Products

Bitter coco-like accents with coffee undertones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln-dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Provides color to beer.  Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavor. No enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 405-510 Moisture: 4.0% Max

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Dark Crystal Malt is for a stronger roasted rounded bittering taste, and deeper color. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Dark crystal malt gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 102 - 127 Moisture: 5.5% Max

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This malt is double-roasted for a unique flavor profile Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. With Extra Dark Crystal malt a deep red hue is present.  Double roasting brings notes of raisin, toffee, and dark caramels.  A deep rich sweetness is present. Has no enzymatic potential Typical Usage Rates: 2-10% addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Porters Dark Ales Stouts Mild Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (EBC): 270 - 350 Moisture: 5% Max

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Pauls extra pale ale Malt is 100% British malting barley specifically tailored by our maltsters for the needs of the craft brewer. Pale as we can get it, perfect for those bright blonde beer styles . Smaller designated craft malt batches are malted in our Boby Malt house in Bury St Edmunds, UK, to achieve a brilliant base malt for numerous recipe styles. Typical Usage Rates: Up to 100% Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Light beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 310 Min Color (ASBC): 1 - 1.8 Moisture: 4.5% Max

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Sweet and Light in color, specifically designed for delicate styled beers. Pauls Lager Malt is 100% British malting barley that is specifically tailored by Paul Malts maltsters for the needs of the craft brewer.  A lower color, subtly sweet and slightly modified malt to suit numerous lager styles. Typical Beer Styles Pale Lagers Pilsner Helles Keller Typical Usage Rates: Up to 100% Specifications: IOB Coarse Extract 0.7mm Dry: 308 min Color (ASBC): 1.8 - 2.6 Moisture: 4.5% max Protein Total Dry Basis : 11.25% max Total Nitrogen, Dry: 1.85% max EBC Fan in Wort: 195 mg/l min EBC Wort PH: 6.0 max Alpha Amylase Dry Basis: 35du min EBC B-Glucan in Wort: 140 ml/l max Friability: 85% min Homogeneity: 98% min

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More bitter, honey-like accents than caramalt, with coffee, coco-like tones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Shorter roasting time to regular chocolate. This lightly roasted chocolate malt, provides color to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. Provides a dry biscuit with roasted coco bean flavor. This malt has no enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 200-400 Moisture: 4.0% Max

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Light Crystal Malt is a drum-roasted caramel malt that brings balance to beer profile, fullness and ruby hues in color.  Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Light crystal malt gives an amber to red hue in higher proportions.  Rich in reducing sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 56 - 66 Moisture: 5.5% Max

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Introduced in 1965, Maris Otter barley is one of the oldest varieties still used to produce high-quality malt for breweries around the world. It is particularly popular amongst our craft brewing customers due to its ease of use and marketability is the perfect base malt to create those traditional real ales. 100% British Maris Otter barley specifically tailored by Pauls Malt maltsters for the needs of the craft brewer. Smaller designated craft malt batches are malted in their Boby Malt house in Bury St Edmunds, UK, to achieve a unique Maris flavor with a deeper color and sweet biscuit flavor. Malt Analysis IOB Coarse Extract 0.7mm Dry: 308 Min Color (ASBC): 2.0-3.0 Moisture: 3.0-4.5% Max Total Protein Dry Basis: 8.5-10.2% Total Nitrogen, Dry: 1.6% Max EBC Fan in Wort: 150mg/L Min EBC Wort PH: 6.0 Max Alpha Amylase Dry Basis: 35DU Min EBC B-Glucan in Wort: 140mg/L Max Friability: 86% Min Homogeneity: 98% Min USAGE RATE: Up to 100% *Proteins are crop year dependent

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Midday Sun Medium Crystal Malt is less sweet than light crystal, with a stronger roasted taste.  Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Medium crystal malt gives an amber to red hue in higher proportions. Rich in reduction sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 76 - 97 Moisture: 5.5% Max

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A dark, aroma-rich malt with deep nutty, malty and biscuit flavors. Pauls Malt produces this malt at their Bury St Edmunds in the UK. Melanoidin Malt is made with much the same process as well modified Ale malt with some color formation in germination due to extended recirculation while kilning will be at higher temperatures for flavor and color development. Melanoidin malt provides a deep intense flavor and color to beer. It has characteristically high melanoidin content, producing dark, aroma-rich malts with deep nutty, malty, and biscuit flavors. Typical Usage Rates: 10-60% addition to mash tun with base malts. Typical Beer Styles: Amber Ales Red Ales Dark European Style Beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 293 Min Color (ASBC): 20 - 26 Moisture: 4.5% Max Total Protein Dry Basis: 9.9 - 11.5% Total Nitrogen, Dry: 2.0% Max DP Windisch Kolback Dry Basis: 70 Min wk units

