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골든 라이트 액상 몰트 익스트렉트(Light LME) - 1.5kg

() 해외배송 가능

골든 라이트 액상 몰트 익스트렉트(Light LME) - 1.5kg 기본 정보
판매가 21500 재입고 알림 SMS
소비자가 23,500
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  • 200 (1%)
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제휴 적립금 네이버 마일리지 적립  
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싸이월드 스크랩 싸이월드 스크랩  

개인결제창을 통한 결제 시 네이버 마일리지 적립 및 사용이 가능합니다.

바로 구매하기 장바구니 담기 관심상품 등록

 

 

골든 라이트 액상 몰트 익스트렉트(Goldon Light LME) : 1.5kg

 

모든 종류의 맥주를 만들 수 있는 LME입니다. 

 

- 1.5kg 하나로 10L의 맥주를 만드실 수 있습니다

- 홉과 효모를 따로 구입하시고, 홉넣고 끓이는 과정을 거쳐야 맥주가 만들어집니다

- 좀 더 만드는 과정을 원하실 경우 <익스트렉트 레서피킷>을 참조하시면 됩니다

 

 

비중 계산식 : GU=305×{LME 사용량(㎏)/물량(ℓ)}

 

GU단위는 (비중-1)×1000

비중 1.040의 GU단위는 40입니다.

 

1. 만들기 예 #1

LME 1통인 1.5kg으로 10리터를 만들 때 예상 비중은?

GU=305×(1.5/10)=45.75, 그러므로 비중은 1.045~1.046 정도가 됩니다.

 

2. 만들기 예 #2

1.050의 비중을 가진 워트 20리터를 만들려면 LME 몇 kg이 필요한가?

50=305×(X/20)

X=(50×20)/305

X=3.3kg

 

 

Golden Loght LME Recipe

 

골든 라이트 몰트 익스트렉트로 만들 수 있는 맥주 레서피 

 

 

Alabama Lager

 

Type : Lager
Style : Light Lagers / Pilsners
Batch Size : 5 gallons
Recipe Type : Extract only

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME 
2 oz Hallertau Hops : Boil 60 minutes 
0.8 oz Hallertau Hops : Boil 5 minutes  
#2278 Lager Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
Remove from heat
Cool to 12~16℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 7 days at 18℃
Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

 

 

 

Farmhouse Ale

 

This recipe couples a Belgian-style yeast blend with traditionally American ingredients to form a refreshingly light beer with a complex yeast flavor and a moderate level of sourness.

 

Type : Ale

Style : Pale Ale

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME
0.5 lb Briess CBW® Sparkling Amber DME
2 lbs Briess Wheat Malt
2 lbs Insta Grains® Yellow Corn Thin Flakes  
0.5 oz Crystal Hops (5% AA) Boil 60 minutes 
0.75 oz Crystal Hops (5% AA) Boil 15 minutes 
1 vial  WLP670 American Farmhouse Blend  
1 capsule Servomyces Yeast Nutrient Boil 10 minutes 


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract and flakes
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops and Servomyces as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 14 days at 22℃

Secondary Fermentation :

Fermentation Notes :

 

Original Gravity : 1.046

Final Gravity : 1.012

Alcohol by Weight : 3.8%

Alcohol by Volume : 4.7%

IBU : 15

Color : 6 SRM

 

 

American Stout


Roasted Barley, American aroma hops and yeast make for a classic Stout from Sea to Shining Sea.

 

Type : Ale

Style : Stout

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
7.2 lbs Briess CBW® Golden Light LME

6 oz Briess Caramel Malt 60L
6 oz Briess Roasted Barley
1 tsp Irish Moss Boil 15 minutes 
0.75 oz Perle Hops (9% AA) Boil 60 minutes 
0.5 oz Cascade Hops (6.5% AA) Boil 5 minutes 
0.5 oz Cascade Hops (6.5% AA) Boil 1 minute 
1 vial  WLP001 California Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 45 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops and Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18~21℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition

 

Original Gravity : 1.055

Final Gravity : 1.015

Alcohol by Weight : 4.3%

Alcohol by Volume : 5.4%

IBU : 30

Color : 35-40 SRM

 

 

Blue Sari Ale

 

Type : Ale

Style : India Pale Ale

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME
0.8 oz Briess Caramel Malt 60L
0.8 oz Briess Victory® Malt

1.5 oz Perle Hops Boil 60 minutes 
1 oz Tettnanger Hops Boil 10 minutes  
#1335 Ale Yeast  


 

 

Caanan's Barn

 

So enraptured with the color of his newest homebrew, the creator of this recipe painted his barn to match.

