Stop out to Beer Engineer Supply this Saturday May 4th for Big Brew Day with Low Country Libations
Beer supply shop
Stop stalling and start brewing! View our hops, yeast, and fermentables below.
Malts & Grains
Base and specialty malts and grains sold down to the nearest ounce.
Base Malts
Base Malts are lightly kilned after the malting process and make up the bulk of a beer's fermentable sugars. These malts have high diastatic power and are capable converting themselves and other grains during the mash. These do require mashing and should not be simply steeped.
Product
Lovibond(L)
Simpsons Golden Promise
2.1-2.8L
Crips Gleneagles Floor Malted Maris Otter
3L
Swaen Pale Ale
3L
Briess 2-Row
1.8L
Avangard Pilsen
1.5L
Malted Rye + Wheat
Malted rye and wheat do not have husks and it is recommended to use 1 oz of rice hulls per pound to aid in lautering. These malts provide additional protein which can help with head retention. Some styles demand their use in varying amounts. Rye can lend a dry and spicy finish.
Product
Lovibond (L)
Proximity Rye
4L
Avangard Wheat
2.5L
Briess Red Wheat
2.3L
High Kilned Malts
High Kilned Malts are base malts that have more developed colors and flavors through hotter and/or longer kilning. They can be used in sig Briess Caramel 10Lnificant amounts and in some cases even as a "normal" base malt but will provide a lot more malt character. Honey malt is sweet but can become cloying if used in excess. Aromatic malt is even more rich than Munich style malts. Some of these malts have enzymes to convert themselves (those no higher than ~10L) in the mash but may not convert other grains like a traditional base malt would.
Product
Lovibond (L)
Avangard Vienna
5L
Avangard Light Munich
8L
Avangard Dark Munich
15L
Gambrinus Honey Malt
15L-20L
Dingemans Belgian Aromatic
19L
Weyermann Melanoidin
23L-31L
Crisp Amber
25L-35L
Blackswaen Biscuit
25L
Crisp Brown Malt
60L-70LL
Crystal Malts
Crystal malts, also known as caramel or cara malts. These malts are stewed to convert their starches into sugars before final kilning. These grains provide color, flavor, body, and head retention. Dextrin malt (or carapils) provide only body and head retention. It is usually best to use restraint when using crystal malts, less is more. Crystal malts can be steeped to provide complexity to your extract brews or included in the mash.
Product
Lovibond (L)
Dingeman's Special-B
140L~155L
Briess Caramel
120L
Goldswaen Brown Malt
80L
Briess Caramel
60L
Weyermann Caramunich II
46L
Goldswaen Classic Caramel
40L
Avangard Medium Caramel
30L
Goldswaen Red Caramel
20L
Goldswaen Hell Caramel
10L
Briess Carapils Malt
1.3L
Roasted Malts
Roasted malts and grain go beyond traditional kilning temperature and time to bring roast character to your beer. Roasted barley isn't a malt at all, it's raw barley that is roasted. These define porters and stouts. Character varies between chocolate, coffee, and even charcoal. Blackprinz, Midnight Wheat, and de-husked Carafa provide color and flavor but are otherwise smoother in nature. Roasted malts, like crystal malts, do not require conversion and can be steeped for extract brews or included in the mash.
Product
Lovibond (L)
Briess Midnight Wheat
550L
Specialty Malts
Specialty malts is a category I've reserved for malts that have specific purposes or distinct flavors that should be used more sparingly. Peat smoked malt is sometimes used in Scottish style ales, it's unique but potent! Acidulated malt is sometimes used to create tart flavors but is also used for natural pH drop in the mash for very pale beers (especially pils).
Product
Lovibond (L)
Meussdoerffer Sour/Acid Malt
1.0L-3.0L
Simpsons Peated Malt
1.7L
Briess Cherrywood Smoked Malt
5L
Malt Extracts
Dry malt extracts are great for creating yeast starters, fine tuning gravity, supplementing very high gravity beers, or even priming for bottling.
Dry Malt extract (DME)
Product
Lovibond (L)
Simpsons Golden Promise
2.1-2.8L
Crips Gleneagles Floor Malted Maris Otter
3L
Swaen Pale Ale
3L
Briess 2-Row
1.8L
Avangard Pilsen
1.5L
liquid malt extracts (lme)
Specialty malts is a category I've reserved for malts that have specific purposes or distinct flavors that should be used more sparingly. Peat smoked malt is sometimes used in Scottish style ales, it's unique but potent! Acidulated malt is sometimes used to create tart flavors but is also used for natural pH drop in the mash for very pale beers (especially pils).
