Description
A Stout/porter brewed with ale, amber, brown and black malt. Mashed at 66 degrees. Undiluted SG 1068. 40 IBU, East Kent Golding and Magnum
Suggested Yeast: Lallemand Nottingham or Safale S-04
Instructions:
- Start with a clean and sanitised fermentation vessel
- Decant FWK cube into fermenter and aerate wort
- Add 3 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)
- Pitch yeast as per manufacturers instructions
- Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
- Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition
