Recipe 
Barry Major
Country: Australia
Beer Style: Witbier - Hoegaarden style
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.
George Beever
Country: USA
Beer Style: Lager
Ingredients:Morgans Blue Mountain Lager,1 Kg Extra-Light Dry Malt Extract,30 grams Hallertau hops,Kit yeast
Procedure:Bring 1.5 litres of water to the boil, add115 grams of the DME and 15 grams of the Hallertau. Boil for 20 minutes. Remove from heat. Add the Blue Mounatin Lager kit and the remaining DME to fermenter, followed by the brewing water. Add cold water up to 23 liters, add remaining 15 grams of Hallertau. When cool, pitch yeast. Ferment 7 to 10 days at 13C to 16C for 7 to 10 days; rack to secondary and allow to fall clear for 2 weeks at the lowest temperature you can manage. Enjoy!
RIF Blonde
Country: Australia
Beer Style: Blonde 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.
BJ's Newcastle Brown Ale
Country: Australia
Beer Style: Brown 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.
David
Country: Australia
Beer Style: stout
Ingredients:2 x Morgans dockside stout kits.
Procedure:Fermentated at 18oC with safale S-04 yeast. Made upto 21 litres.
Pete
Country: Australia
Beer Style: 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!
Damien Barber
Country: Australia
Beer Style: Canadian
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.
Matt
Country: Australia
Beer Style: low carb premium 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!
Chris S
Country: Australia
Beer Style: German 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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