 

Type : Lager

Style : Light Lagers / Pilsners

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME
2.5 lbs Brewers Corn Syrup  
1 oz Cluster Hops Boil 60 minutes 
0.4 oz Hallertau Hops Boil 5 minutes  
#2308 Lager Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract and syrup
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
Remove from heat
Cool to 13~16℃

Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 7 days at 18℃

Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

Fermentation Notes :

 

 

 

Coffee Stout

 

Black Barley provides this color and roasted/astringent notes overpowering the coffee.

 

Type : Ale

Style : Stout

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME 

8 oz Briess Caramel Malt 60L 

4 oz Briess Black Barley(Roasted Barley)
1 tsp Irish Moss Boil 15 minutes 
1 oz Perle Hops (9% AA) Boil 60 minutes 
WLP002 English Ale Yeast  
1 pot Coffee Fresh brewed 


Procedures
Perform mini-mash with 4 gallons of water and grains
steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
After primary fermentation add one pot of fresh brewed chilled coffee

 

Primary Fermentation : 10 days at 18~21℃

Secondary Fermentation : 4 day at 2℃

Fermentation Notes : Bottle condition

 

Original Gravity : 1.052

Final Gravity : 1.014

Alcohol by Weight : 4%

Alcohol by Volume : 5%

IBU : 21

Color : 30-35 SRM

 

 

Copper River Ale

 

The color of this ale always reminds its originator of the northern Wisconsin river of his boyhood. The river's color is actually the results of rust run-off from the region's iron ore deposits, not copper. Still a great name for a beer.

 

Type : Ale

Style : Mild, Red & Brown Ales

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME 

3.3 lbs Briess CBW® Sparkling Amber LME

2 lbs Briess Caramel Malt 60L

1.5 oz Chinook Hops Boil 60 minutes 
3 oz Fuggles Hops Boil 30 minutes 
1 oz Fuggles Hops Boil 5 minutes 
2 pkgs #1388 Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 7 days at 21℃

Secondary Fermentation : 21 days at 7℃

Fermentation Notes : Bottle condition and allow to age for 3-6 months

 

 

 

Dark Chocolate Porter

 

This porter uses Briess Dark Chocolate Malt in place of black patent malt to achieve triple chocolate delight.

 

Type : Ale

Style : Porter

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
7 lbs  Briess CBW® Golden Light LME 

1 lb Briess Caramel Malt 60L

8 oz Briess Chocolate Malt 

8 oz Briess Dark Chocolate Malt 

0.25 lb Briess Carapils® Malt 

0.5 lb Cocoa Powder End of boil 
1 tsp Irish Moss Boil 15 minutes 
1.5 oz Fuggles Hops (5% AA) Boil 45 minutes  
WLP026 Premium Bitter  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add Irish Moss and cocoa powder as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition

 

Original Gravity : 1.063

Final Gravity : 1.018

Alcohol by Weight : 4.7%

Alcohol by Volume : 5.9%

IBU : 30

Color : 50+ SRM

 

 

Deb's Best Ale

 

"Peak experience" in psychological terms refers to thinking and creating at one's fullest potential. Apparently the term applies to homebrewing, as Deb used it to describe the creation of her best recipe to date.

 

Type : Ale

Style : Pale Ale

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME 

3.3 lbs Briess CBW® Sparkling Amber LME 

1.5 oz Centennial Hops Boil 60 minutes 
0.75 oz Cascade Hops Boil 5 minutes  
#1056 Ale Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops as indicated
Remove from heat
Cool to 22℃

Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

 

 

Ditchberry Beer

 

Picking through thorny patches, the creator of this beer suffered years of torn trousers and nasty lacerations perfecting his recipe for wild blackberry brew. Later he found picking wild strawberries in ditches to be less hazardous and altered his ingredients accordingly. You, of course, can use any fruit you like.

