FermZilla - SS Ball Float & 80cm Silicone Dip Tube and Filter Kit. Suits Tri-Conical and All Rounder Models.

This simple design allows you to extract the clearest possible liquid in your pressure vessel with the added security of our new filter included. This helps prevent blockages in your carbonation cap poppet. As the liquid level decreases the float goes down at the same time. Perfect for sampling the sediment free!

This 80cm silicone dip tube and stainless steel float with filter suits the FermZilla Tri-Conical fermenter. Also compatible with Kegmenters and Modified Ball Lock Kegs (not minikegs).

From: Kegland

Described as minty, earthy, grassy, and floral, Fuggle is considered to be a classic English hop variety.

It is most commonly used as a flavour and aroma addition during the boil and can also be used for dry hopping. It is often used in combination with Goldings.

Large stainless steel funnel with a handle for bottling spirits. Also ideal for use with paper coffee filters if transferring oak aged spirits or spirit that has been polished on carbon. 

Specifications

• 14cm diameter, not including handle
• 12.5cm height
• Stainless Steel 
• Dishwasher Safe

This is the redesigned perforated grain basket for the G30 Brewing System which removes the need for a top plate and additional pipework. This basket comes as a standard with the G30v3 but can be purchased as an upgrade for previous versions of the G30 Brewing System.

Whats Included

• 1 x G30 Perforated Basket
• Bottom Grain Plate
• Silicone Recirculation Hose

Specifications

• Up to 8 kg (18 lb) grain capacity*
• Maximum batch size of 25 L of wort
• 304 Stainless Steel

*Grain capacity can reach 9 kg with a top plate (sold separately).

The Gas Ball Lock Post for Keg Coupler is a liquid ball lock post with a female 5/8 inch connection. It allows you to connect ball lock disconnects to a keg coupler making it extremely easy to swap over from a corney keg to a commercial keg (you will need the correct coupler for the keg as well). 

Gas Free Ball Lock Line Cleaning Kit

Are you ever in a situation where you don't want to unhook your gas line from your kegs, or have ball lock disconnects that you need to clean over at the sink but don't want to take your gas line all the way over there? Well, Kegland thought of a better way. Why not fill a PET Bottle with your cleaner / sanitiser and pump it without gas!

This little device can also be used as a mini party keg without a gas source (should be consumed well within 24 hours of pumping). BYO Liquid disconnect, hose and picnic tap.

Contains:
1 x KegLand Yellow Carbonation Cap
1 x KegLand PCO Tee Piece (Female x Male x Male)
1 x Mini Yellow Hand Pump
1 x 30cm Piece of EVABarrier Line 5mm ID x 8mm OD (can be stretched for larger PET bottles)

From: Kegland

GCAST allows you to break free from Bluetooth® range limitations giving you more flexibility on your brew day. GCAST is a wireless device that bridges the connection between your G30 controller and the Grainfather App on your smartphone using your Wi-Fi network giving you a more reliable connection so you can brew with confidence.

• More flexibility during brew days with a more reliable connection when brewing with the Grainfather App
• Break free from Bluetooth® limitations using your home Wi-Fi network
• Sleek, multi textured design, that can be attached to any magnetic surface
• Quick and easy to set up with no additional equipment to get started
• View live Tilt data from anywhere and log it to your brew session with no additional hardware required
• Backed by a 3-year warranty
• Includes 1m Micro USB cable (wall charger not included)

SIZE:

• 45 x 45mm

WEIGHT:

• 30g

POWER:

• Input voltage: 5V
• Current: 0.8A

MAGNETIC:

• Yes

WATERPROOF:

• No

MINIMUM SUPPORTED MOBILE VERSION:

• IOS: 11
• Android: 8

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Base Malt

Also known as: Pale Ale Malt

Sub Malt for: Maris Otter Malt

Gladfield Ale Malt is grown from plump, low protein Autumn barley varieties and is one of the most popular base malts. Ale Malt is highly friable but the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention when brewed. This Malt has been fully modified through a traditional long cool germination resulting in higher extract potential. This type of modification helps eliminate haze issues in the beer. The kilning regime gives a nice toasty character to the malt and makes it perfect to use to brew a traditional English style.

Use: This is a base malt with a distinctly English character, suitable for many beer styles.

Rate: Up to 100%

Click here to view the malts typical malt analysis.

