relative humidity 85%
• Maximum load to be switched: 220V, 3A, non-inductive

(See the operating manual and connection diagramin PDF format for more details.)

East Kent Goldings (EKG) hop is a group of traditional and very popular English aroma hops used in a wide range of beer styles, but also works well when used as a bittering hop. This hop is called East Kent Goldings if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere in the U.K. (Note: Styrian Goldings is not of this family and is closer to Fuggles in character.) East Kent Goldings tends to have a smooth, sweet flavour. Alpha acids typically 4-5.5%.

Efferbaktol 2 granules are the latest development in wine preservation and stabilization. Thanks to their pre-adjusted SO² content, Efferbaktol granules allow for an accurate dosage of sulphite to be added to your wines. Because the granules are effervescent, the sulphites are distributed more evenly through the liquid. One sachet contains exactly two grams of pure SO² (equivalent to 6.5-7 Campden tablets). Datasheet available for download.

This plastic tap fits the 30 litre Brew for Africa fermentation carboys and buckets. The sediment reducer helps to keep the sediment in the fermenter during bottling.

This filler tube (also known as a "bottling wand" among Harry Potter fans and American home brewers) fits the Brew for Africa fermenter taps, and has a new and improved spring loaded valve at the bottom for easy bottling without frothing.

Fuggles hop is a main English variety, earthier and less sweet than Goldings. Traditionally used in English style ales. Can be used as both aroma and bittering hop. Alpha acids typically 4-6%.

Plastic graded measuring tube, capacity 100ml, for accurately measuring liquids, sugars. etc. by volume. Scale of 100 steps of 1ml. May also be used as a hydrometer trial tube.

This heating pad, when placed under a flat bottom fermenter (such as the Brew for Africa fermentation buckets and carboys) will help to maintain the proper fermentation temperature during winter. In extreme cases (e.g. in cold area's or uninsulated garages etc.) it may be necessary to cover the fermenter with an old blanket or something similar during the nights. Dimensions: 20x35cm. Power requirements: 220V/20W. Note: this heating pad requires a plug and optionally an extension cord according to your own length requirements. These items are not included.

A simple-to-use hydrometer to measure the specific gravity (i.e. density) of your beer before and after fermentation. The alcohol content of the beer is calculated from the difference between the two readings. Not suitable for measuring the strength of distilled alcohol. (See the "Wine, Mead, Cider & Distilling" category for alcoholometers.) Also suitable for wine and mead.

For easy readings and minimum beer/wort wastage when taking gravity readings. Dimensions: 30mm wide, 26cm high, contents ca. 200ml. Base colour may vary.

Lactose is typically used in milk stouts, sweet stouts and porters. Lactose is largely unfermentable and adds sweetness and body to balance out the otherwise overpowering bitterness of heavy beers.

This sturdy malt crusher consists of an aluminium roller assembly block fitted with two steel crusher rollers. The rollers are fitted with ball bearings (not bushings) for smooth rotation, and a deep knurling pattern that is cut, not pressed, to prevent the rollers from slipping due to malt flour build-up. The gap between the rollers can be adjusted without tools. An aluminium hopper is included. The mill can be operated by hand (a crank is included) or by an electric drill or other motor that can be easily fitted.

Specifications:

• Two steel rollers, 125mm length x 32mm diameter
• Gap: 0 - 0.110" (0 - 2.8mm)
• Two ball bearings per roller
• Roller assembly block: 150mm long x 75mm wide x 50mm high
• Hopper: 220mm long x 205mm wide x 230mm high
• Drive shaft: 60mm long x 10mm diameter
• Crank: 175mm x 90mm

Note: for safe and easy operation this mill should be fit to a base (e.g. a sheet of plywood or similar) so it can sit comfortably on top of a bucket during milling. Two threaded bolt holes at the bottom of the roller assembly block and two M6 x 25mm bolts are provided for easy mounting.

A mild, no-rinse sanitizing powder to inactivate bacteria and other microbes prior to brewing. One jar is enough for at least four brews. Simply rinse your equipment or bottles in a solution of this powder and let stand with a wet surface for about 10 minutes, then pour out the remaining few drops of sterilizer. Any residue left on the surface can be safely ignored. (Note: residues left on metals for long periods of time may cause corrosion). Use 2 tablespoons in 5 litres of cold or luke-warm water.

