Corvallis Brewing Supply

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SafCider - 5g

3.50
s-l300.jpg

SafCider - 5g

3.50

Ambition Amber Ale 

 Dark, Rich and Malty 

* Extracts: 8 lbs. Amber Malt Extract

* Steeping Malts: 1 lb. Caramel Malt ( 40 L or 60L) 

* Hops: Cascade, Citra or Fuggles Hops (1-1/2 oz. for 60

               minutes & 1/2 oz. for last 10 minutes) 

* Yeast: White Labs British, Edinburgh or Cal. V

* Irish Moss: 1 tsp. 30 minutes into boil

* Gypsum :  3 tsp. 30 minutes into boil

* Priming Sugar: 3/4 cup dextrose or 1-1/4 cup D.M.E. 


Best Brown Ale 

Nutty, not wacky

* Extracts: 6 lbs. Pale Malt Extract

* Steeping Malts: 1/2 lb. Caramel Malt (60L or 80L)

              1/4 lb. Chocolate Malt &1/4 lb. Victory Malt 

* Hops: Willamette, Fuggles or Goldings Hops

            (1 oz. 60 minute boil & 1/2 oz. for last 10 minutes)

 *Yeast : White Labs British, California or Edinburgh

* Irish Moss: 1 tsp. 30 minutes into boil

* Gypsum: 2 tsp. 30 minutes into boil

* Priming Sugar: 3/4 cup dextrose or 1-1/4 cup D.M.E.

Perfect Porter 

Sharp, but not too roasty!

* Extracts: 7 lbs. Pale Malt Extract

* Steeping Malts: 1/2 lb. Caramel Malt (80L or 120L)

         1/4 lb. Black Patent Malt & 1/2 lb. Chocolate Malt

*Hops: Golding, Fuggles or Willamette Hops (1-1/2 oz. 

            60 minute boil & 1/2 oz. last 10 minutes of boil)

*Yeast: White Labs  Irish or English

* Irish Moss: 1 tsp. 30 minutes into boil

* Gypsum: 3 tsp. 30 minutes into boil

* Priming Sugar: 3/4 cup dextrose or 1-1/4 cup D.M.E.

Wicked Wanda Wheat Wonder 

Better than bread, it’s BAD!

 * Extracts: 5 lbs. Wheat Dry Malt Extract

* Steeping Malts: 1/2 lb. Carahell Malt (20 L) 

*Hops: Northern Brewer or Perle Hops (1 oz. 60 for 

             minutes and 1/2 oz. last 10 minutes )

*Yeast:  White Labs American Wheat, Belgian Wit or

             

Fermentis Safcider, selected from the Champagne region, can be used for all types of ciders, even under difficult fermentation conditions. 

This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). 

Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. 

Maximum SO2 level : 70mg/L. 

Very good assimilation of fructose.

Highly flocculant.

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Ambition Amber Ale 

 Dark, Rich and Malty 

* Extracts: 8 lbs. Amber Malt Extract

* Steeping Malts: 1 lb. Caramel Malt ( 40 L or 60L) 

* Hops: Cascade, Citra or Fuggles Hops (1-1/2 oz. for 60

               minutes & 1/2 oz. for last 10 minutes) 

* Yeast: White Labs British, Edinburgh or Cal. V

* Irish Moss: 1 tsp. 30 minutes into boil

* Gypsum :  3 tsp. 30 minutes into boil

* Priming Sugar: 3/4 cup dextrose or 1-1/4 cup D.M.E. 


Best Brown Ale 

Nutty, not wacky

* Extracts: 6 lbs. Pale Malt Extract

* Steeping Malts: 1/2 lb. Caramel Malt (60L or 80L)

              1/4 lb. Chocolate Malt &1/4 lb. Victory Malt 

* Hops: Willamette, Fuggles or Goldings Hops

            (1 oz. 60 minute boil & 1/2 oz. for last 10 minutes)

 *Yeast : White Labs British, California or Edinburgh

* Irish Moss: 1 tsp. 30 minutes into boil

* Gypsum: 2 tsp. 30 minutes into boil

* Priming Sugar: 3/4 cup dextrose or 1-1/4 cup D.M.E.

Perfect Porter 

Sharp, but not too roasty!

* Extracts: 7 lbs. Pale Malt Extract

* Steeping Malts: 1/2 lb. Caramel Malt (80L or 120L)

         1/4 lb. Black Patent Malt & 1/2 lb. Chocolate Malt

*Hops: Golding, Fuggles or Willamette Hops (1-1/2 oz. 

            60 minute boil & 1/2 oz. last 10 minutes of boil)

*Yeast: White Labs  Irish or English

* Irish Moss: 1 tsp. 30 minutes into boil

* Gypsum: 3 tsp. 30 minutes into boil

* Priming Sugar: 3/4 cup dextrose or 1-1/4 cup D.M.E.

Wicked Wanda Wheat Wonder 

Better than bread, it’s BAD!

 * Extracts: 5 lbs. Wheat Dry Malt Extract

* Steeping Malts: 1/2 lb. Carahell Malt (20 L) 

*Hops: Northern Brewer or Perle Hops (1 oz. 60 for 

             minutes and 1/2 oz. last 10 minutes )

*Yeast:  White Labs American Wheat, Belgian Wit or

             

Fermentis Safcider, selected from the Champagne region, can be used for all types of ciders, even under difficult fermentation conditions. 

This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). 

Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. 

Maximum SO2 level : 70mg/L. 

Very good assimilation of fructose.

Highly flocculant.