Ingredients:

• 1.7kg Mangrove Jacks Czech Pilsner,
• Gold Blend (Brewing Blend),
• 500gr Light Dry Malt,
• 12g Hallertau Hops,
• 12gr Hersbrucker Hops,
• 2 x Saflager S-23 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Czech Pilsner Tin, the Gold Blend & the 500gr Light Dry Malt, mix well. Add 12gr Hallertau Hop (tea bag), and 12gr Hersbrucker Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Golden Sheaf Wheat,
• 1.5kg Morgans Wheat Malt,
• 1 x Wheat Beer Yeast (Safbrew WB-06)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Golden Sheaf Wheat Tin & 1.5kg Wheat Malt Tin, mix well. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Pacific Pale Ale,
• 1.5kg Morgans Wheat Malt,
• 2 x 12gr Galaxy Hop,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Pacific Pale Ale Tin and the 1.5kg Wheat Malt Tin, mix well. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. On day 4 of fermentation, open your fermenter lid and add both 12gr Galaxy Hops to the brew dry. Leave the brew to finish fermenting (using a hydrometer to check) then bottle/keg.

Ingredients:

• 1.7kg Morgan’s Blue Mountain Lager,
• Premium Blend (Brewing Blend),
• 12g Fuggles Hop,
• 1.6kg Dextrose (Brewing Sugar),
• 2 x American Ale Yeast (Safale US-05).,
• Finings (Beer Clearing Agent)

This is a tasty brew, more renowned for its high alcohol content then anything else. Never the less it is a nice beer to have in storage, to be pulled out on special occasions!

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Blue Mountain Lager Tin, 1kg Premium Blend and 1.6kg Dextrose, mix well. Add 12gr Fuggles Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle both American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Approx 2 days before fermentation is complete, mix your sachet of Finings into a cup of warm water, stir to completely dissolve then pour solution into fermenter, and lightly stir the top of the wort to spread solution evenly. Leave wort to finish fermenting (use a hydrometer to check when your wort is finished fermenting), then bottle/keg.

Ingredients:

• 1.7kg Morgans Australian Bitter,
• 1.5kg Thomas Coopers Amber Malt,
• 12gr Hallertau Hops,
• American Ale Yeast (US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Australian Bitter Tin and the 1.5kg Amber Malt Tin, mix well. Add 12gr Hallertau Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Dockside Stout,
• 1.5kg Morgans Dark Malt,
• 12gr Goldings Hop,
• 150gr Lactose (For Creamy Head),
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Dockside Stout Tin, the 1.5kg Morgans Dark Malt Tin, as well as the Lactose, and mix well. Add 12gr Goldings Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Queenslander Bitter,
• Premium Blend (Brewing Blend),
• 12gr Pride Of Ringwood Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Queenslander Bitter Tin and the Premium Blend, mix well. Add 12gr Pride Of Ringwood Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Australian Old,
• Premium Blend (Brewing Blend),
• 12gr Goldings Hop,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Australian Old Tin and the Premium Blend, mix well. Add 12gr Goldings Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Australian Blonde,
• 1kg Dextrose (Brewing Sugar),
• 250gr Corn Syrup (Brewing Sugar),
• Dry Enzyme (Additive),
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Australian Blonde Tin, 1kg Dextrose and 250gr Corn Syrup, mix well. Top up fermenter to 23 litres with cold water and add Dry Enzyme, mix in well. Sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Australian Bitter,
• 1kg Dextrose (Brewing Sugar),
• 250gr Corn Syrup (Brewing Sugar),
• 12gr Pride Of Ringwood Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Australian Bitter Tin, 1kg Dextrose and 250gr Corn Syrup, mix well. Add 12gr Pride Of Ringwood Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

  Ingredients:

