Full Mash Brewing .........

If you intend to brew beer using exactly the same methods as commercial brewers use to brew Cask Conditioned Ale then this is the page for the ingredients.

I stock all the ingredients you would commonly use to brew in this fashion but in the unlikely event you need something out of the ordinary I should be able to meet your requirements.

Regards Paul

• Roasted Barley .........
  is an unmalted barley grain, roasted to a dark reddish-brown colour and recommended for brown ales and dry stouts. As with black malt the sugar content is so low that roasted barley is not really affected by not being malted.

• Sugar .........
  Any additional sugar should never provide more than one fifth of the original gravity.
• Brewing Sugar 1kg .........
  Brewing Sugar is recommended as a direct (pound for pound) replacement for household sugar when making beers, wines or liqueurs. Brewing Sugar is highly fermentable and dissolves easily in cold liquids. It gives a cleaner flavour than household sugar
• Lactose 500g .........
  Milk Sugar, less sweet than cane sugar. Unfermentable by yeast, so used to sweeten dark beers and stouts.

• Chocolate 500g .........
  Chocolate as well as black malts contribute dark colour and strong flavour to a beer. They should be used in small quantities and reserved exclusively for brown ales and stouts.
• Crystal Malt 500g .........
  although it contributes maltose to a wort it is primarily used to provide colour and flavour. Therefore, it should never exceed one tenth of the pale malt.
• Crushed Pale Malt 500g .........
  Including Maris Otter and Muntons are the principal ingredients in any beer and provide most of the alcohol.
• Maris Otter - Crushed Pale Malt .........
  
• Muntons - Crushed Pale Malt .........
  

• Beer Finings (23ltr) .........
  
• Kwik Clear Finings for Beer and Wine (70ltr)
  

• Flaked Barley .........
  produces a pleasant grainy flavour to the beer. However, it does involve a haze risk so is best kept for stouts where it also helps head retention.
• Flaked Maize .........
  imparts a dry flavour to a beer.
• Flaked Rice .........
  imparts a thin dry flavour and should be reserved for pale ales and lagers.

• Aroma Hops

  • Bramling Cross
    (Alpha Acid 5.0% - 7.0%)
    Distinctive Aroma, Stronger Darker Beer Styles.
  • Fuggles
    (Alpha Acid 3.5% - 5.5%)
    Main English hop developed late 19th century. More earthy and less sweet than Kent Goldings. Used for Bitters, Pale Ales, Darker British Styles.
  • Goldings
    (Alpha Acid 4.0% - 5.5%)
    The traditional and very popular English aroma hop. Developed prior to 1790. Widely cultivated. Called East Kent Goldings if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere. Tend to have a smooth, sweet flavor. Any type of Goldings will work in place of another (e.g. Styrian Goldings for East Kent Goldings)
  • Halletau
    (Alpha Acid 2.0% - 5.0%)
    The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Can be used for Bitters.
  • Progress
    (Alpha Acid 5.0% - 7.5%)
    Higher alpha English hop developed in the 1960s as a replacement for Fuggles. Fine Aroma, mix with Goldings in High Class Bitters and Pale Ales.
  • Saaz
    (Alpha Acid 2.0% - 5.0%)
    The Classic Pilsner Hop. Named after the former Austrian city Saaz (since 1918 Zatec in Czech language). Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Cinnamon-spicy, earthy.
  • Styrian Goldings
    (Alpha Acid 3.0% - 6.0%)
    Slovenian variant of Fuggles, but are similar to East Kent Goldings. Superb aroma for less malty English Ales, Belgian strong ales and Lagers. Use for late and dry hopping Bitters. Substitutes: East Kent Goldings.

• Dual Purpose Hops

  • Challenger
    (Alpha Acid 5.0% - 9.0%)
    Introduced in 1972. Very popular dual-purpose hop with fine bittering properties. Substitutes: East Kent Goldings, Styrian Goldings.
  • Northern Brewer
    (Alpha Acid 10.0% - 11.0%)
    Developed in England in 1934 from a cross between a female hop of wild American parentage and an English male. Grown in Europe and America as a dual-purpose hop with low aroma, provides bitterness in Ales and Lagers. Use in conjuction with more flavoursome hops for best results. Woody/earthy/fruity aroma and flavor. Substitutes: Hallertau.
  • Target
    (Alpha Acid 10.5% - 11.5%)
    English mid-to-high alpha hop bred from Kent Goldings. Used in combination with fine aroma hops to produce excellent Bitters and Pale Ales. Substitutes: Fuggles.

• Brupaks - Pemium Grade Pale .........
  
• Coopers - Amber, Light, Unhopped .........
  
• Muntons Spraymalt - Dark, Extra Dark, Light & Medium .........
  

• Danstar Nottingham Beer Yeast 11g.
  The Nottingham strain has been described as neutral for ale yeast, allowing the full natural flavor of malt and hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

• Muntons Standard Brewing Yeast........
  has very hardy characteristics and will tolerate a wide variety of temperature variations during fermentation. For recipes demanding the use of sugar Muntons Standard Yeast is ideal. This yeast is supplied in six gram sachets which is sufficient to brew five gallons (twenty three litres) of beer.

• Muntons Premier Brewing Yeast.
  This yeast rehydrates at 20°C and therefore simply requires sprinkling onto the surface of your wort - no need to stir - and the yeast will rehydrate and activate within just a few hours. The yeast has excellent crusting characteristics forming a firm 'jelly like' deposit at the bottom of the fermenter and bottle or barrel. Flavour profile is excellent and the yeast has the ability to drop out of suspension very rapidly.