Ingredients
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$7.50/kgBairds Torrefied Wheat
(bulk product - please select amount on product page)This is a bulk product - one unit equals 1kg.
Torrefied Wheat enhances head retention and produces a slight biscuity flavour. Delicious in small addition (up to 10%) in pale ales, lagers and wheat beers. -
$6.50/kgGladfield Oat Hulls
(bulk product - please select amount on product page)This is a bulk product - one unit equals 1kg.
Oat Hulls are the outer shell layer of the oat, inedible and normally removed from the oat, when used for brewing the hulls improve the filter bed of the mash to decrease the likelihood of a stuck mash. Oat hulls are non-fermentable, and provide bulk helping prevent the mash from settling and becoming stuck during the sparge. Hulls are generally used when making wheat or rye beers.
Usage rates are recommended up to approximately 5% of your grain bill for any recipe that you think is likely to result in a stuck sparge.
This product is the New Zealand version of Rice Hulls. -
$6.50/kgGladfield Rye Malt
(bulk product - please select amount on product page)This is a bulk product - one unit equals 1kg.
Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer.
Recommended Quantities:
Up to 30% of total grain bill (occasionally used up to 50%)
Suitability (beer styles):
All specialty, multi-grain ales and lagers.
Gladfield Malt's recommended malt substitutions:
For 1kg of Weyermann Rye malt, replace with 1kg Gladfield Rye malt instead. -
$8.50/kgFlaked Maize
(bulk product - please select amount on product page)Flaked Maize consists of maize grits that have been torrefied at high temperatures. This results in the starchy endosperm becoming gelatinised. The product is then flaked to promote utilisation in the mash. Flaked Torrefied Maize is often used to lighten wort and can add an unique corn sweetness to beers. -
$5.50/kgRolled Oats
(bulk product - please select amount on product page)Using Rolled Oats aka Flaked Oats in a beer recipe is typically due to a desire to increase mouthfeel. They are very effective at increasing the amount of beta-glucans which directly contribute to a creamy mouthfeel, popular in many styles including oatmeal stout and oatmeal porter.
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$25.00White Labs PurePitch® Next Generation WLP530 Abbey Ale Yeast
This is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer.
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$28.00White Labs PurePitch® Next Generation WLP521 Hornindal Kveik Ale Yeast
Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.
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$28.00White Labs PurePitch® Next Generation WLP518 Opshaug Kveik Ale Yeast
Sourced from our friend Lars Marius Garshol, this Kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
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$28.00White Labs PurePitch® Next Generation WLP500 Monastery Ale Yeast
Sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.
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$28.00White Labs PurePitch® Next Generation WLP380 Hefeweizen IV Ale Yeast
This strain produces a balance of phenolics and esters. Nutmeg, clove, and spice are more dominant than the banana and bubble gum aroma. Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style. This strain has low flocculation and minor sulfur production.
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