Beer Brewing Ingredients

A pale Mexican-style lager with a light lime flavour. To brew to full strength, you'll need 1kg of your favourite brewing sugar blend. Makes 23 Litres.

3.9 EBC*. Includes 7 gram yeast sachet under the lid.

• • Rich amber colour
  • Full malt characters
  • Refreshing hop aroma
  • Colour – 10 EBC* / Bitterness – 24 IBU*
    Approximately value in 23ltrs (includes 7g yeast sachet under the lid)

1. 
   
   
   
   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.

WildBrew Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria that has been specifically selected for its ability to produce a variety of sour beer styles.
It yields a clean and balanced citrous flavour profile that is characteristic of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.

Enhance your brewing precision with high‑quality Lactic Acid, a trusted acidifier used by homebrewers and commercial breweries to fine‑tune mash and sparge pH. Lactic Acid helps keep your sparge runoff below 5.8 pH, reducing tannin extraction and improving overall flavour clarity in your finished beer.

This brewing‑grade acid is also ideal for pre‑acidifying wort before introducing souring bacteria such as Lactobacillus. Lowering the pH early helps create a safer environment for controlled souring while minimising the risk of unwanted wild bacteria growth.

Traditional brewers favour Lactic Acid for its natural connection to fermentation, while modern brewers appreciate its reliability and ease of use. Whether you're crafting lagers, ales, or mixed‑fermentation sours, Lactic Acid offers consistent, predictable results.

Perfect for homebrewers and professionals looking to improve pH control, flavour stability, and sour beer production.

Bring a classic, aromatic touch to your brews with Saaz Hop Pellets. Their mild, earthy, herbal, and spicy character provides a delicate balance of flavor and aroma, making them perfect for enhancing a wide range of beer styles. Ideal for both aroma and subtle bitterness, these hop pellets allow you to craft beers with refined, nuanced hop profiles.

Features:

• Name: Saaz Hop Pellets
• Alpha Acid Percent: 2 – 5%
• Type: Aroma / Dual Purpose
• Character: Mild, Earthy, Herbal & Spicy
• Best For: Pale Ales, Lagers, Pilsners, and other light to medium-bodied beers

 Motueka Hop Pellets (formerly known as B Saaz and Belgian Saaz) have grown into one of New Zealand’s most sought-after hops. Renowned for their vibrant lime and lemon zest character balanced with tropical fruit and floral notes, Motueka delivers bold citrus flavors that make it a favorite among craft brewers worldwide.

Highly versatile, Motueka can be used at any stage of the brewing process, whether for bittering, aroma, or dry hopping, making it ideal for brewers who love experimenting. Its lively citrus punch shines in both traditional lagers and modern craft ales, offering layers of complexity that stand out in every sip.

Features

• Name: Motueka
• Alpha Acids: 5 – 8%
• Type: Dual Purpose
• Aroma Profile: Floral, Lemon, Lime & Tropical Fruit
• Beer Styles: Dark Lagers, English Ales, European Ales, Pilsners, Lagers & Belgian Ales

A smooth full flavour beer in true English style, with a high hop level and light caramel aroma.

• Includes 7g yeast sachet under the lid
• 1.7 kg brew kit extract
• 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.

Widowed Butcher is a spectacular Russian Imperial Stout - Formidable but with real richness behind that deadly edge. Hints of dark fruit, subtle spice and just a little malice. You have been warned. Note this is a high gravity wort kit like Stronghold Assassin.

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

A ready to pitch dry American ale yeast that produces well-balanced beers with low diacetyl and a very clean crisp end palate.

The most famous ale Yeast strain in America. Creates a balanced beer with a very clean, crisp end palate. Recommended fermentation temperature: 15C – 24C (59-75F).

Citra is a new USA hop with aroma qualities to NZ hops. From the initial impressions - Citrus, peach, apricot, passion fruit, grapefruit, lime, melon, gooseberry, lychee fruit, pineapple, mango & papaya. Citra suits Pale ale and IPA beer styles and delivers strong citrus and tropical notes.