Base Malt

Also known as: Pale Ale Malt

Sub Malt for: Maris Otter Malt

Gladfield Ale Malt is grown from plump, low protein Autumn barley varieties and is one of the most popular base malts. Ale Malt is highly friable but the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention when brewed. This Malt has been fully modified through a traditional long cool germination resulting in higher extract potential. This type of modification helps eliminate haze issues in the beer. The kilning regime gives a nice toasty character to the malt and makes it perfect to use to brew a traditional English style.

Use: This is a base malt with a distinctly English character, suitable for many beer styles.

Rate: Up to 100%

Click here to view the malts typical malt analysis.

Base Malt

Gladfield’s American Ale Malt is perfect for brewers who have found that our regular Ale Malt adds too much of a malty, toasted flavour profile to certain beer styles. This base malt has been made from plump low protein Autumn barley varieties and then subjected to our traditional long cool germination period. The grains are then kilned using a special recipe that imparts a typical Ale colour for a cleaner, less toasted flavour. When brewed, this malt produces a vibrant, clean, yet solid hop‑forward malt profile and is perfect for producing American-style beers. The American Ale Malt offers the brewer scope for innovation and the ability to create beers that are full of character and sophistication.

Use: Base malt for use in hop-forward beers.

Rate: Up to 100%

Click here to view the malts typical malt analysis.

Base Malt

Gladfield’s American Ale Malt is perfect for brewers who have found that our regular Ale Malt adds too much of a malty, toasted flavour profile to certain beer styles. This base malt has been made from plump low protein Autumn barley varieties and then subjected to our traditional long cool germination period. The grains are then kilned using a special recipe that imparts a typical Ale colour for a cleaner, less toasted flavour. When brewed, this malt produces a vibrant, clean, yet solid hop‑forward malt profile and is perfect for producing American-style beers. The American Ale Malt offers the brewer scope for innovation and the ability to create beers that are full of character and sophistication.

Use: Base malt for use in hop-forward beers.

Rate: Up to 100%

Click here to view the malts typical malt analysis.

Base Malt

Also known as: Honey and Melanoidin Malt

Gladfield’s Aurora Malt is an aromatic malt which has been developed to produce rich bready, fruit cake aromas and imparts an orange/red colour to the brew. If you want to make that big malty, robust beer, then this is a great malt to use. The barley has undergone a long traditional germination process followed by a carefully controlled kilning regime to create a reaction between the complex sugars and amino acids. The resulting Maillard reaction is responsible for the colour, flavour and aroma of our Aurora Malt. This malt is ideal for brewing dark ales, Belgium styles, and high alcohol beers. Crystal Malt will add sweetness to Aurora Malt and further enhance the bready and fruitcake aromas. RedBack and Shepherds Delight malts bring out the red colours of Aurora and also introduce complementary flavours to the finished beer.

Use: Aurora Malt adds a rich malt flavour to beers.

Rate: Up to 100%

Sub-Base Malt

Big O - Malted oats are a great addition to use instead of a rolled or flaked product. Whole oats are fully modified and kilned to give a rich oat, nutty flavour. Big O -Malted Oats have a few great attributes that make a preferred product for Stouts and Hazy IPAs: They have a large, thick husk which greatly aids in sparging and run-off. They have much more flavour – kilned to enhance the nutty, oaty flavours and bring more to the table than a flaked product. They bring the same silky smoothness to a beer that a rolled oat will. Big O provides a better haze than rolled oats alone in your hazy IPAs. Some brewing notes: The oats and husk will absorb more water so be prepared to increase the amount of your strike water. Mix the oats with the barley during milling to help deliver an even crush.

Rate: Up to 20%

Click here to view the malts typical malt analysis.

Speciality Malt

Also known as: Amber Malt

Gladfield’s Biscuit Malt is made by gently roasting kilned-dried Ale Malt. Gladfield’s Biscuit Malt is ideal when used in small amounts to give a dry, toasted biscuit finish to light, mild ales and bitters where brewers do not want to add much colour. We recommend Gladfield’s Biscuit Malt in beer styles that call for a dry finish. ESB, Pale Ales and Mild Ales are styles that come to mind. Typical usage rates are 5–15% and are mindful that Biscuit Malt has a typical colour of 65 EBC.

Use: Add Biscuit Malt to impact a dry toasted biscuit flavour without adding much additional colour to the final beer.

Rate: Up to 15%

Click here to view the malts typical malt analysis.

