Beer Brewing Ingredients

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

Calcium Hydroxide, also known as slaked lime or pickling lime, is used to make dark beers with a CO32 concentration of at least 150 ppm. It's used to boost the mash pH and increase the brewing water's residual alkalinity. Additions may be added to the brewing water or to the mash directly.

Performing a carbonate reduction involves adding slaked lime or “pickling lime” to the water.  We would highly recommend using BrewFather for your water calculations as Calcium Hydroxide is a mainstay in the water profile analysis section.

The problem with this approach is that you must carefully measure the amount of lime to add, and you must add it gradually while carefully controlling the pH to avoid producing extremely alkaline water from excess hydroxide.

Formally US-56, US-05 is a strain of yeast that creates that classic American profile of clean malt, crisp taste, low diacetyl, and ability to ferment in a wide range of temps. Look for US-05 to be the next popular dried yeast.

This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below. Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Galaxy Hop Pellets are an Australian gem, celebrated for their intensely aromatic profile that truly stands out in modern craft brewing. Bursting with citrus, passion fruit, and peach aromas, these hops add a vibrant, fruity complexity that transforms any beer into a sensory experience.

Perfect for a wide range of styles, Galaxy Hop Pellets shine in IPAs, Pale Ales, and hop-forward brews, delivering an out-of-this-world aroma that captivates the senses and elevates your creations.

Features

If you're into brewing or distilling this will make your life easier, This 500ml formula is also great at adjusting the pH of Sparge water and your Mash's pH. If you prefer a more traditional pH adjustment, we would suggest ingredients like Acidulated Malt or our Lactic Acid.
Phosphoric acid (AKA orthophosphoric acid or H3PO4) is a mineral inorganic acid that can be used as a non-foaming/non-rinse sanitiser when diluted to water to a concentration of 1mL/2L.
Phosphoric acid is also an excellent chemical to use when passivating stainless steel.
Phosphoric acid can also be completely motabilised by yeast and will also act as a yeast nutrient if it ends up in your fermenter.

Lallemand Brewing Danstar BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.

A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This mead yeast has high alcohol tolerance and ferments well over a wide temperature range.

Suitable for all styles of mead.

Attenuation: Very High (95 - 100%)

Flocculation: High

Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).

Storage Recommendations: Store in the fridge.

Mosaic Hop Pellets deliver a vibrant and complex aroma that has made them one of the most sought-after American hops. Known for their dynamic blend of tropical fruit, citrus, and pine, Mosaic brings depth and versatility to a wide range of beer styles.

With strong impressions of citrus oil, balsam pine, blueberry, peach, and tropical fruit, these hops provide a layered, pronounced character that captivates both brewers and beer lovers alike. Perfect for IPAs, Pale Ales, and creative hop-forward styles, Mosaic infuses your brews with bold flavor and modern craft appeal.

Features

• Name: Mosaic
• Alpha Acid Percent: 11.5 – 13.5%
• Type: Aroma
• Character: Citrus Oil, Pine, Blueberry, Peach & Tropical Fruit
• Best For: IPAs, Pale Ales & Hop-Forward Styles

Nottingham is a high quality top fermenting ale yeast which produces low amounts of estery flavours and aroma. Its neutral flavour profile makes it a great choice for a wide variety of Ale style beers as it encourages the natural flavour of malt & hops to develop. It is versatile with a fermentation temp range is 14° to 24°C, good at low temp that allowing it to be used as a substitute in lagers.

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.

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. 

All the benefits of all grain without the hours of work!

All Inn Brewing Co. fresh wort kits are 15L of wort to make 20L of beer.

Instructions:

1. Decant cube into a clean and sanitised fermenter.
2. Add 5 litres of water to bring volume to 20 litres.
3. Aerate, pitch yeast and add any additional hops as desired.
4. Once fermentation is complete, bottle condition or keg.
5. Enjoy responsibly.

The Thomas Cooper Original Stout is a dark brown and smooth beer with a persistent head resembling espresso creama. The brew is a blend of coffee, chocolate and grain aromas, astounding mouth feel and dark malt characteristics. For a dry finish the beer has a unique combination of malt tannins and hop bitterness. You can choose to immediately consume after brewing or store and consume after a few years. The experience and taste will be exceptional in both cases.
Recommended to be brewed with (23 L):

• 1kg Coopers Brew Enhancer 3
• Coopers Carbonation Drops

Coopers brewing extracts make it possible for every beer-brewing aficionado to craft premium beers at home. With over 150 years of brewing history in every can, all natural ingredients with no added preservatives, Coopers sources the highest quality malt and hops and specifically blended yeasts.

• • 1 kg Coopers Brew Enhancer 3

• • Coopers Carbonation Drops

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.

• 1kg of Dextrose required
• ABV Approx: 5.2%
• Style: Sweet
• Colour: Gold
• Makes: 23 L
• Brewing Sugar Required: 1 kg Dextrose

Full Bodied with a rich roast flavour and satisfying residual bitterness.

