Products
Oxygenation Kit
An oxygenation kit specifically designed for homebrewing. Oxygenate your wort easily and conveniently with a precise amount of oxygen rather than leaving it to chance. The Spike Oxygenation (O2) Kit was designed to provide homebrewers with a simple solution for oxygenating their wort prior to fermentation; Happy yeast = happy beer! The days of slow or failed fermentations are over, and a giant 10lb oxygen tank is no longer the only solution! The O2 kit is designed to attach to a standard hardware store oxygen tank and will precisely oxygenate your wort to make sure fermentation goes smoothly! With that precise flow control, eacg oxygen bottle will oxygenate up to 200 gallons of wort; saving you time and money!
$85.00
OxyWand with 0.5 Micron Stone
The OxyWand is a 24" long stainless steel 1/4" tube with a flared end that will connect directly to flared oxygen stones. This makes it easy to remove the stone to boil it. The .5 micron stone works great with compressed oxygen cylinders and the 24" wand allows for use in carboys, conicals, and more. The .5 micron stone will not work with an aeration pump.
$30.00
OYL-071 Dried Lutra® Kveik - Omega Yeast
Description: The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra's clean canvas, huge temperature range, high alcohol tolerance and fast finishing speeds means unrivaled flexibility and versatility for nearly any style. For a refreshing pseudo-lager or a huge imperial stout -- for any reason you're using a neutral dry yeast, use Dried Lutra and get more, faster.Flocculation: Medium-HighAttenuation: 75-82%Temperature Range: 68-95° F (20-35° C)Alcohol Tolerance: 11%
$9.99
Pacifica (NZ) Pellet Hops
An aroma hop from New Zealand with an alpha acid percentage ranging from 4.8-5.2%. Pacifica offers the classic citrus and floral aroma of its Hallertau parent, with hints of orange marmalade. The desirable oil profile promises good flavor integration with a variety of beer styles. Used as a bittering hop, Pacifica produces a soft yet solid finish, even in hightly bittered beers. Useful in German lagers and American pale ales.
$2.30 - $21.45
Pahto™ (HBC 682) Pellet Hops
A high alpha hop,Pahto™ (HBC 682) has a strong, clean bitterness. Originally intended to solely be used as a bittering hop, it developed an unexpected set of aromas. Earthy, herbal, and floral with notes of citrus, Pahto™ is perfect for Imperial IPAs and other intense hop focused styles. Aroma: Specific descriptors include earthy, herbal, and floral with notes of citrus. Alpha Acid: 18.0 - 21.0%Beta Acid: 4.5 - 5.5%Total Oil: 1.0 - 2.0 mL/100g
$1.65 - $15.80
Pail Opener
This pail opening tool easily pries open bucket lids. Color may vary
$6.95
Pale Ale Dry Malt Extract (DME)
CBW Pale Ale is 100% pure malted barley extract made from a blend of 100% malt and water.Advantages of using extract in a brewhouse include: Save time Increase capacity/boost productivity Extends the brew size by adding malt solids to the wort Boost gravity Adjust color Improve body and head retention APPLICATIONS • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers FLAVOR Rich malt, hints of biscuit and nuts INGREDIENTS Pale Ale Malt, WaterCARBOHYDRATE PROFILE (100g as-is) (Dry Basis) Glucose................................................13 .................. 13% Maltose.................................................43 .................. 48% Maltotriose............................................13 .................. 14% Higher Saccharides..............................17 .................. 19% TYPICAL ANALYSIS*Solids .........................................................................97% Fermentability.............................................................75% FAN (syrup As-Is)......................................................4200 *Color (8º Plato).......................................... 6.0º Lovibond USAGE INFORMATION Desired O.G. Plato Lbs/Gal Lbs/Brl Color 1.020 5.1 .45 13.9 3 1.030 7.5 .66 20.6 4 1.040 10.0 .89 27.7 5 1.050 12.3 1.11 34.4 6 1.060 14.7 1.34 41.5 7 CERTIFICATION Kosher : UMK PareveSTORAGE AND SHELF LIFE Store in a cool, dry location. Unopened bags best if used within 24 months from date of manufacture. Product is hygroscopic. Storing opened bags is not recommended.