A mild, no-rinse sanitizing powder to inactivate bacteria and other microbes prior to brewing. One sachet is enough for both brewing and bottling day. Simply rinse your equipment or bottles in a solution of this powder and let stand with a wet surface for about 10 minutes, then pour out the remaining few drops of sterilizer. Any residue left on the surface can be safely ignored. (Note: residues left on metals for long periods of time may cause corrosion). Use 2 tablespoons in 5 litres of cold or luke-warm water.

Potassium sorbate is a common wine stabilizer. It is added to wines to stop the fermentation, to prevent microbial spoilage and to prevent further fermentation of sugars added after fermentation (e.g. when you back sweeten a wine). It should be used in conjunction with Campden tablets. Dosage: add 3 teaspoons along with 5 crushed Campden tablets to 25 litres of wine.

Priming scoop for adding priming sugar to bottles. Fits bottle neck easily; no spilling, and no funnel required. One side holds the correct measure of sugar for dumpies, the other for quart bottles.

The famous European noble aroma/flavouring hop, originating from the Saaz region in the Czech Republic. Best known for its characteristic presence in light German, Bohemian and Czech beer styles (most notably lagers and Pilsners) but also a staple of many Belgian ales. Alpha acids typically 2.5-4%.

This relatively new South African hop variety is used by the largest commercial brewery in South Africa. An aroma hop with a flavour profile reminiscent of sunny hayfields, field flowers and dried herbs. The pronounced floral and herbal notes linger on the palate. Alpha acids typically 3.6-4%.

A relatively new South African hop, used by the largest commercial brewery in South Africa. A dual purpose hop, suitable as both a clean bittering hop and as an aroma hop. Southern Dawn has many similarities to Southern Promise, but is more aromatic. When used as a bittering hop, it is slightly more astringent than Southern Star. Alpha acids typically around 11%.

Southern Passion (formerly known as US4/78) is cultivated on the Outeniqua pass in the George region of South Africa, and is the most flavoured South African hop strain currently available. It is primarily an aroma hop, and has some of the same qualities as the noble hops from which it was developed (Saaz and Hallertauer) but is a little more earthy and spicy with pronounced grassy notes. The aroma profile also includes passion fruit (granadilla), guava, red berries, melon, calendula, and grapefruit. This very unique hop works very well in specialty lagers, American ales, and various Belgian styles. Alpha acids typically 9% -11%.

A South African hop, internationally renowned but also ideally suited for typical South African beers. Southern Promise hops are mild, pleasant and aromatic, with some earthy, woody notes on the nose. This dual-purpose variety is excellently suited for use as a fine bittering hop, but also as an flavour, aroma and finishing hop. Alpha acids typically 9.5% - 11.5%.

A South African hop, internationally renowned but also ideally suited for typical South African beers. This high Alpha Acid hop is a clean bittering hop with subtle flavours of soft stone fruits, fresh cut flowers, mint and savoury spices and a hint of pepper. Slightly less astringent than Southern Dawn. Alpha acids typically 14% - 18%.

A neutral mixture of bittering hops. Used by the largest brewery in South Africa. Blended for a constant, predictable Alpha Acid content of about 12% regardless of crop variation.

This English dual-purpose hop (grown in the UK) is most often used for bittering, but works well as an aroma hop as well. It provides a smooth, crisp bitterness and has fragrant notes of spice, floral notes, herb-like notes reminiscent of sage, and a hint of citrus. Target hops are typically used to add their characteristic aroma to English, Scottish and Irish ales, pale ales and even lagers. Alpha Acids typically 8.5 - 12.5%.

Glass thermometers are still one of the most accurate ways of measuring temperature. Unlike their digital or electronic counterparts, they do not drift over time and are therefore always accurate. This high quality lab grade thermometer is perfect for brewing. It has a scale from -20 to +110 degrees Celcius, a resolution of 1.5mm per degree for accurate readings and a red column on a yellow background for maximum readability. Length: ca. 30cm. Thickness: ca. 7mm. PLEASE NOTE: if you wish for this product to be delivered to you, we accept NO responsibility for breakage.

A digital stick-on thermometer for use on fermentation carboys and buckets. Allows continuous temperature monitoring during fermentation without opening the fermenter. Scale: 10-40 degrees Celcius.

