Viser av varer
49,-
Merke: Brewferm
Brukes til ølbrygging. Dette skallet kommer fra søt appelsintype, som er den vanlige appelsintypen i dagligvare. Et krav i belgisk Wit, en spennende vri i en Påskestout. Dosering: 0,5 – 2 g/l øl. Tilsettes i slutten av vørterkokingen.
Kjøp
59,-
Merke: Fermentarium
100% gjærbar dextrose(D-glukose). Kan benyttes til å øke alkoholinnhold i vinsett, ølsett. Perfekt å bruke istedenfor vanlig sukker i bryggeprosessen, til f.eks. karbonering av øl. Gjærer helt ut. Til søtning er dextrose ca. halvparten så søtt som vanlig sukker.
Kjøp
19,-
Merke: Brewferm
Brukes til ølbrygging. Dette skallet kommer fra bitter appelsintype. Fra denne sitrustypen fremstilles det bl.a. Triple Sec Et krav i belgisk Wit, en spennende vri i en Påskestout. Dosering: 0,5 – 2 g/l øl. Tilsettes i slutten av vørterkokingen
Kjøp
19,-
Merke: Brewferm
Brukes til ølbrygging. Dette skallet kommer fra søt appelsintype, som er den vanlige appelsintypen i dagligvare. Et krav i belgisk Wit, en spennende vri i en Påskestout. Dosering: 0,5 – 2 g/l øl. Tilsettes i slutten av vørterkokingen.
Kjøp
349,-
Merke: Brewferm
Belgisk kandissukker lyst / Candi Sukker hvitt 5kg. The original candy sugar used by many Belgian breweries. Adds a unique flavour to your beer. Also very suitable for wines, liqueurs and pastries or for making your own elderberry syrup.
Kjøp
69,-
Merke: Mangrove Jacks
Natural Flavour Boosts for Beer & Brewing is a range of exciting natural flavours for brewers to add to their beer. American Oak has a subtle oak aroma with sweet woody notes and light smoky undertones. Kan doserer i enkelte flasker med ca 1ml pr 0,5 liter. juster mengde etter ønske.
Kjøp
98,-
Merke: Fermentarium
Amyloglucosidase 300 - Enzym som benyttes til produksjon av Pilsner og BRUT IPA's. Dosering - 3-8ml pr 100 liter øl. avhengig - for best resultat tilsettes i gjærinspannet sammen med gjæren. AMYLOGLUCOSIDASE 300 (AMG)—Enzymes Description: Amyloglucosidase 300 is derived from a selected strain of Aspergillus sp. and helps to increase the fermentability of wort. This product is ideal to use for the production of highly attenuated low carbohydrate beers. Benefits: Increases attenuation Improved fermentability of worts An alternative to priming sugar Increases filterability Improves beer shelf life Ideal for use in packaged beers Reduces process time Principle This enzyme is used to produce glucose, starting from the non-reducing ends of starch chains and dextrins. In brewing the result of enzymic action is the increase of the fermentability of wort. ?-Amylase side activity in this product will also very slowly hydrolyse 1,6 glucosidic linkages. There are also very small quantities present of transglucosidase and acid protease (hemicellulase). Amyloglucosidase 300 can be added to the mash or fermenter to create low carbohydrate super-attenuated Pilsners and Brut IPA's. Alternatively, it can be added to the mash converter to improve fermentability or to change the sugar spectrum of the resultant wort. Another use for the enzyme is the replacement of priming sugar additions to bottled beers. Glucose is produced from oligosaccharides giving rise to an increase in perceived dry/sweetness character. Application and rates of use Where to add the product To mash conversion vessel, fermenter, or post-fermentation, depending on application. The pH range for the activity of the product is between 3.0 and 5.0, with optimum performance at pH 4.2. The optimum pH will depend upon process variables, including time, temperature, substrate nature and concentration. The enzymic activity of the product is effective in the temperature range between 40°C and 65°C, with optimum performance at 60°C. The optimum temperature will depend upon process variables including time, pH, substrate nature and concentration. The product can be inactivated by holding at a pH of between 4.0 and 5.0 for 10 minutes at a temperature of 95°C or for between 30 and 60 seconds at a temperature of 80°C. How much of the product to add For the production of low carbohydrate beers, typical rates of addition are between 3g and 8 g per hectolitre (100 liters) of wort; dependent upon temperature, time, desired attenuation and sugar spectrum. The activity of Amyloglucosidase 300 is expressed as GAU/ml. one GAU produces 1 gram of reducing sugars per hour from 4% soluble starch, under assay conditions of pH 4.2, and a temperature of 60°C for 60 minutes.
