Made from green two row malt. The malt is dried for about two hours until temperatures reach 212F (100C). It is then cured for about 20 minutes as temperatures rise to about 356F (180C), depending on the colour required. The resulting malt imparts a very bitter, burnt flavor to beer.
Moisture % Max: 4
Color °L: 50-70
Extract CG Dry Min: 77.0
Usage Rate: up to 20
Sold by the pound
Keep track of everything on brew day with this handy brewing journal. This journal will keep all of your brewing notes organized and professional. Good brewing notes make good beers....
The Brewmaster Kit includes some key upgrades not found in some starter kits like Star San, an Adhesive thermometer, a Dial thermometer, Spoon and THREE Reusable grain bags. The whole...
These Oxygen Absorbing beer bottle caps have a special liner that absorbs oxygen in the bottle's head space. This helps reduce the oxidation that happens during the bottling process, keeps...
American Sour Beers, by Michael TonsmeireOne of the most exciting and dynamic segments of today’s craft brewing scene, American-brewed sour beers are designed intentionally to be tart and may be inoculated...