Grains

Corn Grits

Imparts a corn or grain taste. Mash required. Used to increase gravity of American lagers.

Type: Adjunct Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE

Flaked Grains

Flaked Barley

Name: Barley, Flaked Type: Grain Origin: US Supplier: Yield: 70.0 % Potential: 1.032 Color: 1.7 SRM Max in Batch: 20.0 % Moisture: 9.0 % Protein: 13.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.

Flaked Corn

Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers

Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.3 SRM Max in Batch: 40.0 % Moisture: 9.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Oats

Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized

Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 30.0 % Moisture: 9.0 % Protein: 9.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Rice

Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

Type: Grain Origin: US Supplier: Yield: 70.0 % Potential: 1.032 Color: 1.0 SRM Max in Batch: 25.0 % Moisture: 9.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Rye

Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.

Name: Rye, Flaked Type: Grain Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 2.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Flaked Wheat

Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit

Type: Grain Origin: US Supplier: Yield: 77.0 % Potential: 1.035 Color: 1.6 SRM Max in Batch: 40.0 % Moisture: 9.0 % Protein: 16.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Barley Hulls

Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.

Type: Adjunct Origin: US Supplier: Yield: 0.0 % Potential: 1.000 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE

Rice Hulls

Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.

Type: Adjunct Origin: US Supplier: Yield: 0.0 % Potential: 1.000 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE

Raw Barley

Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

Name: Barley, Raw Type: Grain Origin: US Supplier: Yield: 60.9 % Potential: 1.028 Color: 2.0 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Torrified Wheat

Raw barley that has been "popped" open to open kernels Used in place of raw barley for faster conversion and higher yields. High in haze producing protein

Name: Barley, Torrefied Type: Grain Origin: US Supplier: Yield: 79.0 % Potential: 1.036 Color: 1.7 SRM Max in Batch: 40.0 % Moisture: 4.0 % Protein: 16.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:

Wheat Berries

Flavourings

Fruit

Herbs and Spices

Other Fermentables

Sugar

Treacle

Brown Sugar, Dark

Golden Syrup

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 50.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.

Brown Sugar, Light

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 8.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.

Candi Sugar, Amber

Type: Sugar Origin: Belgium Supplier: Yield: 78.3 % Potential: 1.036 Color: 75.0 SRM Max in Batch: 20.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.

Candi Sugar, Clear

Type: Sugar Origin: Belgium Supplier: Yield: 78.3 % Potential: 1.036 Color: 0.5 SRM Max in Batch: 20.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.

Candi Sugar, Dark

Type: Sugar Origin: Belgium Supplier: Yield: 78.3 % Potential: 1.036 Color: 275.0 SRM Max in Batch: 20.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.

Cane (Beet) Sugar

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 0.0 SRM Max in Batch: 7.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Common household baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

Corn Sugar (Dextrose)

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer

Corn Syrup

Type: Sugar Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Syrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.

Dememera Sugar

Type: Sugar Origin: United Kingdom Supplier: Yield: 100.0 % Potential: 1.046 Color: 2.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Dark, unrefined brown sugar that contains molasses and other dark impurities. Great for brown ales and porters. Adds slight sweetness and smooth character.

Honey

Type: Sugar Origin: US Supplier: Yield: 75.0 % Potential: 1.035 Color: 1.0 SRM Max in Batch: 100.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.

Invert Sugar

Type: Sugar Origin: United Kingdom Supplier: Yield: 100.0 % Potential: 1.046 Color: 0.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Used to increase starting gravity and also as an adjunct for some Belgian and English ales.

Maple Syrup

Type: Sugar Origin: US Supplier: Yield: 65.2 % Potential: 1.030 Color: 35.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.

Milk Sugar (Lactose)

Type: Sugar Origin: US Supplier: Yield: 76.1 % Potential: 1.035 Color: 0.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.

Molasses

Type: Sugar Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 80.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Imparts a strong, sweet flavor. Used primarily in stouts and porters.

Sugar, Table (Sucrose)

Type: Sugar Origin: US Supplier: Yield: 100.0 % Potential: 1.046 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.

Turbinado

Type: Sugar Origin: United Kingdom Supplier: Yield: 95.7 % Potential: 1.044 Color: 10.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE Notes: Light, raw brown sugar. May be used in British pale ales or high gravity Belgian ales. Limit percentage used to avoid undesirable flavors. Similar to Demerara sugar.