“LIGHT BODIED SO THE SABRO CAN REALLY SHINE”
 
Description: An excellent introduction to Sabro hops in a simple, clean, and only moderately bitter beer. Tangerine, coconut, tropical fruit, and stonefruit aromas with notes of cedar and mint.
 
Suggested Yeast: Safale US-05, Lallemand BRY-97
 
Suggested Hops: 
 
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!!!