Robert Pascoe

On December 25, 2021   /   Other   /   Comments Off on Robert Pascoe

Country: Australia

Beer Style: Citra Cider

Beer Category: Other

Ingredients: Can of Morgans Apple Cider
50-100g of Citra Hops.
1kg Dextrose
Kviek Voss Yeast

Procedure: Mix Can of Morgans Apple Cider & 1kg Dextrose in fermenter, top up to 20 litres.
Shake or stir vigorously to a form a layer of foam on top of wort. Sprinkle yeast on top of foam, leave for 10 minutes then stir into wort.
Ferment between 35 and 40 degrees C.
After 12 hours, Dry Hop with Citra Hops.
Fermentation should be finished after 2-3 days.
Keg or bottle as appropriate.

Can be drunk as soon as carbonated; can be left to condition if required.

Result is a very easy drinking apple cider with fruity passion fruit and grapefruit aromas.

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Hugh

On January 30, 2021   /   Other   /   Comments Off on Hugh

Country: Australia

Beer Style: Spicy Ginger Beer

Beer Category: Other

Ingredients: 400 g of Ginger
1 kg brown sugar
1 x can of Morgans ginger beer extract.
2 x cinnamon stick’s
5 x cloves

Procedure: grate the ginger and place it in a saucepan
add 4 x litres of cold water
add the 1 kg of brown sugar
bring to a rolling boil for 15 minutes
add lid and cool mix down in an ice bath for 15 minutes
add extract to a sanitised FV, add chilled Ginger and sugar solution, add chilled water to the 20 litre mark.
When the wort reaches 22-24 degrees C pitch yeast and nutrient sachet’s
on day 7 place cinnamon and cloves into 500 ml of boiling water for 5 minutes, cool in the fridge for 30 min’s and add to the FV.
on day 10 once gravity is steady bottle the brew by adding sugar/dextrose/carbonation drop’s/ or bulk priming according to the manufacturers requirements.

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Mark Jackson

On December 4, 2020   /   Stout   /   Comments Off on Mark Jackson

Country: England

Beer Style: Imperial Stout

Beer Category: Stout

Ingredients: Morgan’s Premium Dockside Stout 1.7KG
Morgan’s Master Malt – Roasted Dark Malt 1.5kg
Morgan’s Body Blend 1kg
Morgan’s Hops 50g Fuggles
Finishing Hops Morgan’s Fuggles
Morgan’s Carbonation Drops 250g

Procedure: This will be the most expensive beer you will brew and that is a good thing! It contains twice ingredients of most beers.
PROCEDURE
1. Please read instructions thoroughly before starting.

2. Clean all equipment prior to starting, preferably with a none-rinse sanitiser.

3. Place cans in warm water so that the extract inside loosens.

4. Pour 4L of hot water into your fermenter, add contents of both cans & 1kg Morgan’s Body Blend 1kg to fermentation vessel.

5. Add cold water to make total contents up to 20L & stir thoroughly Add 50g of Fuggles to the top of the wort.

6. Remove Yeast sachet from the cap & empty into vessel, we advise stirring for 30 seconds.

FERMENTATION
8. Ensure fermenter is sealed tightly & add Airlock.

9. Allow the brew to ferment at a constant temperature of between 22-30c (ideally 25c).

10. After 10 days of fermentation add the Fuggles finishing Hops and leave for a further 3 days.

BOTTLING
12. Please ensure bottles are sanitised before use, preferably using a none-rinse sanitiser.

13. Add 6g of sugar to each 750ml bottle or 3g to each 375ml bottle, filling to one inch from the top, Alternatively use 1 carbonation drop for 375/500ml & 2 drops for 750ml.

14. Allow bottles to stand at room temperature of 22-30c for 5 days to allow beer to fully carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.

