Casey’s brewery brews its own range of fresh wort kits. Detailed information about the wort kits can be found at Casey’s Fresh Wort Kits. The kits are available from the brewery either on-line or in person, and at these homebrew shops in
- Absolute Homebrew @ Casey’s Brewery, Penrith
- Asquith Homebrew, Waitara
- Country Brewer, Nepean
- Dave’s Homebrew, North Sydney
- The Hop & Grain Store, Marrickville
Newcastle & Gosford
- The Ultimate Homebrew, Gosford
- Brewers Market, Belmont
- Newcastle Homebrew, Islington
- Mars Brewing Supplies, Woonona
The kits are made to 17 litres with a gravity of 1054. Top up with 3 litres of water to make 20 litres at a gravity of 1046
A golden ale brewed with ale, pilsner and vienna malts along with light crystal malt. Mashed at 66 – 67 degrees. Hopping is straight Amarillo to about 40 IBU when diluted. Plenty of hops very late in the boil. Ferment with either Safale US-05, Lallemand BRY-97 or any other drier finishing American yeast.
American Amber Ale
A hoppy American Amber ale with a sweet toffee flavour set against a dry, malty background. Hopped with Centennial, Chinook and Cascade to 36 IBU at 20 litres. Dry hop with any of these hops singly or in combination. For dry yeast use Safale US-05 or with liquids use any attenuative American 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.
ESB (Extra Special Bitter), English style reddish/amber coloured bitter, slightly sweet. Brewed with ale, Munich, three crystal malts, chocolate and black malt. Mashed at 66 – 67 degrees. Currently not in production
A pale golden Cologne style ale. Brewed with pilsener and Vienna malts. Hopping is Hallertau to about 20 IBU when made up to 20 litres. Mashed at 67-68 degrees. Ferment with Safale K-97, a dry finishing German ale yeast, or US-05. It can also be brewed as a lager.
A golden Czech style Pilsener brewed using Pilsener and Munich malts with a dash of Carapils. Mashed at 67 degrees. Hopped to about 38 IBU with plenty of late Saaz. For dried yeasts the recommended yeast is Saflager W-34/70, otherwise Safale S-04 for a sweeter finish, Danstar Nottingham for a drier finish. Any Pilsener strain liquid yeast will also be good. Optional dry hop with Saaz or Tettnamg.
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 US-05, or as a saison with the appropriate yeast.
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. Can be brewed as an ale. For a sweeter finish use Safale S-04 (sweeter), for a drier finish use either Danstar Nottingham or Safale US-05.
New England IPA (NEIPA)
Basic grain bill of pilsner and ale malts with either flaked wheat or flaked oats. Mashed at 68 degrees. Undiluted gravity is 1070 @ 17 litres, adding 3 litres of water will give a gravity of 1060.
Hopped to about 25 IBU with one late kettle addition, and two whirlpool additions. Hop varieties vary depending on availabiliy, Typically three hops are used from the following: Amarillo, Cascade, Citra, El Dorado, Mosaic and Perle. Dry hopping is recommended to achieve full expression of the style, Mosaic, Cascade, Citra or similar at 3 to 5 grams per litre.
Recommended dry yeast is Safale US-05.
Ultra Pale Ale
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.
Pale coloured and lightly bittered, brewed with 10% flaked oats. Hopped with Pacific Jade late in the kettle, and Amarillo and Cascade in the whirlpool to about 20 IBU. Mashed at 67 degrees. Recommended dried yeast is Safale US_05 or similar. Optional dry hopping at 2 to 3 grams per litre of Cascade, Amarillo or any similar hops.