Speciality Malt – Limited Release

Think of Shepherds Delight Malt, now open your mind to the possibility to brew a beer with the same great attributes that Shepherds Delight Malt offer (red colour, malty, currant and fruit cake flavours) using Rye as the grain. The possibilities are huge. Add spiciness to Old Ales, add complexity to ESB, Pale Ales, you name it.
And guess what, no one in the world produces anything like this malt, so you are you in for a treat.

Rate: Up to 10%

Click here to view the malts typical malt analysis.

Speciality Malt

Gladfield’s Brown Malt is a stronger version of our Biscuit Malt. Gladfield’s Brown Malt is made from green chitted malt which imparts good amber colour build up without the astringency from husk damage. This malt gives a dry biscuit, toasted hazelnut style flavour to the beer along with nice amber colour. Brown Malt is ideal for use in Porters, Stouts, Dark Ales or Dunkels in small amounts.

Use: Brown Malt imparts a rich dry biscuit, nutty, light roasted flavour and gives the beer a deep amber hue.

Rate: Up to 15%

Click here to view the malts typical malt analysis.

High Protein Specialty Malts

The term “chitting” in malt represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of converting starch into soluble sugars. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield.

Precisely how Chit Malt can improve a beer’s mouthfeel and head retention results from when we kiln the malt; during the early stages of starch modification. Kilning at this point leaves long protein chains in the malt from the enzymes produced at chitting. These remain in the beer at higher levels, after fermentation.

Beers produced with Chit Malts retain higher protein content and these proteins contribute to increased levels of foam-positive proteins and improved head retention. They can also impart added mouthfeel, particularly in direr beer styles like Sours and Saisons.

Chit Malt is a great alternative to using raw adjuncts. The flavour impact in a beer is minimum if used at rates between 1-4%, with subtle green, grassy, raw grain flavours developing when used in higher percentages.

Chit Barley Malt is a great malt to achieve superior foam stability. In our opinion a must malt to use in Sour beers, Saisons, Hazy beers and Low alcohol beers.

Rate: Up to 15%

Click here to view the malts typical malt analysis.

High Protein Specialty Malts

The term “chitting” in malt represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of converting starch into soluble sugars. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield.

Precisely how Chit Malt can improve a beer’s mouthfeel and head retention results from when we kiln the malt; during the early stages of starch modification. Kilning at this point leaves long protein chains in the malt from the enzymes produced at chitting. These remain in the beer at higher levels, after fermentation.

Beers produced with Chit Malts retain higher protein content and these proteins contribute to increased levels of foam-positive proteins and improved head retention. They can also impart added mouthfeel, particularly in direr beer styles like Sours and Saisons.

Chit Malt is a great alternative to using raw adjuncts. The flavour impact in a beer is minimum if used at rates between 1-4%, with subtle green, grassy, raw grain flavours developing when used in higher percentages.

Chit Wheat offers new options for your Saisons, Sours, Low alcohol beers or Hazy Pale Ales and IPA's.

Chit Wheat can add noticeable body and velvety mouthfeel, due to wheat’s high protein content, combined with killing it at the chitting stage. Use alone, as a substitute for raw, flaked and rolled grains or in conjunction with Chit Barley.
The higher enzymatic activity in Chit Malt can also increase mash efficiency and starch conversion rates when paired with these cheaper, unmodified cereal grains.

Rate: Up to 5%

Click here to view the malts typical malt analysis.

Speciality Malt

Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer.

Dark Chocolate Malt

Gladfield Dark Chocolate Malt is dark in colour and light on astringency due to our unique roasting technique. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers. This malt must be used fresh.

Use: Adds deep coffee, chocolate and dark roast flavours.

Rate: Up to 10%

Click here to view the malts typical malt analysis.

Speciality Malt

Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer.

Gladfield Light Chocolate Malt is a lighter version of our Dark Chocolate Malt. It is produced in a similar way but roasted to a lower temperature and has a lighter colour. This malt gives fantastic roasted and espresso coffee like flavours. A great addition to Stouts and Porters.

Use: Adds coffee, chocolate and roast flavours.

Rate: Up to 15%

Click here to view the malts typical malt analysis. 

Specialty Malt

Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness.

Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown.

Use: Enhance aroma and flavour characters without imparting bitterness or astringency.

Rate: Up to 1% - 5%

Click here to view the malts typical malt analysis. 

Speciality Malt

Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malts are made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.

Use: Adds a nutty bittersweet caramel flavour and body.

Click here to view the malts typical malt analysis.