Determines the alcohol percentage by volume in wines. Not suitable for beer or distilled spirits.

Perhaps the most popular of aroma hops in the U.S. and a favourite among American craft and home brewers. Willamette has a modest bittering value and a rich blend of flowery, fruity, earthy and spicy notes. This hop varietal can adapt to many different American beer styles and add a lot of great character. Alpha acids typically 4-6%.

Biscuit malt is unique among malts. Along with the American Briess Victory^® malt, for which it is an excellent replacement, this is the only base malt that can also be steeped in small quantities to lend a wonderful malty character to extract-based brews. Biscuit malt is a Belgian malt, so it is excellently suited to give many Belgian ales their typical character, but it also works brilliantly in many English and American ales. This lightly kilned malt is known for its lovely sweetish biscuit-like aroma and flavour, and after crystal malt this is perhaps the most frequently used speciality malt. Can be used as an excellent substitute for American Briess Victory^® malt. Biscuit malt can be steeped in small quantities, or mashed along with base malts, typically making up 15% or so of the total grain bill.

A universal vynyl-rubber washer that fits any 3/4" BSP fitting (a common size used in home brewing equipment) and also serves as a replacement washer for our plastic bucket taps. Inner diameter: ca. 24mm; outer diameter: ca. 33mm, thickness: 4mm. (Unstretched dimensions, elastic material).

This dried lager yeast is well suited for the fermentation of full-bodied continental and Bohemian lagers and Pilseners with some subtle fruity and floral highlights. It respects malt and hop characters and has a clean, crisp flavour profile low in sulphur. Used for the fermentation of full-flavoured continental and Bohemian lagers and Pilsener styles, Bock, Schwarzbier, Märzen, Dunkel, Kolsch and Oktoberfest styles. At traditional ale fermentation temperatures it can also be used to make various traditional American styles such as Steam Beer, California Commonn, Kentucky Common and Cream ales.

Similar to: White Labs WLP800, WYeast 2206, Fermentis S-23.

Attenuation: high. Flocculation: high. Fruity esters: low. Fermentation temperature: 8-15°C for lagers (recommended: 12-14°C for optimum flavour balance); up to 22°C for traditional American styles. For 10-12 L of lager or 25L of traditional ales. (Datasheet available for download.)

This Carlsberg-type strain of dried Weihenstephan yeast is widely used in the production of clean, crisp lager styles that allow for clearly defined hop and malt accents. Low in sulphur and diacetyl, this versatile yeast is suitable for most mainstream lager styles, including German, European and American lager and Pilsener styles Bock, Schwarzbier, Dunkel, Oktoberfest, Vienna lagers etc.

Similar to: White Labs WLP830, WYeast 2124, Fermentis W34/70

Attenuation: high to very high. Flocculation: high. Fruity esters: low. Diacetyl: low. Fermentation temperature: 8-15°C (recommended: 12-14°C for optimum flavour balance and performance). For 10-12 L. (Datasheet available for download.)

Add to the fermenter 24 to 48 hours prior to bottling. Acts as a flocculant and aids with sedimentation, resulting in a clean, clear beer.

Unlike other products sold as "Campden Powder", the formulation of this product is exactly identical to that of Campden tablets; it simply hasn't been compressed into a tablet. This allows for easy dosage: 1/4 tsp (1.25 ml) is equivalent to 1 Campden tablet.

Campden tablets (and powder) are commonly used as an antibacterial agent and stabilizer in wine making.

This professional distilling yeast is especially suited for the production of whisky from grain, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 1 to 1.25 hectolitres. (Datasheet available for download.)

This professional distilling yeast is especially suited for the production of whisky from grain, but is also being used with great success for the production of craft gin and other spirits. It will produce good results with a highly acceptable flavour profile from malted barley, wheat and maize, and also works very well in the fermentation of a sugar wash for the production of neutral alcohol in reflux stills. When fermenting anything else than barley or wheat, use of a good yeast nutrient is recommended. Fermentation temperature range: 15-33°C. Alcohol tolerance: 15% ABV. For 25 litres. (Datasheet available for download.)

