“RICH RUBY MALTS, FRUIT AND SPICE”
 
DESCRIPTION: A sturdy but sprightly malt base provides a firm foundation for fresh fruit and spice notes to show off a little.
 
BEER STYLE: Amber Ale
 
RANGE: Core
 
ABV: 4.6%
 
Suggested Yeast: Safale US-05, Lallemand BRY-97
 
Instructions:
Clean and sanitise your fermentation vessel.
Pour the FWK cube into the fermenter
Add 5 liters of sanitary water at room temperature to bring volume to 20L if desired 
Pitch yeast as per your yeast packet
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 lucky enough and bottle/keg, carbonate, and condition [conditioning usually takes between 1 week and 5 weeks, depending on style]
 
HOW TO MAKE AN ALL INN FRESH WORT KIT VIDEO!!!