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John Isaac

On May 29, 2020   /   Lager   /   Comments Off on John Isaac

Country: Australia

Beer Style: GOAT

Beer Category: Lager

Ingredients: Blue Mountain Larger
Booster Blend 2
Kit Yeast
Amerilo Hops
Citra Hops

Procedure: Ferment as usual at 25 Degrees C
Add Hops on Day 4
Rack at 3.9% ABV
Age for 25 Days

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Aussieron

On April 29, 2019   /   Wheat beer   /   Comments Off on Aussieron

Country: Australia

Beer Style: Dunkelweizen wheat

Beer Category: Wheat beer

Ingredients: Morgan’s golden sheaf wheat beer
Morgan’s master malt dark roast
Morgan’s Saaz hops
Morgan’s Hallertau hops
250gram dried corn syrup
Safale WE-06 wheat beer yeast

Procedure: Steep Saaz hops in 4 litre boiled/hot water for 10 min
Steep Hallertau hops for 5 min in a cup
After 10 minutes add both cans to the 4 litre water
Add dried corn syrup when both cans are dissolved and add liquid to your fermenter and top up with cold water to the 23 litre mark ( I have water containers sitting in fridge ready to go)
Add the Hallertau hops and take hydometer reading and then add the yeast
Ferment around the 21 degrees

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Craig

On May 7, 2017   /   Pale Ale   /   Comments Off on Craig

Country: Aussie

Beer Style: zombie apocalypse style

Beer Category: Pale Ale

Ingredients: x1 Morgan’s Canadian India Pale Ale 1.7KG
x1 Morgan’s Master Malt – Lager Pale Malt 1.5kg
x1 12g Finishing Hops Morgan’s Citra steeped for 10 minutes.
x1 12g Finishing Hops Morgan’s Citra added at day 4 steeped for 5 minutes
x1 Finishing Hops Morgan’s Citra added at day 4 dry hop
x1 Morgan’s Premium Ale Yeast 15g

Procedure: Mix ingredients and ferment as usual.
Caution: Ensure fermentation has complete before bottling, adding only the corrent amount of sugar to each bottle
as overgassed bottlescould explode.

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Magpie

On February 2, 2017   /   Light   /   Comments Off on Magpie

Country: Australia

Beer Style: Craft Larger

Beer Category: Light

Ingredients: Blue mountain larger
Melba hops
500 g brew#2 sugar
25 l water

Procedure: Mix as instructed
Use extra water 25 l
Add hops bag to wart as directed
Then add yeast and brew
ENJOY

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Barry Major

On February 5, 2014   /   Wheat beer   /   Comments Off on Barry Major

Country: Australia

Beer Style: Witbier – Hoegaarden style

Beer Category: Wheat Beer

Ingredients: Morgan’s Wheat Malt Extract,500g DME – Light,1kg Dextrose,Safbrew T58 Yeast,Zest from 5 fresh limes,20g crushed coriander seed

Procedure: Heat the 20g of crushed coriander seed plus the lime zest in 1l water – simmer for 15 mins. First put the 500g light dry malt plus 1kg dextrose into a fermenter – add two litres of hot water. Pick up and swirl the fermenter around for a few minutes until the malt and dextrose has dissolved. Strain the coriander/lime zest into the mix. Then add the can of malt extract. Add water up to the 23 litres and stir well. Sprinkle the yeast on top and seal the fermenter. I use Vodka in the airlock instead of water.

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RIF Blonde

On February 5, 2014   /   Pale Ale   /   Comments Off on RIF Blonde

Country: Australia

Beer Style: Blonde Ale

Beer Category: Pale Ale

Ingredients: 2 x 1.5kg cans Morgans Pale (lager) liquid Malt ,50 g Cascade Hops,12.5g Amarillo Hops,Safale US40 Yeast or other quality yeast

Procedure: Bring 4 litres of filtered water and 1 tin of malt to rolling boil. 20g cascade Hops @ 60min. 20g cascade hops @ 20 min. 12.5g Amarillo Hops @ 5 min. Flame out @ 0min and sit pot in sink of cool water, refreshing water until mixture cools rapidly to about 40-50 deg C. Add second tin of malt and stir. Add maybe 2 or 3 trays of icecubes Fill with filtered water to 21 litres, stir vigoursly to oxygenate. Pitch yeast @ 18-22 deg C. Start fermentation process. On day 2 of ferment, dry hop with 10g cascade hops. Ferment further 7-10 days trying to maintain temp below 25 deg C (18 is best). Variations: In summer, you can add 200g dex and fill to 23 litres for a thinner beer. Can add first hop addition @ 50 mins for a less bitter beer. This was my first and still is my favourite extract beer. I have tried other improvers, though this combo seems to work the best. Improves vastly after 6 weeks in bottle.

