Ingredients

Muntons Spraymalt Extra Dark 500g

Oak Cubes French Medium Toast 250g

Maltodextrin Brewbody 500g

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity. Aroma and flavor is sour, red apple and stone fruit, notably peach. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Styles and American Wild Ales, and its resistance to hops make it perfect for Sour IPA’s.Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew Philly Sour yeast when producing traditional styles is 20 °C (68 °F) to 25 °C (77 °F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved.Pure Strain is STA1 negative.Attenuation: HighAlcohol tolerance: 9 %Flocculation: HighOptimum fermentation temperature: 20 - 25°C (68 - 77°F)Producer: Lallemand

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Specially dried cider yeast to give classic Port Wine character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

The Safale BE-256 yeast is recommended for brewing trappist and other abbey style beers.It ferments fast with very high attenuation and reveals well-balanced, subtlearomas.Formerly known as “Safbrew Abbaye”.Attenuation: very highAlcohol tolerance: 11 %Flocculation: highOptimum fermentation temperature: 12 °C - 25 °C (ideal 15 °C - 20 °C)Producer: FermentisIngredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

Viking Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C.Pilsner malt flavor is usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.For all kinds of beers or whiskies. The color of Viking Pilsner Malt is low.Viking Pilsner MaltContent: 25kg whole (unmilled) barley maltColour: 3-4,2 EBC (European Brewing Convention)Use: Up to 100% of the malt bill

Cantina Vinkit 5-Day - Make great wine in 5 days. Contains wine yeast with nutrients, yeast stop/stabilizer (E202, E224), Silica (refining A), Chitosan (refining B) Ingredients: Wine yeast with nutrients, stabilizers (E202, E224), Silica (refining A), Chitosan (refining B).Allergens: Sulfites, Chitosan (shellfish)

Nectaron/Hort 4337 is an aroma hop from New Zeeland's Plant & Food Research. It's a sister to Waimea and it's intensive in its tropical fruitiness. We had the pleasure of tasting a brew made with Hort 4337 at the brewery exhibition in Germany 2019 and the hop really was tropical, dominated by passion fruit and citrus.Nectaron will be excellently suited for all modern beer styles in which you want a distinct fruitiness, for example in APA and IPA. It will also be nice in modern lager and saison.Aroma: Strong aroma/taste of passion fruit and citrus and a bit of peach.Crop/skörd: See headingOrigin: Nya ZeelandTypical values: Alpha acids (correct alpha value is printed on the label): 10 - 12 %Cohumulone: 26 - 28 %Total oils: 1,5 - 2,5 ml / 100 gStorage stability (alpha acids): GoodPossible replacements: NoneForm: Pellets

Oak Spiral from pure oak barrels for adding interresting flavours and colours to your brew. Depending on how much flavour/colour you want in your beer, wine or spirit, immersion times vary from a few hours to weeks. Taste regularily to get the taste and colour you want. Available in many different toasting degrees and barrel brands.The spiral should be rinsed under running water before use.Product details- Diameter: approx. 22 mm- Length/Height: 18,5 cm- Handmade- Can be reused- Use for up to 6 weeks- 1 Spiral is usually good for 10-15L- 2 Spirals are usually good for 20-30L- NOTE: The spiral should be rinsed with water before use.- Made in EU

Yeast nutrients with vitamins 10g for wine, cider & mead. Each bag is enough for 25 liters. Contents: DAP, vitamins. Contains 10g

Mangrove Jack's M76 Bavarian Lager Yeast 10g

Spalter Select gives floral, peppermint, fruity and sweetly spicy aromas. Ideal across a range of Lager styles, particularly where a more floral, sweet and fruity aroma is desired.Crop/skörd: Se rubrikForm: PelletsAlpha acids: 5-6%

French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.This French Saison ale yeast strain brings all the sophistication and complexity of classic Saison ale production to the home brew and small brewery setting. Spicy and peppery characteristics are prominent with an undertone of the ubiquitous fruity character.This is a highly characterful yeast strain that will dominate all but the highest hopping rates and complex malt bills. Beers fermented with this yeast will tend to be dry in the finish often with a slight drying acidity and peppery notes, aiding drinkability at higher alcohol levels. Higher alcohol beers may have an increased ester production and warming alcohol notes.This yeast strain will perform exceptionally well up to 14% ABV.Suitable for producing Saisons and farmhouse style beers.Förjäsbarhet: 85 - 90 %Alkoholtolerans: 14 %Flockning: 3/5Jästemperatur: 26 - 32 °C (79 - 90 °F)Tillverkare: Mangrove Jack's

Crisp Flaked Torrefied Maize. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.Grain type: cornColour: – 1,5 °EBC ( – 1,1 °Lovibond)Maltster: Crisp

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Specially dried cider yeast to give classic Bordeaux character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Brewing Sugar 25kg. Dextrose Monohydrate. Please note that brand and looks may vary.

Named after the "God" of Agriculture, Azacca hops are popular for their refreshing fruitiness. Amazingly refreshing aroma; descriptions usually include mango, papaya, orange, grapefruit, lemon, pine, spice, pineapple, grassy, tropical fruit, and citrus.Crop/Skörd: See headingForm: pelletsAlpha acids: 13 - 16 %

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 15 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-1 1kg CrushedContent: 1kg crushed barley maltGrain type: barleyColour: 80 - 100 °EBC (31 - 38 Lovibond)Use: Use up to 15% of the malt bill.

Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491

Protafloc is a clarifying agent based on Carragenan (the active sunstance in Irish Moss). Dosage 2-3g per 100L. Add 15 minutes before end of boil.Weight: 50gIngredients: Carragenan.

Mangrove Jack's M44 US West Coast Yeast 10g

Puré of cherries (Sour Cherry). Free from additives flavorings, dyes or preservatives. Purén is pasteurized, quickly chilled and packed in aseptic (sterile) Multi-layer aluminum bag with screw cap. Caraman (Léonce Blanc) Puré cherry 1kgContent: 89.8% Puree of cherries ( Sour Cherry) Cherry Spuré, Sugar. Weight: 1 kg (2.2 lbs) Shelf life: At least 12 months from the date of manufacture at room temperature. Preferably store in a refrigerator, or freeze in and thaw up for use. Opened packaging keeps about 5 days in the refrigerator. Use in beer: Carefully add to the fermenter when the beer has been fermenting for 4-7 days. Then let the beer continue to ferment for 7-10 days or as the recipe descibes.

Crisp Flaked Torrefied Barley 1kg. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Usage: 5-10%.

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community.LalBrew Voss supports a vide range of fermentation temperatures (25 - 40 °C) with a very high optimal range (35 - 40 °C). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2 - 3 days. The flavor profile is consistent across the entire temparture range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.Voss Kveik is a single strain of Saccharomyces cerevisiae traditionally used to brew Norwegian farmhouse ales but truly suitable for a number of beer styles. Do not be afraid to push the limit with this yeast, it can sustain higher temperatures, does not produce off-flavors but instead earthy, estery and citrusy notes.Attenuation: Medium - highAlcohol tolerance: 12 %Flocculation: Very HighOptimum fermentation temperature: 25 - 40 °C (77 - 104 °F)Producer: LallemandContent: 11g

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Specially dried cider yeast to give classic Sherry character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Alcohol tolerance: ca 14-16%Ingredients: Yeast (Saccharomyces Cervisie).

Idaho 7 is an American hop variety released in 2015 that has grown rapidly in popularity. Well suited for American IPA. Pungent tropical fruit (pineapple, peach and mango) and elements of spruce/citrus and a some resin.Origin: United StatesCrop: See headingTypical alpha acid: 9,5-14 %.

Coobra liquid malt extract Light 1.2kg. Liquid malt extract is 100% pure malted barley extract of 100% malt and water. No preservatives or dyes. Used to adjust color, taste, body, foam stability to your beer and OG. Light liquid malt extract is suitable for all styles. Use as a base in your own favorite recipe or together with one of beer kits. 1 package contains 1.2 kg of malt extract, gives about 8 - 9 L normal strong beer. 1 package corresponds to approx: 2 kg malt.

With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.Content: 250g barleyColour: 250 – 290 °EBC Usage: Up to 10%

Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavor profile of grapefruit, lime and tropical fruits.Crop/skörd: See headingForm: PelletsAlpha acids: ca 22,5%

Golden Promise Pale Ale Malt is one of the most popular malts for British beer styles.  Golden Promise is a classic Scottish two-row barley variety that is considered one of the best for this type of malt. Thomas Fawcett Golden Promise Pale Ale Malt 1kg WholeGrain type: barleyColour: 4,5 - 5,5 °EBC (2,2 - 3 Lovibond)Use: Use up to 100% of the malt note

Fruit puree of pineapple. Completely free of additives such as flavoring agents, dyes or preservatives. Purén is pasteurized, rapidly chilled and packed in aseptic (sterile) multi-layer aluminum bag with screw cap. Caraman (Léonce Blanc) Puré pineapple 1kgContent: 89.4% Puree of Pineapple (Pineapple) pineapple puree. Sugar. Weight: 1 kg (2.2 lbs) Shelf life: At least 12 months from the date of manufacture at room temperature. Preferably store in a refrigerator, or freeze in and thaw up for use. Opened packaging keeps about 5 days in the refrigerator. Use in beer: Carefully add to the fermenter when the beer has been fermenting for 4-7 days. Then let the beer continue to ferment for 7-10 days or as the recipe descibes.

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for dark Belgian ales. Also suitable for cooking, liqueurs and pastries.Colour: 600 - 700 °EBC.

Muntons Spraymalt Hopped Light 500g

Carared malt from German Weyermann is a medium light caramel malt which at higher proportions gives the beer a clear amber or red tint.Gives a soft, slightly aromatic maltiness with hints of sweetness.The malt taste is emphasized, the fullness is increased and the foam stability increases.Can be used as special malt up to 25% in, for example, Red Ales.Weyermann Carared Malt 1kg CrushedContent: 1kg crushed barley maltColor: 40 - 60 ° EBC (European Brewing Convention)Use: Use up to 25% of the malt bill.

Coobra Pure Yeast 100g

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.

Nylon mesh bag 20x20cm

Specially dried cider yeast to give classic Bourgogne character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).