Home Brew Ingredients

As used in lots of Belgian pale beers especially Abbey style and ‘Tripels’.

As used in Belgian Dubbel and Quadrupel beers, increasing the strength of alcohol and leaving a pleasant sweetness in the beer.

Bentonite Wine Clearing Agent 100g A clay powder used to clear wine. It forms a gelatinous paste which causes the proteins to coagulate and sink to the bottom leaving a brilliantly clear wine. Suitable for vegetarians

Brewing Sugar Dextrose 1kg bag 100% Dextrose powder, easily disolved and flavourless, ideal for bottle conditioning or adding to a recipe.

Cocoa nibs are the most raw version of the cocoa bean readily available. They have had very little processing and nothing added. Very pungent chocolate aroma which can be further enhanced by roasting to varying degrees in the oven. They contain 54% fat. In brewing they can be used in the mash, boil or for "dry nibbing" adding both chocolate flavour and aroma. Does not have any detromental effect o…

Preserve and sterilise your homemade wine and cider with this pack of 100 Campden tablets. Add one crushed Campden tablet to each gallon of wine/cider at the end of fermentation to prevent oxidation and bacterial contamination during the bottling and syphoning, also aids stability.

Citric Acid 100g Ideal for wine making. Imparts a natural, fruity citrus flavour. A substitute for natural citrus aids a healthy fermentation. Citric Acid Directions for use: Use as directed in recipe or as a guide, use 10gm dissolved in a small amount of warm water per 4.5l, adding to must prior to fermentation, repeat if necessary after fermentation. One Rounded teaspoon is the equivalent to the…

Citric Acid 1Kg tub Used in beer and wine making to add a 'fruity' acidity or to reduce the Ph of water. One teaspoon is equivalent to the juice of 1 lemon. 1Kg Tub.

Citric Acid 500g tub Used in beer and wine making to add a 'fruity' acidity or to reduce the Ph of water. One teaspoon is equivalent to the juice of 1 lemon. 500g Tub.

Dried Sloes 500g bag Pefect for making Sloe Gin out of season or for any other brewing application, including Pale Ales and wine. 500g bag.

Dried Sweet Orange Peel 50g bag. Small bag of 50g dried sweet orange peel. Can be used to great effect in various European beer styles including Belgian witbier.

Dried Yeast Bulldog Medium Cider Yeast 11g A cider yeast designed to produce medium sweet ciders. 1 sachet of 11g can make up to 5 gallons of cider.

Dried Yeast Bulldog Sweet Cider Yeast 11g Please note: Special Offer due to BBE date 07-23 A cider yeast designed to produce sweet ciders. 1 sachet of 11g can make up to 5 gallons of cider.

EC-1118 Saccharomyces bayanus Origin The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. Oenological properties and applications The fermentation characteristics of the EC-1118 — extremely low production of…

Dried Yeast Mangrove Jack Kveik Yeast M12 10g sachet A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes. M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs. Attenuation: High (77-82 %) Flocculation: Very High (5/5) Usage Directions: Sprin…

Dried Yeast Safale BE-256 Abbaye Style Belgian Beer Yeast 11.5g Yeast recommended to brew abbey type beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. Sedimentation: high. Final gravity: high Ferment at 12'-25'C, ideally 18'C Dosage: 11.5g in 20-30 litres.

US-05 Dry Ale Yeast, Original Package Americain ale yeast producing well balanced beers with a very clear crisp end palet. Sedimentation: medium Final Gravity : low to medium Temperature Range 15'-24'C Dosage: 11.5g in 20-30 litres.

Dried Yeast Safbrew S-33 Ale Yeast 11.5g Robust, high alcohol tolerant yeast for a wide range of top fermented beers such as Belgian Wheat/Wit and Trappist beers. Sedimentation: medium. Final gravity: high Ferment at 12'-25'C, ideally 18'C Dosage: 11.5g in 20-30 litres.

Dried Yeast Safbrew T-58 Belgian Style Ale Yeast 11.5g Speciality yeast selected for its estery, somewhat peppery and spicy flavour development. Sedimentation: medium Final gravity: high Temperature range: 12'-25'C Ideally 15'-20'C. Dosage: 11.5g in 20-30 litres.

Dried Yeast Safbrew WB06 Wheat Beer Yeast 11.5g A speciality yeast selected for wheat beers fermentation. The yeast produces subtle ester and phenol flavour notes typical of wheat beers. Sedimentation: low. Final gravity: high Temperature range: 15'-24'C. Dosage: 11.5g in 20-30 litres.

Dried Yeast Saflager S-23 Lager Yeast 11.5g This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its fruity and estery lager notes when fermented at low temperatures (9ºC-15ºC) yet producing very good lager and pilsener beers at higher temperatures (15ºC-21ºC). Recommended temperature range: 9ºC-15ºC (ideally 12ºC). Recommended pitch…

Epsom Salts Magnesium Sulphate 400g Tub Magnesium Sulphate, also known as Epsom Salts lowers the Ph of the mash, adding crispness to the brew and letting those hops shine through.

Irish Moss Kettle Finings Course Ground 40g Irish Moss is an Atlantic red seaweed which can be used as a fining/clearing agent. Add 1 teaspoon ( per 23L or 40 pints ) of Irish moss to a cupful of hot wort or water, stir, then leave to stand for 15 minutes. Add it all to the boil 15 minutes before flame out.

Lactic Acid 57ml Please Note: Special Offer due to BBE Date May21 Recommended to increase the acidity of wines and beers. Also suitable for wine which has finished fermenting. Also used to acidify mash liquor when brewing lagers and for adjusting pH of sparge water for all beers. Dosage: 12,5 ml (= 15 g) / 10 l increases the acidity with 1 g/l.