• 1.7kg Blue Mountain Lager,
• Premium Blend (Brewing Blend),
• 12gr Pride Of Ringwood Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Blue Mountain Lager Tin and the Premium Blend, mix well. Add 12gr Pride Of Ringwood Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Queenslander Gold,
• Gold Blend (Brewing Blend),
• 12gr Cluster Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Queenslander Gold Tin and the Gold Blend, mix well. Add 12gr Cluster Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Cortez Cerveza,
• 1kg Dextrose (Brewing Sugar),
• 250gr Corn Syrup (Brewing Sugar),
• Dry Enzyme (Additive),
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Cortez Cerveza Tin, 1kg Dextrose and 250gr Corn Syrup, mix well. Top up fermenter to 23 litres with cold water and add Dry Enzyme, mix in well. Sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Blue Mountain Lager,
• 1kg Light Dry Malt (Brewing Sugar),
• 250gr Corn Syrup (Brewing Sugar),
• 12gr Hallertau Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Blue Mountain Lager Tin, 1kg Light Dry Malt and 250gr Corn Syrup, mix well. Add 12gr Hallertau Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Royal Oak Amber Ale,
• Premium Blend (Brewing Blend),
• 12gr Fuggles Hop,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Royale Oak Amber Ales Tin and the Premium Blend, mix well. Add 12gr Fuggles Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Stockmans Draught,
• Premium Blend (Brewing Blend),
• 15gr Nelson Sauvin Hop,
• 15gr Cascade Hop,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Stockmans Draught Tin and the Premium Blend, mix well. Add 12gr Cascade Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. On day 4 of fermentation, open your fermenter lid and add the 12gr Nelson Sauvin Hops to the brew dry. Leave the brew to finish fermenting (using a hydrometer to check) then bottle/keg.

Ingredients:

• 1.7kg Morgans Canadian Light,
• 1.5kg Morgans Lager Pale Malt,
• 12gr Hallertau Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Canadian Light Tin and the 1.5kg Lager Pale Malt tin, mix well. Add 12gr Hallertau Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Stockmans Draught,
• 1.5kg Morgans Beer Enhancer,
• 2 x 12g Amarillo Finishing Hops,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Stockmans Draught Tin and the 1.5kg Morgans Beer Enhancer Tin, mix well. Top up to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. On day 4 of fermentation, open your fermenter lid and add both 12gr Amarillo Hops to the brew dry. Leave the brew to finish fermenting (using a hydrometer to check) then bottle/keg.

Ingredients:

• 1.7kg Coopers Australian Pale Ale,
• Premium Blend (Brewing Blend),
• 12gr Cascade Hop,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Coopers Pale Ale Tin and the Premium Blend, mix well. Add 12gr Cascade Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Australian Gold,
• Gold Blend (Brewing Blend),
• 12gr Pride Of Ringwood Hop,
• 2 x Saflager W-34/70 Lager Yeast (ferment wort At 13 degrees)

(If unable to ferment at lager temperatures [12-13 degrees] then use 1 x American Ale – Safale US-05 Yeast instead)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Australian Gold Tin and the Gold Blend, mix well. Add 12gr Pride Of Ringwood Hop (tea bag) into the fermenter (with the boiling water mix) and allow to stand for 10-15 minutes. Top up fermenter to 23 litres with cold water and sprinkle Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

Ingredients:

• 1.7kg Morgans Stockmans Draught,
• 1.5kg Morgans Wheat Malt,
• 2 x 12gr Cascade Hop,
• American Ale Yeast (Safale US-05)

Method:

Pour 2 litres of boiling water into your fermenter, Add the 1.7kg Stockmans Draught Tin and 1.5kg Wheat Malt Tin, mix well. Top up fermenter to 23 litres with cold water and sprinkle American Ale Yeast into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. On day 4 of fermentation, open your fermenter lid and add both 12gr Cascade Hops to the brew dry. Leave the brew to finish fermenting (using a hydrometer to check) then bottle/keg.

Ingredients:

• 980gr Morgans Ginger Beer Tin,
• 500gr Light Dry Malt (Brewing Sugar),
• 500gr Dextrose (Brewing Sugar),
• 500gr Corn Syrup (Brewing Sugar),
• 1 tsp Ginger Powder (Optional).

Method

Pour 2 litres of boiling water into your fermenter, Add the 980gr Ginger Beer Tin, 500gr Light Dry Malt, 500gr Dextrose and 500gr Corn Syrup then mix well. Top up fermenter to 18 litres with cold water and sprinkle Yeast and Yeast Nutrient (comes with ginger beer tin) into wort. Put lid on fermenter and airlock in place full of water and allow to ferment. Use a hydrometer to check when your wort is finished fermenting, then bottle/keg.

• NOTE: Total volume is 18 litres not 23 litres like most beer tin instructions.