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Beer Making Ingredients

Leeners carries all of the individual ingredients as well as all inclusive kits needed to make a wide variety of beer recipes.

Malted Grains

Malted barley is a naturally processed form of barley. The grain is steeped in water and allowed to begin sprouting. This germination creates enzymes which are required to convert starch to fermentable sugar later in the brewing process. Germination is referred to as modifying.

Plain Malt Extract is simply the results of the mashing and sparging process with most of the water removed. Extract syrups contain about 15% water and remain fresh for 18 to 24 months. Dry malt extract, sometimes called DME, contain less than 3% moisture and can be properly stored for up to 4 years.

Plain extracts are available in four basic colors. Extra light, light, amber and dark. As we have learned, the color of the extract comes from the grain bill. When selecting a malt extract there are some basic rules. They are origin, color and fermentability.

Adjuncts: Sugars and Spices

We believe that our herbs and spices are essential to the creation of unique specialty beer, wine, vinegar, tea and other beverages. It has never been easier to find all of the herbs you need in one convenient location.

Hops

Hops are delicate and impart the necessary bitterness needed to balance the sweetness of the malt. They provide the spice flavor in beer and the aroma which prepares the taste buds.

Yeast

You can't make beer without it. The world is full of yeast but brewer’s yeast is special in that it is cultured specific for brewing. The complex flavors of beer come from the type of yeast used. Brewer’s yeast has two classifications. Ale yeast and lager yeast. Liquid yeast is available in pure cultures designed for making specific beer styles. Dry yeast is a dehydrated form of either ale or lager yeast. It is the most convenient form available.

full 50 lb. bag

Enzymes are sufficient to support a high percentage of specialty malts in the mash.