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Other Beer Recipes
Note: If kegging, add an extra 200g of dextrose per 23 litre batch to correct the alcohol percentage.
RED EYED HONEY ALE (Ferment at 20-28C)
A beautiful red honey ale with a fine head and full hop flavour. A strong ale of about 6%.
1.5Kg Morgans Master Malts – “Caramalt”
1.0Kg Dextrose
1.0Kg Light Honey
2 x 12g Morgans Hallertau Finishing Hops
1 satchel Morgans Ale yeast
Add half the Unhopped extract to 4 litres of hot water. Add remaining extracts etc, make up to 23 litres with cold water to achieve 24°C. Soak the Morgans Hops in 2 cups of boiling water for 10 minutes then empty everything into the wort. Add the yeast. Ferment and bottle as normal.
SMOKEY MOUNTAIN BROWN (Ferment at 20-28C)
A good bitter ale with a slight caramel, fruity palate. Great for all occasions, drinkable from one to many, with no harsh after taste.
1.7Kg Morgans Blue Mountain Lager
1.0Kg Morgans Masterblend – “Lager Malt”
500g Light Dried Malt
12g Hallertau Finishing Hops
*Use the yeast supplied with the kit
Steep Hallertau Hops for 10-15 minutes. Add 2 litres of boiling water into the fermenter add 500g of malt and stir well to dissolve. Add the Blue Mountain Lager and Lager Malt and stir vigorously. Add the steeped Hallertau hops. Mix all the above ingredients well to dissolve all fully and whip sufficient air into the wort. Fill the fermenter with water to the 23 litre mark to achieve 24°C. Pitch the yeast supplied with the Lager and gently stir for 30 seconds. Lock on the lid and add the air-lock.
BAREFOOT RADLER (Ferment at 12-15C)
A great Mexican beer.
1 x Morgans Cervesa
200g x Maltodexrin (Corn Sugar)
200g x Light Dried Malt Extract
600g x Dextrose
*Use the yeast supplied with the kit
When ready to drink, add lime or lemon juice according to taste.
MILLERS CHILLI (Ferment at 22-30C)
For those who like their beer with a spicy American taste.
1 x Morgans Blue Mountain Lager
1 x Kg Dextrose
5 x Hot Chilli's - Cut them into rings and add to your wort before adding the yeast. Don't use the stalks.
*Use the yeast supplied with the kit
Brew as per normal. After fermentation is complete rack to another sterilised fermenter and leave for another 4-5 days before bottling.
When ready to drink, add lime or salt according to taste.
TSING TAO (Ferment at 22-30C)
This is very close to the real Chinese beer.
1 x 1.7Kg Morgans Export Golden Saaz Pilsner
1 x 1.5Kg Morgans Master Malts - Beer Enhancer (Previously Extra Pale Malt Extract)
500g Rice Extract (Purchase from your local supermarket or just leave it out)
1 x Morgans Saaz Hop Bag
*Use the yeast supplied with the kit
Brew as per normal.
SPECIAL AMBER ALE (Ferment at 20-28C)
1 x 1.7Kg Morgans Export Royal Oak Ale
1 x 1.5Kg Coopers Liquid Light Malt
1 x Morgans Golding's finishing hop
1 x sachet of Finings
*Use the yeast supplied with the kit
Brew as per normal
SPECIAL INDIAN PALE ALE (Ferment at 20-28C)
1 x 1.7Kg Coopers India Pale Ale
1 x 1.5Kg Coopers Liquid Light Malt
1 x Morgans Hallertau finishing hop
1 x sachet of finings
*Use the yeast supplied with the kit
Brew as per normal