$7.50 - $17.95
Pale Ale, Revised: History, Brewing, Techniques, Recipes
Never before has the evolution of pale ale been so thoroughly explored. Terry Foster pays proper homage to pale ale and the sub-styles it has spawned. This all-new revised and expanded edition includes a new section on American IPAs, pale ales and amber ales. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. Author: Terry FosterPaperback: 340 pages ISBN-10: 0937381691ISBN-13: 978-0937381694Product Dimensions: 5.9 x 0.8 x 7.7 inches
$14.95
Passionfruit & Peach Pear Cider Pouch Kit
Make hard cider anytime of the year using Mangrove Jack's cider pouch kits. Using dual pouch technology, one side is filled with liquid ingredients and the other side with dry - such as hops, yeast and even instructions. Mangrove Jack's Passionfruit & Peach Pear Cider Pouch Kit Light and fizzy combining both sweet and sour flavors. The sweet peach lifts the tangy passion fruit, making a very refreshing summer cider. Specifications: ABV Approx.: 4.8% Style: Sweet Color: Warm Amber Makes: 6 Gallons (23L) Brewing Sugar Required: 2.2lbs (1 kg) Dextrose (needs to be purchased in addition) Optional Priming Sugar Not Included. Mangrove Jack's Carbonation Drops or other measured fermentable sugar can be used. Each of Mangrove Jack's cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using our state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavor of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day. Instruction Sheet
$39.99
Passionfruit Puree Pouch
Oregon Fruit Passionfruit Puree immediately envelopes the senses with a shock of bright chartreuse-yellow and a luscious aroma of tropical flowers. On the palate, it does not disappoint with a light texture and audaciously tangy tropical flavors. This puree will bring passion and tenacity. Ingredients: Passionfruit Physical Properties: pH: 2.8 – 3.3 Brix: 11.0 – 14.0° Specific Gravity: 1.044 – 1.057 Color: Bright yellow Vegetarian, Vegan, Product of USA, non GMO. Puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.Commercially Sterile Packaging.NET WT. 3 LBS. 1 OZ. (1.39 kg)
$24.99
Pauls Malt - Balmy Skies Mild Ale
Sweet, nutty flavours for traditional English styles. Mild Ale is made with a reduced germination period during malting. There is some colour formation in germination due to extended recirculation. The curing phase of kilning will be at higher temperatures for flavor and color development. Germination and kilning profiles are adjusted to create a malt with increased sweetness and body. Amino acids and reducing sugars react to create a nutty/biscuit flavor profile. Typical usage rates: 10-60% addition rate to mash tun. Typical beer styles include: British Mild Ale Amber Ales Porter Pull Bodied Dark Lager IPA Malt Analysis IOB Extract 0.7MM Dry Basis: 300 Min Color (EBC): 7-9 Moisture: 5% Max Total Protein Dry Basis: <11.56% Total Nitrogen, Dry: <1.85 EBC Wort Viscosity: 1.65CP Max Friability: >88%
$2.50 - $79.00
Pauls Malt - Black Isle Black Malt
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Black malt is produced by roasting kiln dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. 1300 – 1600 EBC. Heavily Roasted, provides colour 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 flavour, less astringent and more friable than Roast Barley. No enzymatic potential. Typical Usage Rates: 3 - 12% Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: >277 Min Color (EBC): 1300 – 1600 Moisture: 4% Max
$2.00 - $2.10
Pauls Malt - Cara Malt - Sweet Sailing
Sweet Sailing Cara Malt is sweet, nutty, biscuit-like taste with a toffee aroma. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Cara malt is produced in much the same way as Crystal but the final roast stage is extended and carried out at lower temperatures to meet the requirements for lower color, higher extract and higher moisture. Cara malt provides caramel sweet flavors to beer, as well as additional body and mouth feel. Has no enzymatic potential. Typical Usage Rates: 10-15% addition to mash tun with base malts. Typical Beer Styles: Ales Pales Ales IPA American-Style Pale Ale Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 12 - 18 Moisture: 7.5% Max
$2.10 - $2.20
Pauls Malt - Chocolate Malt - Dark Glow
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
$2.40 - $2.50
Pauls Malt - Dark Crystal Malt - Maroon Sunset
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
$2.40 - $2.50
Pauls Malt - Double Roasted Crystal Malt - Midnight Stars
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
$2.40 - $2.50
Pauls Malt - Extra Pale Ale Malt - Gentle Flow
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
$2.25 - $2.35
Pauls Malt - Lager Malt - Solid Depth
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
$2.35 - $78.00
Pauls Malt - Light Chocolate Malt - Reliable Lighthouse
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
$2.40 - $2.50
Pauls Malt - Light Crystal Malt - Morning Light
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
$2.40 - $2.50
Pauls Malt - Maris Otter - British Breeze
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
$2.50 - $79.00
Pauls Malt - Medium Crystal Malt - Midday Sun
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
$2.40 - $2.50
Pauls Malt - Melanoidin Malt - Red Beacon
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
$2.40 - $2.50
Pauls Malt - Pale Ale Malt - Golden Swift
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
$2.25 - $2.35
Pauls Malt - Roasted Barley - Bitter Strike
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
$2.40 - $2.50
PBW - Powdered Brewery Wash
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.
