Beer Ingredients - Yeast, Hops, Grains, Adjuncts, Etc.

BARLEY AND GRAINS Call for Pricing 610 558-BEER (2337)

BRIESS (AMERICAN)

Briess Malting Company has been manufacturing quality malts since 1876. For four generations they have been producing and supplying an extensive spectrum of quality Pale and Specialty Malts in accordance with the highest of Quality Assurance Standards.

BRIESS ORGANICSä -- These grains have had nothing added during the growing, cultivating or processing that is detrimental to the environment. The quality of the organic grains is identical to that of the non-organic grains and the brewing process is conducted the same. Available in 50 lb. bags only.

Code Description

1890C 2-ROW PALE (50lbs)

1891C MUNICH (50lbs)

1892C CRYSTAL 60L (50lbs)

1893C CHOCOLATE (50lbs)

WHOLE GRAIN -- Designate weight when ordering (A, B or C).

		TYPICAL
Code	Description	COLOR L
1917	CRYSTAL 10L (Caramel)	10
	Gives a sweet, mild caramel flavor and a
	golden color.
1923	CRYSTAL 20L (Caramel)	20
	Gives a sweet, mild caramel flavor with a
	golden color.
1924	CRYSTAL 40L (Caramel)	40
	Gives a sweet, medium caramel flavor and a
	light red color.
1925	CRYSTAL 60L (Caramel)	60
	Gives a sweet, medium caramel flavor and a
	deep golden to red color.
1929	CRYSTAL 80L (Caramel)	80
	Gives a sweet, smooth pronounced caramel
	flavor and a red to deep red color.
1918	CRYSTAL 90L (Caramel)	90
	Gives a pronounced caramel flavor tending
	towards sharp and a red to deep red color.
1919	CRYSTAL 120L (Caramel)	120
	Gives a pronounced to sharp caramel flavor
	and a deep red color.
1920	BLACK PATENT	500
	Black malt provides the color and sharp
	flavor found in stouts and porters.
1921	ROASTED BARLEY	300
	Provides a sweet, grainy, coffee-like flavor
	and a red to deep brown color.
1937	CHOCOLATE	350
	Used in all types of beer to adjust color, and
	depending on amount used will impart
	chocolate notes to flavor.
1926	DEXTRINE (Carapilsâ)	1.5
	Balances body and flavor without adding color.
1927	PALE ALE MALT (2-Row)	3.4
	Slightly darker than 1928 Pale Malt.
1928	PALE MALT (Brewers 2-Row)	1.8
	Gives a smoother, less grainy flavor. Basic
	malt for all beer and ale styles.
1930	PALE MALT (Brewers 6-Row)	1.8
	The enzymes are sufficient to support high
	percentages of specialty malts in the mash.
1910	PILSEN	1.1
	Produces a very light colored beer with a clean
	malt character.
1932	MUNICH MALT	10
	Small amounts added to the mash-in grist will
	improve the malty flavor.
1931	BONLANDER(2-Row Munich Malt)	9
	Provides color increase to golden hues and
	gives a smooth, sweet flavor and pronounced
	malty flavor without adding non-fermentables.
1933	SPECIAL ROAST	50
	Provides a deep golden to brown color for ales.
1934	VIENNA	3.5
	The increased malty flavor balances nicely
	with higher-hopped, higher color and fuller
	bodied beers.
1935	VICTORY^â	25
	Provides a deep golden to brown color.
	Excellent for Nut Brown Ales.
1936	WHEAT	2
	Used in the production of Weizenbier and
	Weiss Bier.
1939	WHITE WHEAT	2
	Gives a malty flavor not obtained with raw wheat.

MUNTONS (BRITISH)

British malts are more modified than American, lending a fuller body. Muntons products are extremely popular in breweries throughout Europe and the United States. Designate weight when ordering (A, B or C).