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Biscuit, sweet and nutty malt. Pauls pale ale malt is 100% British malting barley specifically tailored by our maltsters for the needs of the craft brewer. You can expect plump grains, good extract and excellent enzyme activity. Smaller designated craft malt batches are malted in our Boby Malt house in Bury St Edmunds, UK, to achieve a brilliant base malt for numerous recipe styles. Typical Usage Rates: Up to 100% Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Light beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 310 Min Color (ASBC): 2.5 - 3.5 Moisture: 4.5% Max

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Angry Angler Roasted Barley has a astringent, bitter, burnt taste, with coffee and nutty flavors. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. It is unmalted barley that is roasted to temperatures of up to 240°C in a rotating roast drum.  Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Roasted barley provides color to beer, depending on quantity added it can produce a deep red hue or a rich dark black.  Provides a roast coffee flavor.  Has no enzymatic potential. Typical Usage Rates: 5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277 Min Color (ASBC): 660 - 815 Moisture: 4% Max

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PBW is an alkaline, non-caustic, environmentally and user friendly cleaner.P.B.W. is a buffered alkaline detergent that has been proven to be more than an effective substitute for caustic soda cleaners. Because of its unique formulation of buffers and mild alkalis, it is safe on skin as well as soft metals such as stainless steel, aluminum, and on plastics. P.B.W. uses active oxygen to penetrate carbon or protein soils and is not effected by hard water. The oxygen also helps in reducing B.O.D. and C.O.D. in wastewater, which is an added environmental benefit.P.B.W. has been formulated as a C.I.P. cleaner and is very effective in removing protein soils found on brew kettles, fermenters, conditioning tanks, filters and all packaging areas. The concentrations to remove these soils are typically in the 1% range. However, due to soil and water conditions this concentration will vary. To help in hard water areas P.B.W. has been formulated with enough chelators to tolerate hard water over 17 grains.

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Description: Liquid PBW is a buffered alkaline detergent that has been proven to be more than an effective substitute for caustic cleaners. Because of its unique formulation of buffers and mild alkalis, it is safe on skin as well as soft metals such as stainless steel, aluminum, and on plastics. P.B.W. uses active oxygen to penetrate carbon or protein soils and is not affected by hard water. The oxygen also helps in reducing B.O.D. and C.O.D. in wastewater, which is an added environmental benefit. The concentrations to remove these soils are typically in the 1% range. However, due to soil and water conditions, this concentration will vary. To help in hard water areas P.B.W. has been formulated with enough chelators to tolerate hard water over 17 grains. P.B.W. is an excellent choice as a soak cleaner because it does not require excessive heat as do most caustic-based cleaners. This product has cleaned brass and copper filters, and industrial aluminum surfaces successfully. Benefits Replaces Caustic Cleaners Great for CIP, Manual, Soak and Spray applications Effective at a wide range of temperatures; hot/cold Free Rinsing User and Environmentally friendly Non-Hazardous & Non-Corrosive Excellent hard water tolerance Phosphate and EDTA free Biodegradable Fragrance free Chlorine Free General Use Instructions: 1-2oz per gallon of water @ 50-170 degrees Fahrenheit CIP or Soak for 15-20min (the hotter the temperature of the solution the less contact time is needed. The colder the solution the longer the contact time needed.) Rinse with the same temperature of water used to clean for 1-3 minutes Sanitize before use Safety: DANGER -Can be harmful if swallowed. Can cause eye irritation. Contains sodium metasilicate and sodium carbonate. FIRST AID - For contact with skin and eyes, flush thoroughly with cool running water. For eyes, flush for at least 15 minutes and get medical attention. If swallowed, do not induce vomiting. Drink large amounts of milk or water. Call a physician. Handling and Storage Requirements: Wash contaminated clothing before reuse. Always wash your hands after handling the product. Keep out of the reach of children. Keep the container tightly closed. Store in a dry, cool, and well-ventilated place.  Country of Origin: USA Disposal: generation of waste should be avoided or minimized wherever possible. Dispose of in a safe manner in accordance with local/national regulations. Empty containers or liners may retain some product residues. Recycle empty containers where allowed.  Properties: Appearance: Clear liquid  Rinsing Ability: Excellent Foam: none above 100*F pH of 1% solution: 12.0%

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Pebbled aluminum, gold color, champagne foils. 50 pack 

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Pebbled aluminum, silver color, champagne foils. 50 pack

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Used to reduce the hazing effect of pectin when using real fruit in your beer, wines, or meads. Mix 1/2 tsp per gallon with cold water and add to product.  Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.