 

Type : Ale

Style : Wheat

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME 

3.3 lbs Briess CBW® Bavarian Wheat LME

3 lbs Fruit Fresh or frozen 
0.5 oz Cluster Hops Boil 60 minutes 
#3056 Lager Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Remove from heat
Cool to 22℃

Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
After 4~5 days of primary fermentation, puree fruit in a sanitized blender or food processor
Add to fermenter

 

Primary Fermentation : 7 days at 21℃

Secondary Fermentation : 7 days at 18℃

Fermentation Notes :

 

 

 

Everly Red

 

Type : Ale

Style : Mild, Red & Brown Ales

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME

1 lb Briess CBW® Traditional Dark DME 

1 lb Briess Caramel Malt 40L

1.5 oz Saaz Hops Boil 60 minutes 
0.5 oz Saaz Hops  Boill 10 minutes  
WLP039 Nottingham Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

 

 

Existent Ale with Honey

 

American style pale ale. This honey infused brew may induce long sessions of philosophical reflection on the meaning of life, existence, and what it means to "bee".

 

Type : Ale

Style : Mild, Red & Brown Ales

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME 

1 lb Briess CBW® Sparkling Amber DME

1 lb Honey 2 days into fermentation 
.5 oz Cascade Hops (6.6% AA) Boil 60 minutes 
1 oz Cascade Hops (6% AA) Boil 20 minutes 
1 oz Cascade Hops (6% AA) Boil 5 minutes 
1 oz Amarillo Hops Dry Hop 
WLP008 East Coast Ale Yeast  
1 capsule Servomyces Yeast Nutrient  


Procedures
Bring water to boil
Remove from heat, add extract and first hop addition
Boil 40 minutes
Add second hop addition
Boil 15 minutes
Add final hop addition
Boil 5 minutes
Cool to 19℃, oxygenate wort
Pitch 1 vial WLP008 East Coast Ale Yeast

 

Primary Fermentation : 2 weeks at 19℃, 2 days after start of fermentation heat honey with 1 quart of water to 71℃, hold above 63℃for 30 minutes, cool then pour into fermenter

Secondary Fermentation : 2 weeks, dry hop 1 oz Amarillo

Fermentation Notes :

 

Original Gravity : 1.060 with honey

Final Gravity : 1.013

Alcohol by Weight : 4.9%

Alcohol by Volume : 6.2%

IBU : 24

Color : 10

 

 

Fall Ale

 

This amber/brown Belgian-inspired ale has a distinctly nutty, biscuity warmth perfect for cooler weather.

 

Type : Ale

Style : Mild, Red & Brown Ales

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
5 lbs Briess CBW® Golden Light LME

1 lb Briess 6-Row Brewers Malt 

6 oz Briess Caramel Malt 60L

8 oz Briess Bonlander® Munich Malt 

10 oz Briess Victory® Malt
4 oz Briess Carapils® Malt 
1 tsp Irish Moss Boil 15 minutes 
0.75 oz Fuggles Hops (5% AA) Boil 45 minutes 
0.25 oz Fuggles Hops (5% AA) Boil 15 minutes 
0.5 oz Fuggles Hops (5% AA) Boil 1 minute 
WLP515 Antwerp Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 45 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops and Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition

 

Original Gravity : 1.052

Final Gravity : 1.014

Alcohol by Weight : 4%

Alcohol by Volume : 4.9%

IBU : 18

Color : 14~16 SRM

 

 

Forever Red Ale

 

Sweet and malty, Forever Red Ale is clean and crisp. Easy to drink, it pairs well with a late harvest festival of roasted turkey and succulent vegetables.

