Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles.

Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.

SPECIFICATIONS:

• Apparent Attenuation: 78 – 84
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 18 – 26

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Sensory: strong emphasis on typical rye aroma; malty-sweet; notes of bread and honey creating velvety soft mouthfeel

SPECIFICATIONS

*Colour (EBC): 4.0 – 10.

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SPECIFICATIONS

*Colour (EBC): 3.5-4.5

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SPECIFICATIONS

*Colour (EBC): 12 – 25

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SPECIFICATIONS

*Colour (EBC): 10.0 – 15.0

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SPECIFICATIONS

*Colour (EBC): 3.8 – 4.8

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Profile: Pronounced smoke, upfront smoky mesquite, slightly sweet, smooth

SPECIFICATIONS

*Colour (EBC): <5.0

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This is supported  by aromas of fresh-sliced navel oranges, mixed berries and a slight resinous note. 

The intensity of flavour, versatility, and uniqueness are particularly singular to Krush and makes it an excellent addition to any recipe. 

Alpha Acid: 10-14
Beer styles: India Pale Ale (IPA), Session IPA, New England IPA, Hazy IPA, Imperial IPA Wheat Ale, Golden Ale, American style lagers, Pale Ales, India Pale Lager (IPL)
Aroma: Citus, Tropical, Mixed Berries

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SPECIFICATIONS

*Colour (EBC): 5.0 – 10.0

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Instructions: Add contents to up to 25L juice.

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Instructions: Add contents to up to 25L juice

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SPECIFICATIONS

*Colour (EBC): 5.0 – 10.0

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Applications:

• Beer: Helps maintain hop character and freshness.

• Wine & Cider: Prevents browning and loss of delicate fruit aromas.

Dosage:
Add 2–5g per 100L. Dissolve in a small amount of liquid before adding to the batch for best distribution.

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SPECIFICATIONS

*Colour (EBC): 3.8 – 4.8

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SPECIFICATIONS:

• Apparent Attenuation (%): 80 – 84
• Sedimentation: Medium
• Ferment Temp (°C): 12 – 18

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Instructions: Add contents to up to 25L juice

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 Instructions: Add contents to up to 25L juice

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SYRAH

Instructions: Add contents to up to 25L juice

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SPECIFICATIONS

*Colour (EBC): 10.0 – 15.0

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Profile: Pronounced smoke, upfront smoky mesquite, slightly sweet, smooth

SPECIFICATIONS

*Colour (EBC): <5.0

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Selected by our partner Escarpment Labs (ON, Canada) for its superior fermentation performance, this strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability, and quick cleanup of off-flavors like acetaldehyde and diacetyl.

LalBrew House Ale is suitable for a wide range of beer styles, including IPAs, Blond Ales, and Stouts, due to its neutral fermentation profile.

Beer styles    American IPA

Attenuation    78-86%

Temperature range    16 – 22°C (61 – 72°F)

Flocculation    Medium

Aroma    Neutral

Alcohol tolerance    14% ABV

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Due to its low colour and high diastatic power, this malt is used
as a base for many recipes.

EBC: 3-4

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Recommended Dosages:

• 1g per 10kg of fruit. Double this dosage if you believe the fruit may be unsanitary or is in poor conditon.
• 2-5 g/hL on wine during racking.
• 10-15 g/hL for the preservation of sweet filtered wines.

1 gram of potassium metabisulphite develops about 0.56 g of SO2

Usage Instructions:

Dissolve required dosage in a small amount of water, wine or must and add homogenously to the product.

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Due to its low colour and high diastatic power, this malt is used
as a base for many
recipes.

EBC: 3-4

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SPECIFICATIONS

*Colour (EBC): Max 3.5

*Extract (%FGDB): >80

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SPECIFICATIONS

*Colour (EBC): Max 3.5

*Extract (%FGDB): >80

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SPECIFICATIONS

*Colour (EBC): 47 – 70

*Extract (%FGDB): >75

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Usage: FermCap AT may be used as an antifoam agent during the wort boiling and fermentation step of the brewing process. Recommended dose rate is in the range 5ml for ever 25L of Wort. Depending on brewing conditions, wort gravity, yeast cell counts and temperature. The ingredients of this product may settle. For best results, the closed package should be shaken vigorously before use.

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Ensures a very good assimilation of fructose and excellent for low gravity ciders. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials.
Specifications:

• Ferment Temp (°C): 10 – 30

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For sweet ciders from fresh apple juices. Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). (Please note that those observations are based on French cider recipe trials.) Sweet and round mouthfeel strengthening candy like sensation.