Kjøp
98,-
Amyloglucosidase 300 - Enzym som benyttes til produksjon av "LITE" øl og feks BRUT IPA's. Dosering - 3-8ml pr 100 liter øl. avhengig - for best resultat tilsettes i gjærinspannet sammen med gjæren. AMYLOGLUCOSIDASE 300 (AMG)—Enzymes Description Amyloglucosidase 300 is derived from a selected strain of Aspergillus sp. and helps to increase the fermentability of wort. This product is ideal to use for the production of highly attenuated low carbohydrate beers. Benefits Increases attenuation Improved fermentability of worts An alternative to priming sugar Increases filterability Improves beer shelf life Ideal for use in packaged beers Reduces process time Principle This enzyme is used to produce glucose, starting from the non-reducing ends of starch chains and dextrins. In brewing the result of enzymic action is the increase of the fermentability of wort. ?-Amylase side activity in this product will also very slowly hydrolyse 1,6 ?-glucosidic linkages. There are also very small quantities present of transglucosidase and acid protease (hemicellulase). Amyloglucosidase 300 can be added to the kettle or fermenter to create low carbohydrate super-attenuated beers. Alternatively, it can be added to the mash converter to improve fermentability or to change the sugar spectrum of the resultant wort. Another use for the enzyme is the replacement of priming sugar additions to bottled beers. Glucose is produced from oligosaccharides giving rise to an increase in perceived dry/sweetness character. Application and rates of use Where to add the product To mash conversion vessel, fermenter, or post-fermentation, depending on application. The pH range for the activity of the product is between 3.0 and 5.0, with optimum performance at pH 4.2. The optimum pH will depend upon process variables, including time, temperature, substrate nature and concentration. The enzymic activity of the product is effective in the temperature range between 40°C and 65°C, with optimum performance at 60°C. The optimum temperature will depend upon process variables including time, pH, substrate nature and concentration. The product can be inactivated by holding at a pH of between 4.0 and 5.0 for 10 minutes at a temperature of 95°C or for be-tween 30 and 60 seconds at a temperature of 80°C. How much of the product to add For the production of low carbohydrate beers, typical rates of addition are between 3 and 8 g per hectolitre of wort; dependent upon temperature, time, desired attenuation and sugar spectrum. The activity of Amyloglucosidase 300 is expressed as GAU/ml. one GAU produces 1 gram of reducing sugars per hour from 4% soluble starch, under assay conditions of pH 4.2, and a temperature of 60°C for 60 minutes.
Kjøp
199,-
Merke: Ponthier
Kvalitets puré fra Franske Ponthier. Denne puréen kan brukes til baking, desserte, i drinker eller som smakstilsetning i øl, og gir en smak av ananas. Når du tilsetter puré i øl anbefaler vi å tilføre i gjæringskaret mot slutten av stormgjæringen. Den inneholder noe gjærbar fruktose (se under). Merk at ved tilsetning av puré kan ølet få en noe syrlig/besk smak, og det anbefales å tilsette ca 500g laktose (melkesukker) mot slutten av koketiden. Laktose er ikke gjærbart sukker og vil derfor tilføres sødme og gi et mer balasert øl. Opprinnelsesland: Costa Rica Smak: kokos, mango, pasjonsfrukt, yuzu Brix: 18,0, dvs 18g sukker pr 100g puré (SG 1.074) Maison Ponthier chose Costa Rica for its pineapples. Pineapples grow mainly in hot countries in the southern hemisphere. Farming this tropical fruit requires unique expertise. The plant must be fertilised then harvested at the right time to guarantee the flavour. The pineapples grown for PONTHIER have a great many qualities: high sugar content, no acidity, sunny yellow colour, a fruity flavour and a fibrous texture exactly like the fresh fruit. The pineapples selected for PONTHIER purée are grown in verdant surroundings and the fruit is harvested by hand.