 

Type : Ale

Style : Scottish and Irish Ales

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME 

3.3 lbs Briess CBW® Sparkling Amber LME

1 lb Briess Caramel Malt 40L 

4 oz Briess Carapils® Malt 

1 tsp Irish Moss Boil 15 minutes 
1.5 oz Saaz Hops Boil 60 minutes 
0.5 oz Saaz Hops Boil 5 minutes  
WLP039 Nottinham Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops and Irish Moss as indicated
Remove from heat
Cool to 22℃

Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 7 days at 21℃

Secondary Fermentation : 7 days at 2℃

Fermentation Notes :

 

Original Gravity : 1.054

Final Gravity : 1.014

Alcohol by Weight : 4.2%

Alcohol by Volume : 5.2%

IBU : 30

Color : 18~24 SRM

 

 

Lost Island Ale

 

Type : Ale

Style : Pale Ale

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME

0.5 lb Briess Caramel Malt 10L 

1.3 oz Northern Brewer Hops Boil 60 minutes 
0.75 oz Hallertau Hops Boil 5 minutes 
#1098 Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue boil
Add finishing hops as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

 

 

Mike's Yellow Truck

 

Mike is a true artist and a master of homebrewed beer. President of his local homebrewing association, he experiments with a new batch every other weekend. Next to inventing his own beers, he finds poetry in old farm pick-ups with rusted fenders and oversized steering wheels. Here is one of his more poetic recipes.

 

Type : Lager

Style : Light Lagers / Pilsners

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME  
0.8 oz Rice Syrup, Dry  
1.3 oz Mt. Hood Hops Boil 60 minutes 
0.5 oz Mt. Hood Hops Boil 5 minutes  
#2007 Pilsen Lager Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract and syrup
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
Remove from heat
Cool to 13~16℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

Fermentation Notes :

 

 

 

Mildly English Ale

 

A classic English session beer brewed with the finest domestic ingredients. Light in body, but with some malt character, the lower levels of esters produced by the yeast and higher hopping levels lead to a clean, dry finish.

 

Type : Ale

Style : Mild, Red & Brown Ales

Batch Size : 5 gallons

Recipe Type : Extract with grain

Recipe Contributed By : Briess Technical Services Team

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME
8 oz Cane Sugar  
8 oz Briess Caramel Malt 120L 
4 oz Briess Carapils® Malt 

1 tsp Irish Moss Boil 15 minutes 
0.75 oz US Fuggles Hops (5% AA) Boil 45 minutes 
WLP026 Premium Bitter Ale Yeast Substitute WLP038 Manchester Ale Yeast 


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract and cane sugar
Bring to a boil
Add bittering hops and continue to boil
Add Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 19~21℃

Secondary Fermentation : 35 days at 2℃

Fermentation Notes: Bottle condition

 

Original Gravity : 1.032

Final Gravity : 1.007

Alcohol by Weight : 2.6%

Alcohol by Volume : 3.3%

IBU : 15

Color : 18~22 SRM

 

 

Multi-Grain Porter

 

Malted wheat lends a richness and malted rye lends a dryness that complement the chocolate malts in this California-style porter.

 

Type : Ale

Style : Porter

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
5 lbs Briess CBW® Golden Light LME  
1 lb Briess 6-Row Brewers Malt
1.5 lb Briess Wheat Malt, White Substitute Briess Wheat Malt, Red Wheat
1 lb Briess Rye Malt  Kilned, Rye
8 oz Briess Caramel Malt 60L 
8 oz Briess Chocolate Malt 

1 tsp Irish Moss Boil 15 minutes 
1 oz Fuggles Hops (5% AA) Boil 60 minutes 
0.5 oz Cascade Hops (6% AA) Boil 15 minutes 
0.5 oz  Cascade Hops (6% AA) Boil 1 minute 
1 vial  WLP039 Nottingham Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 45 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops and Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes :

 

Original Gravity : 1.056

Final Gravity : 1.015

Alcohol by Weight : 4.3%

Alcohol by Volume : 5.4%

IBU : 30

Color : 30~35 SRM

 

 

Ol' Rye Ale

 

Briess Rye Malt and Briess Carapils® Malt impart a unique full bodied character to this strong ale. Coupled with a significant amount of alcohol this ale is a satisfying sipping beer on cold winter nights.

