Homebrew Heaven - Beer Brewing / Malt Extracts (Canned)

Munton's HOPPED Amber malt extract

Tue, 25 Oct 2011 15:47:00 GMT

Munton's HOPPED Amber malt extract
Buy Now: $13.95

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Sorghum Syrup (7lb container)

Thu, 26 Aug 2010 12:28:00 GMT

Sorghum Syrup (7lb container)
Buy Now: $18.50

For extract brewers, sorghum syrups can be used as the base for a gluten-free beer. Briess Malting makes two such syrups from white sorghum. The syrup called BriesSweet White Sorghum Syrup 45 DE High Maltose is an amber extract with a carbohydrate profile similar to malt extract (or, once diluted, wort). The level of protein and free amino nitrogen (FAN) is also similar to malt extract. It will yield a wort that will exhibit approximately 75% apparent attenuation when fermented with brewers yeast.

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Cooper's Unhopped Wheat Malt 3.3 Lb.

Thu, 13 May 2010 13:29:00 GMT

Cooper's Unhopped Wheat Malt 3.3 Lb.
Buy Now: $14.50

The malted barley is mashed, sparged and boiled in the brewery using the same techniques and controls used in producing world famous Coopers Ales.

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Munton's HOPPED light malt extract

Mon, 14 Sep 2009 15:16:00 GMT

Munton's HOPPED light malt extract
Buy Now: $13.95

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Munton's Wheat Malt Extract 3.3 lb.

Wed, 18 Jun 2008 11:07:00 GMT

Munton's Wheat Malt Extract 3.3 lb.
Buy Now: $13.95

Typical analyses whencanned

Colour (EBC Units) <10
Bitterness (EBU's) N/A
Solids (by refractometer) 80% - 82%
Acidity (as lactic) 1% max
pH 5 - 6
Free Amino Nitrogen 0.15%

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Munton's Wheat Beer Kit

Wed, 18 Jun 2008 10:45:00 GMT

Munton's Wheat Beer Kit
Buy Now: $18.50

Munton's Connoisseurs Range Wheat goes well withfruit flavorings, to make a raspberry wheat, etc etc

Simple Instructions

1. Clean and sterilise all equipment. Remove label and standcan in hot water for 5 minutes. Pour the can contents into thesterilised fermenter. Add sugar or spray dried maltextract.

2. Add one gallon boiling water, top up withcold water to 6 US gallons.. Thoroughly mix to make sure allthe contents are fully dissolved.

3. Stir in the yeast, cover the fermenter and leave to stand for4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentationwill be finished when the bubbles cease to rise (if you have ahydrometer, when the gravity remains constant below1008°).

4. Add 3/4 to 1 cup priming sugar (corn sugar) andtransfer the beer into bottles which will condition the beer. Standbottles or in a warm place for 2 days then leave for 14 days in acool place (58-70 deg F) or until the beer is clear.

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Cooper's Mexican Cerveza Home Brew Kit

Tue, 17 Jun 2008 22:39:00 GMT

Cooper's Mexican Cerveza Home Brew Kit
Buy Now: $21.00

Mexico is known for its arid lands, dusty conditionsand oppressive heat. So it’s not surprising that the people ofMexico are expert at quenching a thirst.

For the best results, we recommend the use of1kg (about 2 lbs) Corn sugar with thisproduct.

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Cooper's Unhopped Dark 3.3 Lb.

Sun, 28 Jan 2007 15:25:00 GMT

Cooper's Unhopped Dark 3.3 Lb.
Buy Now: $14.50

Alexander's "Kicker" Can of Malt Extract (Pale) 1.4 lbs

Sun, 23 Apr 2006 11:52:00 GMT

Alexander's "Kicker" Can of Malt Extract (Pale) 1.4 lbs
Buy Now: $4.25

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Munton's Extra Light Malt Extract 3.3 lb

Fri, 24 Mar 2006 10:08:00 GMT

Munton's Extra Light Malt Extract 3.3 lb
Buy Now: $13.95

NEVER FAIL PALE ALE
5 gallons, extract/specialty grains Tess & Mark Szamatulski& Mike Sebas

"One of the most popular styles brewers ask for is pale ale. Weformulated this recipe because it's easy, delicious, and hasn'tfailed us yet!"

Ingredients: 3.3 lbs. Munton's light extract
3 lbs. light dry malt extract
0.5 lb. crystal malt
1.5 oz. Northern Brewer hops (9% alpha acid), for 60min.
1 oz. Kent Goldings (5% alpha acid), for 5 min.
0.5 oz. Cascade hops (5.5% alpha acid), for dryhopping
1 tsp. gypsum
Wyeast 1028 (London Ale) from starter
3/4 cup corn sugar for priming

Step by Step: Steep crushed crystal malt at 150° F in 2.5 gal. ofwater for 15 minutes. Remove grains and bring to a boil. Add malt,gypsum, and Northern Brewer hops. Boil for 55 minutes. Add EastKent Goldings hops and boil for five more minutes. Cool brewpot incold water bath for 15 to 20 minutes. Add wort to fermenter whilestraining out hops. Top off to 5 gals. with cold water and pitchyeast. Add Cascade hops to secondary and dry hop seven to 10 days.Rack into keg and carbonate with CO2 or bottle using corn sugar.

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