Lager – All In FWK

“Crisp, dry lager, lean and refreshing”

This is a consequence of many things: of bucking the trends, ignoring the fashion, and working hard to make a rewarding, unpretentious beer with a lean, pale malt base and subtle bitterness – a pleasant surprise in this complex world. Whenever you need a crisp, dry lager, there will be Consequences.

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