 

Type : Ale

Style : Rye

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Sparkling Amber LME 

3.3 lbs Briess CBW® Golden Light LME 

2 lbs Briess Rye Malt 

0.5 lb Briess Carapils® Malt  
2 oz Bullion Hops (7.5% AA) Boil 60 minutes 
2 vials WLP004 Irish Ale Yeast  
1 capsule Servomyces Yeast Nutrient Boil 10 minutes 


Procedures
Steep grains in water at 67~70℃ for 30 minutes
Remove grains
Bring to a boil
Add liquid extract and hops
Bring to a boil
Add Servomyces as indicated
Remove from heat
Cool to 21℃
Oxygenate and pitch yeast

 

Primary Fermentation : 14-21 days at 21℃

Secondary Fermentation :

Fermentation Notes : Bottle condition with 0.25 vial WLP004 Irish Ale Yeast

 

Original Gravity : 1.079

Final Gravity : 1.021

Alcohol by Weight : 6.1%

Alcohol by Volume : 7.7%

IBU : 36

Color : 19 SRM

 

 

Pack Your Bags Porter

 

Don't worry about carry-on allowances, airport security and fuel surcharges. One taste of this rich, robust English Porter will safely transport you across the pond to the comfort of an English Pub. Rich, subtle chocolate and complex caramel type flavors are balanced by higher hopping rates and a dryer overall finish.

 

Type : Ale

Style : Porter

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME 

8 oz Briess Caramel Malt 60L

4 oz Briess Extra Special Malt 

4 oz Briess Dark Chocolate Malt 

8 oz Cane Sugar  
1 tsp Irish Moss Boil 15 minutes 
1.25 oz Fuggles Hops (5% AA) Boil 60 minutes 
0.5 oz Goldings Hop (6% AA) Boil 1 minute 
1 vial  WLP006 Bedford British Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops and Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18~21℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition

 

Original Gravity : 1.059

Final Gravity : 1.014

Alcohol by Weight : 4.7%

Alcohol by Volume : 5.9%

IBU : 30

Color : 35~45 SRM

 

 

Redstart Lager

 

Type : Lager

Style : Light Lagers / Pilsners

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME 

2.5 oz Briess CBW® Golden Light DME 

0.5 oz Perle Hops Boil 60 minutes 
0.4 oz Perle Hops Boil 5 minutes 
1 pkg #2035 American Lager Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops and indicated
Remove from heat
Cool to 13~16℃
Transfer to primary fermenter
Fill to desired level with cold water

 

Primary Fermentation : 7 days at 18℃

Secondary Fermentation : Optimum temp is 1~4℃ until beer reaches its final gravity

Fermentation Notes :

 

 

 

RyePA

 

An often overlooked malt, Rye Malt has a unique rye flavor for the production of great rye beer. But don't stop there! Rye Malt can help build flavor and develop complexity in many beer styles, all the way from medium flavored lagers to dark ales. We recommend you start light. Use in 5% increments until desired flavor is achieved.

 

Type : Ale

Style : Rye

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
10 lbs Briess CBW® Golden Light LME 

1 lb Briess Rye Malt 

1 oz Magnum Hops Boil 45 minutes 
1 oz Magnum Hops Boil 30 minutes 
1 oz Amarillo Hops Boil 20 minutes 
1 oz  Amarillo Hops  Boil 5 minutes 
2 oz Centennial Hops   
#1272 All American Ale Yeast aka American Ale II 

 

Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add 3 lbs of the extract
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
At end of boil add the remaining extract (Late extract addition helps with color, flavor and hop utilization)
Mix well and boil for 15 minutes
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

 

 

Schwartzchild Black IPA


Formulated with Briess' Blackprinz® Malt, this IPA will beguile the mind with its light enveloping blackness while exhibiting the enormous hoppiness of a well structure IPA.

