Home Brew Ingredients

Amylase 25g Starch hazes can occur in wines made from grain, bananas, or root vegetables. These Amylase enzymes turns the non-fermentable starch into fermentable starch.

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

Burton Water Crystals 1kg tub A blend of calcium sulphate and magnesium sulphate intended to 'Burtonise' the liquor. As water is by far the main ingredient of beer, it is important that it is suitable for the purpose. Historically, beers were brewed to suit the water available, e.g. Stouts and Porters were produced primarily in London and Dublin where the water is high in carbonates, Pale Ales and…

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.

Carbonate Reducing Solution CRS AMS 1 Litre. In order to produce quality pale beers, the brewing liquor must be low in carbonates as they prevent the correct mash pH from being achieved. Quality Pale Ales, Bitters and Lagers cannot be made with such water, so appropriate measures must be taken to correct its composition. Brupaks CRS (Carbonate Reducing Solution) is an acid blend which, when added…

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 400g 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. 400g Tub.

Citric Acid 50g 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…

Coopers Carbonation Drops x 80 bag 1 Tablet per 50cl bottle, will completely dissolve. Ingredients: Sugar, glucose.

Dried Curacao Bitter Orange Peel 50g bag. Small bag of 50g dried bitter orange peel. Can be used to great effect in various European beer styles including Belgian witbier and blonde ales.

Dried Elderflowers 50g sachet Aromatic elderflowers, perfect for making cordial or as an addition to beer or wine making kits.

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 B16 Belgian Saison 10g Please Note: Special Offer due to BBE date 01-2020 Bulldog B16 Belgian Saison is a Farmhouse yeast, promoting spicy and complex aromas with unique tartiness and spicyness in your Saison beer. B16 Belgian Saison yeast Belgian Saison beer yeast 500g Dosage: 1 sachet (10g) for 20-25L (5.3 - 6.6 US Gallons) Fermenting temperature: 18-30°C (64-86°F). Ideally 2…

Dried Yeast Gervin GV13 Cider Yeast Perfect for the rapid and clean fermentation of all types of cider. Produced by Muntons, Stowmarket.

Safale S-04 Packaged by the manufacturer Dry Ale Yeast. English yeast for the production of a large range of ales, especially cask conditioned ales and beers. Fast ferment, high sediment. Ferment at 15'-24'C

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 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…