Sub-Total $0.00
Used to make Belgian Trippels. Candi Sugar adds a slight residual sugar, a certain crispness, and a higher alcohol percentage without increasing flavor. Belgian candy sugar.
Wyeast | 3522 Belgian Ardennes | Beer Yeast | Activator Smack-Pack System™ | 100 Billion Cells
Wyeast | 3711 French Saison | Beer Yeast | Activator Smack-Pack System™ | 100 Billion Cells
Wyeast | 3787 Belgian High Gravity | Beer Yeast | Activator Smack-Pack System™ | 100 Billion Cells
Belgian Pilsner Malt - Dingemans Malting
Aromatic Malt - Briess Malting
Bitter Orange Peel
Coriander Seed
Biscuit Malt - Dingemans Malting
Cara 20 (Caravienne) Malt - Dingemans Malting
Special B Malt - Dingemans Malting
Sweet Orange Peel
Belgian Candi Sugar (Dark)
Paradise Seed
White Labs Yeast | WLP500 Monastery Ale | Beer Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells
White Labs Yeast | WLP545 Belgian Strong | Beer Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells
White Labs Yeast | WLP720 Sweet Mead/Wine Yeast | Wine, Cider, Mead Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells
Clear Belgian Candi Syrup | Simplicity | 2.5 lbs