H18 is a professional Champagne yeast, originating in the Champagne-Ardennes region. It is especially suited for the production of high quality sparkling wines, but can also be used for the fermentation of still wines, both white and red, and for dry mead. It has a light, elegant character which respects the flavour and aroma characteristics of the fruit. Alcohol tolerance: 16% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. (Datasheet available for download.)

This dry brewing yeast produces the typical flavours so characteristic of German Weizen styles. Like all yeasts of this strain, its flavour profile is highly dependent on the fermentation temperature, producing a combination of cloves and other spicy phenols at lower temperatures with fruity esters (especially banana) at higher temperatures. Makes for crisp, refreshing and very drinkable Weizen styles such as Kristalwiezen, Hefeweizen, Dunkel and Weizenbock.

Similar to: White Labs WLP380, WYeast 3333, Fermentis WB-06.

Attenuation: very high. Flocculation: low. Fruity esters: high. Spicy phenols: high. Fermentation temperature: 14-26°C (phenol/ester balance depends on temperature). For 25 L. (Datasheet available for download.)

This robust dried yeast is a representative of the famous Whitbread strain. It is excellently suited for the fermentation of a wide range of English styles, including English pale, brown and dark ales, milds, bitters, IPAs, porters and stouts. It adds distinct, typically British fruity notes but leaves a certain residual malt sweetness that respects the character of the grain and provides good clarity.

Similar to: White Labs WLP002 and WLP017, WYeast 1099, Fermentis S-04.

Attenuation: medium. Flocculation: high. Fruity esters: medium. Fermentation temperature: 12-25°C (recommended: 18-22°C for optimum flavour balance). For 25 L. (Datasheet available for download.)

This reliable dried yeast of the classic Chico strain is great for many American styles such as blonde, pale, amber and brown American ales, American porters and stouts, IPA's and many more, but its versatility also makes it well suited for any beer that calls for a light body, a clean, mild fruitiness and good drinkability. It is also popular for the fermentation of Irish ales, dry stouts and specialty ales. At the low end of the fermentation temperature range it will even give good results when used to produce traditionally fermented Altbier, barley wines and American and Australian wheat beers.

Similar to: White Labs WLP001, WYeast 1056, Fermentis US-05.

Attenuation: medium. Flocculation: medium to high. Fruity esters: medium. Fermentation temperature: 15-26°C (recommended: 18-22°C for optimum flavour balance). For 25 L. (Datasheet available for download.)

A professional red wine yeast for all types of red fruits, e.g. red wine grapes, cherries, berries, raspberries, dark plums etc.. This is a non-specific.yeast, i.e. not tailored for just a single grape cultivar such as Merlot, Bordeaux, Cabernet etc. but instead will produce wine flavours driven by the fruit. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. Datasheet available for download.

A professional white wine yeast for all types of white grapes and other light coloured fruits. This is a non-specific, neutral yeast, i.e. not tailored for just a single grape cultivar such as Chenin Blanc, Chardonnay, Sauvignon Blanc, etc. but instead will produce wine flavours driven by the fruit. Medium-sweet flavour profile. Excellently suited for making fruit wines, ciders and even sweet meads. Fermentation temperature range: 12-28°C. Alcohol tolerance: 16.5% ABV. For 25 litres of must. Use in combination with a good yeast nutrient is recommended. Datasheet available for download.

A proprietary blend of highly reactive tannins for red grape and fruit wines. Increases the flavour of home made wines and improves the aging process. Formulated to work particularly well with Vitis Vinifera wine grapes and hybrid grapes, but also gives excellent results with a variety of other red fruit types.

Adding this dry powdered tannin blend at the beginning of red wine fermentation helps to preserve the natural tannins in the grapes so they can combine with anthocyanins to create an optimal and stable colour and improve mouthfeel. It will also help to inhibit oxidative enzymes (such as laccase) associated with brown discolouration due to oxidation. (Datasheet available for download.)

Turbo 5 is a universal turbo yeast formulated to ferment 5 kilograms of dextrose sugar (recommended) or white table sugar while still producing a clean-flavoured spirit. Add the sugar to 15 litres of water to produce 18 litres of fermented wash with an alcohol content of around 15% suitable for distillation into clear alcohol. Fermentation speed depends on temperature; at 20°C the wash typically ferments out in 3-5 days while at higher temperatures fermentation will proceed much quicker but will produce a less neutral flavour. Manual available for download.

