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.

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 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 Yeast Bulldog Mead Yeast & Nutrient 28g Mead Yeast with added yeast nutrient formulated for meads and high alcohol fermented drinks. 1 sachet of 28g will produce up to 5 gallons of Mead, using 6-9 kg of honey.

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.

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.

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.

Fermentation Stopper Wine Stabiliser Potassium Sorbate 30g Used together with Campden Tablets to inhibit bacterial growth and stop fermentation.

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.

Malic Acid 50g Please Note: Special Offer due to BBE Date Nov20 Acid found naturally in Apples and Pears. Used as a flavour improver and preservative.

Mangrove Jack Pure Liquid Malt Extract Light 1.5kg Ideal for boosting your 23L brew while adding flavour and body to your beer. Great for all beer styles but perfect for lagers, pilsners, golden ales and light coloured pale ales. Use this in place of brew enhancers or dextrose. Mangrove Jack’s is a fair few steps above your average home brew kit. We know how important it is that what you create is…

Mangrove Jacks Carbonation Drops 200g 60 approx. For fast, easy bottling, carbonation drops take the guess work out of priming your beer and completely replaces priming sugar. Directions: Use 1 drop per 350 ml (0.4 US qt) bottle Use 2 drops per 750 ml (0.8 US qt) bottle Use 3 drops per 1.25 L (1.3 US qt) bottle Use 4 drops per 2 L (2.1 US qt) bottle

Lactose or milk sugar is not readily fermented by brewing yeast leaving a fuller bodied, sweeter final product. Used in milk or sweet stout

Sodium Carbonate Salts 200g Tub Sodium Carbonate is added to the grist to increase the alkalinity of, especially, dark beers. 200g Tub.

Wine Yeast and Nutrient 100g tub Combined wine yeast and nutrient to assist the yeast to achive a fast and clean fermentation. One heaped teaspoon will do up to 23 litres of wine must.

Young's Cream of Tartar 50g Cream of Tartar has many uses including aiding in mouth feel and prevents sugar syrups from crystallising. In wine making can be used to in cold stabilising. A common ingredient in home made ginger beer.

Youngs Precipitated Chalk 50g The addition of 7g of Precipitated Chalk will lower the Acidity by 1.5 PPT. When adding the acid neutralise will cause foam, always allow sufficient head space in your vessel.