See this link for instruction on how easy it is to brew a wort kit. Basically all you have to do is pour the kit into a fermenter, add 3L of water if you'd like a normal 4.5-4.8% ABV or not add any if you want a stonger 5.6% ABV. Sprinkle some dry yeast on top and seal. If using one of our pressure fermenters then just click on a spunding valve and after 4-7 days your beer is ready. Just chill and drink. The flavour will improve with some aging but in these uncertain times...
You will need a yeast to brew these with. Most of them are recommended to do with Safale US-05 which you can find on this link.
A very light coloured pale ale brewed with 7% flaked rice. Hopped with Cascade and Hort 4337, a new tropical style hop from New Zealand. Moderately bittered with plenty of late, and whirlpool hopping. Mashed at 67 degrees. Recommended dried yeast is Safale US-05 or similar. Dry hopping is recommended at 2 to 3 grams per litre with Hort 4337 or any other tropical flavoured hop.
A smooth and malty Central European style black lager. Brewed with Pilsener and Munich malts, German dark crystal malt, and black malt. For smoothness, the black malt was prepared separately with a 24 hour cold water infusion. Mashed at 66 degrees. Bitterness of 22 IBU has been achieved using Magnum and Hallertau. Optional dry hop with Hallertau.The recommended yeast is Saflager W-34/70 (if you can ferment at lager temperatures of around 14deg C) alternatively brew as an ale. For a sweeter finish use Safale S-04 or for a drier finish use Safale US-05.
A Bavarian style wheat beer mashed warm at 68 degrees with equal amounts of barley and wheat malts. Hopped to about 20 IBU with Hallertau. Ferment with Safale WB-06 for the classic Bavarian flavour. Can be brewed as a wheaten ale using Safale US-05, or as a saison with the appropriate yeast.
American Pale Ale
A classic American style pale ale. Brewed with ale, Munich and crystal malts. Mashed at 66/67 degrees. Hopped to 35 IBU @ 20 litres with Chinook and Cascade. Recommended yeast Safale US-05