We've used rich cocoa bean husks from Hogarth's, one of the best chocolate makers in the country that has won multiple awards, and used it to create a creamy oatmeal stout melded with rich chocolate flavour - coming out at a very sessionable ABV. Decadence in a glass. Get it while we still have cocoa bean husks in stock!

Target ABV: 4.5%

Click here to download the recipe.

Click here to download the BeerXML file (to directly import into your favorite brewing software)

This is a bulk product - one unit equals 1kg.

BEST Wheat Malt emphasizes the effervescent freshness and typical top-fermented flavor of wheat beer. It is produced exclusively from high-quality brewing wheat. As it has a higher protein content than a Pilsen malt, BEST Wheat Malt is not only suited to producing typical wheat beers, but also enhances the mouth feel and improves the foam of all top-fermented beer styles. The malting process has been adapted to the raw material to guarantee excellent processability. 

EBC 3.6 to 6

Species: Saccharomyces cerevisiae

Profile: A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Species: Saccharomyces cerevisiae

Profile: A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.

Species: Saccharomyces cerevisiae

Profile: A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.

Species: Saccharomyces cerevisiae

Profile: Very clean, crisp flavor characteristics with low fruitness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful "House" strain. Mild citrus notes develop with cooler 60-66F (15-19C) fermentations. Normally requires filtration for bright beers.

Species: Saccharomyces cerevisiae

Profile: This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Species: Saccharomyces cerevisiae

Profile: This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).

Species: Saccharomyces cerevisiae

Profile: A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.