		A	C	TYPICAL
Code	Description	1 lb.	50 lb.	COLOR L
1915	MARIS OTTER			3
	The only winter barley approved for use by
	the Brewers Institute.
1938	BLACK PATENT			470-560
	Used in stouts and porters to improve flavor
	and color.
1940	ROASTED BARLEY (Unmalted)			470-560
	Used in stouts to provide a dry flavor and
	lighter color head.
1942	CARAPILS			10-14
	Balances body and flavor without adding color.
1944	CHOCOLATE			340-450
	Used in dark ales and stouts to improve
	flavor and color.
1946	CRYSTAL 60L			50-65
	Gives a sweet caramel flavor and provides body.
1951	LAGER			2.0-2.75
	Used to make light colored beers.
1952	MILD ALE			2.8-3.0
	Produces a beer with more body and sweetness.
1954	PALE ALE			1.25-1.35
	Used to produce traditional English style ales.
1958	WHEAT			1.95-2.75
	Used to produce Weizen and Weiss Biers.

DINGEMANS (BELGIAN)

Producers of some of the finest specialty malts available. Designate weight when ordering (A, B or C).

		A	B	C	TYPICAL
Code	Description	1 lb.	10 lb.	55 lb.	COLOR L
1959	AROMATIC (Kiln 50)				17-21
	Used in brown ales.
1960	BISCUIT				18-27
	Imparts biscuit flavor & increased body.
1964	CARAMUNICH (Cara 120)				40-54
	Imparts caramel flavor & copper color.
1966	CARAMEL PILS (Cara 20)				6-9
	Adds body and aroma without affecting color.
1968	CARAVIENNE (Cara 50)				19-27
	Used for Abbey ales.
1970	CHOCOLATE (Mout Roost 900)				320-350
	Improves flavor in dark ales and stouts.
1972	MUNICH (Kiln 15)				4-7
	Increases aroma, body and color.
1974	PALE ALE				2.7-3.8
	Good base for pale ales with full body.
1976	PILSEN (Kiln 3)				1.4-1.8
	Used for triples, whites and specialty ales
1980	SPECIAL B (Cara 400)				100-155

WEISSHEIMER MALZ (GERMAN)

Weissheimer Malz is Germany's largest and finest maltster. You may know them by some of their more popular labels; Grolsch, Heineken, Becks, Corona, Whitbread Pale Ale, Sapporo, Birra Morelli and Guinness just to name a few of the hundreds of breweries that use their grain. All malting is done in accordance with the REINHEITSGEBOT. Designate weight when ordering (A, B or C).

		A	B	C	TYPICAL
Code	Description	1 lb.	10 lb.	55 lb.	COLOR L
1850	PILSEN				1.5-1.7
	Produces a very light colored beer with a
	clean malt character.
1854	VIENNA				3.4-6
	Contributes a malty character. Can be used
	as a base malt in darker, maltier beers.
1856	MUNICH				6-12
	Used in darker beers and contributes a malty
	to nutty character.
1866	WHEAT				1.7-2.5
	Used to produce Weiss Biers and Weizen.

HOP Pellets - Domestic

We stock only the highest quality domestic & imported hops. All one ounce leaf & pellet hops are packaged in oxygen barrier bags with precise alpha acids printed on each bag. Please designate weight when ordering (A or B)

