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Carlton Parched Recipe Kit

Code: 19870  |  Unit: Each   In stockLow stockNo stock    


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This recipe is an Aussie Brewmakers take on Carlton Dry. This recipe is another great introduction to experimenting with hops and dry enzyme for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

  • 1.7kg Morgan’s Australian Draught
  • 1.0kg Head & Body (600g Dextrose / 250g Light Dried Malt Extract / 150g Maltodextrin)
  • 200g Dextrose
  • 10g Mangrove Jack's Craft Series M54 Californian Lager Yeast (warm ferment Lager Yeast strain)
  • 12g Cascade Finishing Hops (steeped)
  • 3g Dry Enzyme

Other Ingredients:

  • Additional 200g of Dextrose if kegging with no secondary fermentation (not supplied)


  1. Clean / sterilize all equipment including wort, paddle, and jug (used for steeping)
  2. Discard Morgan’s Australian Draught tin yeast and sit tin in hot water for 10 minutes
  3. Boil 2.0ltrs of water in kettle
  4. Steep 12g of Cascade Finishing Hops in 250mls of boiling water for 10 minutes
  5. Add 1.5ltrs of boiled water to wort and add 1.0kg of Head & Body and 200g of Dextrose and stir thoroughly to dissolve.
  6. Add Morgan’s Australian Draught tin to wort and stir to thoroughly dissolve
  7. Pour 250ml of boiled water into Morgan’s Australian Draught tin and stir then add to wort
  8. Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-20 degrees before pitching yeast
  9. Take initial hydrometer reading
  10. Add Cascade Finishing Hops bag and mug of water to wort
  11. Add 3g Dry Enzyme to wort
  12. Pitch 10g Mangrove Jack's Craft Series M54 Californian Lager Yeast and stir gently
  13. When fermentation is finished (may take longer than normal due to addition of the Dry Enzyme) check with hydrometer and bottle as per normal.

N.B. If kegging, add additional 200g of Dextrose at step 5

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