Ingredients: yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate)

Specifications:

• Pitching Rate (g/HL): 20 – 40 for first fermentation
• Ferment Temp (°C): 10 – 30 (optimum 15 – 25)

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SPECIFICATIONS:

• Apparent attenuation: 80-84%
• Sedimentation time: Fast
  
• Alcohol tolerance: 9-11%
  
• Temperature range: 9-22ºC, ideally 12-15ºC

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Beer Styles – American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Wheat, Berliner Weiss, Blonde Ale, Cream Ale, Dry Stout, Gose, Imperial IPA, Kettle Sours, New England IPA, New England Pale Ale, Robust Porter, Russian Imperial Stout, Session IPA

Attenuation – 75-84%

Temp Range – 18 – 22°C

Flocculation – Medium

Aroma – Peach, Citrus, Tropical Fruit

Alcohol tolerance- 10% ABV

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SPECIFICATIONS

*Colour (EBC): 20 – 25

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A  food grade enzyme produced from Bacillus subtilis, that  Reduces 
Diacetyl production andSignificantly reduces maturation times in Beer

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Colour EBC: 5.0-7.0

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SPECIFICATIONS:

• Apparent Attenuation:68 – 72
• Sedimentation: Medium
• Pitching Rate (g/HL): 50 – 80
• Ferment Temp (°C): 15 – 20

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SPECIFICATIONS

*Colour (EBC): 41 – 65

* Extract (% FGDB): > 80

* Raw Material: Barley

* Malted: Yes

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EBC: 300-400

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Kilning at a slightly higher temperature than Pale Malt results in a slightly darker colour and fuller flavoured base malt, typically found in traditional English Ales.

SPECIFICATIONS:

* Colour (EBC): 5.0 – 7.0

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SPECIFICATIONS

*Colour (EBC): 6.0 – 9.0

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SPECIFICATIONS

*Colour (EBC): 12 – 18

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SPECIFICATIONS

*Colour (EBC): 2.5 – 4.5

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Ideal for: All beer styles
Base malts provide the sugars for fermentation and enzymes for converting the starch to sugars during mashing, as well as adding unique character and flavour.
A light golden colour and smooth clean flavour make this malt a perfect base for any brew, but particularly Pale Ales, Pilsners and IPA’s.

TYPICAL PROFILE
EBC 3.0-4.0

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Colour EBC: 5.0-7.0

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Produced from malting quality rye. Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer.

Sensory: strong emphasis on typical rye aroma; malty-sweet; notes of bread and honey creating velvety soft mouthfeel

SPECIFICATIONS

*Colour (EBC): 4.0 – 10.0

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SPECIFICATIONS

*Colour (EBC): 3.5-4.5

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Dosage rate 2.5g Per 25L

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SafBrew BR-8 is the first 

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With warming aromas stemming from generous additions of cinnamon and ginger into the malting process,the Belgomalt Gingerbread Cookie infusion malt finds soft balance with further additions of nutmeg, allspice and cloves working in harmony to contribute to a complex medley of depth, cosy spice and festivity. As with home-cooked gingerbread cookies, the secret ingredient, a small addition of black pepper rounds things out beau-tifully.

The percentage of Belgomalt Gingerbread Cookie Infusion malt grist inclusion will depend on the result you’d like to achieve in your final beer, however it should fall somewhere between 10% and 30%. The Belgomalt Gingerbread Cookie character is very present in this infusion malt – bold cinnamon and ginger find a lovely balance with other spices. If you plan to include other strong malt additions (roast malts or specialty malts with a lot of malt character), in an intense porter or stout for example, play with the upper end of the inclusion recommendation (30%) so that the Gingerbread Cookie notes remain very present. If the intentions is to brew a more delicate beer, a subtle ale or a larger for example, the lower end of the recommendation range (10%) will result in a nuanced, fine complexity. With hop additions, I would advise to keep them moderate so you don’t cover up the true star of the show – the Belgomalt Gingerbread Cookie infusion malt.

SPECIFICATIONS

*Colour (EBC): 4.3

*Extract (% FGDB): 78.2

*Raw Material: Barley

*Malted: Yes

*May contains traces of: Cinnamon, Clove, Allspice, Black Pepper, Nutmeg and Ginger

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CHARACTERISTICS

Intense tropical passionfruit and citrus aroma characters. Pineapple, passionfruit, melon, peach and grapefruit make this stunning variety reminiscent of nectar from the gods.

Alpha Acid (%): 9.5 – 11.5

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Origin: New Zealand. Superdelic is a triploid variety that was crossed by Dr. Ron Beatson in 2012 through NZ Hops’ partnership breeding program with Plant and Food Research. After performing well in the small plot trials and showing sensory attributes of red fruit in early brewing trials NZH-102 was fast tracked by our Grower Committee to the NZ Hops trail hop farm in 2017-18 season. This has been evaluated further through our Bract Brewing Brewhouses across Australia in 2022. Superdelic performs very well in the field with a vigorous growth pattern, shows tolerance to mite damage, excellent machine harvesting properties and has high yield.

