Adjuncts & Sugars

Dextrose brewing sugar, also referred to as corn sugar, is a naturally occurring form of glucose. Use dextrose instead of white sugar in either your fermentation or priming your beer when bottling.

Dextrose improves the quality of beer when compared to ordinary cane sugars. It is fully fermentable and leaves a fresh, clean flavour.

Dextrose is the preferred brewing sugar as it ferments all alcohol content with a neutral flavour allowing the malt flavour to taste more prominent. For more flavour and body, alternatively use dried malts.

MSDS Information: CLICK HERE

This special house blend of Maltodextrin, European light malt powder, and Dextrose brewing sugar. Used in the first fermentation replacing dextrose sugar, gives your brew added head, flavour, and body. 

Lactose sold as a brewing sweetener, from Bega. Lactose is the sugar brewers reach for when they want sweetness and body that the yeast will not simply eat through, which is why it turns up in milk stouts and in the dessert leaning beers. Add it the way your recipe directs. This is an ingredient for brewers who have moved past following a kit tin to the letter and started shaping the beer to their own taste. Weigh it out properly, because a small change makes a noticeable difference to how the beer finishes.

Dry malt extract is made from natural, vacuum-dried, liquid barley malt. It is GMO free origin product MADE from EUROPEAN malted BARLEY Guaranteed according to EU- Regulatives and Swiss Food legislation.

Calcium Sulphate (Gypsum) is an important mineral for its effect on mash and wort pH. Used to harden water when brewing ales and bitters. Use as required depending on water hardness. Gypsum (Calcium Sulphate) adds permanent hardness (calcium ions) to brewing water; 1 gram per US gallon adds 62 ppm calcium, 147 ppm sulfate. Calcium Sulphate (Gypsum) is used to "harden" the process water or as a direct additive to the malt mash or kettle wort. The benefit comes from the Calcium ion. More on Calcium Sulphate or Gypsum: Calcium Sulphate is a critical component in the measurement of permanent water hardness (also known as non-carbonate hardness).

This part of water hardness is defined by the sum of all calcium and magnesium ions that are associated with anions such as chloride or sulfate. It is referred to as permanent hardness because of the fact that it will not precipitate under the influence of heat. Therefore, calcium sulfate is also one of the primary salts used for the improvement of calcium levels in beer. Proper calcium levels in beer can provide the following influences that are generally considered to be positive: they lower the pH, preserve mash enzymes, increase extract yield, improve yeast growth and flocculation, accelerate oxalate removal, and reduce colour.

Maltodextrin (Corn Syrup) is common, natural ingredient used to increase body and mouth feel in beer.  Provides beers with more body and head. Used to thicken and to add creaminess. Comprises 70% non-fermentable material. A normal level of use is 150g per brew. Does not add significantly to the alcohol %.

Briess Sparkling Amber liquid malt extract, 1.5kg, from the USA. This is clearance NQR stock with a best before date of 06/2022, so it is past that date and priced accordingly. We would rather say so plainly than bury it. Ask us at the counter what condition the current stock is in and have a look at the tin before you decide.

Big Head from Bintani, a head retention improver for brewers. It is sold as a brewing additive, the sort of thing you reach for when the beer tastes right but the head falls away before you get to the second mouthful. Refer to the pack and Bintani's own directions for anything to do with using it. Available in both shops and online.

Corn maize grits in a 25 kg sack, from Freedom Foods. Grits are a long standing brewing adjunct, adding fermentable sugar and lightening the body of a beer without bringing much flavour of their own.

Twenty five kilos is bulk buying, so it suits regular brewers or a club. Check the pack label for product detail, and ask us about current stock before making the trip.

Smoked beech barley malt from Weyermann, listed in our bulk buys. Barley malt smoked over beech, as the name has it, sold in bulk quantity.

Weyermann's own specification is the place to look for the malt's figures. If you are only after a small amount to try rather than a full bag, ask us what we can break down for you.

Pale malt from Weyermann in Germany, part of our bulk buys range for brewers working at volume. Sold as a bulk quantity rather than a small pack.

For the malt's own analysis, Weyermann publishes its figures and they are the ones to work from. Ring us if you want to check current stock at Laverton North or Epping before you make the trip.

Heidelberg malt from Best Malz in Germany, listed in our bulk buys range. It is a German malt sold in bulk quantity rather than by the small pack.

We do not carry a spec sheet on this page, so refer to Best Malz's own published figures for the malt. If you want to check the bag weight or availability before ordering, give us a call and we will confirm.