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BJ’s Newcastle Brown Ale

On February 5, 2014   /   Amber Ale   /   Comments Off on BJ’s Newcastle Brown Ale

Country: Australia

Beer Style: Brown Ale

Beer Category: Amber Ale

Ingredients: Morgan’s Royal Oak Amber Ale,Morgan’s Caramalt 1.5Kg,250g Dark Dried Malt Extract,Fuggles Finishing Hops

Procedure: 10min steep with the hops then added to the wort. Very nice beer with a similar taste to a Kilkenny.

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David

On February 5, 2014   /   Stout   /   Comments Off on David

Country: Australia

Beer Style: Stout

Beer Category: Stout

Ingredients: 2 x Morgans dockside stout kits.

Procedure: Fermentated at 18oC with safale S-04 yeast. Made up to 21 litres.

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Pete

On February 5, 2014   /   Lager   /   Comments Off on Pete

Country: Australia

Beer Style: Lager

Beer Category: Lager

Ingredients: 1 can Morgans Blue Mtn lager, 1kg coopers brew enhancer, 1 pkt morgans cascade hops

Procedure: Prepare brew as per instructions, boil 1 cup water and infuse hops for 5 minutes remove hops and add liquid to fermenter, fill to 23 l. A great lager, nice after a month, irrestible after 3 months. Bottoms up!

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Damien Barber

On February 5, 2014   /   Light   /   Comments Off on Damien Barber

Country: Australia

Beer Style: Canadian

Beer Category: Light

Ingredients: Morgans Canadian Light, dextrose, Morgans Cascade hops

Procedure: Just steep hops as normal and brew as normal.Blokes that have been drinking home brew for years were amazed and were asking how i made it.If done properly it is a true boutique beer.

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Matt

On February 5, 2014   /   Lager   /   Comments Off on Matt

Country: Australia

Beer Style: Low Carb Premium Lager

Beer Category: Lager

Ingredients: Morgans Chairmans Range Scharl’s Euro Lgaer,500g of light dry malt,brew cellar dry enzyme,yeast provided(brewcellar premium euro)

Procedure: Dissolve light dry malt in 2 litres of boiling water, then dissolve concentrate and top up with water to 23 litres trying to acheive a temp of about 20 degrees. pitch dry enzyme and stir in. pitch yeast. keep temp at around 20 for about 12 hrs then bring it down to 12-15. i didnt rack it, but it wouldnt hurt it! the best “low carb/dry” beer ive ever had, even the harshest enzyme critics would nail one on a hot day!

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Chris S

On February 5, 2014   /   Lager   /   Comments Off on Chris S

Country: Australia

Beer Style: German Lager

Beer Category: Lager

Ingredients: Morgans Blue Mountain Lager,1 kg Light Liquid Malt,250 gms Dextrose,20 gms Hersbrucker Hops,1 Pkt. Saflager 34/70 Yeast,250 gms Carapils Grain

Procedure: Boil 2 litres water allow to cool to 70 degs. add grain & steep for 20 mins. Steep hops for 10 mins. strain grain & add liquid malt & dextrose & boil liquid for 5 mins. Then add hop liquid & kit to fermenter to 23 ltrs pitch yeast & ferment 15 to 18 degs.

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Al

On February 5, 2014   /   Pale Ale   /   Comments Off on Al

Country: Australia

Beer Style: Australian Pale Ale

Beer Category: Pale Ale

Ingredients: Morgans Draught , x2 cascade hops , 500grams light dry malt ,250grams of dextrose , 250grams of maltodextrose,2 beano tablets

Procedure: Add morgans draught then sugars to 23 liters add beano tablets& 2 bagged cascade hops and 2 then add dry yeast appropriate for british ales , expect low sgs with use of beano beano 5.2% alc quality drop

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David

On February 5, 2014   /   Dark Ale   /   Comments Off on David

Country: Australia

Beer Style: Iron bark dark ale

Beer Category: Dark Ale

Ingredients: Iron bark dark ale x 2 + caramalt

Procedure: 2 x iron bark dark ale kits + 1 caramalt unhopped malt + safale yeast made upto 30 Litres. Fermented at approx. 18oC. Ohh yeah

