Additives, Spices & Oak
A "warm-tasting" spice, used in ciders, holiday ales, and pumpkin beers.
A fining agent that also reduces astringency by removing tannin. Use 1/2 to 1 teaspoon per 5 gallons.
A kettle fining derived from seaweed. Add 1 teaspoon per 5 gallons to the last 15 minues of the boil to enhance cold break (protein coagulation).
88% solution. Lowers pH of sparge water.
A milk-based sugar that is not fully fermentable by beer yeast. Adds body and sweetness to sweet stouts. Add to boil.
A largely unfermentable carbohydrate; add to the boil to increase body and mouthfeel in low-gravity beers.
Custom blend of spices for holiday ales. Also makes a great mulled wine, cider, or mead.