Mercenary American Pale Ale - All Inn FWK

Description

“Bright, invigorating, accessible and hoppy”

Sophisticated, yet simple. That’s our Mercenary. All smiles and flashes of gold, with just a little sweetness before the bitter finish. Strong hits of citrus and pine keep things fresh, bright and invigorating like an afternoon on a California golf course – but infinitely more accessible.

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

Mercenary American Pale Ale - All Inn FWK

Product form

“Bright, invigorating, accessible and hoppy” Sophisticated, yet simple. That’s our Mercenary. All smiles and flashes of gold, with just a... Read more

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SKU: 20241

$55.00

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

    Description

    “Bright, invigorating, accessible and hoppy”

    Sophisticated, yet simple. That’s our Mercenary. All smiles and flashes of gold, with just a little sweetness before the bitter finish. Strong hits of citrus and pine keep things fresh, bright and invigorating like an afternoon on a California golf course – but infinitely more accessible.

    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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