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Pectic enzyme solution increases juice yield and destroys haze-causing pectin cells.  Pectin is the milky gel that holds a fruit's fiber together.  All fruits contain pectin. Add Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and during pressing. Refrigerate after opening. Dosage Rates: 0.075 mL – 0.175 ml per lb. of fruit 0.375 mL – 0.875 mL/5 gallon batch  2 ounce size repacked by Home Fermenter®

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Master the art of pizza cooking with the ultimate tool—the perforated pizza peel! Spin the pizza for even cooking, lift it higher to flames to cook the top, or shield it from heat to protect the top while the crust cooks Perforations allows heat through to continue cooking the pizza while using the spinner and also allows excess flour to dislodge from the base Perfectly sized for HIZO Pizza Ovens Learning to use a pizza peel and developing your turning skills in the oven is most beneficial and highly recommended. It will take a bit of practice but using this tool will help you manage your pizza while it cooks—and the results will be well worth it! Pizza peels may come perforated or solid but perforated pizza peels have the benefit of allowing the heat from the pizza stone to cook your pizza as it turns and also allows excess flour to be dislodged from the pizza base. The turning peel can also be used as a handy tool to prevent the top of your pizza from overcooking when needed. You can do this by using the peel to shield the top of your pizza from the flame. The peel can also be used to lift the pizza toward the flame when you need to cook your crust or when your base has cooked but your crusts have not. This procedure allows you to manage the cook of your pizza with more precision. With some practice, learning to use a turning peel will give you the opportunity to cook your pizza with more precision against the heat. It will also allow you to turn your pizza without burning your fingers and misshaping your round pizza. Plus, don't forget the handle length of your peel. If you are using a pizza oven with a flame close to the front of the oven, you will need to use a long-handled peel to protect your hands. The size of your pizza oven and the pizza itself will determine the size of your peel. This 8" pizza peel is perfectly sized for the HIZO Pizza Oven. Approximately 8" round and 24" long.

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Origin: Germany. Bred at Hüll from English Northern Brewer stock, Perle became extremely popular with German growers and brewers after its release in 1978.  Usage: Aroma, but in an excellent year can have high enough alpha content for use as bittering as well. Its combination of delicacy and brightness go well with the clean flavors of European lagers and cold-fermented ales, as well as the yeast character of many Belgian beers. Some brewers also find nontraditional use for its flavors in blends for pale ale and other hoppy warm-fermented styles.  Aroma & Flavor Characteristics: Lively and sweet with harmonized suggestions of fresh mint and spice in the nose. On the palate, Perle shows a complex mix of floral and spice with mild to medium intensity.     Alpha Acid Range % 4.0-8.0 Beta Acid Range % 2.5-4.5 Co-Humulone as % of Alpha 29-35 Total Oil mL/100 g 0.5-1.5   To preserve freshness, all hops are packaged in nitrogen-flushed, oxygen and light-barrier packages.

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Perle is a dual-purpose hop that offers great bittering properties as well as a well-rounded aroma profile Aroma and Flavor profile consists of herbal - tea, pepper, floral, citrus, earthy, woody, grassy, caramel. Alpha Acid: 4.0 - 9.0% Beta Acid: 2.5 - 4.5% Total Oil: 0.5 - 1.3 ml/100g Growing Area: United States To preserve freshness, all hops are packaged in nitrogen-flushed, oxygen and light-barrier packages.

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With all stainless steel construction, Perlick faucets are some of the best around. The forward sealing design helps prevent contamination in your faucet and reduces sticking.

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Perlick’s 650SS forward sealing stainless steel faucet has a flow control knob to help reduce foaming. The beer only drains from the 1” nozzle, helping to prevent sticking and reduce contamination.

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The 690SS Forward Sealing Flow Control Faucet with Push-Back Creamer features a flow compensator which also enables the operator the precise amount of foam every time. The flow compensator provides more control because by adjusting the flow control handle, you can adjust the restriction for hard to pour brands. You can also adjust the flow control handle to slow the flow for pouring sampler glasses, flights or growlers as well as to reduce the amount of foam when pouring into a frosted glass.Perlick Creamer FaucetsPull forward to pour, push back to create a rich and creamy headFlow Control304 Grade S/S Body and 304 Grade S/S Lever

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Ball retainer for Perlick couplers.