Product
Lovibond (L)
Meussdoerffer Sour/Acid Malt
1.0L-3.0L
Simpsons Peated Malt
1.7L
Briess Cherrywood Smoked Malt
5L
hops
Hops for your resinous, piney, fruity, spicey, and floral flavors and aromas. Add to your desired bitterness.
cryo hops
Name
Alpha
Simcoe, US
23.8%
Mosic, US
24.1%
Ekuanot, US
22.8%
Citra, US
25.2%
Centennial, US
12.8%
Cascade, US
12.8%
Amarillo, US
12.8%
hops
Name
Alpha
Beta
Amarillo, US
8.2%
5.7%
Apollo, US
17.0%
6.75%
Azacca, US
10.3%
-
Calypso, US
14.7%
5.5%
Cascade, US
6.9%
6.2%
Cashmere, US
9.6%
6.1%
Centennial, US
9.0%
3.5%
Challenger, UK
6.7%
-
Chinook, US
11.4%
3.2%
Citra, US
13.2%
3.7%
Cluster, US
8.1%
5.2%
Columbus, US
15.6%
5.1%
Comet, US
9.3%
-
Crystal, US
3.8%
6.6%
Delta, US
6.4%
5.5%
Denali, US
15.4%
-
Ekuanot (HBC366), US
13.6%
4.5%
El Dorado, US
14.9%
-
Enigma, US
19.0%
-
Eureka!, US
18.1%
-
Experimental #7270, US
16.6%
-
Falconer's Flight 7C's, US
10.8%
4.6%
Falconer's Flight, US
10.3%
4.9%
Fuggle, UK
5.2%
-
Galaxy, AU
5.2%
-
Galena, US
11.4%
-
Glacier, US
5.7%
-
Golding, East Kent, UK
6.3%
-
Golding, Styrian
1.4%
-
Golding, US
5.2%
2.3%
Green Bullett, NZ
12.5%
6.8%
Hallertau Blanc, German
8.8%
-
Hallertau, German
2.7%
3.8%
Hersbrucker, German
2.0%
6.3%
Horizon, US
10.1%
5.9%
Hull Melon, German
6.3%
-
Idaho 7, US
14.1%
-
Jarrylo, US
14.2%
-
Kazbek, Czech
4.1%
-
Kohatu, NZ
6.4%
-
Lemondrop, US
5.2%
-
Liberty, US
5.8%
-
Loral, US
10.2%
-
Magnum, German
14.2%
7.5%
Magnum, US
12.6%
6.0%
Mandarina Bavaria, German
7.6%
-
Medusa, US
3.0%
-
Mosaic, US
11.7%
3.3%
Motueka, NZ
6.7%
-
Mt. Hood, US
5.4%
5.8%
Nelson Sauvin, NZ
11.4%
8.1%
Northdown, UK
9.4%
4.9%
Northern Brewer, German
9.2%
5.5%
Northern Brewer, US
7.8%
4.5%
Nugget, US
13.3%
4.5%
Pacific Gem, NZ
14.2%
-
Pacific Jade, NZ
13.1%
7.5%
Pacifica, NZ
5.1%
-
Palisade, US
7.8%
7.3%
Perle, German
9.7%
-
Perle, US
8.5%
4.0%
Phoenix, UK
10.2%
-
Pilgrim, UK
10.8%
-
Polaris, German
18.1%
-
Rakau, NZ
11.2%
-
Saaz, Czech
3.8%
-
Saphir, German
5.6%
-
Simcoe, US
12.3%
3.7%
Sorachi Ace, US
12.6%
5.4%
Southern Cross, NZ
12.4%
-
Sovereign, UK
5.3%
-
Spalt, German
4.5%
-
Sterling, US
8.0%
4.7%
Strisselspalt, French
2.3%
8.8%
Summer, AU
6.1%
-
Summit, US
17.3%
5.4%
Target, UK
9.5%
-
Tettnang, German
2.4%
5.0%
Topaz, AU
16.5%
16.5%
Tradition, German
6.8%
-
Vic Secret, AU
21.8%
-
WGV, UK
4.6%
-
Wai-iti, NZ
2.5%
-
Waimea, NZ
17.8%
-
Warrior, US
15.7%
4.5%
Willamette, US
5.3%
3.7%
Zythos, US
10.9%
5.2%
Yeast
All liquid yeast cultures are ordered on a weekly basis to ensure in-date.