• 1.7kg Brew Extract Kit 
• Includes 7g yeast sachet under the lid
• Makes 23 litres
• Australian Made

Morgan's classic products are born from the traditional skills of the master maltster where careful roasting and kilning nurture the release of nature's full flavours and aromas. Morgan's brewing company uses only the highest quality two row barley and premium grade hops to produce this range of beer kits. Their unique kettling guarantees the superb final clarity of this truly superior brew.

How To Brew?

Suitable for one or two stage fermentation.

1. Mixing: Pour 2 litres of hot water into sanitised fermenter, add contents of can and 1kg (2.25lbs) of another fermentable eg dextrose, malt or Morgan’s Master Blends. Stir contents to dissolve, add cold water to bring the total contents up to 23 litres. When temperature is between 22-30 degrees C (71-86 deg F) add yeast and stir actively for 30 seconds. Morgan’s kits need no boiling due to our unique kittling during manufacture.
2. Fermenting: Seal fermenter with lid and air lock, allow to ferment at a constant temperature between 22 – 30 deg C until specific gravity reaches 1005 or below. Complete fermentation will take 5 days at 25 deg C (77 deg F) but will take longer in lower temperatures. Warning: Using a beer hydrometer, be sure fermentation is finished (SG 1005 or below) before bottling, adding only the correct amount of sugar to each bottle, otherwise overgassed bottles could explode.
3. Bottling: Sterlize bottles, add 6g (0.212oz) of sugar to each 750 ml bottle, 3g (0.106oz) for every 375ml then fill with brew to the normal level and cap.
4. Maturing: Allow bottles to stand at a temperature of 22-30 deg C for 5 days to allow beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.

“DANK PINE, GRAPEFRUIT & PASSIONFRUIT”

Description: This Fresh Wort Kit showcases one of our new Experimental beers, something engaging & fun to keep us (and you!) playing on the front lines of beer. styles. Bend the rules, then break them.

Suggested Yeast: Safale US-05, Lallemand BRY-97, WLP001, Wyeast 1056.

Suggested Hops: Centennial (100g), Citra (100g), and Ahtanum (50g)

Instructions:

• Clean and sanitise your fermentation vessel.
• Pour the FWK cube into the fermenter
• Add 5 liters of sanitary water at room temperature to bring volume to 20L if desired 
• Pitch yeast as per your yeast packet
• Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
• Once fermentation is complete crash chill if lucky enough and bottle/keg, carbonate, and condition [conditioning usually takes between 1 week and 5 weeks, depending on style]

English Ale yeast displaying fast fermentation and excellent sedimentation (flocculation) properties. 11.5g sachet.

Citra Hop Pellets are a favorite among homebrewers for their vibrant citrus and fruity aroma, making them ideal for late additions or dry hopping in IPAs and Pale Ales. With a high alpha acid content, Citra delivers both flavor and aroma, helping you craft the perfect hop-forward beer.

Renowned for its strong tropical character, Citra offers a range of fruit notes including peach, passionfruit, guava, lychee, lime, and gooseberry, giving your brews a lively and complex profile. Citra is a registered trademark owned by Yakima Chief Hops, LLC. For substitutions, Simcoe or Mosaic hop pellets work well.

Features

• Name: Citra
• Alpha Acid Percent: 10 – 15%
• Type: Aroma
• Character: Citrus & Fruity, Tropical
• Best For: IPA, Pale Ale
• Substitute: Simcoe, Mosaic

With the use of Alcotec 48 turbo yeast (TY) you can decide when you start fermentation whether you want to make moderate amount of alcohol and fast (14% in 2 days), or high levels of alcohol over a little longer period (20% in 5 days). It simply depends on the amount of white sugar (sucrose) you add - either 6kgs per 25L or 8kgs per 25L.

Discover the pure essence of chocolate with our organic cacao nibs—peeled and crumbled from whole cacao beans grown in the rich, fertile hillsides of Peru. These raw, sun-dried nibs retain all the nutritional power of the whole cacao bean, minus the paper-thin shell, offering you a ready-to-enjoy superfood packed with antioxidants, fibre, and essential minerals.

Cacao is a natural source of theobromine, a mood-enhancing compound known to support circulation and reduce stress. With their deep, slightly bitter flavour and satisfying crunch, cacao nibs are the perfect addition to both sweet and savoury dishes.

Enjoy them straight from the pack or blend into smoothies, trail mixes, cookies, cereals, salads, and baked goods. They pair beautifully with ingredients like lucuma, vanilla powder, agave nectar, yacon syrup, and coconut oil.

CACAO NIBS BENEFITS

• Antioxidants
• Neurotransmitters
• Serotonin 
• Endorphins
• Phenylethylamine
• Anandamide 
• Essential Minerals
• Magnesium
• Sulfur
• Essential fats

Instructions:

1. Start with a clean and sanitised fermentation vessel
2. Decant your wort kit cube into fermenter and aerate wort
3. Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
4. Pitch yeast as per manufacturers instructions
5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition

A famous strain from Weihenstephan in Germany. This is one of the most popular Lager yeasts used within the brewing industry worldwide.

A famous strain from Weihenstephan in Germany. The most popular lager yeast worldwide. Sedimentation high. Pitch at 12 to 15C. Ideally 12C Sedimentation – High Final Gravity – Medium