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Lubricates & protects o-rings & other kegging equipment Petrol-Gel is the purest of lubricants, made with an odorless, tasteless, high viscosity index paraffinic base oil. Petrol-Gel is compounded with appropriate food grade additives to meet the performance demands for all recommended applications. Authorized by USDA as a lubricant for use where there is incidental contact with food. Use on valves, pistons, pumps, O-rings, guides, slide mechanisms, & more. Tasteless & odorless Will not taint beer USDA Rated H-1 FDA Approved Impervious to water Operating Temp 0 - 185F High melting point 195F Technical white grease Valves, pistons, pumps, O-rings, guides, slide mechanisms, & more. 4 ounce tube

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PH Calibration Buffer Solution 4.01230mL

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PH Calibration Buffer Solution 7.01220mL

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pH test papers. 80 strips per box, range 1 to 14.

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Storage solution is used to keep your pH meter probe from drying out when not in use.  Make sure to always fill the cap with storage solution before storing your pH meter. Electrolyte Solution KCI 3mol/Litre  

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PH test strips with a beer range of 4.6-6.2 PH. Vial of 100 ph papers.

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PH test strips with a range of 2.8-4.4 PH for wine, kombucha, and fermented foods. Vial of 100 ph papers.

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Take Your Beers Tropical Bouquet to The Next Level 50-200x Boost in Thiols When Used with Thiolized Yeast Strain Contains Thiol Precursors Derived From Marlborough Sauvignon Blanc Grapes Maximize Flavor and Aroma with Cutting Edge Brewing Technology Phantasm helps you unlock unreal natural flavors in your fermentation. Derived from the legendary Marlborough Sauvignon Blanc Grapes, Phantasm is a Thiol precursor powder that in the right fermentation conditions will unlock large amounts of free thiols like 3SH bringing tropical, passionfruit aromas to your beer. Thiols pair exceptionally well with Esters and Terpenes and can bring depth and complexity to a range of styles including IPA, Lagers and Mixed Fermentation. For best results, add Phantasm during the whirlpool at rates of 1 – 2 lbs per bbl (1 – 2.5 oz per 5-gallon batch) and ferment with a thiolized yeast strain. Phantasm will bring a touch of fermentables to your beer, around 0.3°P (1.0012 SG) alongside a slight pH drop. Ingredients: Marlborough Sauvignon Blanc GrapesCountry of Origin: New Zealand Recommended Thiolized Yeast Strains: Omega Yeast - Cosmic Punch Ale (OYL402) Omega Yeast - Lunar Crush Lager (OYL403) Omega Yeast - Star Party Ale (OYL404) Omega Yeast - Helio Gazer Ale (OYL405)

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Replacement phenolphthalein indicator for Acid Test Kits. This phenolphthalein is suitable for acid test kits from other suppliers as well. Phenolphthalein will often turn colorless in acidic solutions and red in basic solutions. 1 ounce bottle Ships via ground transportation only.

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A pickle packer is an ideal tool for making fermented sauerkraut, kimchi, or other vegetables. Works well for tamping down a full jar of veggies, mashing them to release their juices, and to remove any air bubbles that may be present. The slender design allows it to be used for both wide and regular mouth mason jars. Can also be used to muddle mint leaves, citrus and spices when making cocktails. Made from European Beech Wood 12" long

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By popular demand, Pickle Pebbles PLUS+ offer the same quality as the best-selling Pickle Pebbles, but in a size designed for use with wide mouth canning jars. Pickle Pebbles PLUS+ will fit perfectly in any wide mouth jar and are twice as heavy as regular Pickle Pebbles. Pickle Pebbles have been specifically designed for use with fermentation and take the guess work out of your lacto ferments by ensuring your veggies stay below the surface of the brine thereby eliminating exposure to oxygen (which is the main cause of failure when using lacto fermenting methods). Pickle Pebbles can be used in all types of fermenting vessels including mason jars (both regular and wide mouth), the Fido style jar, as well as traditional ceramic crocks. While a single Pickle Pebble is often enough to keep veggies below the brine, they can also be stacked to provide extra weight. Pickle Pebbles are made of non-iridized soda glass which is completely inert and guarantees that no other substances leach into your ferment.

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