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Rob Kennedy

On February 5, 2014   /   Pilsener   /   Comments Off on Rob Kennedy

Country: Australia

Beer Style: Pilsner

Beer Category: Pilsner

Ingredients: 1 Can of Morgans Pilsner,250g Malt ,250g Corn Syrup,500g Dextrose,Hallertau Hops

Procedure: Infuse Hops in Hot water. Mix Can of Pilsner, Dextrose, Malt and Corn Syrup together as per instructions on the Can. Add Hops and Yeast. Seal and Brew. I brew at about 14 degrees c. and I also let it stand for at least 2 weeks preferably a bit longer so it settles really clear. Decant to Keg or bottles. This beer tastes and looks really close to Stella Artois. Enjoy!

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Matt

On February 5, 2014   /   Cerveza   /   Comments Off on Matt

Country: Australia

Beer Style: Cerveza

Beer Category: Cerveza

Ingredients: Morgans cervexa,250gr LDME,250gm DDME,300gm Apricot nectar,large dollop of your favourite honey,US 05 safale yeast

Procedure: Brew everything as normal. I have included ale yeast because of high temps in spring/summer. Leave in carboy for 12-14 days , bottle as normal , after a month you will have the best tasting little creatures /angry man pale ale you have ever tasted!!

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Dudge

On February 5, 2014   /   Lager   /   Comments Off on Dudge

Country: Australia

Beer Style: Bitter Lager Ale

Beer Category: Lager

Ingredients: 1×1.5kg Morgans caramalt amber malt. 1×1.5kg Morgans pale malt. 150g cracked crystal grain(caramel). 15g Pride of Ringwood hops(pellets). Premium lager yeast.

Procedure: Add hops to 250ml boiling water and simmer for 20 mins. At the same time add the grain to a separate pot of 500ml boiling water, boil for 3 mins then let sit for 5 mins, strain then boil remaining liquid for 3mins then simmer for 5mins. Add strained hop and grain liquids (while hot) to malts and 1.7l boiling water. Fill tank to 23litres and pitch yeast. Leave for one week before bottling. Enjoy chilled and notice different flavours emerging as the beer warms in the glass!!! Variations – Fuggles hops and English ale yeast. 2 x 1.5kg Pale malt with original recipe hops and yeast!!!

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Tim

On February 5, 2014   /   Lager   /   Comments Off on Tim

Country: Australia

Beer Style: Lager

Beer Category: Lager

Ingredients: Morgans Blue Mountain Lager,1Kg Dextrose,500gm Powdered Corn Syrup

Procedure: Mix 1tsp white sugar in a glass of room temp water then add yeast (Makes the fermentation start straight away) boil jug with 1.5lt of water add into fermenter boil another 1.5lt of water add larger mix fill up can with water the tip into fermenter add dextrose and corn syrup and mix fill up to 25lt with room temp water temp should be around 24-26 degrees add yeast and mix keep around 20-26 degrees for two weeks then bottle or clear.

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Tim

On February 5, 2014   /   Lager   /   Comments Off on Tim

Country: Australia

Beer Style: QLD Lager

Beer Category: Lager

Ingredients: Morgan’s Queenslander lager,1kg light dy malt,170g tin of passionfruit pulp,225g tin of pineapple pieces in juice

Procedure: Puree pineapple pieces in a blender and add the passionfruit pulp. Dissolve the light fry malt in 2L of hot water, add Morgan’s Queenslander Lager. Add the pineapple/passionfruit mix after filling water to the 20L mark. Top up to 22L. Add 2 x carbonation drops when bottling. Drinkable at 2 weeks but much better at 4 weeks. Will have a refreshing, malty lager with a sweet hint of fruit.

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Darren Hancock

On February 5, 2014   /   Lager   /   Comments Off on Darren Hancock

Country: Mexico

Beer Style: Lager

Beer Category: Lager

Ingredients: 1 x can Morgans Stockman Draught,1 x can morgans lager malt,100g chocolate grain,24g cascade hops

Procedure: Bring 3Lt water to boil in a saucepan, then take of heat , add grain and steep for 45 min covered with lid.Strain into fermenter add tin of malt and Stockmans Draught and stir ,top to 23Lt with cold water .Add hops which have been steeped for 10 min. Add yeast when 22c.

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