Blind Axeman Amber Ale - All Inn FWK

Description

“Rich ruby malts, fruit and spice”

A sturdy but sprightly malt base provides a firm foundation for fresh fruit and spice notes to show off a little.

Suggested Yeast: Safale US-05, Lallemand BRY-97

Instructions:

  1. Start with a clean and sanitised fermentation vessel
  2. Decant FWK cube into fermenter and aerate wort
  3. Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
  4. Pitch yeast as per manufacturers instructions.
  5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
  6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition.

Blind Axeman Amber Ale - All Inn FWK

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“Rich ruby malts, fruit and spice” A sturdy but sprightly malt base provides a firm foundation for fresh fruit and... Read more

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SKU: 20244

$55.00

    • A customer favourite
    • Shipped today? Order within: Sep 18, 2025 17:00:00 +1000

    Description

    “Rich ruby malts, fruit and spice”

    A sturdy but sprightly malt base provides a firm foundation for fresh fruit and spice notes to show off a little.

    Suggested Yeast: Safale US-05, Lallemand BRY-97

    Instructions:

    1. Start with a clean and sanitised fermentation vessel
    2. Decant FWK cube into fermenter and aerate wort
    3. Add 5 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
    4. Pitch yeast as per manufacturers instructions.
    5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
    6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition.

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