Adjuncts (Spices, Oak and More)

Coriander adds a lemony, spicy flavor and aroma to beers. It is found commonly in Belgian ales, especially Witbiers.  For best results, use 1/2 to 1 oz. of coriander per 5 gallon batch, and the seeds must be finely crushed before adding during the last 2-5 minutes of the boil.

Also known as brewing salts,  1 tsp adds 1119 ppm per 5 gallons. For Pale Ales in the Burton on Trent style.

30g per 5 gallons will provide:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate

Cacao nibs are crushed seeds from the Cacao plant. It is these seeds that are the key ingredient in chocolate. While not technically chocolate themselves, our nibs do have a wonderful coco smell to them, and will provide a very subdued coco-like flavor to any beer.

Our Beer Geek began to use these nibs like you would a dry hop, but in a process  coined - just to sound official - called "Dry Nibbing". All it means is simply adding the nibs to your secondary fermenter or keg for a couple of weeks (4 ounces per 5 gallons is a great place to start), allowing the beer to draw out the subtle flavors and aromas of the cacao nibs. He has had great success with leaving the nibs inside the keg for as long as 8 months! They can also be used in the boil or mash - wherever you would like to experiment with them. Any addition of the nibs pre-boil will impart some bitterness, so use a lot less than you would when adding them to a keg. ( Stone Brewing Company made a stout using cacao nibs in the boil to actually replace some of the hops in the recipe!)

Our cacao nibs go great with darker beers like porters and stouts, but could blend with any beer - perhaps a wit or a saison!

Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.

Also used in Cheese making for rind production

Used in place of Gypsum when sulfates are not desired. Adjusts mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.

Calcium Sulfate. Used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness. Use Brewsmith or other appropriate software to calculate and adjust your water.

Calcium Sulfate. Used to add permanent hardness (Calcium ions) to brewing water. 1 gram in 1 gallon changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness. Use Brewsmith or other appropriate software to calculate and adjust your water.

Used to spice Belgian style beers, especially Witbiers. This is the bitter type of orange peels, not the sweet type.

Grapefruit peel is a great way to add a refreshing and slightly tart citrus tang to your favorite fermented creation. Add it to the end of the boil in a white ale, or add it to secondary fermentation to impart a grapefruit flavor and aroma in a pale ale or IPA. Suggested usage rate: 1-2 oz per 5 gallons.

Used to spice Belgian style beers, fruit beers, and add dimension to IPA's. Add for the final minutes of the boil or make a tincture for dosing at bottling time

This spice has a peppery zing to it, but also brings a balance of citrus notes and an earthy pine aroma. Typically used in Belgian-Style specialty and holiday beers. Crush lightly before using and add to the boil. Combine with Licorice Root and Sweet Orange Peel for a great Belgian Holiday beer.

Add natural and fresh Oak flavour to your beer or wine. Hungarian light oak will produce pleasant flavours of light coconut, vanilla and fruit. Typically used for wine, but can also work great in lighter beer styles, often in the Belgian styles. Farmhouse Ales, Saisons, Wheat Ales, Strong Ales, or Wild Sour Beer. Cubes require longer contact time than chips, so that flavours can develop over time (3-6 months). This will lead to a much more complex and smooth combination of flavours and aromatics.

Barrel aging used to be the only choice for imparting oak flavour in beer or wine. Now with high quality oak cubes you can achieve the same quality of oak flavour by adding cubes to your carboy or steel tanks. Medium toasted French oak brings aromatic sweetness, a full mouthfeel and notes of fresh fruit, cinnamon and allspice. Look for undertones of creme brulee and milk chocolate. Cubes can be used as a single variety, or custom blend with different toasts and woods to achieve various effects.

Can be added during fermentation or during aging. Recommended dose is 2.5-3.5 oz for a minimum of two to three months.

Our high quality, yet inexpensive oak shavings. Dark Toast

Our high quality, yet inexpensive oak shavings. Medium Toast

Most commonly know for the distinctive flavor in gin but also works well in beers such as Porters and Stouts. Also works well in APA's for a unique change

Used to make Rootbeer both the hard and the soft version. Also goes well in an Belgian Xmas spice beer

Epsom is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness.

Our high quality, yet inexpensive  American oak chips. 

Rice Hulls are used to aid in filterability when you are doing all-grain brewing and using a high percentage of wheat or oats and have had lautering problems. They do not impart any flavor to the finished beer. Use at a percentage not greater than 5% of the total grain bill.

Our resident Beer Geek has started throwing in a couple of handful with every mash he does. Says it seems to help in retaining the temperature of his mashes.

Used to flavor spirits, beer, and sodas where a flavour similar to licorice is desired.

Traditionally used in Belgian beers, these Sweet Orange Peels will not give you a metallic taste like some other kinds of Oranges tend to do. If you are familiar with the taste of Grand Marnier, this is the sort of flavor you will find in these peels. Great for that added depth in your holiday beer, strong ales, and Belgians. Add about 1/2 ounce for the last 15 minutes of the boil. Can be combined with Paradise seed and Honey for added depth.

Used in Belgian beers and does well in Stouts Bocks and other High Gravity brews. Blends well with Licorice root