No more products to look at
No more products to look at
Buy Fresh High Gravity Wort Online in New Zealand
Enjoy commercial-grade all-grain craft beer without spending six hours over a brew kettle. Fresh High Gravity Wort is the ultimate game-changer for Kiwi homebrewers, offering the perfect bridge between rapid brew days and genuine all-grain quality. Produced right here in New Zealand by Long White Cloud Brewing Company, high gravity wort starts as a traditional brewhouse mash using premium crushed malts and real hop additions. The liquid is then gently concentrated at low temperatures using vacuum evaporation, removing excess water while preserving delicate malt sugars, hop bitterness, and fresh aromatics. Simply dilute with clean water, pitch your yeast, and ferment pub-quality beer at home.
Why Choose High Gravity Wort for Your Next Brew Day?
High gravity wort delivers all the depth and mouthfeel of an all-grain recipe with none of the hassle:
- True All-Grain Flavour: Because it is brewed from 100% crushed malts and boiled with real hops in a commercial brewhouse, high gravity wort provides an authentic craft beer finish with no "extract" tang.
- 30-Minute Brew Days: Skip the 60-minute mash, sparge, and wort boil. Pour your concentrated wort into a sanitised fermenter, top up with water, and pitch your yeast.
- Infinite Versatility: Mix and match individual 1.3kg wort packs (including Pale, Wheat, Pilsner, Bitter, and Dark) to formulate custom recipes, or select a pre-designed High Gravity Wort Recipe Pack for iconic styles like NZ Pale Ale, Hazy IPA, or Pilsner.
Frequently Asked Questions: High Gravity Wort in NZ
What is Fresh High Gravity Wort and how is it made?
High Gravity Wort is unfermented beer wort produced using traditional all-grain brewing methods. After mashing fine malts and boiling with hops to achieve target IBU bitterness, the wort undergoes low-temperature vacuum evaporation. This process gently removes water to concentrate the sugars without caramelising or darkening the liquid, preserving fresh all-grain malt flavour.
Do I need to boil High Gravity Wort before fermenting?
No boiling required! High gravity wort has already been fully boiled and hopped during manufacture. Simply sanitise your fermenter, pour in the concentrated wort, dilute with clean tap or filtered water to your recipe volume, stir thoroughly, and pitch your yeast.
How many 1.3kg packs do I need for a standard 23L batch?
A standard 23L recipe typically uses four 1.3kg packs (5.2kg total). This yields an Original Gravity (OG) of approximately 1.048–1.052, producing a finished beer around 5.0%–5.2% ABV. You can use fewer or more packs depending on your desired batch size and target alcohol strength.
What is the difference between High Gravity Wort and traditional Canned Malt Extract?
Traditional malt extract is heavily dehydrated using higher heat processes that can darken the wort and impart a cooked, caramelised flavour. Low-temperature vacuum-concentrated High Gravity Wort retains the delicate ester profiles, light colour, and fresh malt aroma of real brewery wort, resulting in a cleaner, higher quality finished beer.
Can I dry-hop or customize High Gravity Wort batches?
Yes! High gravity wort acts as a high-grade base canvas. You can easily customize your beer by adding 30g–100g of dry hops (such as Nelson Sauvin, Nectaron, or Citra) during late fermentation, using specialized liquid or dry yeast strains, or adjusting water volumes to brew session beers or double IPAs.