Brewing Ingredients

UK Fuggle Hop Pellet 1oz

Perhaps the most famous and revered of English hops, Fuggle has a classic English profile. It contributes all the essential characteristics of flavor, aroma and bitterness to ales, particularly as its lower alpha acid content necessitates high hopping...

UK Kent Golding Hop Pellet 1oz

UK Kent Golding Hop Pellet 1oz Classic English ale hop which can be used for bittering, flavor and dry hopping. Aroma - Smooth, delicate and slightly spicy. Alpha Acid - 4.0 - 7.0% Typical Usage - All English and Belgian style ales.    

Calcium Carbonate 1 lb

Calcium Carbonate 1 lb Calcium Carbonate is used to lower the acid level in wine and beer. High acid levels result in tart to sour taste. Calcium Carbonate neutralizes the acids and causes them to drop out. Very effective in reducing astringent flavors...

Calcium Chloride 1 lb

Calcium Chloride Calcium Chloride is used to correct mineral deficiencies in water which is to be used for brewing. I It is used in de-mineralized  soft to medium hard water to increase permanent hardness. It is useful for...

Gypsum 1 lb

Gypsum - 1 lb Gypsum (calcium Sulfate) is a salt that adds permanent hardness (calcium ions) to soft brewing water. Often used in hoppy beers to promote clean hop bitterness. Gypsum can be added to the mash sparge or boil at the rate of 1 teaspoon...

Muntons Roasted Black Barley

Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intense...

Muntons Caramalt

This is a light crystal malt used to add body and sweetness to beer without adding too much color. Flavor contributions: no flavor contribution (L10 – 14)

Muntons Chocolate Malt

This is a roasted malt imparting brown color, nutty toasted flavor and body to dark beer in English Ale brewing where its pleasant characteristic flavor is required. Flavor contributions: rich, roasted coffee, dry. (L 340 - 450)

Muntons Crystal Dark Malt

Used to add a deep reddish-brown, mahogany color, rich, rounded body and flavors with notes of caramel, raisin, and toffee in darker ales. L 150

Muntons Mild Ale Malt

Made using slightly higher nitrogen than pale malt, has good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation. Flavor contributions: mild, malty (L 2.5)

Muntons Pale Malt

Made from 2-row winter barley. It is fully modified making it perfect for single infusion mashing. It's diastatic power makes it suitable for converting a good percentage of adjuncts as well. Flavor contributions: malty, sweet L 1.25 - 1.35

Muntons Amber Malt

Has a light, biscuity dry flavor and can be used to product Bitter and Mild Ales and sweet Stouts as well as the traditional London Porters that have come back into favor recently. Flavor Contribution: Light, biscuity dry flavor.