 

Type : Ale

Style : Black IPA

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
Quantity Ingredient Comment Malt Style
6.6 lbs Briess CBW® Golden Light LME 
0.5 lb Briess Blackprinz® Malt  Roasted
0.5 lb Briess Caramel Malt 20L

0.5 lb Briess Caramel Malt 60L

0.5 lb Briess Carapils® Malt  
0.5 lb Cane Sugar  
1 oz Amarillo Hops (10% AA) Boil 60 minutes 
0.5 oz (of each) Amarillo, Cascade and Centennial Hops Boil 10 minutes 
0.5 oz (of each) Amarillo, Cascade and Centennial Hops Boil 1 minute 
1 oz (of each) Amarillo, Cascade and Centennial Hops Dry hop 
2 vials WLP060 American Ale Yeast Blend  
1 capsule Servomyces Yeast Nutrient Boil 10 minutes 


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract and cane sugar
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops and Servomyces as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast
Add dry hops after secondary fermentation

 

Primary Fermentation : 14 days at 19℃

Secondary Fermentation : 14 days, dry hop

Fermentation Notes : Bottle condition 1 month

 

Original Gravity : 1.061

Final Gravity : 1.015

Alcohol by Weight : 4.8%

Alcohol by Volume : 6%

IBU : 64

Color : 45 SRM

 

 

Setting Sun - American IPA

 

Crisp, smooth and a breeze to brew. This European-descended, revolution-inspired, ale is intended to remind all that the sun does not set on the British Empire. Brewed with Charlie Papazian's versatile yeast strain Cry Havoc, Briess Caracrystal® Wheat Malt enhances its smooth malty character.

 

Type : Ale

Style : India Pale Ale

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME
1 lb Briess CBW® Golden Light DME
8 oz Briess Caracrystal® Wheat Malt 

2 oz Cascade Hops (6% AA) Boil 60 minutes 
1 oz  Cascade Hops (6% AA) Boil 15 minutes 
1 oz Cascade Hops (6% AA) Boil 1 minute 
WLP862 Cry Havoc Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 21℃

Secondary Fermentation : 14 days at 2℃

Fermentation Notes : Bottle condition

 

Original Gravity : 1.059

Final Gravity : 1.015

Alcohol by Weight : 4.6%

Alcohol by Volume : 5.8%

IBU : 62

Color : 10 SRM

 

 

Smoked Porter

 

Rich and complex with a subtle smoke character, this strong porter will age well for years. A great pair for cheese, game and other rich foods.

 

Type : Ale

Style : Smoke Beers

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME 

2.5 lbs Briess Smoked Malt

8 oz Briess Caramel Malt 80L

8 oz Briess Dark Chocolate Malt 

4 oz Briess Carapils® Malt  Dextrine
1 tsp Irish Moss Boil 15 minutes 
1.5 oz Mt. Hood Hops (6% AA) Boil 60 minutes 
0.5 oz Mt. Hood Hops (6% AA) Boil 15 minutes 
0.5 oz Mt. Hood Hops (6% AA) Boil 1 minute  
2 vials  WLP039 Nottingham Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add Irish Moss and finishing hops as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 18℃

Secondary Fermentation : 4 days at 2℃

Fermentation Notes : Bottle condition and age for one month

 

Original Gravity : 1.066

Final Gravity : 1.017

Alcohol by Weight : 5.1%

Alcohol by Volume : 6.4%

IBU : 40

Color : 50~60 SRM

 

 

Stony Hedge Stout

 

Type : Ale

Style : Stout

Batch Size : 5 gallons

Recipe Type : Extract only

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME
3.3 lbs Briess CBW® Porter LME 

2 lbs Briess CBW® Sparkling Amber DME 
0.75 oz Nugget Hops Boil 60 minutes 
1.25 oz Cascade Hops Boil 15 minutes  
#1335 Ale Yeast  


Procedures
Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and bring to a rolling boil
Add finishing hops as indicated
Remove from heat
Cool to 13~16℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

 

 

Triple Caramel Dubble

 

This bottle conditioned Belgian ale achieves toffee/raisin/prune notes by using the complete spectrum of high end caramel malts. Malt characteristics are balanced by fruity esters and the slightly acidic character of this limited edition yeast.