A professional yeast nutrient rich in nitrogen and other elements essential to yeast growth and a good fermentation. For For 1 to 1.25 hectolitres of must or sugar wash.

A professional yeast nutrient rich in nitrogen and other elements essential to yeast growth and a good fermentation. For 25 litres of must or sugar wash.

Carbonation drops take the guesswork out of priming your beer and make bottling easy. They completely replace priming sugar. Prime your bottles correctly every time without any sugar sticking to the neck of the bottle. Add one carbonation drop to bottles up to 500 ml. and two to bottles up to 1 litre.

A liquid malt extract, designed specifically for beer kit or extract recipe brewing where the highest quality is required. Made from 100% two row, brewing grade barley, and specifically kettled for excess protein removal, resulting in clearer and brighter beers.

For use when you desire the lightest coloured beer without affecting the original flavour. Note: liquid malt extracts generally produce a better quality beer than dry malt extracts.

Maris Otter is a typically British base malt with a flavour like nothing else. This liquid malt extract is therefore an excellent base for a variety of English beer styles. It is more malty, a little more toasty and more full-bodied than regular malt extracts. Perfectly suited for extract brewing or to add to an English style beer kit instead of a brew blend.

Simpsons Caramalt is a premium English crystal malt. It has a sweet, chewy and heavenly character. It contributes golden-hued colours and rich flavour enrichment from its mild toffee notes in lagers and pale ales. Due to its low colour it is very versatile and can be used to enhance almost any beer style that needs a little sweetness. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts).

Simpsons Crystal Dark malt enters into the delicious realms of complex toffee and burnt sugar, but without the astringency of roasted malt. Roasted to exceptional uniformity in each batch, with each grain of malt perfectly crystallised. Suitable for a wide range of darker styles, ranging from amber and brown ales to sweet stouts and barley wines.

The beautiful rich colour of this expertly crafted dark malt and the exquisite dried fruit and burnt sugar flavours make this a unique and very special variety. Used in small amounts, Simpsons Crystal Extra Dark will help balance flavour and colour in dark English styles, whilst enhancing head retention. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts).

Simpsons Crystal Light brings mild caramel and toffee flavours to beers, whilst contributing a beautiful golden hue. Its clean, mild sweetness brings depth of flavour where extra body is required, without dominating the flavour profile of our beers or adding an overly toasted or roasted character. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts).

Caramel and toffee notes come to the forefront in Simpsons Crystal Medium. Expertly roasted to produce a crystal that adds stunning deep golden and red hues to the beer whilst imparting deeper caramel notes. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts).

This wonderful English malt is well balanced to complement assertive levels of hops, but also excellently suited for malt-forward styles or increasing the malt character of a beer without adding much colour. It retains mouthfeel even for low-gravity beers. It finishes clean yet malty and is a perfect base for many beer styles. This is a base malt which must be mashed.

British malts are unique in flavour and character, and Maris Otter malt stands out among them. The ‘Rolls Royce’ of malts for the traditional brewer, this legendary heritage variety is the base malt for traditional English beers. It produces a rich malty flavour and great beer clarity that no substitute malt can replicate. This is a base malt which must be mashed.

This light to medium crystal malt intensifies the aroma and color of darker beers, particularly German Alt, stouts, bocks and porters, but can also be a good ingredient for a variety of English and Belgian ales. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts).

A highly caramelized crystal malt, dark brown in color with a high colloidal content and a glassy exterior. The taste is malty, sweet, coffee-like with notes of aromatic roastiness. Well suited for a variety amber and dark ales, Dunkels, Bocks, stouts, porters, Belgian ales and many other styles.

Crystal malt is essentially pale malt which has undergone a heating and "stewing" process to convert some of the starches into sugars inside the kernel, which are then caramelized into longer chains that are not converted into simple sugars during mashing. This results in a more malty, caramel-sweet, fuller tasting beer. Light Crystal malt can add sweetness, fullness and roundness the the flavour of any beer style. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a substitute for Briess Crystal 10 malt, Muntons Carapils, Fawcett Caramalt, Castel Cara-Blonde, Baird Carastan, and similar malts.

This light to medium crystal malt (not to be confused with the Munich base malt) has a deep gold to pale copper colour. It adds a sweet malty flavor and aroma to a variety of beer styles. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a substitute for Crystal 30 malt.