Code	Description	Avg. Alpha	A - 1oz Price	B - 1lb. Price
2008	AMARILLO Relatively new hop that was discovered as a mutation by a grower. American style ales.	8.9 %
2010	BULLION One of the earliest high alpha hops in the world. Raised in 1919 in England from a wild Manitoban female crossed with an English male hop. Used mainly for bittering. Stouts and Dark Ales.	7.9 %
2015	CASCADE Derived from a cross between Fuggles and the Russian hop Serebrianker. Good for flavor and aroma, but an acceptable bittering hop. Ales and Lagers.	6.6 %
2017	CENTENNIAL Newer variety still under experimentation. Cross between Brewer's Gold and a selected USDA male. Aromatic but acceptable for bittering. Medium to Dark American Ales.	9.1 %
2020	CHINOOK Cross between Petham Golding and USDA Select Male. Released in 1985 and becoming popular. Strong bittering ability. All American Lagers and Ales.	10.5 %
2025	CLUSTER Excellent general purpose hop with medium and well-balanced bittering potential and no undesirable aroma properties. Good for dark beers. Used for bittering, good flavor. Light and Dark American Lagers.	7.0 %
2026	COLUMBUS Relatively new variety becoming increasingly accepted. Used for bittering mainly, good flavor. IPA, Pale Ale and Stouts.	14.8 %
2035	FUGGLE Traditional aroma hop, appeared in 1875 England. Also known overseas as Styrian Golding. Used for finishing, dry hopping. English Ales, especially Pale Ales, Porters and Stouts.	4.0 %
2040	GALENA Bred from Brewer's Gold by open pollination. Excellent high alpha acid hop with balanced bittering profiles paired with acceptable hop aroma. Very bitter, but blends well with finishing hops. American Ales and Lagers. Suitable for all beer styles.	10.0 %
2055	LIBERTY Released in 1991, aroma variety with close similarities to imported German aroma varieties. Used for finishing. American and German Ales and Lagers.	4.1%
2060	MT HOOD Aroma variety with similarities to the German Hallertau and Hersbrucker varieties, released in the US in 1989. Used for aroma and flavor, American & German Ales/Lagers.	3.8 %
2070	NUGGET Selected from a cross between Brewer's Gold and a high alpha male. Extremely bitter. Medium to Dark Ales and Lagers.	12.1 %
2095	WILLAMETTE A quality aroma hop with a smooth soft flavor. Can be used for ales and lagers. Used for finishing, dry hopping. American and British Ales.	4.5 %

HOP Pellets - Imported

Code	Description	Avg. Alpha	A - 1oz Price	B - 1lb. Price
2018	CHALLENGER (UK) All-purpose hop with moderate amounts of alpha acid and good kettle aroma. Popular bittering hop. Used for British Ales and Lagers.	8.4 %
2041	HERSBRUCKER (German) Traditional German landrace variety grown widely not only in the Hallertau, but also in Spalt and Hersbruck areas. Used for Lager, Pilsner, Bock, Wheat beers, Belgian Style Ales, Kolsch, and Munich Helles.	2.5 %
2050	HALLERTAU MITTELFRUH (German) Traditionally a superior German aroma hop. Excellent flavor. Versatile bittering and finishing. Used for Wheats, Altbiers, Pilsners, Belgian Ales, American and German Lagers	4.5 %
2053	KENT GOLDINGS (UK) Traditional Old English hop. Developed by clonal selection from 1790 on starting from Canterbury Whitebine. Classic English ale hop used for kettle hopping and dry hopping. All English Style Ales, ESB Bitters.	6.1 %
2066	NORTHERN BREWER (German) One of the original medium to high alpha hops. A true dual-purpose hop. Used for Steam Beers, Dark English Ales, and German Lagers.	9.6 %
2076	PERLE (German) Bred at the Hull Hop Research Institute from the English Northern Brewer variety. Used for Pale Ales, Porters, Lagers.	6.6 %
2080	SAAZ (Czech) Classical noble aroma hop with long and strong traditions. Associated with the renowned Pilsener Lager. Used for finishing. Bohemian-style Beers, Continental Lagers, Wheats, Pilsner Lagers.	3.6 %
2084	SPALT (German) Land Race variety named for the area where it is grown. Traditional Noble hop. Used for beers where Noble hops are appropriate. German Lagers.	4.8 %
2085	STYRIAN GOLDINGS (Slovenia) A world-renowned aroma hop with widespread usage in both ale and lager brewing. An ecotype of Fuggle grown in Slovenia. Used for English-Style Ales, ESB, Bitter, Lagers.	4.8 %
2087	TARGET (UK) Widely used for high alpha acid content combined with an acceptable aroma. Robust bittering. Used for British Ales and Lagers.	10.6 %
2091	TETTNANG (German) Traditional German variety developed in the area of the same name. Very fine or noble aroma hop. Used for German Lagers, Wheat, Ales and American Lagers.	6.4 %