ale
Safale S-04
Safele US-05
Safbrew S-33
Safbrew T-58
Safbrew WB-06
Lallemand Abbaye
Lallemand Belle Saison
Lallemand Bry-97
Lallemand CBC-1
Lallemand London ESB
Lallemand Munich Wheat
Lallemand Nottingham
Lallemand Windsor
lager
Lallemand Diamond Lager
Saflager S-189
Saflager S-23
Saflager W-34/70
specialty
48 Hour Turbo Yeast
Red Star Distillers yeast
cider
Safcider
liquid yeast
All liquid yeast cultures are ordered on a weekly basis to ensure in-date.
White Labs Ale
WLP001 California Ale
WLP002 English Ale
WLP004 Irish Ale
WLP005 British Ale
WLP007 Dry English Ale
WLP008 East Coast Ale
WLP013 London Ale
WLP023 Burton Ale
WLP028 Edinburgh Ale
WLP029 German Ale/Kolsch
WLP036 Dusseldorf Ale
WLP041 Pacific Ale
WLP051 California V Ale
WLP060 American Ale Yeast Blend
WLP066 London Fog Ale
WLP067 Coastal Haze Ale Blend
WLP080 Cream Ale Blend
WLP090 San Diego Super Ale
WLP095 Burlington Ale
WLP099 Super High Gravity
WLP300 Hefeweizen Ale
WLP320 American Hefeweizen Ale
WLP351 Bavarian Weizen Ale
WLP380 Hefeweizen IV Ale
WLP400 Belgian Wit Ale
WLP500 Monastary Ale
WLP510 Bastogne Belgian Ale
WLP530 Abbey Ale
WLP545 Belgian Strong Ale
WLP550 Belgian Ale
WLP565 Belgian Saison
WLP566 Belgian Saison II
WLP568 Belgian Saison Blend
WLP570 Belgian Golden Ale
WLP575 Belgian Ale Blend
WLP590 French Saison
WLP644 Saccharomyces Bruxellensis Trois
White Labs Bacteria/Brett
WLP645 Brettanomyces Claussenii
WLP648 Brettanomyces Brux Trois Vrai
WLP650 Brettanomyces Bruxellensis
WLP653 Brettanomyces Lambicus
WLP655 Belgian Sour Mix
WLP670 American Farmhouse Blend
WLP677 Lactobacillus Delbruekii Bacteria
White Labs Lager
WLP800 Pilsner Lager
WLP802 Czech Budejovice Lager
WLP810 San Francisco Lager
WLP820 Oktoberfest Lager
WLP830 German Lager
WLP833 German Bock Lager
WLP838 Southern German Lager
WLP840 American Lager
WLP862 Cry Havoc Lager
White Labs Wine
WLP720 Sweet Mead/Wine
White Labs Cider
WLP775 English Cider
White Labs Special Order
** Contact us to order **
WLP600 Kombucha Scoby
WLP630 Berliner Weisse Blend
WLP672 Lactobacillus Brevis Bacteria
WLP715 Champagne
WLP790 Malolactic Bacteria
WLP925 High Pressure Lager
WLP940 Mexican Lager
Omega Yeast
OYL-061 Voss Kveik
OYL-200 Tropical IPA
Yeast Nutrients
Yeast nutrients primarily provide yeast cells with amino acids needed for them to propagate and perform a healthy fermentation. Highly recommended in yeast starters.
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If used in beer they are generally not needed unless a large amount of adjuncts and/or sugar is used, malts provide a great mix of nutrients all on their own. Nutrients go a long way in fermentations of cider, mead, and wine as they typically lack the necessary components that an all-malt beer has and often stress the yeast with higher alcohol levels.
Anti-Foam
Anti-foam agents are underused tools in the brewer's arsenal. Just as the description implies these additives minimize foam formation in the kettle and fermenter. They are very useful in yeast starters!
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One advantage to using these products is an increase in head retention of the finished beer!
-
Anti-Foam Agent, 0.17 OZ **Being Discontinued**
-
Liquit Anti-Foam, 0.35 OZ
-
Defoamer 105, 2 OZ
-
Kerry Fermcap S, 0.5 OZ
