Beer Brewing Ingredients

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

Experience the vibrant character of Cascade T90 Hop Pellets, a cornerstone of American craft brewing. Sourced from the USA, these hops offer a signature blend of citrus, floral, and grapefruit aromas that have made them a favorite among brewers worldwide. Renowned for their ruby red grapefruit notes and balanced floral tones, Cascade hops provide a medium intensity that makes them versatile across various beer styles. Whether you’re brewing Pale Ales, IPAs, or Wheat beers, Cascade T90 Hop Pellets will elevate your creations with the classic flavors that define American hop innovation.

Features

• Name: Cascade T90 Hop Pellets
• Alpha Acid Percent: 4.5 – 7%
• Type: Aroma
• Character: Citrus, Grapefruit & Floral
• Best For: Pale Ales, IPAs, Wheat Beers & other hop-forward styles

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.

Briess dried malt extract- Bavarian wheat can be used alone, or with specialty malts, to brew wheat beers of all styles. Excellent for boosting gravity, or enhancing mouth feel, Body and head. Made from base malt and wheat malt that equates to 65 percent wheat and 35 percent barley. Color: 3 °L.

Fuggles Hop Pellets offer a rich tradition of brewing in every batch. Known for their earthy, herbal, and woody aromas, these hops provide a delicate, slightly floral character with subtle minty and grassy notes, producing a clean, refreshing, full-bodied flavor.

Ideal for a variety of beer styles, Fuggles Hop Pellets bring a touch of classic hop heritage to your creations, making them a staple for homebrewers and craft brewers seeking traditional flavors.

Features

• Name: Fuggles
• Alpha Acid Percent: 4 – 5.5%
• Type: Aroma
• Character: Earthy, Herbal, Woody, Minty, Grassy, Slightly Floral
• Best For: Traditional Ales, Full-bodied Brews

If you're into Japanese-style rice lager this is for you, born from a fusion of the traditional and the supermodern. Malted with Lager and light grains then hopped with Czech republic's Saaz.

A nimble Japanese-style rice lager, born from a fusion of the traditional and the supermodern. Carefully honed, for balance and razor-sharp crispness.

Now in a Bladder in a box to be more environmentally friendly

This black IPA is bitter and with bite. A dark and complex character, full of contradiction and confidence, rebelling against outdated ideas of what a dark beer should be.

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.

Now in a Bladder in a box to be more environmentally friendly

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.

A proven premium ale yeast selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity.

A fast top-fermenting English Ale yeast. Very compact sediment for high beer clarity. Sedimentation high. Best temperature 18-22C.

Crisp and bold in flavour with a refreshing clean head and golden colour, a perfect all round beer.

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

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.
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. Finishing SG will be higher if adding complex brewing sugars to initial mix. 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.

• • 1 kg Coopers Brew Enhancer 2

• • Coopers Carbonation Drops

All rounder brewing yeast - It is similar to the ones you find under the tin lid in kits.

Use to fermenting your beer for 4 to 10 days. Sometimes slower is better makes more developed beer.

Keep in mind that the yeast between $5 to $10 dollars develops beer flavor beer. That is this generic yeast.

To add clarity to your brew, use Beer Finings. Simply add it to your wort right before bottling or kegging, and you're ready to go. Removes unwanted compounds and firms up natural sediment for a crystal clear, smooth-tasting beer.

Embark on a flavor journey with Amarillo Hop Pellets. Infusing your brews with a tantalizing blend of citrus, tropical fruit, and floral notes, Amarillo Hop Pellets open doors to creative brewing. Perfect for a variety of beer styles, these hop pellets bring the essence of American hop craftsmanship to your creations. Elevate your brewing with the captivating essence of Amarillo Hop Pellets and craft beers that embody the innovation and uniqueness of American hop varieties.

Features

• Name: Amarillo Hop Pellets
  
• Alpha Acid Percent: 8 – 11%
  
• Type: Dual-purpose (bittering & aroma)
  
• Character: Citrus (lemon, grapefruit, orange), candy-like sweetness, tropical fruit, floral notes
  
• Best For: IPAs, Pale Ales, Wheat Beers, Golden Ales, Specialty & Experimental Brews
  

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

This Australian pale ale is built for surviving and thriving in the heat. A restorative concoction with a touch of wheat malt then uplifted by modern Australian hop varieties.

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.

A robust and gutsy beer, very similar to Tooheys Old. Robust flavour with hints of coffee and chocolate balanced perfectly with the light hopping and thick creamy head. Just the drink after a hard day.

Morgans Australian range of beer concentrates follows the tradition of Australia’s iconic beer styles. This brew extract kit makes up 23lts.

Formulated to allow you to produce that great Australian beer taste – clean, crisp and fresh with the perfect balance of bitterness for easy drinking.

Brown copper colour with red hues and a creamy head this Cooper DIY Beer English Bitter is a big mug of surprise. It displays a pleasing floral aroma with a blend of toasty/sweet malt flavours finishing with a firm bitter finish. It may be served slightly less chilled, if desired.

Recommended to be brewed with (23 L):

• 500 g Coopers Light Dry Malt
• Coopers Carbonation Drops

Thomas Coopers Mexican Cerveza emulates the style of the finest quality beers exported from Mexico. This premium beer is light in style with a fresh clean taste, ideally served ice-cold with a wedge of lime or lemon.

• Makes 23 litres. 
• Australian Made.
• 1.7 kg

LALBREW BELLE SAISON is a Belgian-style ale yeast selected specially for its ability to create Saison-style beers. LalBrew Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation, true to traditional farmhouse production methods, beers brewed with LalBrew Belle Saison are fruity, spicy, and refreshing. Through expression of a β-glucosidase enzyme, LalBrew Belle Saison can promote hop biotransformation and accentuate hop flavor and aroma in hoppy saison-style beers.

Customer Notice

Best before past in 2024

A hearty caramel roasted flavour with deep aroma and nutty overtones. Powered up with dark crystal malt.

• Includes 7g yeast sachet under the lid
• 1.7kg Brew Extract Kit
• 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. 

Craft your own crisp, refreshing lager at home with Morgans Blue Mountain Lager premium brewing kit. This golden brew balances smooth maltiness with subtle hop bitterness, delivering clean flavours and a light, effervescent body. Notes of subtle fruit and a hint of herbs create a refreshing finish.

Perfect for warm days and relaxed evenings, this kit provides everything you need to brew a professional-quality lager in your own kitchen.

• Includes 7g yeast sachet under the lid.
• Makes 23 litres. 
• Australian Made.

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.

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 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.

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.

Full Flavour beer in a traditional draught style enjoyed across the nation golden in colour with a subtle head.

• 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.
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. Finishing SG will be higher if adding complex brewing sugars to initial mix. 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.