• Each sachet is 12 g
• Comes with infusion bag for steeping.
• Alpha 13.2
  

Thomas Cooper's first wife Ann, was an Innkeeper’s daughter. She knew a lot about brewing and often helped Cooper. Once when ill, she guided Cooper to make a tonic that she acquired from her father. This went on to become the now world famous Sparkling Ale.

The Cooper Innkeeper's Daughter is a Sparkling Ale with a deep golden amber colour and full malt driven palate. It displays distinctive fruitiness with banana esters, generous hops, a clean bitter finish and strong creamy head. The perfect tonic for every occasion.

Recommended to be brewed with (23 L):

• 1.5 kg Coopers Light Dry Malt
• Coopers Carbonation Drops

Everything that you need to make high-quality, premium beer at home, is now in this Morgan's Premium Starter Micro Brewery kit.

Morgans has been creating quality brewing systems for over 25 years. Proven methods, superior ingredients and reliable equipment assure you of a consistently great tasting beer every, single time.

With this kit, you will make 23 Litres beer.

The Morgan’s Premium Starter Kit contains:

• 30L fermenter
• Hydrometer
• Spoon 
• Bottling valve
• 1.7kg Blue Mountain Lager
• Morgan’s Body Blend
• Stick on thermometer
• 30 x PET bottles
• Caps
• Tap
• Airlock
• Morgan’s Sanitiser 
• Morgan’s Carbonation Drops
• Complete Brewing instructions 
• Morgan’s Recipe chart

In one simple fermentation stage, Philly Sour produces moderate amounts of lactic acid in addition to ethanol. This is the first yeast in the WildBrew series, and it's perfect for making exclusive, sessionable sour beers with refreshing acidity and stone fruit notes.

WildBrew Philly Sour is an ideal yeast for traditional types such as such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s., with high attenuation, high flocculation, and strong head retention.

El Dorado Hop Pellets bring the vibrant essence of American hops to your homebrews. Known for their bold tropical fruit character, these hops impart flavors of pear, watermelon, and stone fruits, creating a unique and memorable aroma in every batch.

Perfect for hop-forward styles such as IPAs and Pale Ales, El Dorado Hop Pellets add both flavor and aromatic depth, helping your beers stand out with the signature brilliance of hop innovation.

Features

• Name: El Dorado
• Alpha Acid Percent: 11 – 16%
• Type: Aroma
• Character: Tropical Fruit, Pear, Watermelon, Stone Fruit
• Best For: IPAs, Pale Ales, and other hop-forward styles

Vic Secret is an Australian hop known for its bright tropical character and is definitely a flavor hop. The notable fruit flavors really come out in the finished beer when Vic Secret are added as a whirlpool addition or when dry hopping. Similar to Galaxy but with a lighter profile.

Features

• Name:  Vic Secret
• Alpha Acid Percent:  18.4 – 21.6%
• Type: Aroma
• Character: Piney, Tropical Fruits, Pineapple
• Best for: Lager, XPA, Hazy Pale Ale, IPA, WCIPA

Chocolate Malt is a lightly roasted product with subtle notes of coffee, cocoa and chocolate and a rich brown colour. Similar in colour to the roasted barley, the roasted malts include the Chocolate, Brown and Black Malts.

Roasted malts are made from pale malts that have already been through the complete malting process of steeping, germination and kilning. Consequently they impart a lightly smoother flavour than roasted barley. Chocolate malt has a colour typically in the range 600 – 800° EBC. 

A golden yellow highly aromatic Weiss style beer with an excellent head and vanilla overtones. A classic Weizen bier clear and bright until chilled, then cloudy but golden.

• 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. 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 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.

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 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.

Morgan’s Enzyme is perfect for crafting your very own low carb or dry beer, Stir into your brew with yeast. Sufficient for upto 23ltrs.

Dry Enzyme: 3g sachet to add with yeast. This enzyme helps the yeast to break down and consume more of the remaining sugars in your brew, creating a lower final S.G. because it assists the conversion to alcohol, it can contribute to a beer with a drier finish and lighter body.

This Lager yeast, originating from Berlin is bottom-fermenting to produce a clean nice lager.

Originating from Berlin, bottom-fermenting to produce clean. If anything estery notes. Sedimentation high. Best temperature 12-15C.

A full-flavoured brew, gentle in malt character with a full and robust hop 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.
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.