Kjøp
69,-
Merke: Mangrove Jacks
Natural Flavour Boosts for Beer & Brewing is a range of exciting natural flavours for brewers to add to their beer. Apricot has a fruity aroma with a well-rounded apricot flavour. Kan doserer i enkelte flasker med ca 1ml pr 0,5 liter. juster mengde etter ønske.
Kjøp
159,-
Merke: Ponthier
Kvalitets puré fra Franske Ponthier. Denne puréen kan brukes til baking, desserte, i drinker eller som smakstilsetning i øl, og gir en smak av aprikos. Når du tilsetter puré i øl anbefaler vi å tilføre i gjæringskaret mot slutten av stormgjæringen. Den inneholder noe gjærbar fruktose (se under). Merk at ved tilsetning av puré kan ølet få en noe syrlig/besk smak, og det anbefales å tilsette ca 500g laktose (melkesukker) mot slutten av koketiden. Laktose er ikke gjærbart sukker og vil derfor tilføres sødme og gi et mer balasert øl. Opprinnelsesland: Frankrike Smak: gul paprika, mango, bergamot (appelsin-type), mandel Brix: 21,5, dvs 21,5g sukker pr 100g puré (SG 1.088) The Rhone area is traditionally a grand purveyor of apricots. Maison Ponthier selected the Bergeron apricot which comes from the Rhone Valley, the perfect terroir for this variety. Mr Bergeron created this eponymous variety in Mont d'Or between the wars. It is ideally suited to the alluvial and sun-baked terraces of the Rhone Valley, enjoying the silty soil well-maintained by irrigation to ensure the apricot trees produce even more beautiful and tastier fruit. The Bergeron variety produces apricots with a fabulous flavour: tangy, fleshy, tasty, soft and fragrant. In the orchards of our partner farmers, the harvest is entirely done by hand in several stages, ensuring the fruit we receive is at the peak of ripeness, loaded with sugar.
Kjøp
249,-
Merke: Ponthier
Kvalitets puré fra Franske Ponthier. Denne puréen kan brukes til baking, desserte, i drinker eller som smakstilsetning i øl, og gir en smak av blåbær. Når du tilsetter puré i øl anbefaler vi å tilføre i gjæringskaret mot slutten av stormgjæringen. Den inneholder noe gjærbar fruktose (se under). Merk at ved tilsetning av puré kan ølet få en noe syrlig/besk smak, og det anbefales å tilsette ca 500g laktose (melkesukker) mot slutten av koketiden. Laktose er ikke gjærbart sukker og vil derfor tilføres sødme og gi et mer balasert øl. Opprinnelsesland: Frankrike, men bærene er dyrket i Chile og Polen Smak: pasjonsfrukt, vill.jordbær, kirsebær, kanel Brix: 20, dvs 20g sukker pr 100g puré (SG 1.081) Maison Ponthier has chosen a blueberry with a fragrant taste, slightly sweet and tangy. Its juicy and soft flesh gives the PONTHIER purée a fresh, floral and woody flavour. The fragrance and blue-black colour are typical of this delicious little berry. The blueberry is fragile and must be hand-picked intact with no bruises, often using a special comb.
Kjøp
98,-
Merke: Coobra
Flytende medium (Amber) maltekstrakt. 1 pakke tilsvarer ca. 1,6 kg malt.
Kjøp
119,-
Merke: Coopers
For a creamier head with enhanced body and mouth-feel. Inneholder: maltodextrin, dextrose
Kjøp
119,-
Merke: Coopers
Enhances flavour, mouth-feel and head retention. Inneholder: maltodextrin, dextrose, lys maltekstrakt
Kjøp
59,-
Merke: Coopers
For fast, easy bottling. Carbonation Drops take the guess work out of priming your beer & completely replaces priming sugar
Kjøp