This medium crystal malt is one of the most commonly used caramel and crystal malts. Not to be confused with the Munich base malt, with which it has nothing to do. It adds a measurable sweetness and caramel flavor to a variety of beer styles. Well suited for many English, Belgian and American style milds, porters, stouts and bitters, and is often used in small quantities to adjust the flavour and colour balance of just about any type of beer. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a substitute for Briess Crystal 60, Medium Crystal malt, Fawcett Dark Crystal type 1, Medium Caramel malt and Caramel Munich.

Dextrin malt gives a fuller body and mouthfeel to light beer styles (e.g. Pilsner, lager or Bock) and significantly improves head formation and retention. Use in small quantities (typically 3-5%), as it can cause a cloying, sugary sweetness if used in excess. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). However, when steeped this malt may introduce unconverted starches in the wort. Most of these may disappear during boiling, but your mileage may vary. Replaces (and improves on) the older CaraFoam malt, and can be used at a substitute for any dextrin malt including Briess Dextrine.

Carared is a light dark crystal malt, for any beer in which a reddish color is desired, such as Scottish Ales, Belgian ales, a variety of English ales, and Bocks. It also provides a full body and a nice, malty aroma to the beer. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). May be used as a subsitute for Briess Crystal 20, Castel Cara-ruby or Castel Biscuit malt, and Cara-vienne.

A deep dark-brown, roasted malt that adds a distinct bitter-sweet "chocolate" flavour with nutty and toasty notes to the brew. Less bitter, less toasty and slightly less dark than black malt. Use sparingly for brown ales, and more extensively for porters and stouts. Add to pale malt according to recipe. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a substitute for any chocolate malt, as well as for Carafa II.

A very aromatic malt, with intense malty flavour. Known as aromatic malt in foreign brewing recipes. Gives fullness and roundness to the beer colour, improves flavour stability and gives beer a fuller body. Use in amber and dark ales, and in red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Use up to a maximum of 20% of the entire grain bill. This is a base malt which must be mashed. Can be used as a substitute for Pauls and Fawcett Amber malt.

Pale Ale malt, not to be confused with regular pale malt, is an excellent basis for a variety of ales, especially British styles. A little darker than regular pale malt, it has a slightly fuller, nuttier and maltier taste, which lends great character to pale and brown ales, porters and similar styles. This is a base malt which must be mashed.

Pilsner malt has a more prounounced, sweetish-malty flavour than pale malt, and is usually a bit lighter in colour. It can be used as a base malt or combined with pale and other malts for pilsners and lagers, and is often an ingredient of many European beers, especially German and Belgian styles. This malt can be used as a substitute for any brand of Pilsener malt, as well as for Bries 2-row pale malt, Muntons lager malt, and Fawcett lager malt. This is a base malt which must be mashed.

An intensely roasted unmalted barley that adds a dry, toasty bitterness, body and mouthfeel to dark beers (typically dry stouts). Use sparingly. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts).

This crystal malt is roasted to a dark finish without having the "toasty" bitterness characteristic of chocolate or black malts. Excellently suited for dark ales, porters and stouts. This is a crystal malt which can be steeped and does not need mashing (but can be mashed along with other base malts). Can be used as a good substitute for Dingemans or Castle/Chateau Special B (optionally with a pinch of biscuit malt), Baird's Dark Crystal malt, as well as for Caraaroma malt (although it is a little lighter in colour).

Vienna malt imparts a richer flavour of malt and grain than pale malt, and adds subtle aromas of caramel and toffee. Vienna malt gives a deeper golden colour to the beer and increases body and fullness. Used in all beer styles, especially Vienna lager but also in a variety of English and Belgian ales, to enhance colour and aroma. Can make up to 100% of the total grain bill. Can be used as a substitute for Briess Ashburne malt, Muntons Mild Ale malt, and any other brand of Vienna malt. This is a base malt which must be mashed.

Produces and enhances the typical taste of wheat beers. Wheat malt is essential in making wheat beers such as German Weiss and Belgian Wit. It is also added to barley malt based beers (typically in quantities of 3-5%) to provide the protein that gives the beer a fuller mouthfeel and enhanced head stability. Adds smoothness to British ales. This is a base malt with a lower diastatic power which must be mashed in combination with other malts.