 

Type : Ale

Style : Belgian / French Ales

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
6.6 lbs Briess CBW® Golden Light LME 

4 oz Briess Caramel Malt 80L

4 oz Briess Extra Special Malt 

4 oz Briess Caramel Malt 120L 

4 oz Briess Carapils® Malt  
1 lb Cane Sugar Boil 15 minutes 
1 tsp  Irish Moss Boil 15 minutes 
0.75 oz Perle Hops (7% AA) Boil 45 minutes 
2 vials WLP510 Bastogne Belgian Ale Yeast Primary fermentation 
0.5 vial WLP510 Bastogne Belgian Ale Yeast Bottle condition 


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Heat sugar in a saucepan stir constantly until liquid and slightly browned
Add caramelized sugar and Irish Moss as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

Primary Fermentation : 10 days at 21℃

Secondary Fermentation : 14 days at 2℃

Fermentation Notes : Bottle condition and age for one month

 

Original Gravity : 1.062

Final Gravity : 1.014

Alcohol by Weight : 5%

Alcohol by Volume : 6.3%

IBU : 18

Color : 20~24 SRM

 

 

Wellington's Bitter

 

Type : Ale

Style : Pale Ale

Batch Size : 5 gallons

Recipe Type : Extract with grain

 

Ingredients
3.3 lbs Briess CBW® Golden Light LME

3.3 lbs Briess CBW® Sparkling Amber LME
0.75 cup Briess CBW® Golden Light DME

0.8 oz Briess Victory® Malt 

0.4 oz Black Strap Molasses  Unsulfured  
0.8 oz Dextrose  
2 oz Bullion Hops Boil 60 minutes 
0.75 oz Fuggles Hops Boil 5 minutes  
#1098 Whitbread Ale Yeast  


Procedures
Perform mini-mash with 4 gallons of water and grains
Steep at 67~70℃ for 30 minutes
Add extract, molasses and dextrose
Bring to a boil
Add bittering hops and continue to boil
Add remaining hops as indicated
Remove from heat
Cool to 22℃
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast

 

 

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배송 정보

  • 배송 방법 : 택배
  • 배송 지역 : 전국지역
  • 배송 비용 : 4,000원 (50,000원 이상 구매 시 무료)
  • 배송 기간 : 3일 ~ 7일
  • 배송 안내 : 주문하신 날의 다음 날에 배송이 시작됩니다.

                    대부분 배송일 다음 날에 받으실 수 있습니다.

                    산간벽지나 도서지방은 별도의 추가금액을 지불하셔야 하는 경우가 있습니다.
                    고객님께서 주문하신 상품은 입금 확인후 배송해 드립니다. 다만, 상품종류에 따라서 상품의 배송이 다소 지연될 수 있습니다.

     

    ※ 몰트 포장 안내

                    몰트는 500g 단위로 판매됩니다.

                    그러나, 베이스 몰트(Pilsner, Pale, Munich, Wheat, Smoked, Vienna)의 경우 주문량이 1kg을 넘으면 1kg 단위로 포장됩니다.

                    특수몰트의 경우는 주문량에 상관없이 판매 단위 그대로인 500g(Weyermann)  또는 450g(Briess) 단위로 포장되어 배송됩니다.

     

교환 및 반품 정보

교환 및 반품이 가능한 경우
- 상품을 공급 받으신 날로부터 7일이내. 단, 포장이 개봉 또는 훼손되어 상품가치가 상실된 경우에는 환/반품이 불가능합니다.
- 공급받으신 상품 및 용역의 내용이 표시·광고 내용과 다르거나, 다르게 이행된 경우에는 공급받은 날로부터 3월이내 또는 그사실을 알게 된 날로부터 30일이내

교환 및 반품이 불가능한 경우
- 고객님의 책임 있는 사유로 상품등이 멸실 또는 훼손된 경우. 단, 상품의 내용을 확인하기 위하여 포장 등을 훼손한 경우는 제외
- 포장을 개봉하였거나 포장이 훼손되어 상품가치가 상실된 경우
- 고객님의 사용 또는 일부 소비에 의하여 상품의 가치가 현저히 감소한 경우.
- 시간의 경과에 의하여 재판매가 곤란할 정도로 상품등의 가치가 현저히 감소한 경우
- 복제가 가능한 상품등의 포장을 훼손한 경우
  (자세한 내용은 고객만족센터 1:1 E-MAIL상담을 이용해 주시기 바랍니다.)

※ 고객님의 마음이 바뀌어 교환, 반품을 하실 경우 상품반송 비용은 고객님께서 부담하셔야 합니다.