Briess Roasted Barley

American ale yeast producing well balanced beers with a very clear crisp end palate.

Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character.

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer.

Swaen Chocolate Wheat, roasted wheat malt is for top fermented beers, used in amounts of 1% for Altbier or dark wheat beers. To enhance color and mild toast hints, meanwhile gives better head retention and body.

Dehusked black malt.  Provides more subdued black malt flavor.  Used commonly in black ipas, black ales, and dark beers where less roasted black malt flavor is desired.

Crisp Pale Chocolate malt is a light-roasted specialty malt. Lighter in color and milder in taste 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.

31 - 38 L - CaraMunich is a drum-roasted caramel malt derived from 2-row barley. This caramel malt helps create a full body and provides dark amber to copper hues. Notes of caramel and biscuit. Can be up to 10% of total grist.

135 - 165 L - Crystal malts have a distinct toffee flavor that becomes more intense as the color darkens. Roasted and burnt flavors will become present in darker crystal malts. Typically used at a rate of 5% of grist for British Bitters and Pale Ales.