HOP Leaf - Domestic

Code	Description	Avg. Alpha	A - 1oz Price	B - 1lb. Price
2115	CASCADE	7.0 %
2170	CENTENNIAL	10.1 %
2130	FUGGLE	4.3 %
2135	NORTHERN BREWER	7.5 %
2155	PERLE	7.8 %
2140	TETTNANG	6.5 %
2125	WILLAMETTE	4.5 %

HOP Leaf - Imported

Code	Description	Avg. Alpha	A - 1oz Price	B - 1lb. Price
2120	HALLERTAU (German)	4.4 %
2145	KENT GOLDINGS (UK)	5.9 %
2150	SAAZ (Czech)	3.5 %

Yeast - Liquid

Code	Description	Price
WLPXXX	White Labs Liquid Ale Yeasts	$ 8.99 ea

White Labs Ale Yeast

WLP001	California Ale This yeast is famous for its clean flavors, balance & ability to be used in almost any style ale. It accentuates the hop flavors & is extremely versatile. Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73
WLP002	English Ale A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, & English style stouts. This yeast will leave a beer very clear, & will leave some residual sweetness. Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68
WLP004	Irish Ale This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness & slight dry crispness. Great for Irish ales, stouts, porters, browns, reds & a very interesting pale ale. Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68
WLP005	British Ale This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, & brown ale. Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70
WLP007	Dry English Ale Clean, highly flocculant, & highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, & makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70
WLP008	East Coast Ale The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, & a little tartness. Very clean & low esters. Great yeast for golden, blonde, honey, pales & German alt style ales. Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73
WLP011	European Ale Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, & fruit beers. Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-70
WLP013	London Ale Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, & stouts. Does not flocculate as much as WLP002 & WLP005. Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71
WLP023	Burton Ale From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey & pear. Great for all English styles, IPA's, bitters, & pales. Excellent in porters & stouts. Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73
WLP028	Edinburgh/Scottish Ale Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales & can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70
WLP029	German Ale/Kolsch From a small brewpub in Cologne, Germany, this yeast works great in Kölsch & Alt style beers. Good for light beers like blond & honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age & leave a super clean, lager like ale. Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69
WLP051	California Ale V From Northern California. This strain is more fruity than WLP001 & slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm Temp: 66-70
WLP099	Super High Gravity Yeast Can ferment up to 25% alcohol. From England. Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 69-74

White Labs Blended Ale Yeast

WLP010	10 Year Anniversary Blend White Labs started in 1995 with 5 strains available for homebrewers- WLP001, WLP002, WLP004, WLP300 & WLP810. We wanted a blend with all of these strains, but WLP300 doesn't fit so we crafted a unique blend that truly test brewers imaginations. The blend contains unique proportions of WLP001, WLP002, WLP004 & WLP810. For a limited time only! Attenuation: 75-80; Flocculation: Medium; Optimum Ferm. Temp: 65-70
WLP060	American Ale Yeast Blend Our most popular strain is WLP001-California Ale yeast. This blend celebrates the strengths of California - clean, neutral fermentation, versatile usage and adds two other strains that belong in the same" clean/neutral" flavor category. The additional strains create complexity to the finished beer, and will taste more lager like than just WLP001. Hops flavors and bitterness are accentuated, but to the extreme of WLP001. Slight sulfur will be produced during fermentation. Attenuation: 72-80; Flocculation: medium; Optimum Ferm. Temp: 68-73
WLP575	Belgian Style Ale Yeast Blend A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. Attenuation: 74-80; Flocculation: Medium; Optimum Ferm. Temp: 68-75