$12.99 - $229.99
PBW Liquid
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%
$26.99 - $89.99
Peacemaker Pale Ale - All Grain Recipe
All Grain Recipe Peacemaker Pale Ale This pale ale features a blend of the wild American hop Comet and citrus / floral focused Cascade hops. Along with a balanced malt backbone, this pale ale is one to be enjoyed. Estimated Beer Stats: Original Gravity: 1.054 ABV: 5.5% Color (SRM): 9 Bitterness (IBU): 32 Ingredient / Instruction Sheet *YEAST SOLD SEPARATELY* Recommended yeasts are: Wyeast 1056 American Ale, Imperial A07 Flagship, Safale US-05, Lallemand Bry-97 or Mangrove Jack's M44 West Coast Yeast Makes 5 Gallons
$27.99
Peacemaker Pale Ale - Extract with Grains Kit
Discover the robust taste of wild grapefruit and citrus in our Peacemaker Pale Ale - Extract with Grains Kit. Crafted with a precisely proportioned malt base, this pale ale is guaranteed to please and exhilarate your palate. Each kit includes high-quality malt extract, specialty grains, and hops. With step-by-step instructions included, you'll be guided through the brewing process, ensuring a smooth and successful batch every time. Our recipe kits include steeping muslin socks for grain and hop additions. Yeast and priming sugar are not included in the kit and are optional add-on items. Makes 5 Gallons. Estimated Beer Stats LME Option DME Option Original Gravity (OG) 1.055 1.054 Final Gravity (FG) 1.010 1.010 Approximate ABV 5.9% 5.7% Color (SRM) 8 7 Bitterness (IBUs) 44 45 Ingredient / Instruction Sheet *YEAST SOLD SEPARATELY*
$38.99 - $39.99
Peach Puree
A late variety peach fruit puree with outstanding flavor, grown in Oregon and California orchards.Commercially Sterile Packaging.Physical Properties: pH: 3.00 – 3.70 Brix: 9.0° – 12.0° Specific Gravity: 1.036 – 1.053 Viscosity: 15.0 – 17.0 cm/min (Bostwick at 70°F) Color: Yellow-orange, typical of peach 49 Fluid OZ Can.
$19.99
Pear Cider Pouch Kit
Make hard cider anytime of the year using Mangrove Jack's cider pouch kits. Using dual pouch technology, one side is filled with liquid ingredients and the other side with dry - such as hops, yeast and even instructions. Mangrove Jack's Pear Cider Pouch Kit From the juiciest pears comes the best pear cider. This cider has a sweet mellow pear flavor which satisfies any thirst. Specifications: ABV Approx.: 4.7% Style: Sweet Color: Clear Gold Makes: 6 Gallons (23L) Brewing Sugar Required: 2.2lbs (1 kg) Dextrose (needs to be purchased in addition) Optional Priming Sugar Not Included. Mangrove Jack's Carbonation Drops or other measured fermentable sugar can be used. Each of Mangrove Jack's cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using our state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavor of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day. Instruction Sheet
$39.99
Pebbled Gold Champagne Foil - 50 pack
Pebbled aluminum, gold color, champagne foils. 50 pack
$19.99
Pebbled Silver Champagne Foil - 50 pack
Pebbled aluminum, silver color, champagne foils. 50 pack
$19.99
Pectic Enzyme
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.
$2.99 - $13.49
Pectic Enzyme Solution
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®
$4.99 - $44.99
Penicillium Candidum PC Neige
Penicillium Candidum (white mold) is used to ripen and flavor Camembert, Brie, and various white bloomy rind cheeses. Classic strains of penicillium candidum: high density and medium height of mycelium; moderate-high proteolysis and moderate-low lipolysis. Contains: Penicillium Candidum Yield: 2 gram: 5-10 gallons of milk 4.4 gram (10 doses): 25-50 gallons of milk DIRECTIONS: Use approximately 1/16 to 1/8 teaspoon per 1-5 gallons of milk. Add the culture directly to milk at the same time you add your culture. STORAGE: Store in the freezer. GMO STATUS: non-GMO
$8.99 - $14.99