CHARACTERISTICS

Red Fruit

Candy/Lolly

Citrus

Tropical Fruit

SPECIFICATIONS

Alpha Acid (%): 9 – 12

Call or Email for the current Alpha acids and crop year for this hop

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Also perfectly suited for Porters and Stouts to add oat flavor when desired. Try using 10 – 20% in the grain bill for a light oat character, or 20 – 50% for a distinct oat flavor.

*Colour (EBC): 5-7

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SPECIFICATIONS

*Colour (EBC): 12 – 18

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Magnesium sulfate is similar to calcium sulfate but is not as effective as calcium in reducing the pH of the mash.

Can be used to add sulfate “crispness” to the hop bitterness. Use sparingly as too much can have a laxative effect!

Magnesium (Mg)
Magnesium is a critical yeast nutrient if used in small amounts. It also behaves as calcium in contributing to water hardness, but this is a secondary role. Levels in the 10-30 mg/l range are desirable, primarily to aid yeast. Levels above 30 mg/l will give a dry, astringent or sour bitter taste to the beer.

You can get a profile of your local water supply from your city or water company. Also, often the local brewing club has already collected local water profiles for you to examine. In the water report, look for the 6 critical items listed above. Also, be aware that many local water suppliers will frequently flush their system periodically (often in the Spring) with highly chlorinated water, which can give you some very strange brewing results if you are unaware of their schedule.

Sulfate (SO4)
Sulfate plays a major role in bringing out hop bitterness and adds a dry, sharp, hoppy profile to well hopped beers. It also plays a secondary role to lowering Ph of the mash, but the effect is much less than with carbonates as sulfate is only weakly alkaline. High levels of sulfate will create an astringent profile that is not desirable. Normal levels are 10-50 mg/l for pilsners and light beers and 30-70mg for most ales. Levels from 100-130 mg/l are used in Vienna and Dortmunder styles to enhance bitterness, and Burton on Trent pale ales use concentrations as high as 500 mg/l.

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Raises Residual Alkalinity and mash pH

Also known as Pickling or Slaked Lime, it is primarily used in the brewing industry to increase the residual alkalinity of brewing water in the mash / fermenter.

Performing a carbonate reduction involves adding slaked lime or “pickling lime” to the water. The problem with this method is that you must calculate the amount of lime to add carefully, and it must be added gradually while monitoring the pH carefully to avoid creating very alkaline water from excess hydroxide.

We would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.

Calcium (Ca)
Calcium is the primary ion determining the “permanent hardness” of the water. Calcium plays multiple roles in the brewing process including lowering the Ph during mashing, aiding in precipitation of proteins during the boil, enhancing beer stability and also acting as an important yeast nutrient. Calcium levels in the 100 mg/l range are highly desirable, and additives should be considered if your water profile has calcium levels below 50 mg/l. The range 50mg/l to 150 mg/l is preferred for brewing.

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Vic Secret imparts a clean pineapple flavour with subtle notes of pine and herbs, best accessed by dry hopping or whirlpool addition. Late kettle addition imparts pleasant earthy flavours without the fruit.

Flavour profile

Pineapple, pine, herbs

Alpha Range: 18.4-21.6%

Recommended beer styles

IPA, Pale Ale, Porter, Stout

Call or Email for the current Alpha acids and crop year for this hop

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LalBrew NovaLager is a true bottom-fermenting 

 hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel 

Beer styles    Baltic Porter, Bohemian Pilsner, Brown Porter, California Common, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier, Traditional Bock, Vienna Lager, New England IPA, New England Pale Ale, Session IPA

Attenuation    78-84

Temperature range    10 – 20°C (50 – 68°F)

Flocculation    Medium

Aroma    Clean, low to medium ester, no sulfur

Alcohol tolerance    13% ABV

Pitching rate    50 – 100g/hL

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Diammonium phosphate or DAP for short is a widely used Yeast Nutrient in Brewing, Cider, Mead, Winemaking and Hard Seltzer. DAP delivers valuable nitrogen and phosphate to yeast cells. Wort is generally rich in nitrogen, but a little supplementation can help high-gravity beers complete fermentation.
Phosphates also help ensure smooth fermentation of worts that contain large portions of non-malt adjuncts.

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SPECIFICATIONS

*Colour (EBC): 6.0 – 9.0

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SPECIFICATIONS

*Colour (EBC): 2.5 – 4.5

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