White Labs Speciality Yeast

WLP300	Hefeweizen Ale This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana & clove nose traditionally associated with German wheat beers & leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76; Flocculation: Low; Optimum Ferm Temp: 68-72
WLP320	American Hefeweizen Ale This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana & clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Attenuation: 70-75; Flocculation: Low; Optimum Ferm Temp: 65-69
WLP380	Hefeweizen IV Ale Large clove & phenolic aroma & flavor, with minimal banana. Refreshing citrus & apricot notes. Crisp, drinkable. Less flocculent than WLP300, sulfur production is higher. Attenuation: 73-80; Flocculation: Low; Optimum Ferm Temp: 66-70
WLP400	Belgian Wit Ale Slightly phenolic & tart, this is the original yeast used to produce Wit in Belgium. Attenuation: 74-78; Flocculation: low-medium; Optimum Ferm Temp: 67-74
WLP500	Trappist Ale From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness & plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels & trippels. Attenuation: 73-78; Flocculation: low to medium; Optimum Ferm Temp: 65-72
WLP530	Abbey Ale Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness & plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels & trippels. Attenuation: 73-78; Flocculation: medium to high; Optimum Ferm Temp: 66-72
WLP550	Belgian Ale Saisons, Belgian Ales, Belgian Reds, Belgian Browns, & White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic & spicy flavors dominate the profile, with less fruitiness than WLP500. Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 68-78
WLP565	Belgian Saison I Classic Saison yeast from Wallonia. It produces earthy, peppery, & spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Attenuation: 65-75; Flocculation: Medium; Optimum Ferm Temp: 68-75
WLP570	Belgian Golden Ale From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness & phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80; Flocculation: Low; Optimum Ferm Temp: 68-75

White Labs Lager Yeast

WLP800	Pilsen Lager Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm Temp: 50-55
WLP802	Czech Budejovice Lager Pilsner lager yeast from Southern Czech Republic. Produces dry & crisp lagers, with low diacetyl production. Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55
WLP810	San Francisco Lager This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners & other style lagers. Attenuation: 65-70; Flocculation: High; Optimum Ferm Temp: 58-65
WLP820	Oktoberfest/Marzen Lager This yeast produces a very malty, bock like style. It does not finish as dry as WLP830, as it is much slower in the first generation. We encourage a larger starter to be used the first generation or schedule a longer lagering time. Attenuation: 65-73; Flocculation: Medium; Optimum Ferm Temp: 52-58
WLP830	German Lager This yeast is one of the most widely used lager yeasts in the world. Very malty & clean, great for all German lagers, pilsner, oktoberfest, & marzen. Attenuation: 74-79; Flocculation: Medium; Optimum Ferm Temp: 50-55
WLP833	German Bock From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast. Attenuation: 70-76; Flocculation: Medium; Optimum Ferm. Temp: 48-55
WLP838	Southern German Lager This yeast is characterized by a malty finish & balanced aroma. It is a strong fermenter, produces slight sulfur, & low diacetyl. Attenuation: 68-76; Flocculation: medium to high; Optimum Ferm Temp: 50-55
WLP840	American Pilsner Lager This yeast is used to produce American style lagers. Dry & clean with a very slight apple fruitiness. Sulfur & diacetyl production is minimal. Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55

White Labs BRETTANOMYCES AND BACTERIA

WLP645	Brettanomyces Claussenii Low Intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A
WLP650	Brettanomyces Bruxellensis Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary and bottling to produce their characteristic flavor. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A
WLP653	Brettanomyces Lambicus High intensity Brett character. Defines the "Brett character": Horsey, Smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A
WLP655	Belgian Sour Mix A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A

White Labs Yeast Nutrient

WLN3200

Servomyces Yeast Nutrient

A nutritional yeast supplement (GMO free) originally developed for German brewers by Weihenstephan and the Munich University. Conforms to the restrictions of Reinheitsgebot. Enables any yeast strain's ability to incorporate essential nutrients into its cellular structure.

9570

Polar Pack

$ 1.99

Please Note: For latest pricing and availability, please call us at (610) 558-BEER (2337)

Page Last Updated: 11/21/09